Zucchini in a Thyme Batter with Yogurt Sauce


2-1/4 cups all-purpose flour
2 teaspoons baking powder
3 eggs
1-3/4 cups beer
1/3 cup vegetable oil
1/2 teaspoon salt
3 zucchini
4 fresh thyme sprigs
1 cup plain yogurt
juice of 1 lemon
salt and pepper, to taste
peanut oil for deep frying


  1. Put the flour and the baking powder into a bowl and mix. Separate the eggs, then add the egg yolks to the flour. Slowly pour in the beer and mix with a wire whisk until a smooth batter forms.
  2. Stir in the vegetable oil. Beat the egg whites with the salt until holding soft peaks, then fold into the batter.
  3. Cut the zucchini into 1/2-inch-thick slices.
  4. Pluck the thyme leaves from the stems and place them and the zucchini slices into the batter.
  5. Put the yogurt into a bowl, add the lemon juice, and season with salt and pepper. Stir the mixture until smooth.
  6. Heat the peanut oil to 325°F in a wide saucepan, then add the zucchini slices and fry until golden on both sides. Drain on paper towels and lightly sprinkle with salt.
  7. Serve the zucchini slices on a platter with the yogurt dip and a wedge of lemon.

Makes 4 servings.

Source: Vegetables

Broccoli and Cauliflower Gratin


1 small cauliflower (about 9oz)
1 small head broccoli (about 9oz)
1/2 cup plain low fat yogurt
1 cup grated low fat Cheddar cheese
1 tsp wholegrain mustard
2 tbsp wholemeal breadcrumbs
salt and black pepper


  1. Break the cauliflower and broccoli into florets and cook in lightly salted, boiling water for 8-10 minutes, until just tender. Drain well and transfer to a flameproof dish.
  2. Mix together the yogurt, grated cheese, and mustard, then season the mixture with pepper and spoon over the cauliflower and broccoli.
  3. Sprinkle the breadcrumbs over the top and place under a grill until golden brown. Serve hot.

Makes 4 servings.

Source: Vegetarian Classic

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