Potato Grill Salad
Give your summer potato salad a new twist by grilling precooked potatoes for a crisp texture and smoky flavor. Greek yogurt gives the salad its familiar creaminess with a delicious tang.
Ingredients:
3 pounds Russet potatoes, peeled and cut into wedges
4 green onions, root ends trimmed
1 tablespoon extra-virgin olive oil
1-pint cherry tomatoes
3/4 cup nonfat plain Greek yogurt
1/2 teaspoon coarse sea salt
1/2 teaspoon ground black pepper
2 strips cooked bacon, crumbled
Method:
Put potatoes into a large pot, cover with salted water and bring to a boil. Reduce heat and simmer 5 minutes. Drain into a colander and leave potatoes in the colander to continue draining.
Meanwhile, prepare a grill for medium-high heat cooking.
Thinly slice dark green ends of green onions; set aside for later. Keep white and light green part of green onions whole. In a small bowl, stir together oil, large pieces of green onions and tomatoes. Thread tomatoes onto skewers. (If using wooden skewers, soak them in water for about 30 minutes before assembling.) Grill onions and tomato skewers about 8 minutes, turning once halfway through cooking, or until onions are charred and tomatoes are tender. Transfer to a cutting board. Remove tomatoes from skewers. Roughly chop onions and tomatoes and transfer them along with any juices to a large bowl. Add reserved sliced green onions, yogurt, salt and pepper.
Grill precooked potatoes about 12 minutes or until crisp and cooked through; use a grilling tray if your grill grates are widely spaced. Halve grilled potatoes and add them to the vegetable mixture; gently stir until evenly coated. Garnish with bacon and serve warm.
EGGPLANT-GARBANZO BEAN DIP
Makes about 3 1/2 cups
Combine the flavors of two popular Middle Eastern dips (Baba ghanoush and hummus) in this tasty purée. Serve as a dip for raw veggies or spread on whole grain crackers.
Ingredients:
2 large eggplants (about 1 pound each), halved lengthwise
1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed
1/2 cup fresh parsley leaves, chopped, plus more for garnish
1/2 cup chopped roasted red peppers
3 tablespoons tahini
4 teaspoons lemon juice
1 clove garlic
Method:
Preheat the oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, about 40 to 45 minutes.
When cool enough to handle, scoop eggplant pulp into a food processor; discard skin. Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic. Process until smooth. Transfer to a serving bowl and garnish with parsley.
Turkey Taco Lettuce Wraps
Yield: About 6 tacos
Ingredients:
1 Tbsp. olive oil
3/4 cup chopped yellow onion
1 lb. 95% lean ground turkey
2 cloves garlic
Salt and freshly ground black pepper
1 Tbsp. chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)
1 tsp ground cumin
1/2 tsp paprika
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
Iceberg or Romaine lettuce leaves, doubled up, for serving
Shredded Mexican cheese, diced Roma tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream, for serving
Method:
Heat olive oil in a non-stick skillet over medium-high heat. Add onion and sauté 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes. Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Serve mixture over lettuce leaves with desired toppings.
