Ingredients

Herbed Goat Cheese

• 1 cup goat cheese
• 1/2 cup plain yogurt
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil
• 2 tbsp chopped chives

To Serve

• 3 cups mini peppers
• 2 cups cherry tomatoes
• 1 English cucumber, cut into sticks

Preparation

In a medium bowl, using a fork, mix together the goat cheese, yogurt, parsley, basil, and chives.
Serve immediately with the mini peppers, cucumber, and cherry tomatoes. Store in the refrigerator for up to 5 days.

Ingredients

• 1 cup cream cheese, at room temperature
• 1 cup sour cream
• 3 bacon slices, cooked and chopped
• 2 green onions, sliced
• 1 tbps ranch seasoning
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce

Preparation

In a large bowl add the cream cheese and sour cream. Using a hand mixer, cream them together until they are light and fluffy. Stir in the bacon, and green onion. Season the mixture with the ranch seasoning, horseradish, and Worcestershire sauce. Mix well.
Serve immediately with some fresh vegetables or store in the refrigerator for up to 3 days.

Ingredients

• 1 1/2 cups crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 1/2 lemon, zest and juice
• 1 tsp Greek seasoning
• 1/2 garlic clove
• 1/4 cup diced roasted red peppers
• 1 tbsp chopped fresh parsley

Preparation

In the bowl of a food processor, add the feta cheese, yogurt, lemon zest, and lemon juice. Add the Greek seasoning and garlic. Blend the mixture until it is smooth.
Serve immediately topped with the roasted red peppers and parsley or store in the refrigerator for up to 3 days.

Ingredients

• 2 avocados
• 1/2 cup sour cream
• 2 corn on the cob
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro
• 1 lime, zest and juice
• 1/2 garlic clove
• Salt and pepper to taste

Preparation

Cut the kernels off of the corn cobs and set them aside.
In the bowl of a food processor, add the avocados, sour cream, and half of the corn kernels. Season the mixture with the chili powder, cilantro, lime zest, lime juice, garlic, salt, and pepper. Blend the mixture until it is smooth.
Serve it immediately topped with the remaining corn kernels.

Ingredients

• 1 beet, peeled, chopped and cooked
• 1 15-oz can chickpeas, drained and rinsed
• 2 garlic cloves, minced
• 1 lemon, zest and juice
• 1 tbsp tahini
• Salt and pepper to taste
• 1/4 cup olive oil

Preparation

In the bowl of a food processor, combine the beet, chickpeas, garlic, tahini, lemon, salt, and pepper. Blend until the mixture begins to become smooth. Add the olive oil while continuing to blend until the hummus has reached the desired consistency.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 1/2 cup chopped dill pickles
• 1/2 lemon, juice
• 2 tbsp tahini
• 2 tbsp pickle brine
• 1 tbsp chopped fresh dill
• 1 garlic clove, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Preparation

Add the chickpeas, pickles, lemon juice, tahini, pickle brine, dill, and garlic to a food processor. Pulse until the chickpeas break down. While running the food processor, slowly drizzle in the olive oil and blend until smooth. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 2 cups corn kernels, fresh or frozen, cooked
• 2 avocados, diced
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeded and minced
• 1 lime, juice
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

Preparation

Combine all of the ingredients in a large bowl. Toss gently.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 6 tomatoes, seeded
• 1/2 red onion, finely diced
• 1 jalapeno pepper, seeds and membranes removed
• 1 garlic clove, minced
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 lime, juice
• 1/4 cup fresh cilantro
• Salt and pepper to taste

Preparation

In a food processor gently pulse the tomatoes until they start to break down. Add the red onion, jalapeño, garlic, vinegar, olive oil, lime juice, salt, pepper, and cilantro. Pulse until the salsa has reached the desired consistency.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 3 cups plain yogurt, full-fat
• 1 tsp salt
• 1 tsp olive oil
• 1 tsp za’atar
• 1/4 cup fresh mint

Preparation

Line a large bowl with 3 to 4 layers of cheesecloth. Set it aside.
Mix the salt into the yogurt. Transfer the yogurt into the cheesecloth lined bowl. Roll the top of the excess cheesecloth down. Place a wooden spoon in the centre of the cheescloth and tie the two remaining pieces of cheesecloth around it. Suspend the yogurt filled cheesecloth over a container and allow all of the excess moisture to drip out. Refrigerate, suspended over a container for 24 hours.
Once the yogurt has been refrigerated for 24 hours, discard the excess moisture that is in the container. Transfer the thickened yogurt from the cheesecloth into a serving dish.
Serve immediately topped with the olive oil, za’atar, mint leaves and olives or store in the refrigerator for up to 5 days.