Herbed Yogurt Cheese

A super easy way to make a creamy "Boursin" style cheese perfect for topping bagels and baked potatoes or for dipping crudités.  Yogurt cheese has the same consistency and almost the same flavor as cream cheese, but with power-packed probiotics for good digestion and more.  

 Ingredients:

1 16-ounce container of plain organic yogurt (whole milk or low-fat)  

Cheesecloth  

1 tablespoon minced chives

1 clove garlic, minced 

1 tablespoon minced red onion

1/2 teaspoon Italian seasoning

1-2 teaspoons Kosher salt

1/2 teaspoon cracked black pepper

To make the yogurt cheese, place a cheesecloth-lined colander over a large bowl.  Add the yogurt to the colander.  Let sit at room temperature or in the refrigerator for 12-24 hours, longer if you want a thicker spread.  The yellowish liquid that you will find in the bowl is whey -- don't throw this out!  Keep it in the fridge to add protein to your smoothies or use it as the acidic medium to soak your oatmeal.  When properly stored in the refrigerator, whey should last for about 6 months.

When the yogurt has reached your desired consistency, add the herbs and seasonings to taste.  Another variation (excellent on Greek food like gyros or souvlaki) is to add 1/3 cup chopped cucumber and 1/2 teaspoon dill weed in place of the chives and Italian seasoning. Enjoy!

Roasted Vegetable Salad with Spicy Cilantro Vinaigrette

A healthy salad that makes a perfect summer dinner with the addition of grilled chicken or salmon.  

Salad:
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1 large zucchini, sliced into 1/2-inch rings
1 cup sliced mushrooms
1 cup grape or cherry tomatoes
Extra-virgin olive oil
Salt and pepper
1 teaspoon Italian seasoning
1 avocado, sliced
Mixed greens
Optional: feta cheese, grilled chicken, toasted pepitas

Dressing:
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 jalapeno, seeded and chopped
1 garlic clove, minced

Preheat oven to 400° F. Line a roasting pan with foil and then add the vegetables. Drizzle with olive oil, season liberally with salt and pepper and Italian seasoning. Toss to coat. Roast the vegetables in the preheated oven until they are browned on the bottom and softened, about 20 minutes. Cool slightly.

While the vegetables are roasting, prepare the dressing. Put all ingredients into a food processor and blend until smooth.

To make the salad, place a bed of mixed greens onto a plate. Top with roasted vegetables and sliced avocado.  Add feta cheese or grilled chicken, if desired.  Drizzle with dressing. Enjoy!