Experience Michiana - June 12th, 2012
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Episode #162 - June 12th, 2012
Tonight, we get a visit from Dea Andrews from Colfax Campus Gallery, Karen Case and Peg Howard from SBCSC, Peter Conlan and Bethany Cockburn, and we'll learn how to prepare Cucumber Dill Sauce.
Original Airdate: June 12, 2012
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914 Lincolnway West, South Bend, IN 46616Guests
- Dea AndrewsColfax Campus Gallery
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- Dea AndrewsColfax Campus Gallery
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Guests
- Karen Case
- Peg Howard
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1 European cucumber - stem cut off and cut in chunks
1 6-8 oz plain Greek yogurt
1/2 c. fresh baby dill
juice from 1/2 lemon
2 tsp. sugar
1 small clove of garlic- peeled and sliced
salt and pepper to taste
Put all items in a food processor and pulse 6-8 times or enough
to end up with a coarse dressing. Chill 1/2 hour before serving as a dressing,
veggie dip, or sauce for lamb pitas.
Guests
- Elaine HovenkampHovenkamp's Produce
Other Photos
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- Elaine HovenkampHovenkamp's Produce
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Guests
- Peter Conlan
- Bethany CockburnRace Director
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