1 cup Greek yogurt
1/3 cup loosely packed fresh mint leaves, finely chopped
1/4 cup sour cream
1 garlic clove, pressed
1 tablespoon fresh lemon juice
1 medium cucumber, peeled, seeded, and chopped
1 teaspoon kosher salt
Stir together yogurt, mint, sour cream, garlic, lemon juice, cucumber, and salt. Serve immediately or chilled.
Refrigerate up to 2 days.
½ English cucumber, peeled, seeded and grated (¾ cup [180 ml])
½ cup plain Greek-style yogurt
2 tsp fresh lemon juice
2 tsp chopped fresh mint
1 small garlic clove, minced
Sea salt and pepper
1½ lb ground lamb
½ small red onion, minced (¼ cup [60 ml])
¼ cup chopped fresh flat-leaf parsley
2 tsp chopped fresh oregano (or 1tsp [5 ml] dried)
Salt and pepper
4 pita breads (6-inch)
2 medium beefsteak tomatoes (or other plum and ripe variety), sliced, for serving
Make tzatziki: in a colander set over a larger bowl, put the grated cucumber and sprinkle with 1 tsp [5 ml] sea salt. Let rest for 10 minutes. Rinse and dry very thoroughly. in a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover and refrigerate until ready to use.
Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about ¾-inch [2-cm] thick. Grill patties on a grill pan or on the BBQ over high heat until medium-rare, 2 to 3 minutes per side.
To serve, warm pitas in the oven or on the grill; halve, and fill with burgers, tzatziki, and tomato.
2 cups plain whole milk yogurt
1/4 English hothouse cucumber, small dice (about 3/4 cup)
2 tablespoons minced fresh dill
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper
In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed.
Serve with an assortment of vegetables for dipping.
1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.