Authentic Tzatziki (Greek Yogurt Cucumber Dip)

Tzatziki (Greek Yogurt Cucumber Dip) | A Couple Cooks

We just returned from Greece and we’ve been working to recreate some of the fabulous eats we had there. If you’ve …

SonjaAuthentic Tzatziki (Greek Yogurt Cucumber Dip)

Rhubarb Chia Jam

Rhubarb Chia Jam | A Couple Cooks

Bright pink rhubarb immediately caught our eye when we visited a new-to-us farmer’s market this weekend (hey, Binford Market!). May …

SonjaRhubarb Chia Jam

Healthy Green Goddess Dressing

Healthy Green Goddess Dressing | A Couple Cooks

Our inspiration to eat the way we do now was a book called Food Matters by Mark Bittman. In the …

SonjaHealthy Green Goddess Dressing

Chimichurri (Ramp or Classic)


I ran by the farmer’s market this weekend (which couldn’t be any more different than the Southeast Asian markets from …

SonjaChimichurri (Ramp or Classic)

Cucumber and Yogurt Dill Sauce (Tzatziki)


We love cooking in the Mediterranean style, especially Italian and Greek. If you’ve eaten much Greek food, you’ve likely encountered an …

SonjaCucumber and Yogurt Dill Sauce (Tzatziki)

Fresh Tomatillo Salsa


Before we started getting interested in Latin cooking, the word “tomatillo” would have fallen on deaf ears. A few years …

SonjaFresh Tomatillo Salsa

Basic Vinaigrette


When it comes to eating “off the grid”, one of the easiest things you can do is throw out those …

SonjaBasic Vinaigrette

Classic Tomato Sauce


Since we love to cook in the Mediterranean style, we’ve been in search of the perfect homemade tomato sauce. I …

SonjaClassic Tomato Sauce

Basil Pesto

It’s August and our garden has produced enough basil to exceed our (high!) expectations. I only had 32 square feet of garden room, and tried to maximize it with food that either tastes better or is cheaper that what you can find at the grocery. Basil falls into both of these categories.

Although fresh basil has been gracing plenty of dishes for us this summer, we’ve had to hone our pesto skills so that we can preserve and freeze our basil come fall. While we enjoyed a good hand-beaten pesto in the mortar and pestle, it was a lot more work and had bit more chunky consistency than the standard sauce. The trusty ol’ food processor won this challenge.

Pesto is great on just about anything, especially pasta, pizza, and sandwiches.

AlexBasil Pesto