…if what they want is GOOD food.

Summer time means basil, and basil means pesto.  But this isn’t a recipe for pesto -  I make mine different every time – no, this is a recipe that takes pesto and makes it something more, something special.  How do you make pesto, already chock full of robust herbiness and garlic, better? Two words: goat cheese.   Think of this humble sandwich as a stage. If the grilled chicken, marinated in garlic and Italian herbs, is the lead, the pesto goat cheese spread is the supporting role who steals the show.  The chicken we clap for; the spread gets a standing ovation.

Metaphors aside, this is a solid summer sandwich, just right for a weekend lunch or casual weeknight dinner and fairly easy to make, too. Even the harshest critics, are sure to give it rave reviews.

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Another day, another classic Mediterranean/Middle-Eastern dip, this time Tzatziki, or Cacik as it’s known in Turkey. (It’s certainly not Irish, but at least I’ve got some green going on!)  Whatever you want to call it, this dip stands out as one of my all-time favorites.  Cool, thick Greek-style yogurt is combined with crisp, refreshing cucumbers and laced with pungent garlic and mint for a concoction that is as good on the humble pita as it is on spicy grilled meats.

Good tzatziki is all about texture.  Yes, balance of flavor is always important, but when it comes to this specific herb-inflected spread, I like mine thick and creamy. Here, liquid is the enemy so my version calls for not one, but two ‘purges’ of moisture (once for the yogurt and once for the cucumbers) in an effort to control the final consistency of the dish.  Now, you can go out and buy thick, Greek-style yogurt at the supermarket, but if you’ve been swept up in its recent trend then you’ve probably already noticed that their not exactly giving that stuff away.  That’s why I buy plain, whole-milk yogurt and drain away the excess whey overnight in the fridge — less money, more moisture control.

This stuff is so refreshing that I’m sure once you try it you’ll be making it for dolloping and dipping throughout the spring and summer months. Plus, once you get the technique for straining the yogurt down, you  can forgo the savory addition of garlic and cucumbers and try drizzling it with honey, stirring in fruit or topping it with granola for an exceptionally delicious breakfast or snack.

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Listen, there’s nothing wrong with sour cream out of a tub, but man can that stuff ever be thick.  That’s why I love crema — the rich, delicately sour, slightly thickened cream used in Mexican cooking.  Just look at how that stuff drizzles!  I like to think of it as a thinner version of crème fraîche. Unlike sour cream, crema Mexicana won’t break or separate when heated, making it ideal for stirring into warm sauces.  Sure there are a few good brands out there, but making it yourself at home couldn’t be any simpler.  All you need is some heavy cream, a cultured dairy product like buttermilk or yogurt and some culinary cajónes.  That’s right, in order to get this stuff to the right consistency you’re gonna have to leave it out on your counter overnight…unrefrigerated.  But don’t worry, considering the resilience of the ultra-pasteurized heavy whipping cream sold in most supermarkets, it’s gonna take a lot more than a night on your counter to spoil.  I too was a bit worried the first time I made it, but trust me, this recipe works like a charm.  The finished crema is complex, nutty and has a beautiful pourable texture, perfect for spooning on tacos, enchiladas or even a simple baked potato.  Or, do what I do and drizzle it on a plate of loaded, cheesy nachos — it certainly beats a thick glob of cold sour cream.

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