Tzatsiki
Tzatsiki might be just the main course you are searching for. This gluten free, primal, and vegetarian recipe serves 2. One portion of this dish contains roughly 30g of protein, 16g of fat, and a total of 388 calories. If you have shallots, cucumber, distilled vinegar, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Instructions
Quarter the cucumber lengthwise and trim off the triangular wedge of seeds.
Cut the cucumber into a very small, even dice.
Transfer it to a mixing bowl.
In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed.
Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store Tzatsiki in a covered, clean jar in the refrigerator for up to 1 week.
* The Wedge: Smear some Tzatsiki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.
Reprinted with permission from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis, © October 2009 Little Brown