Sweet Greens Salad with Pear and Gorgonzola

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Start to finish: 15 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads

Ingredients

For the sweet greens dressing: 
1 tablespoon warm honey 
½ cup yogurt 
1 tablespoon apple cider vinegar
½ tablespoon lemon juice
Pinch of kosher salt

For the salad: 
4 cups arugula
4 cups spinach
1 cup purple cabbage, thinly sliced or shredded
1 large pear
¾ cup Gorgonzola cheese crumbles
¾ cup chopped pecans
Black pepper, to taste

Method

For the sweet greens dressing:
Warm honey in a mug of hot (not boiling) water to soften for easier mixing. Add all ingredients to a small mixing bowl. Whisk together until smooth, and then set aside while you prepare the salad.

For the salad:
Wash the spinach and arugula if not using prewashed. Dry thoroughly to remove moisture, mix evenly with the purple cabbage and divide onto your serving plates or bowl. Wash and dry the pear, then remove the stem and slice into thin pieces, avoiding the seeds. Distribute evenly over the salads. Top with Gorgonzola cheese crumbles and pecans. Dress salads with the prepared dressing and garnish with cracked black pepper (optional). Serve immediately. Store leftovers, undressed, for 2–3 days. 

Spinach Dip with Homemade Pita Chips

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Start to finish: 1 hour
Impresses: 1-2

Ingredients

For the spinach dip:
1 tablespoon butter
½ cup yellow onion, diced
2 cloves garlic, minced or pressed
10-ounce bag frozen spinach, thawed and drained
8-ounce block cream cheese, room temperature
½ cup plain full-fat yogurt
1 cup shredded mozzarella, divided
1 cup shredded Parmesan, divided
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground cayenne pepper

For the pita chips:
10 large pitas
½ cup olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon black pepper
Shredded Parmesan cheese (optional)

Method

For the spinach dip:
Preheat oven to 350 F. In a cast-iron skillet,  saute the onion and garlic in butter over medium heat until soft. Add in the spinach and continue to cook for 3-4 minutes.

In a large bowl, mix together the room temperature cream cheese and yogurt until smooth. Mix in ½ cup mozzarella, ½ cup Parmesan, salt, pepper and cayenne pepper. Add the sauteed spinach; stir to combine.

Spoon the mixture back into the cast-iron skillet and top with the remaining cheese. Bake at 350 F for 20-30 minutes, or until bubbly and golden on top. Serve warm with homemade pita chips.

Store covered in the fridge for up to 5 days. 

For the pita chips:
Preheat oven to 400 F, and line a baking sheet with parchment paper. Cut each pita into 8 triangles and arrange on the baking sheet. (Make sure not to crowd them together or they won’t brown. Use a second baking sheet if needed.)

In a small bowl, whisk together the olive oil, garlic and salt. Generously brush the seasoned olive oil onto each piece of pita. Sprinkle with Parmesan if desired. Bake at 400 F for 8-10 minutes, or until golden brown and crispy.

Store in an airtight container at room temperature for up to 1 week.

Brown Butter Yogurt Coffee Cake

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Start to finish: 1 hour 10 minutes
Impresses: 9-12

Ingredients

For the cake:
¾ cup unsalted butter, browned
½ cup granulated sugar
½ cup brown sugar
3 eggs, room temperature
1 tablespoon vanilla extract
2½ cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup plain full-fat yogurt

For the streusel:
1½ cups all-purpose flour
1 cup brown sugar
1 tablespoon ground cinnamon
1 cup chopped pecans (optional)
1 cup unsalted butter, melted

For the glaze:
½ cup powdered sugar
1 tablespoon butter, melted
1-2 teaspoons milk

Method

For the cake:
To make the brown butter, melt the butter over medium heat in a small saucepan. Once melted, stir frequently and watch closely for the formation of brown specks on the bottom of the pan and a nutty aroma. Once you see the brown specks form, stir for just a few more seconds, as the butter will brown quickly. Remove from heat and immediately pour into a separate bowl to prevent burning. Let cool for about 10 minutes.

Preheat oven to 350 F, and line a lightly greased 9-by-13-inch cake pan with parchment paper (for thicker pieces of coffee cake, use a 9-by-9-inch pan.)

In a large bowl, whisk together the browned butter, sugars, eggs and vanilla extract until fully combined and smooth. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. 

Alternate folding in half the dry ingredients and yogurt; then mix until just combined. The batter should be smooth and thick.

For the streusel:
In a medium bowl, mix together all the streusel ingredients until it comes together and forms clumps. Use your hands to form larger clumps if desired. 

Spoon half the coffee cake batter into the bottom of your pan, and spread into a smooth layer. Sprinkle half the streusel in an even layer over the batter. Top with the remaining batter and then sprinkle with the rest of the streusel. 

Bake 45-55 minutes, or until a cake tester comes out clean. If the streusel begins to brown too quickly, cover with foil for the remaining baking time. Remove from oven, and let the cake cool completely in the pan before removing.

For the glaze:
To make the glaze, whisk together the powdered sugar and melted butter. Add milk, 1 teaspoon at a time, until the desired consistency is reached. Drizzle glaze over the top of the coffee cake and enjoy.

Store in an airtight container at room temperature for up to 5 days.

Blend It

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Kick-start your day or power through the afternoon with smoothies packed with flavor and nutrients.

Mixed Berries and Spice Smoothie

Start to finish: 5 minutes | Impresses: 1

Ingredients

6–8 cubes plain yogurt, frozen in ice cube trays
1 cup whole milk
¾ cup fresh berries
1/4 teaspoon cinnamon powder

Method

Blend all ingredients together in a high-speed blender until smooth. Pour into a glass and serve immediately.

Tropical Power Smoothie

Start to finish: 5 minutes | Impresses: 1

Ingredients

½ cup cottage cheese
1 cup spinach leaves, packed
½ cup fresh pineapple, diced
¼ cup fresh mango, diced
3–4 fresh mint leaves
1 wedge pineapple for garnish, optional

Method

Blend all ingredients together in a high-speed blender until smooth. If the smoothie is too thick, add ¼ cup water to help reach desired consistency. Pour into a glass and garnish with optional wedge of pineapple. Serve immediately.

Mocha Jolt Smoothie

Start to finish: 5 minutes | Impresses: 1

Ingredients

1 cup milk
5 cubes cold brew coffee, frozen in ice cube trays
1 banana, sliced
1 tablespoon cocoa nibs
1 heaping tablespoon almond butter

Method

Blend all ingredients together in a high-speed blender until smooth. Pour into a glass and serve immediately.

Thai Chicken Pizza with Lime Slaw

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Start to finish: 25 minutes
Impresses: 4

Ingredients
1 premade thin pizza crust
¼ cup sweet chili sauce (can be found in the Asian aisle of your grocery store)
¼ red onion, thinly sliced
2 cups shredded chicken (from Simply Perfect Roasted Chicken recipe)
2 cups coleslaw mix
¼ cup Greek yogurt
1 tablespoon lime juice
1 teaspoon lime zest

Method
Heat oven to 450 F and line a baking sheet with parchment paper.

Spread pizza crust with sweet chili sauce and top with chicken, red onion and mozzarella.

Bake 12–15 minutes, or until edges start to brown.

While pizza bakes, make slaw. Mix together yogurt, lime juice and lime zest. Toss with slaw.

Remove pizza from oven and let rest 2 minutes before cutting into 8 slices. Top with slaw and serve immediately.

Quick Tip

Bake the pizza in advance and store slices and slaw separately in the refrigerator. Heat up slices individually when ready to eat and top with slaw.

Cashew Fried Rice

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Start to finish: 40 minutes
Impresses: 4

Ingredients
For the rice:
3 tablespoons butter
1 tablespoon sesame oil
2 cups cold, cooked rice
2 tablespoon soy sauce
¼ cup cashews, chopped
2 eggs

For the aioli:
¼ cup Greek yogurt
1 tablespoons sriracha
1 tablespoon lime juice

Method
For the rice:
Melt 1 tablespoon butter with sesame oil over medium heat.

Add in rice and toss to coat. Increase heat to medium-high and cook, stirring constantly until slightly toasted, about 7 minutes. Add in soy sauce and cashews and stir to combine.

Remove from heat. 

Heat a separate pan over medium-high heat. Melt two tablespoons butter and fry two eggs until desired doneness. 

Serve rice by drizzling with aioli and topping with fried egg. 

For the aioli:
Mix all ingredients together in a small bowl and drizzle to serve.

Serve warm.

Cobb-style Caesar

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Start to finish: 40 minutes
Impresses: 2 for dinner; 4 as a side dish

Ingredients
1 cup French bread, cubed
2 tablespoons butter, melted
1 teaspoon garlic salt
½ cup Greek yogurt
½ cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 clove garlic
2 teaspoons black pepper
2 heads romaine lettuce, leaves removed and trimmed
2 eggs, hard boiled and quartered
¼ cup spring peas
½ cup shaved Parmesan cheese

Method
Heat oven to 400 F and line a baking sheet with parchment paper.

Add bread cubes to prepared baking sheet and toss with butter and garlic salt. Spread out in a single layer and bake until browned, about 8–10 minutes. Set aside once toasted.

While bread toasts, make dressing. In a blender, combine yogurt, mayonnaise, Worcestershire, Dijon, lemon juice, garlic and black pepper until smooth. Set aside.

Arrange romaine lettuce leaves on a platter. Top with eggs, peas, Parmesan, croutons and drizzle with dressing.

Toss and serve.

Adobo Fajitas With Cilantro-Lime Yogurt

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Start to finish: 2 hours, 30 minutes
Impresses: 4

Ingredients
¼ cup canola oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1–2-pound flank steak
1 cup whole milk Greek yogurt
1 lime, juiced
1 teaspoon lime zest
¼ cup cilantro
8 corn tortillas

Optional toppings:
Queso fresco, crumbled
Radishes, sliced
Cilantro, chopped
Lime wedges

Method
In a gallon-sized, zip-top bag, combine canola oil, salt, pepper, cumin and paprika. Add in flank steak and toss to coat. Refrigerate to marinate at least 2 hours before grilling.

When ready to grill, heat grill to high heat.

Place steak over direct heat to char and grill 5 minutes. Flip, reduce heat to medium-high and grill 5–7 more minutes until the internal temperature is between 150–160 F, for a medium-rare to medium cooked steak.

While steak cooks, blitz together yogurt, lime juice and zest, and cilantro in a blender until smooth.

Remove steak and let rest 5 minutes before thinly slicing across the grain. 

Place two slices of steak into each warmed tortilla and drizzle with cilantro lime yogurt mixture and top with accompaniments of your choice.

Frozen Yogurt Bark

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Start to finish: 4 hours
Impresses: 6

Ingredients
1 cup strawberries
½ cup raspberries
¼ cup honey
32-ounce container vanilla yogurt

Optional for topping:
½ cup granola 

Method
In a blender, combine strawberries, raspberries and honey until smooth. If needed, add in water, one tablespoon at a time until a thick, but pourable, consistency is formed.

Strain through a fine, mesh strainer or cheesecloth. 

Spread yogurt in a thin layer onto a large baking sheet. Drizzle with berry puree and using a toothpick, swirl to combine. 

Top with granola, if using, and freeze until solid, about 3½ hours. Break into pieces and keep frozen until ready to serve.

Veggie Spring Rolls with Peanut Sauce

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Start to finish: 15 minutes
Impresses: 1

Ingredients
For the spring rolls:
2 sheets rice paper (available in the Asian food aisle of most grocery stores)
2 pieces lettuce or ¼ cup spring mix
¼ red bell pepper, thinly sliced
¼ cucumber, cut into narrow spears
¼ cup shredded carrots
¼ cup shredded cabbage
1 green onion, thinly sliced
1 tablespoon cilantro, chopped

For the sauce:
¼ cup Greek yogurt
2 tablespoons peanut butter
½ lime, juiced
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon hoisin sauce


Method
For the spring rolls:
Fill a shallow dish with warm water and set next to your prep area. 

Place a rice paper sheet into the water, fully saturating until the sheet softens and becomes pliable. Don’t soak too long, otherwise the sheet will become too moist to work with.

Remove from the water and lay flat on a cutting board or clean surface.

Begin layering on the vegetables on the bottom third of the sheet. Start with lettuce, place red pepper and cucumber on top of lettuce, then carrots and cabbage, then green onion and cilantro.

To wrap, fold the sides in, on top of the edges of the veggies. Pull the end closest to you over the veggies toward the opposite end of the rice paper. Tuck under the vegetables then tightly roll, just like a burrito. Cut in half crosswise. 

Repeat with the next sheet of rice paper and remaining vegetables. Serve with peanut sauce.

For the sauce:
Whisk all ingredients together in a medium-sized bowl until fully combined. Serve with spring rolls. 

Tip: Buy pre-cut vegetables from the grocery store produce section for even quicker assembly. 

California Cobb Chicken Salad

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Start to finish: 10 minutes
Impresses: 2

Ingredients
½ avocado
½ cup Greek yogurt
1 tablespoon ranch seasoning
6 ounces rotisserie chicken, diced
¼ cup bacon, cooked and crumbled
¼ cup sunflower seeds
¼ cup blue cheese, crumbled
2 tablespoons parsley, chopped

Method
In a medium sized bowl, mash avocado until smooth with a fork. Add in yogurt and ranch seasoning and mix to combine. 

Toss in chicken, bacon, sunflower seeds, blue cheese and parsley, and stir to completely mix and coat. Serve with crackers.

Tip: Grab just what you need for this recipe off the salad bar to save time and reduce food waste.

Baked Chicken Tikka

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Start to finish: 1 hour 30 minutes
Impresses: 4–6

Spices are your passport in the kitchen. They take you to different regions, countries and continents, and inspire not only food, but culture. In India, spices are used liberally to make an impact on family and community tables. This twist on two traditional dishes — butter chicken and chicken tikka — brings bold flavors together with Greek-yogurt marinated chicken and creamy rice.

Ingredients
2 pounds boneless, skinless chicken thighs
1½ cups whole-milk Greek yogurt
3 cloves (1 tablespoon) garlic, grated
1 inch (1 tablespoon) ginger, grated
1 tablespoon cumin
2 teaspoons smoked paprika
2 teaspoons ground turmeric
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
4 tablespoons butter
1½ cups white basmati rice*
3½ cups chicken stock
10-ounce can tomato sauce
15-ounce can chopped tomatoes, drained
1 cup cream or half and half
½ cup cilantro, chopped (optional)
1 lime, cut into wedges (optional)

Method
Combine chicken, yogurt, garlic, ginger, cumin, paprika, turmeric, salt, pepper and nutmeg into a gallon-sized zip-top bag. Close the top and shake to completely coat the chicken. Set aside at room temperature for 20 minutes or in the refrigerator for up to two days.

Heat oven to 350 F.

Slice 2 tablespoons butter into small pieces and add to a 9-by-13-inch baking dish. Sprinkle rice over the butter, then add in the stock, tomato sauce and chopped tomatoes. Stir to combine and evenly spread across the dish.

Using tongs, remove the chicken from the bag and place on top of the rice.

Cover with foil and bake on middle rack.

After 45 minutes, remove foil and chicken breasts. Stir cream into the rice mixture, then place chicken breast back on top and dot with remaining butter.

Bake an additional 10 minutes uncovered. 

Serve with chopped cilantro and a squeeze of fresh lime.

*You can substitute any long-grain white rice.

White Chocolate-Yogurt Covered Pretzels

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Start to finish: 4 hours
Impresses: 6: about 10-12 pretzels each

Ingredients
5.3-ounce container vanilla yogurt
2½ cups powdered sugar
½ cup white chocolate chips
4 cups mini salted pretzels

Tip
Combine prepared pretzels with other snacks, like cereal, dried fruit and nuts, for a DIY trail mix.

Method
Line two baking sheets with parchment paper, then place a cooling rack on top of each one. Heat the oven to 250 F. 

Combine the yogurt and powdered sugar in a mixing bowl by whisking vigorously until smooth. Next, melt the white chocolate chips by placing them in a microwave-safe bowl. Heat in 10-20 second intervals until soft enough to stir to a smooth consistency. Use a soft silicone spatula to add the melted white chocolate chips into the yogurt mixture. Whisk to combine. 

Use tongs to dip individual pretzels into the white chocolate-yogurt mix. Tap to shake excess coating from the pretzels before placing on prepared baking sheets topped with a cooling rack. Repeat until all of the coating has been used (approximately 65-70 mini pretzels). 

Turn the oven off and open the door to vent. Place the baking sheets inside the oven to allow the heat to help harden and dry the coating. Leave for several hours (2–3) before transferring to an airtight, sealed storage container for up to three days.

Slammin' Salmon Salad

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Start to finish: 30 minutes
Impresses: 4

Ingredients
For the salad:
1    lemon
4    3-ounce salmon filets,
      skinned and deboned
      salt and pepper
1    5-ounce container arugula
1    cup fresh spring peas
¼    cup dill
1    cup quinoa,
      cooked to package instructions

For the dressing:
¼    cup extra virgin olive oil
¼    cup lemon juice
½    cup plain yogurt
1    garlic clove, minced
      salt and pepper
½    cup feta cheese

Method
Heat oven to 350 degrees. Set aside four pieces of parchment paper, each about the size of a magazine.

Slice lemon into thin rounds. Grab a sheet of parchment and place two lemon slices in the middle. Place a salmon filet on top and sprinkle with salt and pepper. Fold one side of parchment to meet the other, then starting from the left, fold the bottom portion of parchment over the top. Repeat all the way around to create a sealed pouch. 

Repeat with rest of lemon, salmon and parchment pieces. 

Place salmon pouches onto a baking sheet and cook for 15–18 minutes or until salmon is a light pink color and flaky. Remove from oven and let rest 5 minutes before opening pouches.

While salmon steams, make the dressing. In a small bowl, whisk together all ingredients, except feta, until fully combined. Stir in crumbles of feta. 

Divide arugula onto four plates or bowls and top with equal parts peas, sprigs of dill and quinoa. Top with piece of poached salmon and drizzle with a few tablespoons of dressing.

Fro-Yo Margaritas

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Start to finish: 5 minutes
Impresses: 2

Ingredients
1    cup vanilla frozen yogurt
1    cup ice
¼    cup fresh lime juice
3    ounces tequila
1 ½      ounces triple sec

Method
Combine all ingredients in a blender and pulse to combine. Pour into a glass rimmed with sugar or salt and serve with extra lime wedges.

Want it alcohol free?
Omit the tequila and triple sec and add in an extra squeeze of lime for a tart, frozen limeade fit for all ages

Not Your Grandma's Chocolate Cake

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Start to finish: 3 hours
Makes: 8–12 slices

Ingredients
For the cake:
1¾    cups flour
2      cups sugar
½     cup cocoa powder
2      teaspoons instant espresso powder
1½    teaspoons baking powder
1½    teaspoons baking soda
½     teaspoon salt
2      eggs
1       tablespoon vanilla
½     cup plain yogurt
1      cup milk
1      cup boiling water

For the frosting:
8     ounces semi-sweet chocolate chips
2     sticks unsalted butter, softened
6–7    cups powdered sugar
1     teaspoon vanilla
2–4    tablespoons whole milk

Method
Heat oven to 350 degrees. Pull off two sheets of parchment paper and place one on top of the other. Using a 8- or 9-inch round cake pan, trace the base of the pan onto the parchment with a pencil. Cut out the circle with scissors. Grease the pans with butter and then place the circles on the bottom of each pan. Set aside. 

In a large bowl, add dry cake ingredients and whisk to combine. Pour in wet ingredients and whisk until batter is relatively smooth. 

Divide batter between prepared cake pans and smooth the top with a spatula. Bake on the middle rack until a toothpick inserted in the middle comes out clean, about 35 minutes. Once finished, set pans on a cooling rack.

While cakes cool, fill a small pot with a few inches of water. Bring to a boil. Place a heat-safe bowl on top of the pot, being sure that the bottom of the bowl doesn’t touch the water. Add in the chocolate chips and stir frequently until melted. Remove bowl from heat and let cool.

Once cake has cooled completely, flip the pans over onto a clean, flat surface and pat the bottom of each pan gently. Twist the pan back and forth as you pull up to loosen the cake from the pan. Peel off parchment paper. 

In a large bowl or bowl of a stand mixer, beat together butter and powdered sugar, starting with 1 cup of sugar at a time. Beat on high until fully combined, about 3 minutes. Frosting will be the texture of small peas. Beat in vanilla and a few tablespoons of milk until it becomes airy and fluffy. Add in the melted chocolate and beat an additional 2 minutes.

To assemble the cake, place the bottom layer, flat side up, on a serving dish. Spread about one-third of the frosting on top to act as “glue” for the next layer. Add the top layer, flat side up, and frost the top and sides with remaining frosting.

Roasted Carrots with Yogurt Chimichurri

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Start to finish: 50 minutes
Impresses: 4
Makes: 1 1/2 cups sauce

Ingredients
For the carrots:
2    pounds rainbow carrots
2    tablespoons olive oil
    salt and pepper

For the sauce:
1½    cups plain yogurt
½    cup parsley
¼    cup cilantro
¼    cup chives
2    cloves garlic
½    lime, juiced
    salt and pepper

For serving:
¼    cup pine nuts
¼    cup parsley

Method
Heat oven to 400 degrees. Line a baking sheet with foil and set aside.

Peel carrots, but leave tops on. Place on baking sheet and pour on olive oil, salt and pepper. Toss to combine and then arrange in a single layer. 

Roast 30–35 minutes, turning once, until slightly softened.

While carrots roast, place pine nuts in a small pan and bring to low-medium heat. Toast, stirring frequently, until lightly browned, about
5 minutes.

Combine all sauce ingredients in a blender. Pulse to combine. 

Chop parsley for serving, set aside.

Once carrots are finished, drizzle with chimichurri, sprinkle with pine nuts and parsley, and serve immediately.

Curry Thighs & Drummies

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Start to finish: 1 hour 45 minutes
Impresses: 4

Ingredients
1    1-inch piece ginger root
2    cups plain yogurt
2    teaspoons turmeric
1    teaspoon garam masala
1    tablespoon red curry paste
1    clove garlic, minced
    salt and pepper
2    pounds skin-on, bone-in chicken thighs and
    drummies (about 4 of each)
    canola oil

Method
Carefully remove the skin from ginger root. Using a handheld grater, grate the ginger into a small bowl. (You can mince the ginger if you don’t have a grater.)

Add yogurt, turmeric, garam masala, curry paste, garlic, salt and pepper to the bowl. Stir to combine.

Place chicken pieces in a gallon-sized zip-top bag and pour marinade on top. Seal bag and gently toss to coat all pieces in marinade. Place in fridge and let marinate for at least 1 hour or overnight.

Heat oven to 375 degrees.

Place a cast iron or heavy-bottomed skillet over medium-high heat. Once pan is hot, pour in a few tablespoons of canola oil.

Remove chicken from fridge and place two drummies and two thighs in the pan at a time. Sear until browned on each side, about four minutes per side. Remove first batch and place on a paper-towel-lined plate. Add more oil and repeat with second batch.

Once second batch has browned, place the chicken from the first batch into the pan with the second batch. 

Put entire pan into the oven and roast for 15 minutes, or until juices run clear. Serve immediately.