Owner Manual

27
 1 pound of cucumbers, ends removed and sliced lengthwise
(6 "baby" cucumbers)
 2 cups of strained yogurt (Greek or otherwise)
 4 cloves of garlic, minced fine
 1 large handful of dill, minced
 Juice of one lemon
Directions:
1. With a teaspoon, scoop out the seeds of the cucumbers.
You should be left with a neat half-moon shape. Slice them
thin, but not paper-thin—they should still have some crunch.
2. Add the cucumbers to a mixing bowl along with the rest of
the ingredients. Taste for acid and seasoning, then either
serve, or (preferably) cover and let it sit in the refrigerator
for a few hours
Beet Tzatziki
Ingredients
 4 medium beets, roasted and grated
 2 garlic cloves, minced
 3 tablespoons lemon juice
 1 1/2 cups Suzme (recipe follows)
 Sea salt and freshly ground pepper
 2 to 3 tablespoons olive oil
 2 tablespoons finely chopped fresh parsley
 2 tablespoons coarsely chopped walnuts
Combine the beets, garlic, lemon juice and suzme, and season.
Serve drizzled with the olive oil, and sprinkled with the parsley and
walnuts.
Mediterranean Flavors: Spinach and Artichoke Dip
Ingredients
 1/3 cup of olive oil
 10 ounces of spinach, large stems removed