Category: Healthy

Grape, Almond and Dill Gazpacho with Greek Yogurt

After posting my last recipe Crunchy Haricot Vert with Dill, Navel Oranges, and Crushed Hazelnuts, I received many requests to share another healthy recipe, So today I will be sharing with you a greek yogurt recipe.

Grape, Almond and Dill Gazpacho with Greek Yogurt

Ingredients:

  • ½ pound seedless White Grapes cut in half
  • 2 slices of Sourdough Bread, torn
  • ½ cup blanch roasted Almonds or (Marcona Almonds)
  • 1 English Cucumber, chopped into ½ dice
  • 2 Scallions – whites and all, chopped fine
  • 1 Garlic Clove, minced
  • 3 tablespoons fresh minced dill
  • 2 tablespoons fresh Ricotta Cheese
  • ¼ cup Greek Yogurt
  • ½ cup Milk
  • 1-2 tablespoons Sherry vinegar
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt and White pepper, to taste

Procedure:

  1. Place grapes in a metal bowl and place in the freezer. Tear the sourdough bread into chunks and place into the food processor and pulse to fine breadcrumbs.
  2. Place the breadcrumbs into a small bowl and cover with ¼ cup milk and set aside.
  3. In a medium sauté pan on medium-low heat, toast the almonds in the dry skillet until deep golden brown (skip this step if you are using Marcona almonds), transfer to a plate and cool.
  4. In a food processor add olive oil, garlic, and almonds and blend until smooth.
  5. Add breadcrumbs, ricotta, and yogurt and puree until smooth.
  6. Then add cucumbers, scallions, dill, the rest of the milk, vinegar, and grapes from the freezer.
  7. While the machine is running with these’s ingredients, slowly add the olive oil, then taste and season with salt and white pepper.
  8. Garnish with a dollop of yogurt, crushed almonds, and minced dill.

 

Crunchy Haricot Vert with Dill, Navel Oranges, and Crushed Hazelnuts

Today, I will be sharing with you a healthy recipe. This recipe is made with Haricot Vert, Navel Oranges, and Hazelnuts.

Crunchy Haricot Vert with Dill, Navel Oranges, and Crushed Hazelnuts

Ingredients:

  • 8-ounces cleaned Haricot Vert
  • 2 tbsp peeled and crushed Hazelnuts
  • 2 tbsp fresh Orange Juice
  • 1/8 tsp fresh Orange Zest
  • 1 tablespoon Butter
  • 2 tablespoons fresh chopped Dill
  • Salt and Pepper to taste

Procedure:

  1. In a small saucepan bring 3 cups of water to boil, flavor water with salt to resemble the ocean (about 1 tbsp).
  2. Once boiling adds beans and cooks for 2 ½ minutes, or until your desired consistency.
  3. Note: you will be cooking these beans again so slightly undercooking them is desired.
  4. Strain beans and keep on the side.
  5. Return pan to stove top and over medium-high heat add butter, hazelnuts, and cook mixture until lightly brown (aka Beurre Noisette, a fancy French term for making brown butter).
  6. Add the beans to butter hazelnut mixture, stir in orange juice, zest, dill, and season to taste.

Notes: I am a big fan of one-pot wonders, and here is a very simple vegetable dish that accomplishes that.  This is also a great salad for the next day, tossed with a little olive oil to brighten up the dish.  Plus, it is quite universal with all proteins.

If you want more healthy recipes like this, stay tuned on our site El CID.