Tzatziki

Line a fine mesh strainer with two layers of cheesecloth. Place the yogurt in the strainer over a bowl. Cover and refrigerate the yogurt for at least four hours or overnight. Then, drain and discard the liquid in the bowl. Set the yogurt aside. Editor's Tip: Straining the yogurt makes it thicker and creamier. If you keep going for up to 48 hours, the yogurt will become labneh, a homemade cheese that has the consistency of cream cheese.

Place the grated cucumber in a fine mesh strainer over a bowl. Sprinkle it with 1/2 teaspoon of salt. Let it stand for 15 minutes, then discard the liquid. Editor's Tip: If you hate waste as much as I do, save that salty cucumber liquid and add it to lemonade or cocktails like gin and tonic or margaritas.

In a small bowl, whisk the oil and vinegar until blended. Stir in the dill, lemon juice, garlic, yogurt, cucumber and the remaining 1/2 teaspoon of salt. Serve it with pita chips and fresh vegetables.