Tzatziki

Tzatziki, a classic Greek condiment, is great as a dip for veggies, Pan-Grilled Pita Wedges, or pita chips. It's also great on sandwiches and veggie burgers.

This version originated when my friend Sandi kindly shared her Greek-American sister-in-law's tzatziki recipe with me. As usual, I modified the original recipe to suit my own style and taste.

Be sure to use Greek-style (strained) yogurt; otherwise, your tzatziki will be too watery.

Huge thanks to Sandi and her generous sister-in-law for the inspiration and for providing a very good starting point.

RECIPE:

2 cups plain whole-milk Greek-style yogurt
1/2 of a large cucumber, peeled, seeded, and chopped (or 2/3 of a medium cucumber)
1 small clove garlic, crushed through a press or finely minced
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh dill
1/4 teaspoon salt, or to taste

Place all of the ingredients in a bowl, and stir to combine. Refrigerate for a few hours to allow all the flavors to meld.

Serve chilled or at room temperature.

-- 8 servings

Hollandaise Sauce

Loaded with butter, Hollandaise isn't the healthiest sauce, but a little bit goes a long way. Since I believe in moderation rather than deprivation, I do indulge in some Hollandaise a couple of times per year. It's good with eggs as well as a variety of vegetables - from asparagus to green beans to brussels sprouts.

If you don't have a double boiler, you can improvise. Just place a heat-proof bowl (such as Pyrex) over a saucepan containing the boiling water, as shown in the photo below. The bottom of the bowl should not touch the water. This works just as well as a fancy double boiler.

RECIPE:

2 egg yolks, preferably pasteurized
2 tablespoons freshly squeezed lemon juice
1/2 cup (1 stick) cold salted butter, cut into 8 equal pieces
Pinch of cayenne pepper

Pour 2 inches of water into the bottom part of a double boiler and bring to a simmer over medium-high to high heat. Once it reaches the boiling point, reduce heat to low, and keep it at a simmer.

In the top part of the double boiler, combine the egg yolks, lemon juice, and 2 pieces of the butter. Place over the simmering water and whisk until the butter is melted. Whisk in the remaining butter, one piece at a time, melting each piece before adding more.

When all the butter has been melted, stir in the cayenne.

If the sauce gets too thick, whisk in a little bit of water, 1 teaspoon at a time, to thin it to the desired consistency.

-- 4 servings (approx. 2/3 cup of sauce total)