Recipes for Greek Spiced Spareribs with grocery lists and nutritional information | Page 28

Zucchini-Potato Latkes with Tzatziki

Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. Make it a Meal: Enjoy with sliced

4 Servings - eatingwell.com

Plum and Oregano Chicken Kebabs

Sweet, juicy plums make a great summer partner for the oregano-spiced chicken. Get the recipe for Plum and Oregano Chicken Kebabs. Visit our sister sites:

4 Servings - 25 min - realsimple.com

Blueberry Power Muffins

Yeah, I said it, POWER muffin baby. Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it's the Olympics that have me all excited, perhaps...

12 Servings - domesticatedacademic.wordpress.com

Sweet Potato Apple Soup

Spiced with nutmeg, this cream-free soup of pureed sweet potatoes and apples makes a warm, comforting meal. Get the recipe for Sweet Potato and Apple Soup With Cheese and Walnuts.

4 Servings - 40 min - realsimple.com

Athenian Pasta Primavera

This Greek-inspired pasta dish features zucchini, bell pepper, peas, fresh mint and feta. Cherry tomatoes and chopped kalamata olives also work well.

8 Servings - eatingwell.com

Tzatziki Chicken Salad

We made a classic Greek sauce of creamy yogurt and cucumber for the base of this tangy salad. Serve with Mixed Greens Salad.

4 Servings - 16 min - myrecipes.com

Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle.

6 Servings - myrecipes.com

Eggs Benedict Light

Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!

2 Servings - 25 min - myrecipes.com

Chilled Cucumber Soup with Shrimp

This Chilled Cucumber Soup with Shrimp recipe contains greek yogurt, half-and-half, shrimp, cucumbers, red onion and more.

9 Servings - 2 hr - foodnetwork.com

Cranberry Bundy Cake

In this healthy cranberry-walnut Bundt cake recipe, Greek yogurt and shredded apple or pear keep the cake moist and are a healthy substitute for extra

16 Servings - eatingwell.com

Lamb Burger with Chunky Mint Tzatziki

This lamb burger is inspired by one of my favorite vacations: Santorini and Paros, in the Greek islands, where I ate some of the best food of my life. The lamb burger is simple: ground lamb, grated...

2 Servings - 20 min - seriouseats.com

Shrimp, Feta Mac and Cheese

Ever since discovering my love of Greek food last year, I have been all about feta cheese. I like it on salads, I love it with shrimp – I just think it’s great. When I ran across this version of mac and cheese that featured feta, I was instantly a fan. The combination of the …

6 Servings - annies-eats.com

Lemon-Yogurt Icebox Tart

It's spring, the sun is shining, and that feels like reason enough to celebrate. It's just the right time to serve this bright, zingy lemon tart, a simple, no-bake dessert that combines Greek yogurt and bottled lemon curd in a tender pastry crust. It's a pretty, no-fuss sweet perfect for a sunny weekend brunch.

2 Servings - thekitchn.com

Easter Egg Cookies

These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter "eggs" (we ordered ours from H.O. Foose Tinsmithing Co.). Tint the frosting any color you like (or use several colors). Spread it onto the cookies, or spoon the frosting into a zip-top plastic bag, snip a small hole in one corner of the bag, and pipe the frosting in designs of your choice. The kids can help with the fun.

28 Servings - myrecipes.com

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

At this time of year, whenever I go the market English peas always accompany me home. They are nature's superior answer to fast food, preferably eaten straight from the shell, with no need for cooking. When I do get around to cooking them, a favorite preparation is as an accompaniment to shellfish. The briny sweetness and pearly coral colors of the fish perfectly compliment the sweet, vividly green peas. In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata. It's a beautiful presentation, either as individual amuse-bouches, an appetizer or an entrée. A variation of this recipe even made an appearance at the Bay area Food52 potluck. - TasteFood

8 Servings - food52.com