1/4 - 1/3 cup chopped garlic scapes
2 cups cooked chickpeas
juice of 1 lemon
1/3 cup extra virgin olive oil
1/2 tsp salt plus more to taste
2 tbsp fresh chopped herbs (dill, parsley, etc.)
In a food processor, pulse garlic scapes, lemon juice and salt.
Add chickpeas and blend until smooth adding olive oil as you go.
Top with herbs and spices such as dill, parsley, etc.
1/2 cup walnut hearts, toasted and finely chopped
2 cups plain yogurt (not Greek yogurt)
1 1/2 cup ice water
1/2 to 3/4 of a seedless English cucumber, finely chopped (about 1 to 1 1/2 cups chopped), plus a few cucumber slices for serving
1 cup chopped fresh herbs (parsley, basil, dill, mint)
1/2 cup gold raisins
Salt
3/4 tsp sumac, more for later (optional)
In a large bowl, whisk together yogurt and iced water. Stir in finely chopped cucumbers, herbs, raisins, and toasted walnuts. Season with salt and sumac. Cover and chill for about one hour.
When ready, divide chilled cucumber soup into four serving bowls. Sprinkle more sumac on top and add a few cucumber slices to each bowl. Enjoy with your favorite toasted bread or pita.
1 cup black radishes thinly sliced
1 bunch dill chopped
1 small size onion chopped
6 tbsp white wine vinegar
3 tbsp oil
1/2 tsp sugar
salt and pepper to taste
Clean and rinse radishes; slice thinly. Mix radishes with 1 teaspoon of salt and set aside.
Mix together the chopped onions, dill, vinegar, oil, salt, pepper and sugar to make a vinaigrette, making sure the sugar is completely dissolved.
Drain the radishes and mix together with the vinaigrette. Season to taste with salt and pepper. Decorate with the chopped dill.
Serve with an original Bavarian pretzel and Oktoberfest beer.
4 boneless, skinless chicken breasts, (1-1¼ pounds)
Salt & freshly ground pepper, to taste
3 teaspoons extra-virgin olive oil, or canola oil, divided
¼ cup finely chopped onion
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice
Season chicken breasts on both sides with salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
1 small red or golden beet, trimmed, peeled and grated
1 cup plain Greek yogurt (not nonfat), divided
1½ tsp minced garlic, divided
1 tsp dried dill
1/2 tsp fresh ground black pepper, divided
1 lb lean ground turkey
1/2 small yellow or white onion, grated (1/3 cup grated)
1/2 small zucchini, trimmed and grated (1/2 cup grated)
1 tsp dried oregano
1/4 tsp sea salt
Olive oil cooking spray
8 whole-grain slider buns, toasted
Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.
In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.
Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.
