Week 9 - 2013

Cucumber Dill Greek Yogurt Salad

Ingredients

4 large cucumbers (about 2 pounds)
4 tablespoon plain greek yogurt (I used 0% fat)
1 tablespoon dill
1 tablespoon rice vinegar (substitute red or white wine vinegar if needed)
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Instructions

Peel, half, seed, and slice cucumbers.
In a medium bowl combine yogurt, dill, vinegar, sugar, salt, pepper and garlic powder.
Add cucumber to bowl and toss with yogurt/dill mixture until combined well.
Additional salt and pepper to taste, if needed.
Refrigerate covered until ready to serve.

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Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint

Ingredients

1 (1 1/2 lb.) eggplant
2 large zucchini
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (14 oz.) can chickpeas, drained & rinsed
1/4 cup crumbled feta cheese
5 large mint leaves, thinly sliced
Juice of 1 lemon

Instructions

Preheat the grill to medium heat.

Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.

Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.

Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.

Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.

Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.

Serve warm or at room temperature.
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