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.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.