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.
2 tbsp. olive oil, divided
1/2 cup plain Greek yogurt
1 tsp. ground cumin
1 lb. ground lamb
1 tsp. kosher salt
1/2 tsp. ground pepper
1/4 tsp. garlic powder
6 thick slices feta cheese
1 medium red onion, thinly slice
6 slider buns
Combine the Greek yogurt and ground cumin in a bowl and set aside.
Shape the lamb into 6 mini patties. Lightly season both sides of each patty with kosher salt, ground black pepper, and garlic powder.
Heat a skillet over medium-high heat and add 1 tbsp. olive oil.
Cook the patties in the hot oil for 2-3 minutes on each side until well-browned.
In a separate pan, heat the remaining 1 tbsp. olive oil over medium-high heat. Add the sliced red onions and cook, stirring frequently, until tender and caramelized.
To assemble the sliders, layer the cumin spread on the bottom buns, followed by the lamb patty, the thick slice of feta, and then the saute´ed red onions on top.
2 whole heads of garlic
1 8oz block cream cheese, softened
1/2 cup Greek yogurt
1 1/4 cup shredded Asiago cheese
1/2 cup toasted pecans, chopped
1 tablespoon finely chopped parsley
To prepare garlic start by preheating oven to 400 degrees.
Cut the tops off of both heads of garlic and peel away the loose skin from the garlic. Place garlic heads in a sheet of aluminum foil and drizzle with olive oil. Wrap foil around garlic and place on a baking sheet. Roast garlic in the oven for 35-40 minutes or until the garlic is very fragrant, golden and soft. Remove the garlic and let it cool.
Once the garlic has cooled, squeeze the cloves in a food processor. Add cream cheese, yogurt and Asiago cheese the food processor and mix until creamy and combined.
Remove cheese mixture to a sheet of plastic wrap, cover and form into a ball. Refrigerate cheese for 30 minutes.
Combine pecans and parsley in a shallow bowl. Roll cheese in the nut mixture and cover until ready to serve.