It’s been Food Revolution week at my house, where almost every day we have cooked something from my Food Revolution Cook book! Even 14 year old Jake got in on it as he created some really delicious smoothies on a Saturday, and then whipped up some of the best burgers I’ve had in a long time.
Leave it to Jake to take a good recipe and add that extra zing with garlic and chili! These burgers are amazing, especially if you crumble some blue cheese over top of them and sandwich them into some really good onion buns.
Fast, delicious, and with a bit of zing, this stirfry cooks up nicely for dinner. Some steamed snap peas on the side would be a great addition.
Light and delicious, this recipe is by far our favorite stew recipe we’ve ever tried. The pieces of chicken cook up nice and tender, and without the added potato it’s delicious but not too heavy for an early summer summer. Use a decent sauvignon blanc-the alcohol will cook away, leaving the most delicious broth. You’ll love it!
Focaccia Bread for dipping
Take a break from heating up the kitchen and try this dinner salad. Crunchy cashews with sweet mango and strawberries make for a tasty accompaniment to bacon, lettuce, and tomato sandwiches.
Break out the BBQ! These chicken breasts have a bit of spice, and use healthy yogurt, a bit of lemon, and fresh oregano from the herb garden to give them flavor. Serve with your favorite tossed salad and some roasted potatoes.
BBQ Yogurt Oregano Chicken Breasts
Adapted from Canadian Living, July 2006
175g plain Balkan style yogurt
4 tsp chopped fresh oregano
1 Tbsp vegetable oil
2 tsp grated lemon rind
1 Tbsp lemon juice
2 cloves garlic, minced
1/2 tsp each salt and pepper (the pepper was pretty spicy-you may want to reduce it a bit)
4 boneless, skinless chicken breast halves
In a bowl, stir together the yogurt, oregano, oil, lemon rind and juice, garlic, salt, and pepper. Pour over the chicken breasts and turn to coat. Cover and chill for 4 hours, or up to 24 hours.
Place chicken on a greased grill over medium heat. Brush with any remaining marinade. Close the lid and grill, turning once, until cooked through.
Serve with lemon wedges.
Makes 4 servings.