I really love when I forget to take pictures of the final product when I've made a dish. Usually it's because I'm really hungry, and I've been cooking for a couple hours, and everyone is waiting for me to announce it's time to eat. Like this meal. For a weeknight meal, man, it took a long time.
|Juicing the lemon - Thanks to my aunt for the lovely juicer.|
2 small containers of Greek yogurt (about 12 oz.)
1 cucumber, peeled and seeded, chopped
Juice of 1 lemon
2 clove garlic
2 tbsp. olive oil
2 tsp. paprika
Salt and pepper to taste
Put all in food processor and chop til blended, but not until smooth.
|Tzatziki pre-blending - actually should probably chop the|
cucumbers a bit smaller.
For the roasted potatoes:
Boil 6 medium potatoes for approximately 15 minutes
Rinse in cool water, peel, cut into wedges, and place in a baking dish
Add 1/2 of a large white onion, cut into chunks and 3 cloves of garlic, minced
Drizzle with olive oil and the juice of 1/2 lemon
Add paprika, salt, pepper, and sprigs of oregano
Bake at 425 for about 40 minutes
|Potatoes ready for the oven.|
When using fresh green beans, rinse and snip the beans
Place in a skillet with olive oil and saute for 10 minutes. Add a small can of tomato sauce, the juice of 1/2 lemon, 2 cloves of minced garlic, salt, pepper, oregano, and dill and let simmer for 35-40 minutes.
Slice 4 portobellos into thin strips
Place in a deep skillet and drizzle with balsamic vinegar. Let sit about 40 minutes.
Drizzle with olive oil and saute approximately 10 minutes.
Serve on pita with tzatziki, feta, fresh onions, tomatoes, and lettuce or greens