I’ve been craving hearty soups and stews to keep warm as the temperature rapidly drops in Boston (shouldn’t there be snow with this mid-20s weather?!). Sometimes it’s great, though, to prepare a fresh dish that transports us back to those friendlier times (you know, when we could wear t-shirts). This recipe, inspired by an episode of Ming Tsai’s Simply Ming, is just what you might need to put some summer in your life: cucumber, tomato, and fresh yogurt!
Ming makes ‘Black Peppered Salmon with Cooling Garlic Chive-Cucumber Sauce’ during the episode on Chinese garlic chives and Greek yogurt (also the show Joanne Chang visits from Flour Bakery…amazingly delicious treats). I was inspired by the salmon sauce for the recipe below: over some veggies, it can be a quick afternoon snack or a side to a larger dinner.
- Greek yogurt
- Spring onions/chives/anything similar
- 1 T Honey
- Salt and pepper to taste
- Balsamic vinegar
- Finely chop the spring onion so that you have as-small-as-possible rings. Combine with Greek yogurt and add honey (more than 1T if you’d like it to be sweeter, or omit if you can handle the unsweetened yogurt). Cover and put in fridge for at least an hour.
- Chop veggies, add balsamic along with salt and pepper. Toss.
- Add yogurt sauce over top. Mix or dip, your choice.
Enjoy a little memory of summer!