There are a handful of Alison’s recipes that I’m just not looking forward to eating. I don’t mind making them, but eating them is another story. It’s either the flavor combinations that don’t sound appealing or some kind of stew involving lots of different seafoods (she has more than one recipe like this!). I’ve said before that I am committed to trusting Alison. I’m committed to making the recipes I doubt. But just because I make them, doesn’t mean I have to like them.
I doubted this recipe – hardcore. I did not like the sound of savory yogurt and cucumbers with a salty granola for breakfast. If I’m going to eat a savory breakfast, it absolutely must have eggs. It’s a personal principle. So I made this for lunch – a great decision!
The recipe contains 3 core elements:
Plain yogurt mixed with raw grated garlic, lemon juice, and salt and pepper. The ratio of garlic and lemon to yogurt kept this from tasting too much like a dip.
Cucumbers, smashed with scallions and more lemon juice. I didn’t have scallions so I substituted them with chives. I put my cut cucumbers, chives and lemon juice in a ziploc and pounded them with the bottom of a skillet. By the fifth or sixth hammer, the bag split open and the cucumber pieces spread out over the counter. That was my signal to quit annoying my neighbors.
Decidedly Not-Sweet Granola - Read all about it in that link.
I have to say, I was pleasantly surprised. I genuinely enjoyed this meal! The cucumbers bathed in lemon juices and chopped chive were a really nice crunchy counterpoint to the toasted granola. And mixed altogether with the savory yogurt, it was both filling and flavorful. It was a great post-workout meal, one that I’ll make again.
84 recipes cooked, 141 to go.
