1 large Japanese eggplant, trimmed and cut into 20 1/2-inch-wide half-moon pieces
1 cucumber, seeded and chopped
1 large yellow or red bell pepper, seeded and cut into 1/2-inch chunks
1/2 cup black olives (pitted, optional)
1/2 cup diced red onion
High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
Olive oil cooking spray
2 6-inch whole-grain pitas
2 cups lightly packed trimmed baby spinach leaves
1/3 cup reduced-fat plain yogurt
1 tbsp fresh lemon juice
1 tbsp chopped fresh mint leaves
4 metal or wooden skewers (soaked if using wooden)
In a large bowl, whisk together lemon zest, 1/4 cup lemon juice, garlic, oregano, olive oil, salt and black pepper. Transfer half of dressing to a second large bowl.
Add tomatoes and eggplant to first large bowl, tossing to coat. Let stand for 15 minutes.
Meanwhile, prepare salad: To second large bowl, add cucumber, bell pepper, olives and onion; toss well with dressing and set aside.
Prepare yogurt sauce: In a small bowl, combine all yogurt sauce ingredients. If necessary, add additional water 1 tbsp at a time until sauce reaches a pourable consistency.
Heat grill to medium-high and lightly oil grate with cooking oil. Onto each skewer, thread tomatoes and eggplant, dividing ingredients evenly among skewers. Mist skewers with cooking spray. Add skewers to grill; close lid and cook for 8 to 10 minutes, turning once or twice, until tender.
Just before skewers are finished, mist pitas with cooking spray; grill, turning once, until lightly toasted and warm, about 1 minute. Cut into quarters and divide among plates. Add spinach to salad and toss. Serve with souvlaki, yogurt sauce and pita.
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
This fiery hot sauce is fantastic served as a dip for oven-roasted chicken fingers, on the side of broiled or grilled steak, spread sparingly on sandwiches and burgers or mixed with whole-wheat couscous studded with chickpeas, chopped dried apricots, tomatoes and scallions.