Add a sunny, Mediterranean-inspired twist to kabobs, fish, vegetables, or grains with this tangy tzatziki sauce. Goat milk yogurt lends authentic flavor to this traditional recipe.
In a food processor, grate the cucumbers. Toss with ½ tsp kosher salt and transfer to a fine mesh strainer to drain. Squeeze dry with a paper towel or cheese cloth.
In a large bowl, combine the cucumber and the rest of the ingredients. Stir thoroughly until all ingredients are evenly incorporated. Cover tightly and refrigerate for at least 2 hours.
When ready to serve, stir the tzatziki sauce to refresh and drizzle a generous amount of extra virgin olive oil on top. Add a side of warm pita bread and your favorite sliced vegetables.
At Redwood Hill Farm a twin who returned to the farm after being gone for nearly two years, quickly found her twin sister, and the two are best friends in the barn—browsing and resting together every day. Pictured here are LaMancha triplet kids—who naturally have distinctive and very short ears.
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