My Tiny Sous Chef has been less into sous chef responsibilities lately, and more into making up her own sauces. She wants no help beyond pulling down a mixing bowl from the top shelf. Then we’re supposed to get out of her way and let her create. And then of course we have to taste. Which can be… interesting. Or it can be amazing. Like this rockstar recipe she whipped up tonight. It worked perfectly with the awesome sweet potato and corn fritters over garlic spinach I had planned for my Meatless Monday dinner (not my recipe – it came from this great blog I love, Sweet Peas and Saffron – try it!). She asked what we were having and I asked if she wanted to make a sauce. I suggested a Greek yogurt base and the rest is all her. And there’s not a drop left. It was SO SO good. We’ll be making it for all kinds of other dishes. Holy moly. And so easy a tiny sous chef could make it up! What excuse do you have?? None. Here you go.
WHAT YOU NEED
* 1C Greek yogurt (we generally use 2%)
* 1T minced garlic
* ~1T chopped fresh chives
* juice of 1 lemon
* pinch of salt
WHAT TO DO
Add all of the ingredients to a small bowl, mixing well. Taste and adjust as needed. A little more salt if it needs it, a little extra yogurt if the flavors are too strong or the consistency is too thin. That’s it. SHE’S A GENIUS!