Wednesday, March 20, 2019

Spring for These Spring Dishes

Spring Awakens the Desert
Seasonal Plate (Food Column) 

No matter how long the winter is spring is sure to follow


Spring for a few meals on the lighter side. They're simple, healthy and easy to make.
Greek Grilled Chicken and Hummus Wrap
Cook's Notes: Recipe makes 2 large wraps, cut in half serves 4.

  • 2 large skinless chicken breasts
  • 1/3-1/2 cups store bought Greek Vinaigrette Dressing
  • Salt and freshly ground black pepper
  • 2 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach)
  • Hummus, store-bought Roasted Red Pepper
  • Bagged chopped romaine lettuce
  • 2 cups diced grape tomatoes
  • 2 cups cucumbers peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled
  • Place chicken in a zip loc bag and pour in Greek Dressing. Seal bag and place in a bowl. Marinate chicken for one hour. Drain dressing, grill or bake chicken. Cool and slice meat in thin strips.
  • To assemble wraps spread hummus over each tortilla. Down the center place lettuce, top with chicken, tomatoes, cucumber and feta cheese.
  • Fold the long sides of the tortilla to the center and roll each short side toward the center. Use a serrated knife to cut each tortilla.
  • Serve with whole grain chips.
Asparagus, Snap Peas and Radish Salad 

Cook's notes: Recipe adapted from and serves 4.
Salad Ingredients:

  • 1/2 bunch asparagus, cut off asparagus spears from bottom about 4 inches up
  • 2 cups sugar snap peas
  • 1-2 cups radishes, thinly sliced
  • 3 TB. finely chopped scallion
  • 1 cup cherry tomatoes, halved
  • 1/3 cup dried cranberries
  • 1/3 cup Herb Mediterranean Feta Crumbles
  • 1/2 cup toasted walnuts or almonds
Balsamic Vinaigrette Dressing
  • 2 TB. Honey
  • 1 TB. Dijon mustard
  • Sea salt and ground pepper to taste
  • 1/4 cup dark good quality balsamic (I splurged and used dark chocolate balsamic-so good)
  • ¾ cup good quality olive oil
  • 1 TB. minced fresh garlic
  • Fill a medium bowl with ice water and place in sink. Bring water to a boil in a large pot.
  • Place asparagus and snap peas in boiling water. Lower heat to medium high and boil until al dente about 1-2 minutes. Drain snap peas and asparagus using a colander. Place veggies in ice bowl of water for 1 minute. Drain again.
  • In a bowl add cooked asparagus, snap peas, sliced radishes and tomatoes. Drizzle with dressing and top the salad with crumbled feta cheese and toasted almonds or walnuts to serve.
Vinaigrette Dressing Directions:
  • Mix all balsamic dressing ingredients in a blender. Transfer to a screw type jar until serving. Reshake the jar and refrigerate any leftovers.


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