Tzatziki potato salad

If you're in the mood for tzatziki but want something heartier, or if you're looking for a way to spice up the usual potato salad, this is your thing.  Adapted from Smitten Kitchen.

Ingredients

3 pounds potatoes (yukon golds or red are best)
1 14oz container greek yogurt
2 T fresh lemon juice
1 T white wine or cider vinegar
1 T minced fresh dill (or parsley)
1 clove garlic, minced (add more if you want it really garlicky)
2 t salt
1 large english cucumber, seeded and grated
optional: large handful of chopped beets and 2T chopped green onions

Instructions

1) In a medium pot, cover potatoes in water, bring to a boil, and reduce heat and simmer until tomatoes are tender but not soft, about 30 minutes (it's best to check them at about 20 minutes in.)
2) Drain potatoes and let cool completely, or if in a hurry, stick them in the freezer for ten minutes.
3) Meanwhile, in a large bowl combine yogurt, cucumber, lemon juice, vinegar, salt, garlic, and beets/green onions if using.
4) Once potatoes are cool, cut them into medium sized chunks (for small potatoes, cut them into halves or quarters), and add to yogurt mixture.
5) Season to taste, chill for a few minutes in the fridge, and serve garnished with dill or parsley sprigs.

Chilled cucumber and avocado soup

This is a great summery soup - the avocado makes for a lovely cream texture without the addition of cream, while the yogurt adds tartness and bulk.  Adapted from a recipe by Martha Stewart.

Ingredients

1 english (large, 12" or so) cucumber, peeled and diced
1 avocado, pitted, and with the insides scooped out
1/2 t lemon zest
1 T lemon juice
1/4 c fresh cilantro, chopped
a few sprigs of fresh mint, chopped
1 clove garlic, minced or pressed
1 green onion, coarsely chopped
1 c plain yogurt
1 c cold water
salt and fresh pepper to taste

Instructions

1) Puree ingredients in a blender (or with a hand blender) until smooth.
2) Refrigerate for 20 minutes, or until chilled.
3) Serve garnished with a dash of olive oil and a few sprigs of cilantro.

Barley Risotto with lemon and creme fraiche

This is a delicious and fresh take on risotto: the barley adds a chewy texture, the lemon zest as a fresh twist, and the creme fraiche ensures the creaminess of a non-rice based risotto.  Adapted from 101 Cookbooks.

Ingredients

olive oil for frying
1 medium onion, chopped finely
2 shallots, chopped finely
3 cloves garlic, chopped or minced
2 c pearled barley
1 c white wine
6 cups light vegetable stock (make sure it is not too salty!)
grated zest of 2 lemons (add more if you want it really lemony)
1/2 c grated parmesian
1/2 c creme fraiche
3 handfuls of spinach, chopped
1/4 c toasted pine nuts for garnish

Instructions

1) Heat 1-2 T olive oil over medium-high heat in a large soup pot, and saute shallots, onions, and garlic for about 4 minutes, until the onions begin to soften
2) Add barley, a dash more olive oil, and stir until coated, cooking for about 1 minute.
3) Add white wine and simmer, 3-4 minutes, until the majority of the liquid has been absorbed.
4) Lower heat to a gentle simmer, and add stock 1 cup at a time, letting the barley absorb most of the stock between additions.  Stir regularly so that the grains cook uniformly, and cook for about 40 minutes, until the barley is soft enough to eat.
5) When the barley is cooked, remove from heat and stir in the lemon zest, parmesian, creme fraiche, and greens.
6) Season with salt and pepper, and garnish with pine nuts.