Hummus with Greek Salad


Makes 4 cups

2 (15-1/2-ounce) cans garbanzo beans, rinsed and drained
1 large garlic clove, mashed
1 small jalapeho chili, seeded and coarsely chopped
2 tablespoons plus 1-1/2 teaspoons tahini
1/4 cup freshly squeezed lemon juice
juice of 1 lime
1 teaspoon agave nectar
1/4 cup coarsely chopped fresh cilantro
1-1/2 teaspoons ground cumin
pinch of cayenne pepper
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Yogurt Dressing
Makes 3 cups

1/4 cup freshly squeezed lemon juice
1/4 cup white balsamic vinegar
1 shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons agave nectar
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
pinch of freshly ground black pepper
1/2 cup expeller-pressed canola oil
1/2 cup extra-virgin olive oil
1-1/2 cups Greek-style plain yogurt

Greek Salad

1/4 cup thinly sliced cucumber
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and quartered
1/4 cup crumbled feta cheese
6 tablespoons chopped mixed fresh herbs, such as parsley, oregano, and basil
4 pita bread rounds, each cut into 6 wedges, warmed


  1. To make the hummus, place the beans, garlic, jalapeno chili, tahini, lemon juice, lime juice, agave nectar, cilantro, cumin, cayenne, and salt in a food processor and blend until it is a smooth paste.
  2. Add the olive oil slowly in a thin stream and blend until smooth and well combined.
  3. Transfer to a bowl. Store in the refrigerator for up to 3 days.
  4. To make the yogurt dressing, combine the lemon juice, vinegar, shallot, mustard, agave nectar, oregano, salt, and pepper in a blender. Blend for 30 seconds on low speed and then turn the blender to medium speed. Slowly drizzle in the oils and blend until the mixture is emulsified and thick, like mayonnaise.
  5. Transfer to a bowl and whisk in the yogurt. Store in the refrigerator for up to 4 days.
  6. To make the Greed salad, mix the cucumber, red onion, cherry tomatoes, and olives with 1/4 cup of the Yogurt Dressing.
  7. To serve, put 2 cups hummus on a plate.
  8. Top the hummus with the Greek salad.
  9. Sprinkle with the crumbled feta and herbs. Serve with the warm pita.

Makes 4 to 6 servings.

Source: True Food

Frozen Halva Slice


1 cup tahini
1 cup full-fat vanilla Greek yogurt
2 large organic eggs
1/2 cup fine raw cane sugar or coconut sugar
zest of 1 lemon
3 Tbsp lemon juice
1 Tbsp vanilla extract
1/4 tsp salt
1/2 cup chopped pistachios or walnuts


  1. Line standard loaf pan with parchment or plastic wrap, making sure none of the metal is exposed (the mixture will stick to metal) and leaving lots of overhang.
  2. In stand mixer fitted with whisk attachment, add tahini, yogurt, eggs, sugar, lemon zest, lemon juice, vanilla, and salt. Beat on medium-high for 2 minutes, until combined and beginning to lighten, stopping to scrape down sides of bowl once or twice.
  3. Stir in chopped nuts. Pour into prepared loaf pan, fold overhanging parchment or plastic wrap, and freeze for at least 8 hours, preferably overnight.
  4. To serve, remove from freezer and leave frozen halva at room temperature for 10 minutes or until you can easily remove it from the loaf pan.
  5. Unfold overhanging plastic or parchment, invert onto serving platter, and remove remaining plastic or parchment. Dip a chef’s knife into hot water, dry it, and then slice and serve halva; repeat cutting technique for each slice. Store leftover halva, wrapped, in the freezer.

Makes 8 servings.

Source: Alive magazine

Dessert Popovers with Citrus Sauce


3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest


  1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
  2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
  3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
  4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
  5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
  6. Heat muffin pan in the oven.
  7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
  8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
  9. Remove from oven and tip popovers out of muffin cups.
  10. Fill each warm popover with fresh chopped fruit.
  11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers

Tiger-skin Chicken


1 whole free-range chicken (about 1.8 kg)
1 tbsp curry powder
1 tsp turmeric
1/2 tsp chili powder (optional)
75 g butter, melted
1 lemon, cut into eighths
1 red onion, peeled and cut into eighths
2 tbsp yogurt
1 tsp honey


  1. Heat the oven to 180°C (fan-forced).
  2. With kitchen scissors or a heavy knife, cut the backbone out of the chicken and press down on the breast to flatten it.
  3. Mix together the curry powder, turmeric, chili powder (if using) and melted butter and let stand for 10 minutes.
  4. Melt the butter again if necessary and brush all over the chicken.
  5. Place the lemon and red onion in a pile on a roasting tray and place the chicken on top. Roast for 45 minutes, basting occasionally with any pan juices.
  6. Remove the chicken from the oven and switch the oven to the overhead grill setting, set to maximum heat.
  7. Mix together the yogurt and honey and drizzle over the skin of the chicken. A squeeze bottle is perfect for this.
  8. Return the chicken to the oven and grill for 10 minutes, or until the yogurt and honey mix is dark and caramelized.
  9. Rest for 20 minutes in a warm, draft-free place before serving.

Makes 4 servings.

Source: Adam’s Big Pot

Tuna Steak with Yogurt and Cucumber Sauce


4 tuna steaks, weighing about 6 ounces each
1/2 cup plain low-fat yogurt
3 tablespoons mayonnaise
1 tablespoon freshly squeezed lime juice
2 tablespoons grated cucumber
4 ounces green seedless grapes, chopped
2 tablespoons melted butter
1/4 cup freshly squeezed lemon juice
salad greens, to serve
cherry tomatoes, halved, to serve


  1. Combine the yogurt, mayonnaise, lime juice, cucumber, and grapes in a small bowl and set aside.
  2. Mix the butter and lemon juice together. Brush the tuna steaks with this mixture.
  3. Preheat a grill pan over medium heat.
  4. Add the tuna steaks and grill until cooked through, about 4 minutes on each side.
  5. Transfer the tuna to serving plates. Top with yogurt and cucumber sauce and garnish with the salad greens and tomatoes.

Makes 4 servings.

Source: Modern Mediterranean Cooking