This is a real easy recipe. Basically the only technique here is to remove excess liquid from the cucumbers so that the yogurt remains creamy and thick. To get the excess liquid out of the cucumber put the cuc’ bits in a colander and sprinkle with a little salt. Let the salt pull the water from the cucumber for a few minutes and then wring ‘em out between paper towels. It's best coooollllldddd. Serve with some carrots, cucumber, and radish. Or with pita bread. Or as a side for chicken.

CHIPS! You can make ‘em! I love them served as a side at dinner with roasted chicken and a green salad or as a snack if someone is forcing me to watch sports. Only trick here is that you have to WATCH them because they can go from delightfully crispy to burnt very quickly.

Once I started making this dish I started noticing all the places that hummus could and should be: on a sandwich, served with sliced veggies, thrown on top of a salad, served beneath roasted white fish, eaten on a cracker. Hummus makes almost anything more delicious, and this pink one will make any dish look 1,000% more fancy.

Fun fact about me - I'm allergic to chicken, so the whole buffalo wing thing isn't an option for me. But I really miss ordering something that comes with weirdly wet carrots and celery and dipping them plus the tiny little chicken arm into a rich sauce and ending up with hands coated in grease. Turns out, the wing is actually my least favorite part, so creating an extra crispy potato wedge that's perfect for sauce grabbing and full of flavor is actually my preference. So here she is... the perfect (non) WING woman. Perfect for your vegetarian friend or meatless Monday or, you know, The Super Bowl!