There’s something about cauliflower, artichokes and asparagus that are completely delicious to me. They make me salivate just thinking about them, and have since I was a kid. I realize now that this is kind of weird but I bet that my sisters would say the same. What does this random assortment of vegetables have in common? My mom always served them with a sauce that was basically just mayonnaise, sour cream and lemon juice mixed together. As kids, it was the best thing ever. We would practically fight over the stuff. We couldn’t get enough.
I had plans for dinner. I was going to (re-)make a delicious corn ‘salad’ filled with roasted cherry tomatoes and zucchini, topped with these shrimp, cilantro, and chipotle lime dressing. And suddenly it wasn’t summer anymore. It was pouring and 10 degrees outside. There was no corn to be found at the farmer’s market and I got squash and beets in my CSA box. Granted, since then, the weather has improved drastically- it is sunny and kind of warm but there is a noticeable chill in the air. I could see my breath when I was walking to work this morning. I’ve been told there is no ‘fall’ season in Calgary, so hopefully we can cling to Summer a little longer, but apparently there is already snow west of the city, so I don’t know how much longer we have.
I love breakfast for dinner. There’s nothing better than perfectly cooked eggs, a nice sauce and some simply cooked greens. I have never made a hollandaise before, and to be honest, when I order eggs benedict at restaurants I am usually disappointed. I don’t really like the gluggy, heavy feeling of most hollandaise sauces. However, when I saw this recipe being made (I loooove Masterchef Australia!) that used so much dill and vinegar, I thought it would be a good place to start.
I love tzatziki. It’s the perfect combination of garlicky, creamy, fresh goodness that’s just being asked to be eaten by the spoonful. While I think that my tzatziki is pretty killer on its own, I can’t get away with eating a bowlful of it for dinner. The first thing I think of when I think of tzatziki is a vegetarian gyro, and I figured, why not make the pita from scratch as well. I have debated making pita from scratch in the past. For some reason, when we lived in Vancouver I couldn’t find what I consider to be ‘normal’ pita anywhere (the thin kind that doesn’t have tons of bread in the middle). Instead we just went pita-free for a couple of years.