Yogurt Sauce w/Red Onion & Cucumber

from The Earth Bound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman (Workman Publishing, 2010). Copyright © 2010 by Myra Goodman.

Makes about 2 cups.

Suggested for veggie burgers.  I tried it with shrimp – yum.  I added some red pepper flakes.

  • 1 red onion, cut into 1-inch-thick rounds
  • 1-1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 2 tablespoons capers, drained
  • 1/2 cup plain yogurt
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped fresh mint.

    If you will be grilling the onion, preheat a grill to medium-high.  Brush the onion slices with some of the olive oil, and season them lightly with salt and pepper. Grill them over medium-high heat (or cook them on a cast-iron grill pan on the stovetop), turning them once until the slices are tender, about 10 minutes.  When the onion slices are cool enough to handle, chop them into 1/2-inch dice and place them in a bowl. Add the cucumber and capers, and stir to blend.

    To make the sauce, combine the yogurt, the remaining olive oil, and the tahini, lemon juice, garlic, and cumin in a small bowl and whisk to blend. Stir in the mint, and season with salt and pepper to taste.Add half of the sauce to the onion mixture, stirring to coat. Then add more dressing if desired. Serve immediately, or refrigerate the sauce, covered, for up to 5 days.

    Note from Lynne: One night when time was short, I skipped the chopping and mixing and pureed the roasted onion with everything else in the processor. Also, I used one of those creamy, Greek-style, low-fat organic yogurts. Pretty swell.

Published in: on July 26, 2011 at 2:15 pm  Leave a Comment  

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