Week 9 - Easy Street

OK, so this week I really went half-a**. It's not my fault, though, I had every intention of making corned beef and cabbage for my Irish potluck at work. But then I saw this really cute dog online and on the night I was supposed to cook I drove to Kent and bought a dog instead.

So this was an easy "green and white" dish that was quick and delicious. I can see a lot of this getting made this summer at BBQs.

CUCUMBER YOGURT MINT SALAD

Source: nytimes.com

2 C. whole-milk yogurt - 1 tsp. minced garlic - 2 T. olive oil - 1/2 tsp. salt - 1 long seedless cucumber, peeled, halved lengthwise and sliced crosswise 1/4-in thick - 12 mint leaves, cut in thin ribbons

In a bowl, mix yogurt, garlic, oil and salt together until smooth. Chill until ready to serve. Just before serving, mix in cucumber and sliced mint. Add salt to taste if necessary.

(Author's Note: I just used regular cucumbers and cut the seeds out. I also chopped the mint and that worked fine, too.)