Tzatziki

We've gotten to where we like to eat this with practically every meat dish I prepare. So delicious and good for you!

Ingredients

* 2 cups plain full fat yogurt (high-quality, without gums and thickeners)
* 2 teaspoons pureed very fresh garlic
* 1 teaspoon sea salt
* 2 cucumbers, peeled, seeded and grated on large holes of grater
* 1/2 teaspoon freshly ground black pepper
* 2 teaspoons olive oil
* Dill leaves, for garnish

Directions

Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water. In a bowl, combine the yogurt, garlic and 1/2 teaspoon salt. Sprinkle the remaining 1/2 teaspoon salt over the grated cucumber and drain, 10 to15 minutes, to extract excess water. Add drained cucumber to yogurt, along with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Drizzle with olive oil and garnish with mint leaves. Serve with pita triangles or grilled fish.

Whole Wheat Pancakes from Karen H.

"This is a small version that we always double so we can snack on it throughout the day. Feel free to triple it!"--Karen H.

Whole Wheat Pancakes

1 cup whole wheat flour
1 t baking soda
2 T vegetable oil
1 egg
1 cup yogurt or buttermilk -- I use the Stonyfield Farm French vanilla whole milk yogurt. There isn't any sweetener in this recipe so this provides enough sweetness. I've made this with buttermilk before, but it would need a Tablespoon of sugar if you use buttermilk.

Preheat griddle. Meanwhile, combine all ingredients in a large bowl. When griddle or pan is hot enough, spoon on the pancake batter. Flip when tops bubble a bit.

Serve with applesauce or real maple syrup!