BASIL & SALT J A N
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for the traveling gourmet
COLOR OF THE YEAR BENJAMIN
MOORE
HAS
CHOSEN TRANQUIL AEGEAN 2021'S
TONE
TEAL
COLOR
AS
OF
THE
YEAR
A
conversation Kendra
with
Campanile
Hubbell
Coastal The
Living
Taking
Caribbean Islands
Back A
the
Roads
Travel
Series
21
On the Cover Benjamin Moore calls for tranquil healing and KOKET has the look
08
Success Secrets Seattle's Kendra Campanile Hubbell talks with us about The Essential Baking Company
25
Roast Chicken Baby it's still cold outside and comfort foods are on the menu. We have recipes to lighten them up.
14
Coffee Craze We can't live without our magic beans even in our recipes.
24 January Cocktails Light, citrusy cocktail to jazz up January.
27
Beach Beats Coastal Living: Caribbean Islands The choice of total relaxation or adventurous journeys at our fingertips,
16
Vin Talk A chat with wine importer, Marilee Bramhall of iola wines
29
Taking the Back Roads Behind the scenes look at creating a travel series
letter from the editor Welcome to basil & salt magazine, we are so glad you are here and we look forward to connecting with you each month over a variety of platforms. It has been quite a year hasn’t it? As we move closer to 2021, I have not looked forward to a January more than I do now. While it has been a year of uncertainty as businesses, some of them iconic, close across the country, it has also been a year of discovery. We found we can work from home full time, we have pulled together and discovered creative ways to save small businesses in our own communities and we have connected with our neighbors to care for each other when others cannot.
We are resilient, and as we round the corner into 2021, we are doing so in faith, hope and much love. As always, I am raising a glass to you.
From all of us at Team Basil, Happy New Year.
editor in chief karie engels
editor beach beats | coastal living lucy hyde contributing photographer robin woelz communications lucy hyde content integrity veronica berkley
ARTISAN LOAVES DELIVERED TO YOUR DOOR essentialbaking.com
all you need is love. but a little chocolate here and there doesn't hurt. creamy cold weather drink
winter white hot chocolate
1. Toast cinnamon sticks in a medium dry saucepan over medium heat until fragrant, no more than a minute. 2. Add salt and 2 cups milk and bring to a simmer. Remove from heat and let steep 10 minutes. 3. Whisk cornstarch and remaining 1/2
4
cinnamon sticks
1/8
teaspoon kosher salt
cup milk in a small bowl. Add to warm milk mixture and heat over medium.
2 1/2 cups whole milk, divided
Bring to a simmer and cook, stirring
2 teaspoons cornstarch
constantly, until warmed through,
2 ounces high-quality white
about 1 minute.
chocolate, chopped or white
4. Remove from heat and add chocolate
chocolate chips (about 1/3
and vanilla. Let sit until chocolate is
cup)
melted, about 30 seconds, then stir to
1/2 teaspoon vanilla extract
combine. Discard cinnamon sticks.
Unsweetened whipped cream
5. Divide hot chocolate between mugs.
and ground cinnamon (for
Top with whipped cream and dust with
serving)
ground cinnamon.
success secrets the essential baking company Kendra Campanile Hubbell Digital Marketing Brand Ambassador Essentialbaking.com
Basil: Please tell me a bit about The
Our
Essential Baking Company that isn't
passionate
on the website that you would like
operations.
readers to know.
him out in the bakery packing boxes or
CEO,
walking
Kendra: besides
Walking
delicious
the
It’s
the
not
bakery
our uncommon
floor
just
as
bakery to
alongside
see
our
staff. He is behind the idea of a shelf-
baked bread, you will find a passionate
bread
and dedicated group of employees. We
idea has become our Take & Bake with
are
Essential FreshSeal™.
diverse
of
about
is
stable
incredibly
aroma
bakery,
Campanile,
fresh
an
the
into
Tom
community,
package for
that
months
in
preserves your
pantry.
your This
from the bakery production through our leadership multitude
team, of
that
cultures
represent
from
around
a the
world.
Our
founder,
passionate organic
George
about
DePasquale,
baking
bread
ingredients,
is
using
naturally
fermented starters, and long, cool fermentation that creates great tasting bread. Baking bread in this way is an artform
that’s
been
passed
down
for
generations. Our bakers use these traditional
and
historic
methods
to
create the interesting, complex and balanced flavor you can find in all our breads.
"Walking into the b a k e r y , b e s id e s t h e d e l i c i o u s aroma of fresh baked bread, you will find a passionate and dedicated group of employees.'
Founder George DePasquale Photo | Kendra Hubbelll
In 1998, the bakery moved to the old Buchan
Bakery
building
in
the
Wallingford neighborhood of Seattle and established its first bakery café. The company eventually joined with Parisian
Star
Desserts,
founded
by
French native Pierre Fauvet. In 2010 Tom Campanile joined the company as co-owner and CEO. At that time,
Photo | Puget Sound Business Journal George DePasquale, Founder Tom Campanile, CEO
having outgrown the original space, the
bakery
relocated
to
south
Seattle's Georgetown.
The
Essential
proudly and
Basil:
Please
tell
us
about
the
Baking
provides
desserts
throughout
the
breads, to
Pacific
and
and your vision for the company.
bread lines nationwide.
Kendra:
George
DePasquale
and
the
Our
&
vision
Bake
for
pastries,
establishments
beginnings of The Essential Baking
Take
Company
and
the
Northwest
Gluten-Free
future
is
to
late Jeff Fairhall founded the company
continue
in 1994. Jeff originally owned Essential
soul of our communities by providing
Foods,
superior organic and artisan breads.
and
sold
moved to
a
to
pursue
playing and
wrap
company
his
met,
that
sandwiches.
Seattle
bass
Jeff
business
startup
from
passions guitar. and
selling
San of
George
Francisco
baking
Luckily, they
made
George
started
George’s
and
the
signature
breads at the Fremont Farmers Market.
.
We
to
are
nourish
committed
environmentally responsible develop
that
products
people.
body
to
and
while
new
technology those
the
we
and
being socially
continue
to
products
and
allows
to
make
to
more
us
available
the
Basil: We love that you use locally
Our founder George tells story like this…
sourced ingredients, as it keeps
“I did grow up in a family that baked our
other small, local businesses
own bread, so it’s in my DNA for sure,
humming. Have you found it's been
but our recipes come from my early
difficult to source during COVID-19
infatuation with traditional French and
and if so, what adjustments did you
Italian bread making. Making something
have to make?
so beautiful from such basic ingredients and methods is so joyful and keeps me
Kendra:
We are excited that the flour
inspired.”
we use in many of our loaves comes from a small local mill in the Skagit
Today the fermentation of all our
Valley of Western Washington.
starters and batches of dough are watched over by people we’ve carefully
Thankfully, we didn’t experience any
trained. The flavor of our sourdoughs are
shortages in our supplies, but we did
more interesting, complex and balanced
have to learn how to keep everyone
because of the unique methods
safe and healthy in the “new normal”.
established by George. We have 4
One of our biggest challenges was
different starters which we use in
providing personal protection gear to
different ways to achieve different
our employees. The other adjustment
flavors and textures.
we have had to make was adapting to the rapidly changing ways that people
Basil: I am curious about the original
were consuming food. We have had to
starter in all your artisan breads and
adjust to fewer people eating out and
the fact it dates to the gold rush era.
focus more on changing retail shopping
Please tell us more about this.
patterns.
Kendra:
Sourdough starter is an artisan
Flour, water, sea salt and naturally
tradition that goes back for countless
growing yeast are your basic
generations. You often hear of people
ingredients in all your breads. Why did
sharing their starters with one another,
you choose this basic recipe? Is
connecting and ourishing community.
it a family recipe?
The Essential story is like that and I asked George to share…
I moved to Seattle from San Francisco,
baked with care and passion, to as many
where I first fell in love with and
people as possible, and we’ve never
learned to bake sourdough bread. When
deviated from that. He gets asked a lot if
I got up here and started developing
he ever imagined that he would be
recipes for my bakery, I had to get to
serving so many people and always
know salespeople and suppliers, of
answers “Absolutely! That was the whole
course, and one of them mentioned that
point from the beginning.”
he had a starter that had been in his family for generations. During the gold rush, there were companies that organized caravans of prospectors up
Basil: Do you still offer free shipping by the case and do you ship anywhere in the US?
to Alaska, and his great grandfather was the baker and cook for one of
Kendra:
those companies. He kept the starter
by the case and we ship anywhere in the
warm in his sleeping bag and made
continental United States from our
bread and food for the group on the
website.
Yes, we still offer free shipping
trip up and back. The starter was passed on from generation to generation and to the various families. He even showed me a “family tree” he made of all the people in his family that had gotten some of this
Basil: The Essential fresh seal is such a fantastic idea. I love that we can store the bread in the pantry. Is this a unique feature to The Essential Baking Company?
starter.
Kendra:
Our CEO Tom Campanile joined
The Northwest has a solid sourdough
the company in 2010 after running a
tradition, I was fortunate to have been
Seattle based beef jerky company for
entrusted with part of that original
over a decade, bringing with him his
starter, and it’s an amazing honor to be
expertise of vacuum-sealed packaging.
part of that history.”
He was determined to create a package
- George De Pasquale
that extended the life of organic bread that would also reduce waste. After more
Basil: All your breads are deliciously hearth baked, was this the vision going in or did it evolve as the business concept evolved?
than a year of development his idea has become our Essential FreshSeal™ packaging that allows you to keep our organic bread fresh in your pantry for months without freezing it. The Essential
Kendra: day one.
It was definitely the vision from George’s intention from the
FreshSeal packaging is unique to our Take & Bake line of products, including
very beginning was to bring rustic
our organic artisan breads and pizza
hearth baked traditional breads,
crusts.
Basil: ...and QVC! Please, tell us more Kendra:
QVC is so much fun. It’s a great opportunity to introduce Take & Bake to
their national audience. People still can’t believe you don’t have to freeze it. That’s the most common question we get asked. We’ve had the chance to be on multiple times in the past, it had just been a few years since our last airing. We were so excited to be invited back in November and again in December. This time we didn’t fly out to QVC Headquarters in Pennsylvania because of COVID-19 restrictions, instead we were able to go live from my kitchen in Seattle over Skype with QVC Head Quarters. We sold a five pack of Sourdough, Rosemary, French, Demi-Baguettes, and Garlic Bread.
Photo | Kendra Hubble French Toast
visit essentialbaking.com
TRENDING
Coffee
Craze by karie engels photo by erica yang
The essential magic bean. Americans love their coffee but worldwide, we rank only 25th in the brew's consumption, with Finland ringing in at first place. 64% of Americans drink coffee and 79% of those caffeine lovers, brew their own java at home. Two to three cups per day seems to be the most consistent pattern, however some Americans admit to drinking up to seven cups per day. Basic drip coffee is the preferred method, with iced coffee and instant coffee running nearly neck and neck. ...and while we love drinking it, we also use it in our recipes. a look...
NOMADIC | 24
Take
ESPRESSO RUB INGREDIENTS Makes 2 1-1/2 pound steaks
HORSERADISH CREAM SAUCE 1/2 cup heavy cream, chilled 1/2 cup crème fraîche or
1/4 cup finely ground coffee or
sour cream
espresso powder
2/3 cup, 5 ounces prepared
2 tablespoons brown sugar
horseradish
2 teaspoons coarse ground black
2 tablespoons chives, finely
pepper
chopped
1 teaspoon garlic powder
1 teaspoon kosher salt, plus
1 teaspoon onion powder
more to taste Freshly ground black pepper
DIRECTIONS 1. Mix all ingredients well and rub on steaks. Cover or place in zippy bag and chill for 2 hours or overnight. 2. Heat gas or charcoal grill. Place steaks on grill over medium-high heat. Cover grill and cook 4 to 6
DIRECTIONS 1. In medium bowl whisk heavy cream until it starts to hold a line when you drag the whisk through it. 2. Gently fold in crème fraîche
minute each side depending on
or sour cream, horseradish,
thickness and desired doneness.
chives, and salt.
Cut steaks into slices and season to taste with salt.
espresso rubbed steak with horseradish sauce
3. Season with pepper and additional salt to taste.
marilee bramhall of iola wines
by karie engels photography | RachelMB Photography Basil: What is your top 3 criteria for choosing the winemakers and Basil: Your logo! I love it, it's
brands you work with?
earthy, sexy. How did this logo come to be?
Marilee:
Ideally, the domaine is both
owned by a woman and she is making
Marilee:
It came to be as a result of
the wines. At minimum, there must be a
a conversation with my aunt, Jill
woman in ownership directly benefiting
Ingram, who has been one of my best
from the success of the wines. I also
pals all my life. Jill happens to be a
look for a commitment to sustainability;
fabulous artist and she knew I needed
some of the producers I work with are
a logo. One day, in the early stages
small and juggling so many things, they
of starting the import business I was
don’t have the time or resources to
chatting on the phone with her about
pursue the organic certification or
my intention to focus on sustainably
certified sustainable process. Instead,
grown/organic wines made by
they make deliberate choices like not
women. I explained to her that “from
using pesticides or herbicides, using
earth to glass” is part of the name of
organic soil treatments and doing
the business and all the sudden she
vineyard work by hand.
said something like, “I have to go. I
the wines have to be delicious! The
have to go paint.” She took off to her
final element that brings it all together
studio and later that day she texted
is a sense of connection with the
me a photo of what she’d been
producer.
working on. I fell in love with it
relationships that matter a great deal
immediately. Our wines are about
on both sides; we need to be able to
terroir; what shows up in the glass is a
work together.
sense of the place where the wine is grown; what she painted really captures that for me.
And of course,
These are important
I see myself as the connection point between these winegrowers and my customers; I’m the link that brings them together.
Eventually we’ll be doing some small group trips where I bring a few customers with me to visit these incredible women vignerons at their domaines.
Basil: Importing wines exclusively by female vignerons, seems like it would limit your portfolio. What is behind the decision to procure wines from such a small, yet growing demographic in the wine industry? Marilee:
It does limit my portfolio and
make it more challenging to find new producers, especially given that I’m looking for the sustainability piece as well. It’s amazing and inspiring how supportive people in the industry can be; specifically, in Europe. Several times I’ve met vigneron who wanted to introduce me to female vigneron they know and recommend.
It's exciting to see how the world of wine is changing for women. -- Marilee Bramhall basil
&
salt
magazine
The decision to work exclusively with
Basil:
women winegrowers evolved over
dominated by males literally for
several years. Studying wine as an
centuries and it's just been over the
enthusiast and then in a scholarly way
past couple of decades women
as well as traveling, underscored the
winemakers have been profiled in wine
fact that there are lots of père et fils
publications. When it comes to writing
and not a lot of mère et fille situations
about and showcasing women in the
out there. Wine has been a man’s
wine industry, do you think we have
world for centuries. I was sure there
come far enough? What would you like
are talented women making wine in
to see more of when it comes to
the old world. It’s been an exciting
reporting and public perception of
challenge to find them and bring their
female vignerons?
The wine industry has been
wines to my customers here in Seattle. There’s nothing like hearing from a
Marilee:
customer after they try the wine and
world of wine is changing for women.
It's exciting to see how the
love it. I’ll never get tired of those moments! And we’re giving them
After #metoo people started to
something more than just delicious
talk in a different way; conversations
wine. We’re giving them the ability to
started to happen. There have been
make a socially conscious choice
some difficult moments, like the recent
about the wine they buy, enjoy and
New York Times piece on sexual
share and gift. This holiday season
harassment women have been
customers have shared with me how
subjected to in CMS America, and I
much they value being able to gift
think we’ll see more of these kinds of
these wines not only because they’re
stories. As we continue to see women
delicious and sustainably produced,
in leadership roles in the wine industry,
but because they’re made by women.
I think we’ll continue to see positive
Earlier this week a customer shared
change.
with me how much that element
of female vignerons, I’ll borrow a
matters to her as a woman and also
concept from Supreme Court Ruth
as a mom; her teenage daughter
Bader Ginsburg. Men have been making
knows what iola wines is about and is
wine for centuries; as soon as they are
excited about it to.
so many female vignerons that it’s no
In terms of public perception
longer exceptional or unique for a woman to be that role, when it’s no longer note-worthy to be a retailer who sells only wines made by women then I think we’ll have arrived.
basil
&
salt
magazine
Basil: Tell us a bit about iola wines that we won't find on your website. The original iola was my grandmother Iola Lee Bramhall. She taught me about the kind of person I want to be so naming the business after her felt right. She loved to celebrate moments big and small – in fact “let’s celebrate” was something she said as much as she could I think! Funny enough, she wasn’t much of a wine drinker – she vastly preferred gin.
These wines are about indulging in a bit of hedonism. They aren’t about being selected by a sommelier; they aren’t about putting in your cellar for 20 years. They’re for enjoyment, sharing with friends and family and good food.
The first wine I tasted was a left bank Bordeaux when I was 11 or 12 years old. My dad gave me a tiny taste; from then on, I was fascinated. It’s been a winding road to get to where I am; nearly a decade in WA and CA wine industry, studying as an enthusiast, studying in a scholarly fashion and importing and now building an e commerce wine business.
visit iolawines.com
basil
&
salt
magazine
On the Cover Color of the Year 2021 Benjamin Moore has chosen another tranquil tone, but this time
a color calling for
much-needed healing, Aegean Teal 2136-40.
Teal is a perfect blend of blue’s calming properties and sense of stability with green’s rejuvenating and revitalizing vibes. It invites natural harmony and a celebration of simple pleasures. So with their Color of the Year 2021, Benjamin Moore reminds us to take a moment to reflect and reset.Intriguing in its mixture of blue and green and deeply soothing, Aegean Teal offers spiritual balance, wellbeing, and
Caprichosa Sofa Besame Chair Gia Chandelier
Get the teal look at bykoket.com
optimism.
Audrey Chair Blue, right Gem Table Lamp Blue Tresor Stool Merveille Chair Blue, left Spellbound Cabinet.
basil
&
salt
magazine
Get the teal look at bykoket.com
Nymph Chandelier Description: The innocent drama of a whimsical butterfly through the enchanted journey of life. The Nymph chandelier embraces the wild side of this rare and beautiful animal that so gracefully bejewels the lighting fixture. Delicate metal butterflies hover in the air in perfect harmony composing an overblown dramatic silhouette, which gives shape to a luxurious chandelier. Nymph is a truthful legacy of KOKET’s haute couture experience in exquisite goods, goddess-y shapes and hand-crafted drama. Get the teal look at bykoket.com
a january favorite the lemon drop 2 ounces vodka
1. Coat rim of cocktail glass with sugar, set
1/2 ounce triple sec
aside.
1 ounce lemon juice,
2. Add vodka, triple sec, lemon juice and
freshly squeezed
simple syrup to an ice-filled shaker, shake
1 ounce simple syrup
until chilled and pour into prepared glasses.
garnish: sugar rim
3. Garnish with lemon .
basil
&
salt
magazine
PERFECTING THE IDEAL
roast chicken
Simplicity reigns with this dish, a true one pot wonder. Yield: Serves 4 Time: 2 hours
NOMADIC | 24
ROAST CHICKEN WITH SAGE, LEMON AND GARLIC INGREDIENTS 1 4 pound chicken 1 lemon 22 fresh sage leaves 3 cloves garlic 6 tablespoons unsalted butter, room temperature Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 8 sprigs parsley 2 small onions, cut into quarters 2 carrots, cut into 2" pcs
1. Heat oven to 475°. 2. Rinse chicken under cold water and pat dry with paper towels. 3. Peel lemon, keeping away from the white pith. 4. Chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 tsp. salt. Stir to combine. Quarter the peeled lemon; set aside. 5. Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slide the
butter mixture between skin and poultry, spreading it evenly.
6. Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion. Tie legs together with kitchen twine, if desired. 7. Add remaining quartered onion and carrots into center of roasting pan and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 400˚. Continue roasting until thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter and let rest for 10 minutes before carving.
beach beats | coastal living caribbean getaway by lucy hyde
Add a Caribbean getaway to your travel list and take advantage of a wide array of options.
Enjoy a relaxing vacation or dedicate yourself to nonstop adventure.
Note: While most islands are open to U.S. visitors there are many restrictions. Masks must be worn in public, travelers must provide proof of negative covid test 7 days prior to travel. All passengers will be screened at the airport and visitors must fill out travel forms indicating which hotel they will be staying in. Restrictions change quickly, visit www.stlucia.org/covid-19 before planning any travel.
Saint Barthélemy Decor:
South of France chic meets
Caribbean | luxury Rattan fixtures, simple, elegant white furniture with pops of french Caribbean inspired color accents. Rugs, pillows, and vases all compliment the naturally bright turquoise waters.
Cocktails of choice:
Ti Punch is a must
have while lounging in warm ocean breezes.
Cuisine:
Fresh, locally sourced seafood
and French Caribbean cuisine.
Must see:
Chic shopping in Gustavia, rent
a car for an adventurous, scenic drive to any of the 14 beaches, St. Jean's Bay Beach picnics are a visitors's favorite.
Not traveling during covid? Treat yourself to the look, feel and taste of the Caribbean with Lucy's tips.
Saint Lucia Decor:
Luxurious Caribbean whites are
paired with plentiful pops of color. The island boasts mountains and jungles so natural tones, wood and stone warmth dominate the welcoming decor and island vibes
Cocktail:
Rum with coconut. Our
choice, Coconut Cloud.
Cuisine:
Fried Plantain, Traditional
Bouyon.
Must see:
Try the world renowned
chocolate, hike the Pitons, Sulphur Springs
13, 30 minute episodes
Basil & Salt Magazine is taking a road trip! We are traveling across the country visiting well-known local chefs, listening to their stories, experiencing their cuisine and best of all, we are bringing our readers and viewers with us! As we travel across the United States our journey will take us to destinations you won't find in a travel guide. As a Basil & Salt subscriber, you have first access to what's going on behind the scenes. We will keep you up to date first on travel dates, locations, on-air talent and of course, all the shenanigans the cast and crew get into. We can't wait to share it all with you.
winter skincare tips
Cold, dry winter takes a toll on your skin. Below are a few tips and tricks to keep your skin glowing! Turn the water temperature down. Hot water strips your skin of natural oils. Cool both the temp and the time. Blot skin dry immediately after washing your face and apply a creamy moisturizer
.
Invest in a humidifier Central heat makes your house drier, set the thermostat to a cool comfort zone of 68 - 72 F and place a humidifier in a room or two, even your bedroom.
During winter months choose cream based cleansers and opt for those that are fragrance free. Use astringent sparingly, if at all.
Moisturize your inside too!
Eat right and drink plenty of water.
January. Buy broccoli, Brussels sprouts, cabbage, cauliflower, grapefruit, kale, leeks, lemons, oranges, parsnips, rutabagas, tangelos, tangerines, and turnips in this deep winter month.
healthy bites in january
INGREDIENTS 1 pint brussels sprouts (about a pound) 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan 4 to 5 cloves garlic, peeled Salt and pepper to taste 1 tablespoon balsamic vinegar
PREPARATION 1. Heat oven to 400 degrees. 2. Trim bottom of brussels sprouts, and slice each in half top to bottom. 3. Heat oil in cast-iron pan over medium-high heat until it begins to shimmer; put sprouts cut side down in one layer in pan. Add garlic, and sprinkle with salt and pepper. 4. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are brown and tender, about 10 to 20 minutes. 5. Taste, and add more salt and pepper if necessary. 6. Stir in balsamic vinegar, and serve hot.
roasted brussels sprouts
Ingredients 1/2 of a large cucumber, unpeeled 1 1/2 cups plain full-fat Greek yogurt 2 large garlic cloves, finely minced 2 tablespoons extra virgin olive oil 1 tablespoon white vinegar 1/2 teaspoon salt
Tzatziki
1 tablespoon minced fresh dill
Preparation 1. Grate the cucumber and squeeze out excess moisture or drain through a fine mesh sieve overnight in the fridge. 2. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight. Do not add dill until just before serving or the dill will overpower your tzatziki. 3. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with zucchini fritters and pita bread for dipping.Drizzle with olive oil, if desired.
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basil & Salt Magazine Basilandsalt.com karie@basilandsalt.com