Broccoli & Apple Salad

1 large crown and stem of broccoli

2 apples

Juice of 1 lemon 

1 T. olive oil

Salt and pepper, to taste

Yogurt Dressing:

1 T. yogurt

1 t. olive oil

1 t. lemon juice

1 t. chopped fresh dill

Salt and pepper, to taste

Slice the stem of the broccoli into 1/8" disks. If you can't get them that thin, don't worry, but if you have the patience, thinner is better! Once you reach the crown of the broccoli, cut the florets off and slice them as thin as you can. Set the broccoli slices in a bowl.

Halve and core the apples, then slice them thinly into 1/8" slices. Put them in the bowl with the broccoli.

Mix together lemon juice, olive oil, salt, and pepper in a small bowl. Taste and season with more salt and pepper if needed.

Pour the dressing over the broccoli mixture and toss gently.

Alternatively, mix together the Yogurt Dressing ingredients, pour over the broccoli mixture, and toss gently. 

Serves 4 as a side.

Adapted from Good and Cheap, p. 44.   

Buffalo Cauliflower with Yogurt Ranch Sauce

1 head cauliflower (about 2½ lb.), cut into large florets 

2 T. olive oil

1 t. kosher salt, divided

1/2 c. buffalo-style hot sauce

1 T. unsalted butter

1/4 t. freshly ground black pepper

2/3 c. whole-milk Greek yogurt

3-5 T. water

1 t. onion powder

1 t. white wine vinegar or apple cider vinegar

2 scallions, trimmed and finely chopped, divided

Preheat oven to 450°F. 

Toss cauliflower with olive oil and 1/4 t. salt on a large, rimmed baking sheet; spread in an even layer, cut sides down. Bake until golden brown on bottom, 15 to 20 minutes.

Meanwhile, heat buffalo sauce and butter in a small saucepan over medium, stirring occasionally, until butter is melted, 3-4 minutes. Season with pepper. Keep warm over low.

Place yogurt in a bowl; gradually stir in 3-5 T. water until yogurt is smooth and reaches drizzling consistency. Stir in onion powder, vinegar, half of scallions, and remaining 3/4 t. salt.

Toss roasted cauliflower with 3 T. buffalo-butter sauce on baking sheet and spread in an even layer. Return to oven for 5 minutes. Toss with remaining buffalo-butter sauce. Drizzle with some yogurt ranch; serve remaining yogurt ranch alongside. Top with remaining scallions.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 131.

White Gazpacho

1 c. small seedless green grapes
2 T. chopped fresh dill
1 cucumber, peeled and chopped
1 Granny Smith apple, peeled, cored, and chopped
2-3 scallions, white and green parts, sliced
1-1/2 c. plain yogurt or buttermilk
1-1/2 c. ice water
Salt and pepper to taste
4 radishes, sliced paper thin

Combine all ingredients except radishes. Remove half the mixture to a food processor; pulse briefly. (Do not use a blender -- soup should remain chunky.) Add back into remaining mixture. Chill for 2 hours. Garnish each serving with sliced radishes.

Makes 5 cups.

Adapted from Recipes from the Night Kitchen, p. 138. 

Chilled Cucumber Soup

1 large cucumber, peeled, seeded, and chopped
1 scallion, white part only, minced
1 c. low-fat cottage cheese
1/2 c. plain nonfat yogurt
1/2 c. crushed ice
Minced fresh chives, dill, and/or mint to taste

In a food processor or blender, blend together the cucumber, scallion, cottage cheese, and yogurt until smooth. Add the crushed ice and process again until the mixture thickens.

Distribute evenly between 2 serving bowls or mugs and top with the herbs. Serve at once.

Serves 2.

Adapted from Almost Vegetarian, p. 60.

Red Lentil Dip

1 small onion, diced
1-1/2 t. curry powder
1/2 t. ground cumin
1-1/3 c. dried red lentils
1-1/2 c. water
1/2 t. salt
1/3 c. Greek yogurt
2 T. tomato paste
2 T. chopped cilantro
Salt and pepper to taste
Olive oil
Pita chips

In a saucepan, cook onion in olive oil for 2 minutes. Stir in curry powder and cumin; cook 2 minutes. Add lentils, water, and salt. Bring to a boil; cover, reduce heat, and simmer until tender, about 20 minutes.

Puree lentils with yogurt and tomato paste. Stir in cilantro; season with salt and pepper and drizzle with olive oil. Serve with pita chips.

Serves 10.

Adapted from Family Circle magazine, June 2016, p. 86.

Yogurt-Dill Sauce

2/3 c. plain whole-milk Greek yogurt
1/3 c. sour cream
1/4 c. chopped fresh dill
1-1/2 t. white wine vinegar
1 t. fresh lemon juice
3/4 t. kosher salt
1/2 t. black pepper

Stir together the yogurt, sour cream, dill, vinegar, lemon juice, salt, and pepper in a bowl. Serve immediately or refrigerate in an air-tight container up to 3 days.

Use to top salmon or a baked potato.

Makes 1 cup.

From Real Simple magazine, Apr. 2016, p. 182.