Monday, April 12, 2010

Greek Yogurt Chive Dip

The garden starts to turn its colors from gray and brown to green, pink and yellow. Chives and mint are the first herbs each year that announce spring time and a new growing season.. "Hellooooo!" the chives chimed, eat me eat me! So, here we go, a chive greek yogurt dip. 

bunch of fresh chives
1 small container greek yogurt
salt, pepper to taste
1-2 TB water
Optionally: 1 TB sour cream.

Mix the greek yogurt with the salt and pepper until creamy and well-flavored to taste. With a kitchen scissors, cut the chives in 1/4 inch pieces directly into the greek yogurt mixture. Stir. The mixture will get thicker depending on how many chives you add; to make it creamier again, add some water.   Serve with pretzels, crackers or on a slice of rye bread. Enjoy!

Friday, April 2, 2010

Spring Chow Mein

Well, this dish does not really have a name, but it looks like chow mein. However, it is made with very thinly sliced fresh cabbage, stir fried in a spicy terikayi sauce, with green asparagus and shrimp. Delicious!


1/4 head of a small green cabbage
1/3 bunch green asparagus, cut into 1 inch pieces
3 oz fresh shrimp, peeled and deveined (I used Maine shrimp)
1-2 TB terikayi sauce
1 ts hot sauce
3-4 TB water
salt, pepper to taste.

Slice the cabbage in very thin slices using a mandoline (works best!). In a wok, heat the teriyaki sauce with the hot sauce and the water, stir and once hot add the shrimp for 1 min. Then add the cabbage and asparagus, mix well, and stir fry on high for 3-4 min. Serve immediately. 

Note: Depending on the shrimp you use, you might have to cook the shrimp longer; Maine shrimp are small and cook very fast. Only the cabbage and asparagus should still be slightly crunchy. If the cabbage is sliced with a mandoline, it wilts and cooks fast when stir fried.