Recipes Mint Yogurt Sauce Be the first to rate & review! By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 5 mins Total Time: 15 mins Yield: MAKES ABOUT 1 1/2 CUPS Ingredients 1/2 medium European seedless cucumber—peeled, seeded and finely diced 2 tablespoons fresh lime juice 1 tablespoon finely chopped mint Pinch of sugar Kosher salt and freshly ground pepper 1 1/2 cups whole milk yogurt Directions In a medium bowl, combine the cucumber with the lime juice, mint and sugar and season with salt and pepper. Let stand for 10 minutes. Add the yogurt and refrigerate until chilled. Make Ahead The sauce can be refrigerated for up to 6 hours. Serve With Sweet Sausage, Onion and Pepper Skewers or Lemony Halibut Skewers with Charmoula. Rate it Print