Recipes: Curried Cucumber Yogurt Dip

Curried Cucumber Yogurt Dip

Makes about 2 cups.

This refreshing dip for vegetables and pita crisps is also great on grilled salmon or trout.

• 1 c. yogurt

• 2 tbsp. prepared mayonnaise

• 1 tsp. curry powder, or to taste

• 2 tbsp. minced fresh mint leaves

• Salt and pepper to taste

• Pinch of sugar (optional)

Directions

Mix together the yogurt and mayonnaise with the curry powder. Stir in the mint and then the cucumber; season with salt, pepper and a pinch of sugar to taste. Refrigerate until ready to use, but use right away.

Tomato-Watermelon Salsa

This twist on classic salsa is great with chips, grilled meat, or chicken. The watermelon softens the pepper's kick to sweet effect. It's best left to sit about an hour before serving or refrigerated and served the next day. Some like their tomatoes peeled and seeded, but, I've found that our vine-ripened, garden fresh tomatoes are so succulent there is no need for this step.

• 1 c. cored, coarsely chopped tomatoes

• 1 c. seeded chopped watermelon

• 1 c. minced green onions

•¹/₂tsp. minced garlic

• Salt and freshly ground black pepper, to taste

• 1 to 2 stemmed and minced jalapeños, or to taste

•¹/₄c. minced fresh basil leaves

•¹/₂c. minced fresh cilantro leaves, plus more for garnish

Directions

Fresh Peach Chutney

Makes about 2 cups.

This spicy, sweet uncooked chutney is especially good on grilled chicken and pork. It will keep in the refrigerator for a day or two.

• 3 fresh peaches, peeled and pitted

•¹/₂c. diced red onion

• 2 tbsp. chopped crystallized ginger

• 1 tbsp. minced fresh cilantro leaves

• 1 tbsp. minced fresh mint leaves

• Salt and freshly ground black pepper to taste

Directions