Greek Dill Yogurt Sauce

 1/2 cup plain greek yoghurt

2 cloves of garlic (minced, pressed or graded)

2 Tbsp fresh dill (or 1 Tbsp of dried) (optional)

pinch of salt

1 - 2 Tbsp Lemon Juice

Sourdough discard Pancakes

 Sourdough Discard Pancakes

2 cups of flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp sugar

1 tsp salt

1 cup sourdough discard

1 1/2 cups milk

1 large egg (beaten)

2 Tbsp oil 

In a large bow, mix together flour, baking powder, baking soda, sugar and salt. 

Add the sourdough starter, milk, egg and oil.

Mix well just until combined. 

Use about 1/4 C of pancake batter for each pancake. 

Mediterranean Grilled Chicken Breasts

 Ingredients:

4 chicken breasts

3 Tbsp fresh lemon juice

3 Tbsp olive oil

3 Tbsp chopped fresh parsley

3 garlic cloves (chopped or grated)

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

Combine all the ingredients in a plastic bag to marinade. Marinade for 1 hour. 

Remove chicken from the bag and grill or broil for 5-6 minutes per side. Make sure it has an internal temperature of 165 F. 

Ratatouille

 

I was introduced to this dish while serving my mission in France. I often make this dish without a recipe but decided to actually look up a recipe and then changed it to my liking. 

Ingredients:

1 - 2 Eggplants

1 onion

2 bell peppers

2 zucchini's 

1 lb tomatoes

6 garlic cloves

1/2 cup of chicken or vegetable broth

fresh thyme (or dried)

black pepper 

paprika

rosemary

1 tbsp vinegar

fresh basil

There are two ways that I make this dish. 

1. Chop all the vegetables and put it in a pan and bring it to a boil. 

2. Grill the vegetables on the grill and then chop them up and add the liquid and herbs and put it either on the stove or in a dish in the oven.

Serve with Couscous. (I also topped it with some feta cheese and grilled chicken the last time I made it - but vegetarian is delicious)