If you are anything like me you are over ambitious about pretending it is Spring (though today is supposed to be gorgeous). This means I’m tired of wearing my sweaters, winter foods, and I never want to fill up the humidifier again. Luckily Spring is only a few days away, we will make it! Enter asparagus, leeks, lettuces, and eventually strawberries.
To get through this final week of winter I have discovered something everyone else likely has known about: frozen fruit. I know I know, duh. I’ve been buying frozen blueberries for years but did you know peaches, mangos, and strawberries were sold in a bulk bag??!?!? Smoothies have been making a come back here. I’m just pretending I’m not turning blue drinking them (raynaud’s).
So while feeling a little sad that it might not be 1 pair of pants weather quite yet I decided to start eating for the season I want. Y’all know I love my spiralizer. This gal grew up on pasta and noodles and they are her favorite comfort food. These days I feel better when I don’t eat a giant bowl of pasta though so I began plotting what I could do with cucumbers. Tzatziki sauce is delicious but one must grate and strain the cucumber. If I spiralized the cucumber I wondered if I could kill two birds with one stone. This worked pretty well, they were beautiful. I over estimated how much greek yogurt I would need and didn’t have dill or mint. It is a process. Also I think we need to grow mint this year, every time I buy it the mint shrivels up and is pathetic looking like an hour after I get home.
- 1 cucumber, ends sliced off
- ¾ cup greek yogurt
- dash of salt and pepper
- 2 cloves garlic minced
- dill or mint to taste
- Using a spiralizer OR vegetable peeler make the cucumber into ribbons or thin pasta shape.
- Whisk the yogurt, salt, pepper, garlic, and herbs in a large bowl.
- Stir in the cucumber noodles and serve.