Rinse the cucumber and chop finely. You can also grate it with the coarse side of a grater.
Don’t peel the cucumber; the skin adds color and texture to the sauce.
Put cucumber in a strainer and sprinkle salt on top. Mix well and let the liquid drain for 5–10 minutes. Wrap cucumber in a tea towel and squeeze out excess liquid.
Press or finely chop the garlic and place in a bowl. Add cucumber, oil and fresh mint (optional).
stir in the yogurt and add black pepper and salt to taste.
Let the sauce sit in the refrigerator for at least 10 minutes for the flavors to develop. It will keep for at about 3 days in the fridge.
Measure out all of the dry herb ingredients into a bowl (or jar).
Stir herbs all together. Store in an airtight jar. Shake to mix before using
Italian Dressing:
1 cup Olive Oil
1/2 cup Apple Cider Vinegar
1 Tbsp Raw Honey
1 Tbsp Dry Mix (above)
Pour all ingredients into emulsion beaker. With emulsion blender, blend for just a few seconds until well mixed. Pour mixture into jar and let flavors meld. The longer they meld, the better it will taste. This is shelf sta- ble for 2 weeks. If you put it in the refrigera- tor, be sure to take it out ahead of time as it will solidify in the refrigerator.
Wash the lemon and grate the zest. Be sure to only get the yellow part of the peel, not the white layer underneath. Squeeze the lemon juice in a bowl and add the zest
Split the bell pepper and chili and re- move the seeds. Finely chop both and add to the bowl. Add all other ingredi- ents.
Mix with an immersion blender until the sauce reaches the desired consistency
Put all ingredients into emulsion blender container.
Start with emulsion blender touching the bottom of the container. Blend for about 30 seconds until mixture begins to emulsify.
Once mixture has begun to emulsify, you can move the blender up and down until all ingredients are thoroughly blended.
Pour into glass jar and refrigerate to let the flavors meld. If you used the homemade ketchup recipe, the dressing will last for sev- eral months. Otherwise, it will last for 2-3 weeks.
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