Savory Greek Yogurt Series: Rosemary-Roasted Beets with Balsamic and Olive Oil

In case you’re unaware, I have an obsession with tzatziki sauce. And the main ingredient of tzatziki sauce? Greek yogurt. Yup, also obsessed. It’s super-versatile and I find that I can use it in both sweet and savory dishes, mix it into soups and sauces, turn it into a dip and use it in place of many higher-calorie, higher-fat ingredients (e.g. mayo, sour cream, cream cheese).

I’m especially fascinated with the idea of using Greek yogurt in a more savory way. So, after bringing home a mammoth container of plain, nonfat Greek yogurt from Costco, I decided it was time to make a series of savory Greek yogurt dishes (parfaits, if you will).

Recipe: Greek Yogurt with Rosemary-Roasted Beets and Balsamic

Beets with balsamic and rosemary lend an earthy flavor to this Greek yogurt “parfait.” If you have pistachios or pepitas on hand, they would also be excellent sprinkled on top. To save time, roast the beets ahead of time and enjoy throughout the week.

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Ingredients:

For roasted beets:

  • 1 beet, peeled and cut into wedges
  • 1 Tbsp olive oil
  • 1 tsp dried rosemary
  • 1/4 tsp each, cracked black pepper and sea salt

For parfait:

  • 1 beet, roasted (ingredients above, roasting instructions below)
  • 1 cup plain, non-fat or low-fat Greek yogurt
  • 1 Tbsp aged balsamic vinegar (Trader Joe’s Balsamic Glaze would also work nicely)
  • 1 tsp olive oil
  • 1/2 tsp rosemary (optional)
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Directions:

Preheat oven to 375. Peel and cut beet into wedges. (You can also make a batch of roasted beets ahead of time). Toss with olive oil and place on a large baking sheet. Sprinkle with rosemary, salt and pepper and roast for about 45 minutes, or until beets are soft. Remove from oven and let cool.

For parfait, top Greek yogurt with roasted beets then drizzle with balsamic and olive oil. Sprinkle with salt, pepper and optional rosemary.

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Do you have any other suggestions for savory Greek yogurt dishes? Please share in the comments below!

 

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Curry Spaghetti Squash with Spiced Greek Yogurt Sauce

The first big snow of the season in Chicago means winter is here (wah, wah) and it’s COLD!

Coldness

Coldness2

When the weather gets cold, there’s nothing like a spicy curry dish to warm you up. Typical curry dishes can pack on the calories, however, because of heavy coconut milk and lots of butter. So I figured, why not make a lightened-up recipe using curry? This spaghetti squash dish is vegetable-based (vegetarian, in fact), gluten-free and full of flavor. Enjoy!

Curry Spaghetti Squash with Spiced Greek Yogurt Sauce

Curried_spaghettisquash

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 1 1/2 cups cooked spaghetti squash (about 1/4 large squash)
  • 1/2 cup kidney beans (preferably organic, no salt added variety — Whole Foods has a great version)
  • 1/2 cup 2% or full-fat organic (from grass-fed cows) Greek yogurt
  • 2 Tbsp unsalted walnuts
  • 2 Tbsp organic raisins
  • 1 Tbsp curry powder
  • 2 tsp organic honey
  • 1 tsp dried basil
  • 1/2 tsp cinnamon
  • 1/4 tsp dried ginger
  • 1/4 tsp cumin
  • 1/4 tsp sea salt

Directions:

Cook spaghetti squash by halving and roasting in a 375 degree oven for about 45 minutes. Use a fork to shred squash into “spaghetti.” Mix spaghetti squash with remaining ingredients until well-blended. Serve warm.

Note: you can make the spaghetti squash ahead of time and then heat once you’ve mixed the ingredients (this is what I did)

Curried_spaghetti_squash

Enjoy!

What other cold-weather dishes do you love?

Farmers Market WTF: Week 1 – Kohlrabi

As a volunteer at the Green City Market in Chicago, I am surrounded by amazingly fresh, delicious, colorful produce every week. It’s heaven for me.

However, even with my love of fruits, veggies and cooking/eating delicious foods, the farmer’s market can sometimes evoke a “WTF” moment. What is that?? How do I make it?? Is it even edible?

What is that??? (Fabulous picture, I know)

Thus, I have decided to start a series of “Farmer’s Market: WTF?” posts. I will discuss what the food is, the nutritional benefit and my experience trying to eat and cook it.

First up: Kohlrabi

No, that’s not an alien-baby. It’s Kohlrabi!

Kohlrabi, which got it’s name from a German term for “cabbage-turnip,” is actually packed with nutrition. For just 50 calories, a whole [medium-sized] bulb provides 6 grams fiber, no fat/cholesterol, little carbs/sugar and a whopping 180% daily value for Vitamin C.

Fabulous! But how do you get all of that nutrition into your body? How to eat it?

First off, when in doubt at the farmer’s market, ask the farmers. They can always provide tips for how to use a fruit or vegetable. However, it’s good to do a little experimenting as well.

In my case, the farmer told me that I could either peel it and eat it raw (think jicama), or roast it. Now, I’m all about eating raw veggies, but I wanted to have a backup plan just in case.

FRITTERS! You can pretty much grate any veggie and turn it into a delicious fritter.

Kohlrabi & Yellow Squash Fritters

Side note:

  • You can sort of tell in the picture above (top left corner), but I was able to cook the kohlrabi leaves (tastes and looks like Swiss chard). I just rinsed them, cut them up and sauteed in olive oil and garlic. Yum! And I love being able to use the whole plant.
  • Raw kohlrabi: not as yum as I had hoped. It tastes sort of like a radish or the stem of broccoli (which is absolutely edible!). Would have been better with a little hummus or even with the Greek yogurt dip I used to top the fritters.

Kohlrabi & Yellow Squash Fritters:

Step one:

  • Wash & peel kohlrabi
  • Wash one yellow squash (you could also use zucchini) and cut off both ends (no need to peel)

Sadly, the kohlrabi is white underneath it’s skin

Step two:

  • Grate kohlrabi & yellow squash
  • Blot between paper towels to get rid of excess liquid (note: you’ll need a lot of paper towels)
  • Sprinkle with salt to help draw more moisture out

Grated kohlrabi & yellow squash. Would’ve been much easier with a food processor/grater attachment.

Step three:

Add:

  • 2 Tbsp almond meal (used this to lend a little sweetness, but you can certainly use bread crumbs or even flour)1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes (+/- depending on your spice tolerance)
  • 1/2 tsp smoke paprika.

Step four:

  • Heat 1 Tbsp olive oil in large skillet pan and also spray with cooking spray
  • Form patties (I made five out of my mixture)
  • Cook for ~3-4 minutes on each side. Be careful when flipping (use two spatulas) because they are very fragile.

Topping:

  • Nonfat Greek yogurt (1/2 cup)
  • Juice from jar of kalamata olives (2 tsp)
  • Mix them together. This was a super-simple way to make a tzatziki-like sauce!
  • Top with a kalamata olive and a sprinkle of smoked paprika.

FARMER’S MARKET WTF: CONQUERED!