Page 57 - Harnett Life Winter 2020

Labneh Spread assorted seasonal vegetables
Recipe courtesy of Jenn Fillenworth, MS, In bowl, mix Greek yogurt, salt and
RDN of Jenny with the Good Eats lemon juice.
Prep time: 5 minutes Transfer mixture to fine mesh strainer
Servings: 6 lined with cheesecloth.
Wrap mixture in cheesecloth and strain
12 ounces whole milk Greek yogurt over bowl in refrigerator 24-48 hours. Strain
1/8 teaspoon salt longer to make thicker.
1/2 teaspoon fresh lemon juice Once thickened as desired, remove from
2 tablespoons olive oil cheesecloth and top spread with olive oil,
1 pinch sea salt, for garnish sea salt and fresh herbs.
fresh herbs, for garnish Serve with grilled pita bread and
pita bread, grilled assorted seasonal vegetables.
Blueberry Apple Crisp Smoothie Bowl
Blueberry Apple Crisp Smoothie Bowl
Recipe courtesy of Rachel Gurk of Rachel Cooks
Prep time: 5 minutes
Servings: 1
1 cup frozen blueberries
2 cups apples, roughly chopped, reserving
2 tablespoons for topping
1 teaspoon cinnamon
1/2 cup plain, non-fat Greek yogurt
1 cup spinach
pure maple syrup, to taste
ice cubes (optional)
Toppings:
2 tablespoons oats
1 teaspoon pure maple syrup
1 tablespoon pecans, chopped
2 tablespoons reserved chopped apple
fresh blueberries
In blender, blend blueberries, apples, cinnamon, yogurt
and spinach until smooth. Taste and add maple syrup,
to taste. If thicker mixture is desired, add ice cubes.
Pour into bowl. Mix oats with maple syrup.
Top smoothie mixture with oats, pecans, apples
and blueberries.
Labneh Spread
Lentil Tacos with 1/2 teaspoon salt
Tangy Guacamole 1 1/2 cups seeded
Recipe courtesy of culinary dietitian and chopped
tomatoes, divided
Marcia Stanley, MS, RDN 1 1/4 cups (5 ounces) shredded
Prep time: 40 minutes cheddar cheese, divided
Servings: 6 12 yellow corn taco shells
Tangy Guacamole: To make Tangy Guacamole: In
1 medium ripe small bowl, mash avocado, juice,
avocado, pitted, hot pepper sauce and garlic. Stir in
peeled and yogurt. Cover and refrigerate until
chopped serving time.
1 tablespoon orange,
lime or lemon To make Lentil Tacos: Heat oven
juice to 400 F.
1/4 teaspoon hot In medium saucepan over medium-
pepper sauce high heat, combine water, lentils,
1 clove garlic, onion, chili powder, garlic and salt.
minced Bring to boil. Reduce heat. Cover
1/2 cup plain, fat-free and gently boil 12-15 minutes, or
Greek yogurt until lentils are just tender. Uncover
and boil 5-15 minutes, or until most
Lentil Tacos: liquid evaporates.
2 1/3 cups water Remove lentils from heat. Stir in
1 cup dry brown 1 cup tomatoes and 3/4 cup cheese.
lentils, rinsed Spoon into taco shells. Stand filled
and drained tacos in 13-by-9-by-2-inch baking
1/2 cup finely chopped dish. Sprinkle tacos with remaining
onion tomatoes and cheese. Loosely cover
2 teaspoons chili dish with foil. Bake 3-5 minutes, or
powder until cheese melts.
2 cloves garlic, Stir guacamole. Serve with
minced warm tacos.
Lentil Tacos with Tangy Guacamole