Strawberries and Cream Smoothie

Start to finish: 7 minutes
Impresses: 2

Ingredients
1 cup milk
1/3 cup Greek yogurt
1/3 cup rolled oats
1½ cups frozen strawberries
2 tablespoons cashew butter
1 tablespoon chia seeds
½ teaspoon vanilla extract

Method
Blend all ingredients together, pour into glasses and top with additional oats and strawberries.

Crab Cakes with Greek Yogurt Remoulade

Start to finish: 30 minutes
Impresses: 4

Ingredients
For the crab cakes:
12 ounces lump crab meat, freshly cooked or canned (drained)
2 eggs, lightly beaten
¼ cup celery, diced
¼ cup red bell pepper, diced
¼ cup white onion, diced
2 tablespoons parsley, diced
½ cup panko breadcrumbs
2 teaspoons Old Bay® seasoning
4 tablespoons butter

For the remoulade:
½ cup Greek yogurt
2 tablespoons mayonnaise
½ teaspoon Old Bay® seasoning
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped

Method
For the crab cakes:
In a large bowl, gently fold together all ingredients except butter. Using clean hands, form 8 crab cakes, about 2 tablespoons each. Heat a heavy-bottomed pan over medium heat. Once hot, add in butter to melt. Sear crab cakes 2–3 minutes per side, or until browned. Drain on a paper-towel lined plate.

For the remoulade:
Whisk all ingredients together in a small bowl. Refrigerate at least 30 minutes before serving.

Key Lime Parfait with Coconut

Start to finish: 20 minutes
Impresses: 4

Ingredients
For the graham cracker crumble:
2 sleeves graham crackers
2 tablespoons butter, melted
1 tablespoon maple syrup
Pinch of salt
For the Key lime mousse:
1 large avocado
3 Key limes, juiced
1 Key lime, zested
4 ounces vanilla Greek yogurt
Pinch of salt
Maple syrup (optional, if you prefer more sweetness)
For assembly:
8 ounces coconut-flavored yogurt
1/4 cup toasted coconut flakes
Lime zest, for garnish

Method
For the graham cracker crumble:
Pulse graham crackers in a food processor until fully crumbled. Add melted butter, maple syrup and salt. Pulse again until combined.
Transfer to a bowl until ready to assemble. 

For the Key lime mousse:
Wipe the bowl of the food processor to remove any remaining graham cracker crumbs. Add avocado, Key lime juice, Key lime zest, Greek yogurt, salt and maple syrup (if using). Pulse until blended smooth.

To assemble:
Line the bottom of each parfait dish with graham cracker crumble. Reserve a small amount for topping, if desired. Lightly press to pack the crust, and then alternate layers of Key lime mousse and coconut-flavored yogurt. Garnish with toasted coconut flakes, lime zest and remaining graham cracker crumble (if using) and serve.

Raspberry and Lemon-Curd Parfait

Start to finish: Active: 30 minutes | Inactive: 2 hours
Impresses: 4

Ingredients
For the homemade lemon curd:
2 teaspoons fine lemon zest
¾ cup lemon juice
2 large eggs
2 egg yolks
¾ cup white granulated sugar
Pinch of salt
1 stick unsalted butter, cut into 1-tablespoon slices

For the yogurt whipped cream:
¾ cup heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla extract
4 ounces Greek yogurt

For assembly:
6 ounces fresh raspberries, washed and dried 
1 cup prepared granola, plus ¼ cup for garnish (or 8–12 vanilla wafer cookies, crumbled)
Fresh mint (optional)

Method
For the homemade lemon curd:
Add lemon zest, lemon juice, eggs, egg yolks, sugar and salt in a heavy-bottomed saucepan. Whisk together, then slowly warm over very low heat. Once ingredients are combined, add the butter 1 tablespoon at a time, allowing it to fully melt before adding more. Continuously stir to avoid curdling the eggs. Cook 10 minutes, or until the mixture thickens and coats the back of a spoon. Carefully strain through a fine mesh strainer to remove the zest. Then, allow to cool and store in the refrigerator until ready to assemble. 

For the yogurt whipped cream:
Whip heavy cream with an electric mixer. As it starts to thicken and form peaks, add sugar and then vanilla extract. Once the whipped cream is full and thick, fold in Greek yogurt. Avoid overmixing to prevent the air from being knocked out of the whipped cream.

To assemble:
Line parfait dishes with a layer of fresh raspberries. Add a layer of yogurt whipped cream and then a thin layer of lemon curd. Separate with a layer of granola. Repeat until the parfait jars are full. Garnish with remaining raspberries, granola and fresh mint. Serve immediately. 

Notes: Use the remaining homemade lemon curd as a spread for toast, pancakes, pastries, biscuits or cookies. It will keep in the refrigerator 1–2 weeks.

Lemon Olive Oil Loaf

Start to finish: 1 hour 30 minutes
Impresses: 9-by-5-inch loaf

Ingredients
For the loaf:
1¾ cups all-purpose flour
2/3 cup almond flour
1 cup + 2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Zest of 3 lemons
½ cup + 1 tablespoon plain whole milk Greek yogurt
½ cup + 2 tablespoons extra virgin olive oil
½ cup + 3 tablespoons lemon juice (about 2½ lemons)
2 eggs, room temperature
1 teaspoon vanilla

For the icing:
2 cups powdered sugar
2 tablespoons plain whole milk Greek yogurt
2 tablespoons creme fraiche
1 tablespoon lemon juice

For assembly:
Figs
Honey

Method
For the loaf:
Heat oven to 350 F and line a 9-by-5-inch loaf pan with parchment paper, leaving the ends sticking out for easy removal. In a medium bowl, whisk together flours, sugar, baking powder, baking soda, salt and lemon zest. Set aside.

In a large bowl, whisk together yogurt, olive oil, lemon juice, eggs and vanilla until fully combined. Add dry ingredients to wet ingredients and whisk until just combined. Pour batter into prepared loaf pan, and bake 50–60 minutes, or until a toothpick inserted comes out clean. You may need to tent the loaf with aluminum foil halfway through to prevent the top from getting too dark.

Transfer the loaf from the pan to a wire rack to cool completely before topping with icing.

For the icing:
In a medium bowl, whisk together all ingredients until fully combined.
If the icing is too thick, add more lemon juice until it reaches the desired consistency.

To assemble:
Top the cooled loaf with icing and decorate with halved figs and honey.

Creamy Curried Chicken Salad

INGREDIENTS

⅓ cup plain Greek yogurt
2 teaspoons red curry paste
2 tablespoons ranch dressing
3 cups cooked chicken breasts, shredded or roughly chopped
½ cup roasted and salted peanuts,roughly chopped
⅓ cup dried apricots, chopped
2 large green onions, thinly sliced
¼ cup fresh cilantro, chopped
1 teaspoon red pepper flakes
5–6 cups fresh leafy greens, for serving
1 cup shredded or matchstick carrots, for serving
1 lime, sliced into wedges, for garnish

METHOD

In a small bowl, combine Greek yogurt, curry paste and ranch dressing. Set aside.
Prep the remaining ingredients. In a large mixing bowl, add cooked chicken, peanuts, apricots, green onions, cilantro, red pepper flakes and curried yogurt mixture. Fold together until evenly combined. Garnish with additional cilantro, green onions or peanuts, if desired.
To serve, divide the leafy greens into 4 large salad bowls. Add ¼ cup carrots to each bowl; and then, top with the chicken salad. Garnish with a squeeze of lime juice and enjoy.
Notes: If starting with uncooked chicken, season chicken breasts with salt and pepper; and then, roast or bake at 425 F for 15–18 minutes, or until chicken is fully cooked (165 F in the thickest part of the breast).

Hot Honey Chicken Tender Sandwiches

Ingredients

For the aioli:
¼ cup plain Greek yogurt
¼ cup mayonnaise
2 cloves garlic, grated or finely minced
Half lemon, juiced
½ teaspoon salt
¼ teaspoon pepper 

For the chicken tenders:
¼ cup flour
1 teaspoon salt
½ teaspoon ground pepper
2 eggs
1 cup cornflakes
1 pound chicken breast tenders
½ cup unsalted butter
¼ cup honey
1 teaspoon paprika
¼ teaspoon cayenne pepper
4 brioche buns
Bread and butter pickles, for topping (optional)
Lettuce, for topping (optional)

Method

Heat oven to 400 F.

Whisk all ingredients for aioli together in a small bowl and refrigerate until you are ready to assemble your sandwiches.

Line a baking sheet with parchment paper. Add flour, salt and pepper to a shallow dish. Stir to combine. Whisk eggs into another shallow dish. Add cornflakes to gallon-sized zip-close bag and crush slightly.

To bread, dredge chicken in batches in flour before coating in egg. Add 3–4 chicken tenders to the bag of cornflakes at a time and shake to coat. Place in a single layer on prepared baking sheet. Bake 15 minutes, flip and bake an additional 5 minutes or until chicken is cooked through.

While the chicken cooks, make the hot honey. In a small saucepan, melt together butter, honey, paprika and cayenne. Remove from heat and whisk to combine. Drizzle cooked chicken liberally with hot honey.

To assemble sandwiches, spread aioli on the bottom bun. Top with two chicken tenders, pickles and lettuce (if using). Serve immediately. 

Yogurt-Marinated Steak with Creamy Gorgonzola Sauce

Start to finish: 30 minutes
Impresses: 2-3

Ingredients

For the steak:
2 pounds flank steak
½ cup plain full-fat Greek yogurt
¼ cup olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon black pepper
Olive oil for cooking

For the sauce:
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream
⅓ cup crumbly Gorgonzola
Salt and pepper to taste

Method

For the steak:
In a small bowl, whisk together the Greek yogurt, olive oil, garlic, salt and pepper. Add the steak to a shallow dish or gallon zip-close bag, and coat evenly in the marinade. Marinate in the fridge for at least 4 hours, or overnight.

Remove steak from the fridge 1-2 hours before cooking and allow it time to come to room temperature.

Heat a drizzle of olive oil in a large cast-iron skillet over medium-high heat until smoking. Remove steak from the marinade and pat dry. Sear the steak for 5-7 minutes or until a crisp, golden crust has formed; then, flip and sear for another 5 minutes, or until the internal temperature reaches 130 F (for medium-rare). Transfer the steak to a cutting board, tent with foil and allow to rest for 10 minutes before slicing.

For the sauce:
In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour until dissolved and cook for 1-2 minutes, stirring frequently. Add the cream and continue to stir until the sauce begins to thicken. Remove from heat and stir in the Gorgonzola. Season with salt and pepper to taste.

To serve:
Slice the steak against the grain, and serve with warm Gorgonzola sauce.

Yogurt-Marinated Chicken Kebobs with Cilantro-Feta Dipping Sauce

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Start to finish: 45 minutes
Impresses: 4

Ingredients
For the kabobs:
4 boneless, skinless chicken thighs
1 large red bell pepper
1 large yellow bell pepper
1 small zucchini
½ red onion
Water for soaking
Wooden skewers

For the marinade:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 lime, juiced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
1-2 cloves garlic, minced
¼ teaspoon cayenne pepper (optional)

For the sauce:
1 cup plain Greek yogurt
¼ cup feta cheese crumbles
1 lime, juiced
1 tablespoon olive oil
½ cup fresh cilantro, packed
Salt and pepper, to taste

Method
For the marinade: 

Combine all ingredients in a large mixing bowl. Cut the chicken thighs into bite-size or small pieces; then, add to the yogurt mixture. Fold together to combine and evenly coat the chicken, then store in the refrigerator for 3 hours minimum (or overnight).

When ready to cook, soak the wooden kebob skewers in water for up to 30 minutes to minimize charring or burning. Meanwhile, prepare the sauce by combining all ingredients in a blender or food processor. Pulse to combine, then blend until smooth. Set aside until ready to serve. 

To assemble the kebobs: 

Cut the peppers and red onion into 1-inch pieces (large enough to thread onto kebob skewers). Slice the zucchini crosswise in ¼- to ½-inch coin. Remove the chicken from the fridge and fill the skewers, alternating veggies with chicken. Add any leftover veggies to a veggie-only skewer to avoid food waste. 

Preheat the grill to medium heat. Clean the grates as needed and brush lighting with oil to avoid sticking. Grill the kebobs for 3–4 minutes on each side, rotating in quarter turns until fully cooked. Use a meat thermometer to verify doneness. 

Transfer from the grill to a serving platter, adding the dipping sauce on the side or drizzling over the kebobs. Garnish with fresh cilantro, red pepper flakes or fresh lime juice. Serve immediately. 

Grilled Romaine and Chicken Caesar Salad

Start to finish: 20 minutes
Impresses: 2 (entree) or 4 (side salad)

Ingredients

For the salad:
1 heart of romaine, sliced in half lengthwise
¼ red onion, cut crosswise into two rings, outer skin removed
2 boneless, skinless chicken thighs
Salt and pepper, to taste
2 thick slices of sourdough bread
Olive oil

For the dressing:
1 container plain Greek yogurt
½ cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoon Worcestershire sauce
2 anchovy fillets
1 teaspoon Dijon mustard
1–2 cloves garlic
1 lemon, juiced
Salt and pepper, to taste

Method

For the dressing: 

Add all ingredients to a blender. Pulse to combine, then blend until smooth. Transfer to a storage container and place in the refrigerator until ready to serve.

For the salad: 

Prepare your grill by heating to medium-high heat and scraping/cleaning as needed. While the grill is heating, season the chicken thighs with salt and pepper or other desired seasonings. 

Cut the sourdough bread into 1-inch cubes, then thread kebob skewers with croutons.

Once grill is heated, add the chicken thighs and sliced red onion first. Cook 3–4 minutes on one side, then flip. While cooking on the first side, brush the halved heart of romaine with olive oil, then place on the grill (cut-side down) once you flip the chicken thighs.

Lightly brush the crouton kebobs with olive oil and grill 3–4 minutes, flipping once sear marks appear.

Cook chicken 5–6 more minutes until done, then remove all ingredients from the grill. 

To assemble: 

Build your salad by arranging the grilled romaine on a serving plate; then, top with half the grilled onions, chicken and croutons. Add dressing and serve immediately.

Note: If you prefer a thinner consistency for your dressing, add milk in 1-tablespoon increments until you reach your desired consistency. Note that the dressing will thicken slightly as it chills.

Greek Yogurt Jalapeño Ranch

Start to finish: 2 hours 10 minutes
Makes: 2 cups

Ingredients

1 cup plain nonfat Greek yogurt
1 cup milk
1½ teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon white pepper
¼ teaspoon salt
2 teaspoons jalapeño, finely chopped
2 teaspoons parsley, finely chopped

Method

In a mixing bowl, whisk all ingredients together. Refrigerate for 2 hours before serving to allow flavors to mingle.

Meatball Poppers with Creamy Chermoula

Start to finish: 45 minutes
Impresses: 6 for appetizers

Ingredients

1 pound 90% lean ground beef
½ cup whole milk ricotta
¼ cup shredded Parmesan cheese
½ cup parsley
½ cup cilantro
¼ cup mint leaves
1 serrano pepper, chopped and seeds removed
½ teaspoon coriander
½ teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon white pepper
1 lemon, juiced
½ cup olive oil
¼ cup Greek yogurt

Method

Heat oven to 425 F and line a baking sheet with parchment paper.

In a bowl, combine ground beef, ricotta and Parmesan. Use a cookie scoop to portion out small mounds and roll into balls. Place on the baking sheet and bake 18–20 minutes or until cooked through.

While meatballs cook, pulse together parsley, cilantro, mint, serrano, coriander, cumin, salt, white pepper and lemon juice in a food processor or blender. Scrape down the side of the container and continue to pulse while drizzling in olive oil until combined.

Add in Greek yogurt and pulse to combine.

Serve meatballs with creamy chermoula — either as a dipping sauce or drizzled atop.

Mason Jar Zoodle Salad

Start to finish: 10 minutes
Impresses: 1

Ingredients

2 tablespoons Greek yogurt
½ lime, juiced
1 tablespoon peanut butter
1 teaspoon sriracha
2 tablespoons water
1 zucchini, spiralized
½ cup rotisserie chicken, diced
¼ cup carrots, shredded
¼ cup purple cabbage, sliced
¼ cup edamame, shelled
¼ cup grape tomatoes, halved

Method

Whisk together yogurt, lime juice, peanut butter, sriracha and water. Pour into the bottom of a large mason jar.

Layer in the remaining of ingredients, starting with spiralized zucchini and ending with grape tomatoes. 

Store up to three days in the refrigerator. To serve, pour into a large bowl and toss to coat with dressing.