Over 350 Recipes

Few Sample Recipes from the eBook,


Marinated Yogurt Cheese

Makes 4 small cheeses


Ingredients


yogurt cheese from 32 oz. low-fat yogurt


3 Tbsp. olive oil, preferably extra-virgin


3 Tbsp. minced fresh parsley


1 Tbsp. minced fresh dill


2 cloves garlic, finely minced


1/2 tsp. dried thyme


1/2 tsp. dried rosemary


1/2 tsp. dried basil


Instructions


Divide yogurt cheese into 4 rounds, shaping patties with your hands. Place in a wide, shallow bowl. Combine remaining ingredients and pour over cheese. Let stand at room temperature for 1/2 hour; cover and refrigerate overnight. Remove from refrigerator 1/2 hour before serving. Serve with crusty French bread or crackers.


Nutritional Information:


42 calories


2 g fat mono


4 mg cholesterol


3 g carbohydrate


3 g protein


27 mg sodium

Mediterranean Grilled Vegetable Soup

Makes about 5 cups, serves 6


Ingredients


2 red bell peppers, cored, seeded and quartered lengthwise


1 yellow bell pepper, cored, seeded and quartered lengthwise 2 small


zucchini (1/2 lb. total), trimmed and quartered lengthwise


1 red onion, peeled and cut into 1/2-inch-thick slices


1 tsp. olive oil


3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped


1 clove garlic, peeled


1/2 tsp. dried oregano


1/4 cup shredded basil leaves


1 Tbsp. red-wine vinegar


salt & freshly ground black pepper to taste.


Instructions


Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.


Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside.


Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth. Transfer to a bowl and stir in 1 cup water, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes. (The soup can be stored, covered, in the refrigerator for up to 2 days.)


Nutritional Information:


56 calories


1 g fat mono


0 mg cholesterol


11 g carbohydrate


2 g protein


12 mg sodium