Not exact matches
Serve in bowls with a spoonful of cooked rice, some mushroom
slices, fresh parsley,
olive oil, a dollop of
yogurt if using, and an avocado toast.
1 tablespoon unsalted butter 1 tablespoon
olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green
olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain
yogurt, for garnish Hot sauce of your choice (for serving)
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons
olive oil 1/4 cup plain nonfat Greek
yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast,
sliced
3 chicken breasts
olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek
yogurt (or sour cream), cilantro, jalapeno
slices, diced avocados, tortilla chips
2 pounds organic carrots with tops on 1 pound
sliced blanched almonds 1 c 2 % Greek
yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin
olive oil Salt and pepper
FOR THE CHICKEN 2 cloves garlic, minced Juice of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin
olive oil 2 tablespoons plain lowfat
yogurt 1 tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts,
sliced
2 tablespoons vegetable or
olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin
slices 2 tomatoes,
sliced 1 onion,
sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened
yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
1/2 cup packed fresh dill 1/2 cup packed fresh mint 1/2 cup packed fresh parsley 1/3 cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts,
sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2 cup extra virgin
olive oil 1/2 cup crumbled feta cheese 1/2 cup Greek
yogurt 1/4 cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
1/2 cup rinsed quinoa 1 medium carrot, cut in large chunks 6 scallions, thinly
sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons
olive oil 1/2 cup plain nonfat Greek
yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English cucumber, thinly
sliced diagonally
1 acorn squash, halved and seeds removed 1 cup cooked quinoa 3 tablespoons dried cherries, diced 1 celery stalk, think
sliced 2 teaspoons chopped fresh mint 2 tablespoons plain Greek
yogurt salt & pepper to taste
olive oil
4 tablespoons extra virgin
olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly
sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin
olive oil Salt Fresh ground pepper For the
Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek
yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
yogurt (you could also use sheep's / goat's milk
yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin
olive oil Salt Fresh ground pepper
Cakes Sour Cream Blueberry Crumb Cake Wellesley Fudge Cake Boston Cream Pie Cupcakes Cinnamon Pudding Cake Peanut Butter Pretzel Cake Persimmon Spice Cake Chocolate Overload Poke Cake Chocolate Swirl Kugelhopf (Cake
Slice Bakers) Turkish Tahini Cake
Olive Oil Cake with Currants Apple Upside - Down Cake — Cook's Illustrated Strawberry Madeira Cake — Cake
Slice Bakers Cloud Forest Chocolate Cake — Cake
Slice Bakers Raspberry Cream Cheese Coffee Cake Turkish
Yogurt Cake (Cake
Slice Bakers) Ligita's Quick Apple Cake Fruit Cocktail Cake with Coconut Caramel Icing Chocolate Chocolate Chip Cake with Chocolate Buttercream Frosting Meyer Lemon Cake Shoo - Fly Cake Kentucky Butter Cake Cinnamon Roll Cake Esterhazy Torte Chocolate Magic Cake Austrian Sachertorte The Incredible Empire Torte Grandmother's Cake - in - the - Pan Irish Apple Cake with Custard Double Peanut Butter Pound Cake
2 tablespoons walnuts 2
slices whole - wheat country bread, crusts trimmed off 1 cup packed fresh parsley leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat plain soy
yogurt 2 tablespoons walnut or extra-virgin
olive oil Salt and freshly ground pepper, to taste 12 ounces whole wheat fusilli or penne pasta 2 tablespoons faux parmesan
1 tablespoon
olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek
yogurt and
sliced almonds for topping, if desired
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons
olive oil 1 cup cremini mushrooms (stems removed, thinly
sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly
sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
yogurt
12 ounces fresh mushrooms,
sliced 1 / 4 - inch thick 3 tablespoons extra virgin
olive oil salt and pepper 2 bunches of scallions, trimmed 4 large
slices of hearty, whole - grain bread 1 cup Poblano
Yogurt * (recipe below) 1 cup cooked lentils, or white beans
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME
YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly
sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry
Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce: Curry
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons
olive oil 1 cup Greek
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black
yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper
zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and
sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek
yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup
sliced almonds, toasted 1/4 cup Kalamata
olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
1 large eggplant
Olive oil for frying 2 medium onions,
sliced 2 large ripe tomatoes, peeled and
sliced 1/4 teaspoon red chile flakes (add more for additional heat) 1/4 cup vegetable stock 2 cups plain
yogurt 4 garlic cloves, crushed Chopped fresh coriander and mint, for garnish Salt to taste
2 (8 - oz) blocks tempeh, cubed 3 tablespoons
olive oil + 2 Tablespoons extra 2 cups thinly
sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly
sliced 2 Portobello mushrooms, thinly
sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek
Yogurt for garnish Minced fresh parsley for garnish
Nutrition Facts Ingredients 1 medium eggplant 1 lb (450g) ground pork two small tomatoes small onion garlic clove 7 oz (200g) shredded cheese 2 tps (30g) plain
yogurt 2 egg yolks 2 tbsp
olive oil salt and pepper Instructions 1 Prep the vegetables: Dice tomatoes, onion, garlic and
slice the eggplant into thin strips.
Easy Tzatziki blend organic Greek
yogurt with
sliced cucumbers, garlic,
olive oil and a squeeze of lemon.
1 lb zucchini,
sliced 1 medium potato 1 small onion, peeled and chopped 1 clove garlic, crushed
olive oil 12 fl oz (1 1/2 cups) homemade vegetable stock 1 tbsp natural
yogurt
Cheese cubes, fruit with
yogurt as a dip,
olives, cucumber
slices, crackers and meat such as turkey or chicken cut into chunks.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons
olive oil 1/4 cup plain nonfat Greek
yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast,
sliced
Right now it's a little pate spread on
sliced pecorino, arugula with
olive oil
yogurt dressing and pork chops.
4 ounces vegetable or fruit juice 1
slice whole wheat toast with extra-virgin
olive oil 1 teaspoon jam 1/2 cup plain low - fat
yogurt 1/2 cup blueberries 8 ounces water Coffee or tea
2 small peppers * 1 cup Fresh Express ® Salad mix 1 cup Eat Smart ® vegetable medley with broccoli, cauliflower & carrots 1/8 cup Seffon Farms ® pistachio nuts Cucumber Price Chopper
Sliced olives 1 — 2 tablespoons of Marie's
yogurt based ranch dressing