2 cups plain yogurt
3 tbsp olice oil
3 garlic cloves, pressed
1/2 cup fresh dillweed, minced
1 tsp fresh spearmint, crushed
1 tsp fresh basil or tarragon, minced
dash of cayenne pepper
3 young tender Nova Scotia cucumbers, halved lengthwise and thinly sliced.

Stir together all ingredients except cucumber until well mixed.
Add cucumber to yogurt mixture.
Let stand half an hour in the refrigerator.
Salt to taste before serving.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE