Straining yogurt is a two-for-one way to get both a tenderizing brining liquid with whey and a thick strained yogurt called labneh. Labneh can be used in dips and dressings, instead of your morning Greek yogurt, in place of cream cheese in desserts, and more.
Line large fine-mesh sieve with a couple of layers of cheesecloth and place on top of large bowl. Add yogurt (go for extra-fresh—check expiry date) to cheesecloth and place in refrigerator for at least 4 hours. Probiotic-rich whey is collected at the bottom and thick strained yogurt (labneh) is left in the sieve.
In medium bowl, combine 3/4 cup (180 mL) whey from above, mustard, lemon zest, and salt. Add chicken and press down to submerge. Cover and refrigerate for at least 2 hours, up to 1 day.
Heat grill pan or cast iron skillet to medium-high. Remove chicken from marinade; discard marinade. Brush grill with avocado oil. Grill chicken for 5 to 6 minutes per side, until juices run clear. A thermometer inserted into thickest part of chicken should read 160 to 165 F (70 to 74 C). Rest for 5 minutes before slicing.
In small bowl, stir together olive oil and balsamic vinegar. To large platter, add greens and top evenly with grain of choice, beet, radishes, and avocado. Top with sliced chicken and drizzle olive oil and balsamic overtop. Serve with lemon wedges.
This recipe is part of the Cooking with Water collection.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.