The Education Work Group Meeting
Date: 03/10/2010 Join The Education Work Group for coffee and planning on March 10 at 9 a.m. at The Little Professor Bookstore in Homewood. Use of APIRC's "Family Fri... Date: 04/02/2010
April is Child Abuse Awareness month. What better time to hear from two leaders in the field of child abuse prevention? At the April CPC meeting bot...   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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