This a winter twist on a summer salsa as pomegranate seeds and apple take center stage. A bit of lime and herbs take this salsa to the next level. If you prefer a little heat, add half of a fresh jalapeno.
Learn how to make a fruit salsa.
If you cook a few to a dozen eggs at the beginning of the week, you can use them in salads, for a snack or a part of a quick grab-and-go breakfast. Pro tip: mark any cooked unshelled eggs that you store in the refrigerator with the letter “H” so they are not confused for raw eggs (yes, this happens!)
Learn how to cook the perfect hard-boiled egg.
This is a quick, easy and nutritious recipe that can be made in 5 minutes. The addition of garlic and sesame oil boost the flavor with little effort, and the sesame seeds add protein, fiber and crunch. Even the pickiest of eaters will enjoy these greens.
Learn how to cook a quick plate of flavorful greens.
Spoon 1 tsp of rice wine vinegar over the spinach. Add in 1 tsp grated ginger root along with the garlic.
This “no-greens” salad can be enjoyed as a light stand-alone plate or as part of a meal. The roasting technique brings out the sweetness of the peppers, which are then cut into strips and tossed with briny capers, bright lemon zest and parsley. Full of both fiber and flavor, be sure to add this to your recipe favorites.
Learn how to make a “no-greens” salad full of fiber and flavor.
This vibrant, quick and easy salsa comes together in 5 minutes and is great paired with corn chips or over grilled chicken or fish.
Learn how to make a colorful salsa.
Add in finely chopped jalapenos and a bit of cilantro.
Substitute diced melon for the mango.
Once you get the hang of working with rice paper, this recipe is a cinch. The sweetness of the melon compliments the flavorful vegetables and herbs, and the sesame seeds give the rolls a subtle crunch. We always encourage our members to “eat the rainbow” and these rolls are both colorful and delicious! Plus, you’ll love the Ginger-Peanut Dipping Sauce.
Learn how to work with rice paper and how to perfect a roll.
Add pickled ginger, cucumber sticks, thinly sliced red cabbage and/or shredded carrots to the rolls.
Substitute tofu for the shrimp, and/or substitute store-bought peanut sauce for the homemade version.
This watermelon salsa is a freshing, summer-themed alternative to traditional salsa and goes well over fish tacos, grilled fish or even with tortilla chips.
Learn how to make a quick salsa using fruit as the base.
For a color contrast, use a combination of diced melon. Add finely diced fresh jalapeno for a little kick.
Substitute mint leaves for cilantro. Substitute diced stone fruit such as peaches, nectarines or apricots for the watermelon.
These stuffed grape leaves are a staple on most Greek menus. When made with brown rice, the fiber content is increased. Both the dill and the mint each add another layer of flavor. The capers are an optional addition, but they add a subtle piquancy.
Learn how to cook a whole grain and how to properly stuff and roll a grape leaf.
Serve with VEBA’s tzatziki sauce instead of plain Greek yogurt. Click here for the recipe.
Substitute steamed chard leaves for the grape leaves. Steam the chard leaves for 30 seconds. If they are large, cut in half. You can also substitute white rice for brown rice.
Greek eggplant dip, known as Melitzanosalata, is a simple yet tasty dish of fiber-rich roasted eggplant, garlic, oil, and lemon juice. It is a perfect spread on toasted bread, or as an addition to larger Greek-style small plates or “mezze” spread.
Learn how to roast eggplant and make a dip.
Grill eggplant slices instead of baking them. Add a teaspoon of smoked paprika for some smokiness.
Sometimes it’s fun to make a meal from an array of light bites, and these flavorful chicken skewers are always a fun addition. Dark chicken meat has more iron and flavor than the white and takes to the herbaceous marinade quite well. Do not marinate the chicken for more than 2 hours as it will dry out. Serve these skewers with a creamy, garlicky Tzatziki sauce.
Learn how to marinate chicken.
Use 8 inch skewers and thread chunks of zucchini, summer squash, bell peppers and/or red onions between the pieces of chicken. For a smokier flavor, grill the skewers.
You can use boneless, skinless chicken breasts instead of thighs.
Dip these skewers in our Minted Yogurt Tzatziki Sauce. Click here for the recipe.