Think cool crisp cucumber, a hearty handful of flavorful dill, and a soft yogurt base. It tastes even more delicious than it sounds! Fresh out of Lexi’s Kitchen it’s our new obsession- we’re eating it with and on everything… and we mean everything!
Start your morning with some tzatziki for breakfast. Make these delicious spinach waffles and use Lexi’s Tzatziki as a dipping sauce. Skip the sugar in maple syrup and savor the creamy flavor of tzatziki instead.
Later in the day bust out the tzatziki for snack with some fresh veggies. You already know it makes a great dip so pack broccoli, carrots, peppers and fresh local cherry tomatoes for a break-time trip to the islands of Greece.
Lunch time (and you know where this is going…) Make yourself a refreshing kale salad topped with chickpeas and fresh veggies and use your new favorite food tzatiki as your salad dressing. The smooth creaminess blended with the fresh cucumber makes it the perfect salad topper!
For dinner try out these great Greek meatballs. These guys are packed with tons of strong spices and flavors like cinnamon and onion. Dip them in tzatziki for a cool, crisp balance that doesn’t overpower, but compliments this explosion of Grecian flavors. Being a Greek dip, Tzatziki is a must have sauce for gyros as well!
We’re done talking tzatiki for now- but promise us you will give this versatile and delicious dip a try. Opa!
- 4 large eggs
- 2 tbsp olive oil
- 40g | 1/4 cup plain (all purpose) flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 100g | 3.5oz baby spinach, finely chopped
- 1 large potato (such as Maris Piper), cooked and cubed
- 80g | 2.8oz feta cheese, crumbled
- 3 spring onions (scallions), finely chopped
- 1 tbsp finely chopped flat leaf parsley
- 1 tsp finely chopped dill (optional)
- cooking spray for the waffle maker
- Boil the potato until fork tender. Cool, peel and cut into small cubes. Set aside.
- Preheat your waffle maker and spray with cooking spray.
- In a large bowl, whisk the eggs, salt and oil. Sift the flour and baking powder over the bowl and then mix together until batter is smooth.
- Fold in the potato, feta, spring onion and herbs.
- Use enough batter to fill about half the surface of your waffle maker – remember it will expand when you close the lid so don’t overfill.
- Cook for about 5 minutes or until golden and firm. Carefully transfer to a warm plate. Repeat with rest of the batter
- 1 pound lean ground beef
- 1/4 cup panko breadcrumbs
- 1/4 cup chopped fresh leaf parsley
- 3 tablespoons grated onion
- 1 clove garlic, minced
- Zest of a lemon
- 2 tablespoons fresh lemon juice
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt and black pepper to taste
- 2 ounces cubed or crumbled feta cheese
- Preheat oven to 450 degrees.
- Line a baking sheet with foil and spray it with cooking spray.
- In a large bowl whisk together the panko, parsley, grated onion, garlic, lemon zest and juice, egg, spices, salt and pepper.
- If you aren’t planning to stuff the meatballs with a cube of feta add the feta crumbles to the mixture.
- Add the ground beef to the mixture and combine with your hands being careful not to over-work the meat mixture.
- Form approximately 1 tablespoon sized meatballs.
- If you are stuffing the meatballs with feta, stuff a small cube of feta into the center of each meatball making sure it is completely covered.
- Place the meatballs on the prepared baking sheet, spray the tops with cooking spray, then place the baking sheet on the center rack of the oven and bake for approximately 12-15 minutes or until golden brown.