I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.
This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.
Yield: Serves 4 to 6
about 3/4 to 1 cup plain whole-milk Greek yogurt
2 T tahini
zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
Kosher salt and ground black pepper
15 1/2 ounce can chickpeas, rinsed and drained
1 small shallot, halved and thinly sliced
2 T red wine vinegar
2 tsp za’atar
2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
1/4 cup lightly packed fresh mint, finely chopped
1/4 cup lightly packed fresh dill, finely chopped
1/4 cup lightly packed fresh cilantro
ground sumac, to serve, optional
In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
Drizzle with additional oil and sprinkle with sumac, if using.
Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.
In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper.
Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
If using a grill, clean and oil the grates. Set the grill to medium-high. (Alternatively, heat a grill pan slicked with olive oil on the stovetop over medium-high.)
Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through, with an internal temperature of 165 degrees.
Transfer the chicken thighs to a platter and squeeze half the lemon over them.
Sprinkle with salt, pepper and parsley, and serve with lemon wedges or lemon slices on the side, as desired.
Everyone in my family loves tzatziki. This version incorporates red wine vinegar rather than lemon juice, which is apparently the way it is typically prepared in Greece. I normally use chopped cucumbers but really enjoyed the texture of the grated cucumbers in this dish.
We ate it with warm naan and grillled chicken kebabs. A perfect summer dinner! This recipe was adapted from Milk Street, contributed by Courtney Hill. I modified the proportions. I also prepared the tzatziki in advance and kept it chilled in the refrigerator until ready to serve. Wonderful.
Yield: about 2 cups
1 European seedless cucumber, halved crosswise
1 cup plain whole-milk or low-fat Greek yogurt (I used 2 percent Greek yogurt)(see Tip)
4 T (1/4 cup) extra virgin olive oil, plus more for drizzling
2 medium to large garlic cloves, finely grated or pushed through a garlic press
1 T chopped fresh mint, plus more for garnish
2 T chopped fresh dill, plus more for garnish
2 teaspoons red wine vinegar
Set a colander in a medium bowl, then set a box grater in the colander.
Grate the cucumber halves on the grater’s large holes, rotating and grating only down to the seedy core. Discard the cores. (Make sure that you don’t shred the cores as the seeds are watery and have a slight bitterness and unappealing texture.)
Sprinkle the shredded cucumber with 1 teaspoon salt and toss. Set aside to drain for 10 minutes.
Meanwhile, in a medium bowl, whisk the yogurt, oil, garlic, mint, dill and vinegar.
A handful at a time, squeeze the shredded cucumber to remove as much liquid as possible, then set on a cutting board; reserve 1 teaspoons of the cucumber liquid.
Finely chop the squeezed cucumber, then stir into the yogurt mixture.
Stir in the reserved cucumber liquid and 1/4 teaspoon coarse salt.
Transfer to a serving bowl, drizzle with olive oil and sprinkle with additional mint and dill, as desired.
Tip: Don’t use nonfat Greek yogurt. Without any fat, the flavor of the tzatziki is weak and thin.
Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.
This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.
I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.
Yield: Serves 4 to 6
For the Cumin-Lime Yogurt: (Makes 1 cup)
1 cup 2% Greek yogurt
1 lime, finely zested and juiced
1/2 tsp ground cumin
kosher salt and freshly ground black pepper
For the Avocado-Shishito Relish: (Makes about 2 cups)
2 Hass avocados, cut into large dice
2 T finely diced red onion
1 lime, juiced
2 T chopped fresh cilantro leaves
kosher salt and freshly ground black pepper
1/2 tablespoon canola oil
4 shishito peppers
For the Vegetable Chili:
8 tablespoons canola oil, divided
1 large Spanish onion, finely diced
8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
2 tsp ancho chile powder
1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
1 tsp chipotle powder
1 tsp chili powder, optional (next time I would omit it)
1 tsp ground coriander
1 tsp ground cumin
2 T tomato paste
1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
kosher salt and freshly ground black pepper
1 T finely chopped fresh oregano leaves
2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
1 (15.5-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
2 scallions, green tops and pale-green parts only, thinly sliced
1 tablespoon clover honey
Cumin-Lime Yogurt (recipe above)
Avocado-Shishito Relish (recipe above)
1/2 cup coarsely grated or crumbled queso blanco
1/4 cup finely grated Cotija cheese
fried tortillas strips or crumbled tortilla chips, for garnish (optional)
cornbread or cornbread muffins, for serving, optional
To Make the Cumin-Lime Yogurt:
Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
Season with salt and pepper.
Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.
To Make the Avocado-Shishito Relish:
In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
Using a fork, coarsely mash the ingredients together.
Season with salt and pepper to taste.
Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
Gently fold in the diced shishitos into the avocado mixture to combine.
Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.
To Make the Vegetable Chili:
Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
Add the onion and cook until soft, about 4 minutes.
Add the garlic and cook for 1 minute longer.
Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
Stir in the tomato paste and cook for 1 minute.
Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
Return the skillet to the heat and add the remaining 3 tablespoons oil.
Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
Cook for 15 minutes to meld the flavors and thicken the mixture.
Stir in the cilantro and scallions and season with the honey, salt and pepper.
Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
Offer cornbread or cornbread muffins on the side, if desired.
According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.
The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.
This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂
Yield: 4 flatbread sandwiches (4 servings)
For the Piadina:
1/2 cup water, divided
1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
311 grams (2 cups) bread flour
1 tsp fine sea salt or table salt
1 1/2 tsp baking powder
63 grams (5 T or 1/3 cup) lard, at room temperature
In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
Add the lard and process until combined, about 10 seconds.
With the processor running, add the yogurt mixture.
With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
Divide the dough into 4 pieces. (I used a kitchen scale.)
Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.
For the Topping:
3/4 to 1 cup whole-milk ricotta cheese
finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
2 T freshly squeezed lemon juice (from 1/2 a lemon)
coarse salt and freshly ground black pepper
8 slices prosciutto, at room temperature
baby arugula (about 1 cup per person) (we also used baby spinach)
extra-virgin olive oil, for drizzling, optional
In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
Drizzle with oil, if desired, and fold. (I omitted the oil.)
Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.
This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.
For the Spice Mix:
1 T ground cumin
1 T ground coriander
2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
1 tsp ground cinnamon
1 1/2 tsp Kosher salt
2 tsp freshly ground black pepper
For the Chicken:
5 T extra-virgin olive oil
1 T tahini
2 T freshly squeezed lemon juice
2 pounds boneless, skinless chicken thighs (I used 5 large)
1 medium-large red onion
For the Yogurt-Tahini Sauce:
1 tsp Spice Mix (reserved from above)
8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
1 T olive oil
2 T tahini
grated lemon zest from 1 lemon (about 1 tsp)
1 T freshly squeezed lemon juice
2 T chopped fresh mint
coarse salt and freshly ground black pepper
chopped mint, for garnish
warm flatbread such as naan or pita, optional
rice or rice pilaf (I served the chicken over brown Basmati rice)
chopped cucumbers (seeded, if desired)
lemon wedges, optional
To Make the Spice Mix:
In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.
To Prepare the Chicken:
Trim the chicken thighs and pat dry with paper towels.
Cut each thigh crosswise into thirds (or fourths if large).
Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.
To Make the Yogurt-Tahini Sauce:
To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
Season with salt and pepper, to taste. Stir and set aside.
To Cook the Chicken & To Serve:
Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
Remove the chicken from the oven.
Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.
My daughter and I made these mini cakes as a birthday surprise for her friend. ❤ Sprinkles=Birthday over here. Using red, white, and blue sprinkles would make these cakes a fun and patriotic Fourth of July treat.
The recipe was adapted from thebittersideofsweet.com. They can be served for breakfast or dessert! 🙂
Yield: 4 mini cakes
For the Mini Bundt Cakes:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon coarse salt
1 large egg
1/4 cup plain Greek yogurt (I used whole milk Greek yogurt)
1 tablespoon milk (I used whole milk)
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/3 cup rainbow sprinkles
For the Glaze:
1/2 cup Confectioners’ sugar
1 to 1 1/2 tablespoons milk (I used 1 1/2 T whole milk)
1/2 teaspoon pure vanilla extract
gel food coloring, optional
Preheat the oven to 325° F, preferably on convection. (My pan has a dark, non-stick interior finish. Set the oven to 350° F if using a pan with a light interior finish.)
Spray 4 wells of a mini bundt cake pan with non-stick cooking spray. Set aside.
In large bowl, whisk together flour, baking power, baking soda, salt, and sugar. Set aside.
In medium bowl, whisk together milk, yogurt, and eggs. Stir in melted butter and vanilla and whisk until combined.
Pour wet ingredients into dry ingredients. Slowly stir until just combined.
Fold in sprinkles. Avoid over stirring.
Using a cookie scoop, distribute the batter into the 4 prepared wells of a mini bundt pan.
Bake for 17 minutes in a convection oven, or for 20-25 minutes in a standard oven, or until edges are golden. A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs.
Remove from oven, leave cakes to cool in pan for 5 minutes.
Remove cakes from pan and allow to completely cool on wire rack.
Once cool, make the glaze. In a medium bowl add milk, Confectioners’ sugar, and vanilla. Whisk until smooth. Tint with food coloring, if desired.