QUICK YOGURT SRIRACHA DRESSING
Provided by Food Network
Categories condiment
Time 5m
Yield about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.
HERBED SQUASH SALAD WITH YOGURT DRESSING
This no-cook squash salad is infused with the fragrant flavors of the Mediterranean for a side dish that would pair well with everything from lamb burgers to fried fish.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, combine squash, red onion, olive oil, lemon juice,Greek yogurt, parsley, and mint. Season with salt and pepper and serve.
Nutrition Facts : Calories 61 g, Fat 4 g, Fiber 1 g, Protein 3 g
HEALTHY TUNA GRAIN BOWL WITH TURMERIC SWEET POTATOES AND SPICY YOGURT DRESSING
This healthy grain bowl is loaded with fresh ingredients and vibrant flavors, thanks to the tangy, spicy yogurt sauce and turmeric-roasted sweet potatoes. Plus, you can easily make this dish from pantry staples and long-lasting freezer items. Serve with an extra squeeze of lime juice for a nutrient-packed and sustaining meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
- Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
- Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.
- Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
- Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.
GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Provided by David Tamarkin
Categories #cook90 Grains Quinoa Rice Barley Squash Mushroom Yogurt Curry Leafy Green Healthy Wheat/Gluten-Free Vegetarian Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
- Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
- Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.
ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
- While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
- Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams
SPICY YOGURT DRESSING
Delicious, creamy dressing with just a bit of spice.
Provided by MEATEATER
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 2m
Yield 2
Number Of Ingredients 5
Steps:
- In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.
Nutrition Facts : Calories 46.6 calories, Carbohydrate 6.1 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 74.7 mg, Sugar 5.3 g
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ALISON ROMAN’S ROASTED SQUASH WITH YOGURT AND SPICED
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- Preheat the oven to 425°F. Remove the seeds from the squash if you want (I leave them in, as I enjoy their crunchy texture as they roast, but whatever you like!) and toss the squash on a rimmed baking sheet with the olive oil. Season with salt and pepper, and roast until the squash is totally tender and golden brown with caramelized bits, 40 to 50 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has browned and started to foam, about 5 minutes. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon and crushed red-pepper flakes, if using. Season with flaky salt and set aside.
- In a small bowl, combine the yogurt and lemon juice, and season with salt. Spoon the yogurt sauce into the bottom of a large serving platter or bowl. Arrange the squash nestled into each other and spoon the buttered pistachios over everything. Top with flaky salt and a grind of black pepper or a pinch of crushed red-pepper flakes. Do Ahead: The squash can be roasted several hours ahead of time, wrapped loosely and stored at room temperature. It doesn't need to be reheated before serving, but you can if you like. Note: Most winter squash works here, but my favorites are the larger, thick-skinned varieties such as red kuri, kabocha and acorn, because you can eat the skin (and the seeds!). If using something like a butternut or honeynut, slice it into 1-inch-thick slices rather than wedges.
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- Place cut squash on baking sheet and drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and pepper. Use your hands to coat the squash evenly with oil.
- Roast at 425°F for 30 minutes, flip each slice and continue to roast for 20-30 minutes or until golden brown and fork-tender.
- While the squash roasts, prepare yogurt sauce by whisking together yogurt, buttermilk, cinnamon, paprika, remaining 1/2 teaspoon salt, garlic powder, cayenne, allspice.
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