Health Work Group
09/06/2011 - 06/05/2012 The Health Work Group is a meeting hub for those interested in children's health issues. The group currently focuses on school-based health initiativ... 09/20/2011 - 06/19/2012 The Economic Security Work Group meets on the third Tuesday of each month at 8:30 a.m. The group is currently developing a resource guide to help yo... 09/02/2011 - 08/03/2012 We meet each month on the morning of the first Friday. Meetings are held at the Birmingham Museum of Art in the Auditorium. The public is always inv... 09/07/2011 - 06/06/2012
The Early Care and Education Work Group focuses on issues important to early childhood development, from a child's birth through age 6.
Everyone is we...   Good Food is Fun Food! Swiss Chard Tzatziki (Yogurt Dip) Recipe
Ingredients
1 cup finely chopped Swiss chard leaves (remove ribs*)
1 garlic clove 1/4 teaspoon salt 1 cup plain yogurt 1 Tbsp extra virgin olive oil 1 Tbsp freshly squeezed lemon juice A dash of cayenne
3 (9-inch diameter) pita breads, cut like a pie into triangles
Olive oil for drizzling on to the pita bread
1 Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.
2 Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
3 Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
Serve the tzatziki with the pita wedges.
Serves 4.
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