Adobo Fajitas with Cilantro Lime Yogurt

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

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

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

Start to finish: 4 hours
Impresses: 6

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

Optional for topping:
½ cup granola 

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

Start to finish: 15 minutes
Impresses: 1

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

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

Start to finish: 10 minutes
Impresses: 2

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

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

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.

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)

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.

Slammin' Salmon Salad

Start to finish: 30 minutes
Impresses: 4

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

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

Start to finish: 5 minutes
Impresses: 2

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

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

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

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

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

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

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

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

Start to finish: 1 hour 45 minutes
Impresses: 4

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

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.