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Ingredients :
20 small sweet peppers, such as baby bell peppers
1 cup plain low-fat yogurt
1 garlic clove, minced
Salt and freshly ground black pepper
10 kalamata olives, thinly sliced
2 small jalapeños, very thinly sliced crosswise
Honey for drizzling
Light a grill. Grill the peppers over moderately high heat, turning, until lightly charred and crisp-tender, 3 minutes. Peel off any charred parts and halve the peppers lengthwise. Cut out the cores and scrape the seeds. Arrange the peppers cut sides up on plates.
In a bowl, mix the yogurt with the garlic; season with salt and black pepper. Fill each pepper half with the yogurt. Scatter the olives and jalapeños on top. Drizzle each plate with 2 teaspoons of the honey and serve.
Ingredients :
1 1/2 cups Greek Yogurt
2 tbsp Red Curry Paste
1 tsp Garlic Powder
1/2 lime, juiced
Salt, to taste
2 cups Panko Bread Crumbs
Red Pepper Flakes, to taste
2 lb Boneless, Skinless Chicken Breasts
Cilantro, for garnish
12 oz French Cut Green Beans
1 tbsp Extra Virgin Olive Oil
2 Red Peppers, sliced
2 Garlic Cloves, minced
Red Pepper Flakes, a dash
Salt, to taste
Cilantro, for garnish
Ingredients :
1 red bell pepper
2 1/2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, quartered
Serves 2
Ingredients:
1 cup of Cooked White Rice
2 cups of Cremini Mushrooms, chopped
1 cup of chopped Zucchini
1 Small Onion, chopped
2 Cloves of Garlic, chopped
1 Tbsp of Olive Oil
1 tsp Fresh Thyme, chopped
3 Tbsp of Kalamata Olives, pitted and chopped
Salt and Pepper to taste
2 Tbsp Fresh Basil, chopped
1 1/2 cups of Basic Tomato and Basil Marinara Sauce
2 Large Bell Peppers
Fresh grated Parmiggiano Reggiano
