My Go-To Tzatziki

I’ve recently fallen head over heels for Greek yogurt. Cabot Creamery’s triple thick vanilla yogurt (no sponsorship here, just pure love) has become my nightly obsession, piled high on fresh berries. I’m plowing through two big tubs a week—yes, I’m mildly mortified to confess that—and I’m pretty sure the dairy guy at the market is starting to side-eye me. Lately, I’ve ventured into savory territory with their plain Greek yogurt, whipping up some tzatziki that’s honestly unreal. I’ve been slathering it on sandwiches, smearing it on my morning croissant, pairing it with crackers for snack attacks, and dunking veggies in it like it’s my job. Confession? I could eat it straight from the bowl with a spoon. I’ve tinkered with a bunch of recipes, and this one’s my winner. Some folks swear by fresh mint in theirs, but I’m not sold on it here—your call, though. Give this a whirl and tell me what you think.

My Go-To Tzatziki

½ c. finely grated Melissa’s organic cucumber
1 c. whole milk Greek yogurt
¼ t. fresh lemon zest
1 T. fresh lemon juice
½ T. extra-virgin olive oil 
1 large garlic clove, grated
¼ t. (heaping) sea salt 
2 T. chopped Melissa’s fresh baby dill

Lay the grated cucumber on a towel and gently press out some of the extra moisture. Toss everything else into a medium bowl and mix it up.

Pro tip: give your lemon a quick grate before juicing it. Fold in t he drained grated cucumber. Pop it in the fridge to chill until you’re ready to dig in.

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In My Kitchen - February 2025

 

I've always been curious about what people keep in their kitchens. There's something special about seeing someone's collection of gadgets and dinnerware; it's like a peek into their personality. That's why I was pleased to discover the "In My Kitchen" link-up from Sherry's Kitchen, where people share what's new in their culinary spaces.

This month, I decided it was time to clear out my cabinets. I've had service for twelve of multiple sets of dishes for years. After a bit of decluttering from service for twelve to service for 2, 4, or 6 depending upon the pattern, I treated myself to something that truly speaks to me—two place settings of Pfaltzgraff’s “Naturewood” dinnerware. After all, when something goes out, it makes space for something new to come in. The gentle sage greens and nature-inspired patterns on this set are just lovely. I'm envisioning them in my conservatory this spring, surrounded by light and flowers. It feels like a fresh start!

I've also added a new kitchen tool that's changed how I make mashed potatoes: the potato ricer. Generally speaking, I’m not a fan of single use items, but having seen both Martha and Ina use one of these, I have to admit to being intrigued. Then, inspired by Kevin of Kevin Lee Jacobs' YouTube channel, I gave the ricer a try. Why didn't I do this sooner?

 

It's simple: peel potatoes, halve, boil, drain, let the steam evaporate a bit in the pan, and then press through the ricer. All I needed to do after this was whisk in some hot milk and butter, and I ended up with perfectly smooth mashed potatoes. If you love mashed potatoes, this gadget is a must-have.

The surprise of the month is—berries. Last Friday my number two son came for his monthly visit, bringing with him a crate of blueberries and blackberries. He got them for an amazing deal—just four dollars for the whole crate! He is his mother’s son, and can’t pass up a deal, so he bought a crate for each of us.

Now, the big question: Do I bake them into a cobbler? A pie? A crumble, or just enjoy them fresh with a scoop of my favorite Cabot Creamery triple cream vanilla yogurt? Whatever I choose, these berries won't last long around here.

That's all the excitement from my kitchen this February. I'll be back next month with more updates. What about you? What's new in your kitchen? Have you found any amazing deals or tried out any new gadgets? I'd love to hear your stories.

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