Aioli
(eh-oh-lee)
Mash 1 clove of garlic with 1/4 tsp salt
6 tbls (real) mayo
2 tbls plain yogurt
squeeze of lemon juice
drizzle of olive oil
s + p
Whisk well.
Make a couple of hours before serving.
Store Aioli for several days in a covered container in the fridge.
Serve with grilled veggies or meats, rice, salads, raw veggies, olives... or a combo all wrapped up in a tortilla.
Into a large mixing bowl, throw the following:
1 clove garlic, finely minced
1 tbls tahini
2 tbls plain yogurt
3 tbls olive oil
1 540 ml can chick peas, drained
juice of half a lemon
1 tsp cumin
s + p
Pulse with hand mixer and stir for several minutes to blend into a porridge-like consistency.
Taste and adjust seasonings, (if necessary).
Store in a covered container.
Keeps in the fridge for days.
So, this is what we are eating in the sweltering and very dry Ontario Summer.
Any grilling, done on the barbie. Lots of zucchini and eggplant, (cut in long steaks, and drizzled with olive oil and balsamic vinegar, s+p), but also shish-kababs - onion, mushroom, peppers, chick or beef...
Salads, (mostly using our own garden produce), involving tomatoes, cucumber, swiss chard, peppers, herbs of all sorts, with a generous sprinkle of feta or blue cheese.
This summer's fave rice dish is the easy-peasy Zatarain's Jambalaya Mix, (to which we add 1/2 cup of uncooked basmati rice at time of cooking, to expand volume and cut down on the saltiness).
Aioli, excellent with all of the above...
Enjoy!
ps - Oh, and, (apart from beer and wine),
Slimonata - (half soda water, half Limonata... and lots of ice!)
