1 English cucumber, peeled, halved lengthwise, seeded and cut into 1/4 inch dice
8 radishes, trimmed and cut into 1/4-inch dice
4 cloves garlic, finely minced
2 tablespoons finely chopped fresh mint
2 tablespoons chopped fresh dill
2 teaspoons grated lemon zest
2 cups plain whole-milk yogurt
2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
In medium bowl, toss together cucumber, radishes, garlic, mint, dill and lemon zest. Stir in yogurt, lemon juice, pepper and nutmeg. Mix gently to combine. Transfer to serving bowl and refrigerate until chilled before serving. Serve with crudites, pita or bagel chips. Yield: 3 cups.
Source: "Delicious Dips," (Chronicle Books, 2004)
Garlic roasted green beans with shallots and hazelnuts
1 pound green beans, trimmed
1 shallot, thinly sliced
4 cloves garlic, crushed
3 tablespoons olive oil
Salt and freshly ground pepper
1 teaspoon grated lemon zest
1/4 cup hazelnuts, toasted and chopped
Preheat oven to 425 degrees. Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in oven until beans are cooked through and light golden brown. Remove from oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve. Yield: 4 servings
Source: foodnetwork.com
Feta cheese and toasted pine nuts add flavor to zucchini pancakes, served with tzatziki sauce.
Feta cheese and toasted pine nuts add flavor to zucchini pancakes, served with tzatziki sauce.
Zucchini Pancakes
12 ounces coarsely grated zucchini (about 1 1/2 cups)
Salt, as needed
1 cup chopped scallions
4 large eggs, lightly beaten
3 ounces all-purpose flour
1/2 ounce chopped dill (approximately 3 teaspoons)
1/2 ounce chopped flat leaf parsley ( approximately 3 teaspoons)
Chopped tarragon
Freshly ground black pepper, as needed
3 ounces crumbled feta cheese
2 1/2 ounces chopped toasted pine nuts
2 cups olive oil for pan frying, or as needed
Place grated zucchini in colander. Sprinkle with salt and let stand 30 minutes. Squeeze zucchini to remove as much liquid as possible. Dry the zucchini by pressing it between several layers of paper towels.
In large bowl, combine zucchini, scallions, eggs, flour, dill, parsley, tarragon, salt, and pepper until evenly blended. Fold in feta cheese. (The pancake mixture can be prepared to this point up to 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold the pine nuts into the zucchini mixture.
Preheat the oven to 300 degrees to keep the pancakes warm as you work. Place a baking sheet in the oven.
Add enough oil to a large skillet to come to a depth of about 1/8 inch, and heat the oil over medium-high heat until the surface of the oil shimmers. Working in batches, drop heaping tablespoons of zucchini mixture into hot oil, leaving enough room for the pancakes to spread as they cook. Fry until the pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to the baking sheet in the oven to keep warm. Serve immediately with the tzatziki sauce. Yield: 8 portions.
Approximately values per four-ounce serving: 180 calories, 8 grams protein, 10 grams carbohydrate, 13 grams fat, 2.5 grams saturated fat, 250 milligrams sodium, 85 milligrams cholesterol, 2 grams dietary fiber.
Tzatziki Sauce
1/2 cup plain yogurt
1/2 cup sour cream
1/2 cup grated cucumber, squeezed dry
1 teaspoon minced garlic
1 tablespoon extra-virgin olive oil
1 tablespoon chopped mint or dill
1/2 teaspoon lemon juice
1 teaspoon lemon zest
Salt, as needed
Fresh ground black pepper, as needed
Combine the yogurt, sour cream, cucumber, and garlic in a food processor and puree until smooth. Transfer to a bowl and fold in olive oil, mint or dill, lemon juice, and zest. Stir until combined and season to taste with salt and pepper. Keep refrigerated until ready to serve.
Approximate values per one-ounce serving: 40 calories, 1 gram protein, 2 grams carbohydrate, 3 grams fat, 1.5 grams saturated fat, 60 milligrams sodium, 5 milligrams cholesterol, 0 grams dietary fiber.
Source: The Culinary Institute of America
Lemony mixed vegetables
1 cup reduced-sodium chicken broth
1/4 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 pound green beans, cut into 2-inch lengths
2 cups thinly bias-sliced carrots
1 cup cauliflower flowerets
1/2 medium red sweet pepper, cut into 1-inch pieces
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1/2 teaspoon finely shredded lemon peel
4 teaspoons lemon juice
In large saucepan combine chicken broth, coriander, salt and black pepper. Bring to boil. Add green beans. Return to boil. Reduce heat and simmer covered for 10 minutes. Add carrots, cauliflower and sweet pepper. Return to boil. Reduce heat. Simmer covered for 4-5 minutes more or until vegetables are crisp-tender.
Using slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.
In small bowl stir together oregano, water, cornstarch, and lemon peel. Stir into broth mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in lemon juice. Pour thickened broth mixture over vegetables. Toss lightly to coat. Yield: 6 ( 3/4 cup) servings.
Approximate values per serving: 49 calories, 9 grams total fat; 0 grams cholesterol, 184 milligrams sodium, 11 grams carbohydrates, 3 grams fiber, 2 grams protein.
Source: "Fresh and Easy Meals" (Wiley, $19.95)
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