Watch NowExperience Michiana - June 12th, 2012
Have a place you'd like us to visit?
Submit your idea
This video is not available right now. Check again later.
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
In This Episode
-
In This Segment
914 Lincolnway West, South Bend, IN 46616Guests
- Dea AndrewsColfax Campus Gallery
Share
- Dea AndrewsColfax Campus Gallery
-
In This Segment
Guests
- Karen Case
- Peg Howard
Other Photos
Share
-
In This Segment
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
Share
- Elaine HovenkampHovenkamp's Produce
-
In This Segment
Guests
- Peter Conlan
- Bethany CockburnRace Director
Share
