Need some great recipe ideas to add to your summer menu? Check out some favorite classic dishes kicked up a notch!
*Hungry, Hungry Artichoke Hummus
Prep: 10 minutes
1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth
1/4 cup fat-free plain Greek yogurt (like the kind by Fage)
1 tbsp. lemon juice
1 1/2 tsp. crushed garlic
1/2 tsp. dried parsley flakes, plus more for optional garnish
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. paprika, plus more for optional garnish
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
Put all ingredients except chickpeas in a blender.
Using a potato masher or a fork, thoroughly mash the chickpeas in a bowl. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavor, refrigerate hummus for several hours. Before serving, add a sprinkle each of paprika and parsley flakes, if you like. Serve with pita chips, cut veggies, or your guilt-free dippers of choice!
**Spicy Whole Roasted Cauliflower
Start to Finish: 1 hour
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
***Asian Chicken Skewers
Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste
1/4 cup fish sauce
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
8 bamboo skewers soaked in water at least 1 hour
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
DESSERT TIP—- run to your local grocer and pick up a store bought angle food cake, grab a quart of your favorite fresh berry (preferably organic!) and top it off with a sweet dollop of whipped cream or ice cream, treat yourself!! This is the perfect summer dessert!
*Recipe and Photo Reprinted by: www.cookingchanneltv.com
** Recipe and Photo Reprinted by: www.purewow.com
***Recipe and Photo Reprinted by: www.bonappetit.com