tzatziki

source: martha stewart

this has also been modified by me over the years to make it easier & quicker, & even more delicious! shaun spent a summer in greece, & he helped me fine tune this recipe.

1 large container plain yogurt {NOT lowfat!}
1-2 cucumbers, peeled & seeded
2-3 tablespoons dill {i use dried, but fresh is nice, too, just use more}
3-5 cloves garlic, minced {this is the one time i use my garlic press & think it matters}
2 tablespoons white wine vinegar
2 tablespoons olive oil
coarse salt, to taste


1. drain the yogurt using a large fine sieve lined with coffee filters for minimum 4 hours in the fridge. {you can buy greek yogurt which is already thicker, but this method is cheaper!}

2. in a food processor, add all ingredients & pulse until smooth. add more garlic & salt as desired. {we love it super-duper garlicky.}

serve with pita chips, chickpea fritters, london broil, or on gyros! also good with veggies.

hummus

source: dr. jeff white | raleigh, nc

hummus is one of those things that can be gross if not properly seasoned.  one of shaun's colleagues back at nc state has traveled widely & makes a great mediterranean spread, & his hummus is the best!

2 cans chickpeas {15 oz. each}
6 tablespoons tahini {sesame paste}
1-2 tablespoons lemon juice
1/4 cup olive oil
1-2 tablespoons ground cumin
coarse salt, to taste
1/4 cup water {if needed}


1. add all ingredients, except water, to a food processor.  pulse until pureed, streaming in water as needed to reach desired dippable consistency.

experiment with your lemon juice & cumin ratios to find your desired taste.  i love LOTS of cumin, maybe even more like 3 tablespoons.  you can also add garlic & onion powders/flavors.  for variation, you can add a roasted red pepper, too.

todd's best salsa

source: todd carpenter {real deal texan}

i do not like picante sauce.  i do not like store-bought salsa.  so when i was introduced to todd's salsa several years ago, i fell head-over-heels with it & did my best to eat the entire batch solo!  he gave me his recipe, which i have only modified in that i use less jalapenos.  todd loves everything to be call-the-fire-department hot, & while i can take the heat, i prefer to make it less inferno-ish for the casteel cafe!  still, mine is pretty spicy.  if you like mild salsa, make sure to de-rib & de-seed your jalapeno before putting it in. {and make sure to not touch your eyes!!!}

1 can whole peeled tomatoes {28 oz.}
1 sweet onion
1 jalapeno
3-4 cloves garlic, peeled
1 bunch cilantro
2-3 tablespoons lime juice
coarse salt, to taste


1. chop onion & jalapeno into large chunks {i chop the onion into 6-8 pieces & the jalapeno into three}.  tear leafy part of cilantro off of the leafless stems.

2. put all ingredients into food processor. {put tomatoes in first because the liquid helps everything along.}

3. pulse salsa until well combined but not pureed.

4. taste, & adjust flavors {especially lime juice & salt} as desired.

enjoy with tortilla chips, veggies, over chicken - with anything!  {tastes best after sitting in the fridge at least one hour.}