The idea for this sauce comes from my desire to have several little sauces that dress up any number of vegetables for dinner. This is a play on classic Greek tatdziki sauce that could be combined with or dolloped on top of any and all summer vegetables.
What I want while writing this is a salad of shaved raw zucchini, grilled eggplant and cherry tomatoes stacked up with spoonfuls of this this yogurt between the layers. I also want roasted beats laid out on a plate with this yogurt and smoked whitefish dotted around. Or maybe lightly steamed green beans with cucumbers and this sauce.
You could also change it up by grilling the scapes and then blending with the other ingredients. Or change out the herbs for mint or basil or oregano. Possibilities, endless.
- 10 garlic scapes
- 1 C plain yogurt
- ¼ C dill
- ¼ C parsley
- 1 lemon, zest and juice
- Slice the garlic scapes into thin rounds
- Chop the herbs as finely as you like (I generally keep them a bit rough)
- Combine all together with 2 hefty pinches of salt and taste adjusting as desired