Hungry for a healthy summer appetizer?

This whipped feta dip goes perfectly with seasonal vegetables like bell peppers and zucchini. Serve with some warm pita bread for the perfect shareable appetizer.

Whipped Feta Dip w/ Grilled Vegetables (makes 1 ¼ cups)

DIETARY: Vegetarian

TOTAL TIME: 40 minutes

8 ounces feta cheese, drained if in brine

½ cup Greek plain yogurt

4 tablespoons olive oil, divided

¼ teaspoon ground black pepper

4 bell peppers (mix of red, yellow, and orange), cored and cut into 2” pieces

1 large zucchini, cut into ½” thick slices

1 package pita bread, cut into wedges

1. To make dip, combine feta, yogurt, 2 tablespoons olive oil, and pepper in a food processor and process until smooth. Place in a container and refrigerate for 30 minutes to firm up.
2. Meanwhile, prepare vegetables as described above and place in a mixing bowl. Toss with remaining 2 tablespoons olive oil and season with salt and pepper to taste.
3. Grill vegetables over medium heat, about 3 minutes per side or until tender-crisp.
4. To serve, place a small bowl of dip in the center of a serving platter. Arrange grilled vegetables and pita around the dip. Garnish as desired with chili flakes, paprika, and fresh herbs.

Simplify dinner with sheet pan gyro meat!

Use your favorite ground meat and then top it with fresh veggies like red onion, tomatoes, and cucumber. Or, serve on a bed of steaming rice.

Sheet Pan Gyro Meat (serves 6)

DIETARY: Traditional

TOTAL TIME: 30 minutes

1¼ pounds ground meat, such as turkey, pork, lamb, beef, or chicken

2 teaspoons paprika

1 ¼ teaspoon sea salt

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon coarse ground black pepper

3 tablespoons olive oil

2 teaspoons red wine vinegar

½ medium onion, grated

1. Preheat oven to 375° F. In a large mixing bowl, combine all ingredients and mix well until fully incorporated.
2. Spread the mixture between two sheets of parchment paper, sized to fit your baking sheet.
3. Once flattened evenly, remove and discard the top sheet of parchment paper.
4. Using the bottom parchment paper, roll the meat into a log shape and place it in the center of the baking sheet.
5. Bake for 35–40 minutes, or until the internal temperature reaches 165° F.
6. Remove from the oven and cool slightly. Unroll and break or slice into desired size pieces.

Serving Suggestion:
Use in gyro wraps or add to salads.

Ready to spice up your breakfast with a twist? 🥓 🍳

These country hash browns bring southern home cooking straight to your kitchen using staples you probably already have in your fridge.

Country Hash Browns (serves 5-10)

Dietary: Traditional
Total Time: 45 minutes

10 frozen hash brown patties

8 oz bacon

10 large eggs

1 teaspoon sea salt

8 asparagus spears, trimmed and cut into 1-inch pieces

6 oz Mexican-style thick-cut shredded cheese

1 cup tomatillo salsa

Country Gravy

1 ¼ cups chicken broth

¼ cup heavy cream

2 tablespoons unsalted butter

2 tablespoons flour

½ teaspoon sea salt

⅛ teaspoon ground black pepper

1. Preheat oven to 375°F. Arrange hash brown patties on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy. Meanwhile, place bacon on a second baking sheet and cook in the oven until crisp (about 15–20 minutes). Transfer to paper towels to drain, then crumble or chop.
2. In a bowl, whisk together eggs and salt. Scramble in a medium skillet over medium heat until just set. Remove from heat and set aside.
3. In the same pan, quickly sauté asparagus for a minute with a little olive oil, seasoned with salt.
4. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux.
5. Gradually whisk in chicken broth and cream. Bring to a gentle simmer, whisking frequently, and cook for 3–4 minutes until thickened. Season with salt and pepper.
6. On the baking sheet, top each hash brown patty with scrambled eggs, asparagus, bacon, and shredded cheese. Return to the oven for about 5 minutes, until the cheese is melted.
7. Remove from oven, spoon country gravy over the top, and serve immediately with tomatillo salsa.

This berry ice box cake is the perfect summer treat — it’s cold, refreshing, and packed full of berry flavor! 🍓

Substitute mascarpone cheese for 100% greek yogurt for a lower-fat, high-protein option.

Berry Ice Box Cake (serves 4)

DIETARY: vegetarian

TOTAL TIME: 10 minutes active time + 4 hours chilling

1 cup plain Greek yogurt

1 cup mascarpone cheese

3 tablespoons cane sugar or honey

1 tablespoon vanilla paste

¾ cup raspberries (thawed if frozen, or fresh)

¾ cup blueberries (thawed if frozen, or fresh)

6–7 oz vanilla biscuits or graham crackers

Powdered sugar, for dusting (optional)

1. In a bowl, whisk together the yogurt, mascarpone, sugar (or honey), and vanilla paste until smooth and creamy.
2. Gently fold in the raspberries and blueberries, being careful not to overmix so you keep some texture.
3. In a 4-cup dish, layer biscuits, then the creamy berry mixture. Repeat once more, finishing with a layer of biscuits on top.
4. Cover and refrigerate for at least 4 hours, or overnight, until set and sliceable.
5. To serve, dust with powdered sugar and spoon or slice into portions.

*Substitute vanilla flavored Greek yogurt if vanilla paste is unavailable.

*Can use all yogurt and omit mascarpone.