Crispy oven-baked potatoes
Ingredients (serves 4)
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1 kg potatoes (small red potatoes recommended)
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3 tbsp good-quality olive oil
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Sprigs of rosemary, fresh za’atar, or oregano (to taste)
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Salt and freshly ground black pepper
Preparation
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Preheat the oven to 200°C (390°F), top and bottom heat.
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Wash the potatoes well. If using small young potatoes, you can leave the skin on.
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Cut the potatoes into relatively thin, long strips.
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Line a baking tray with parchment paper and arrange the potatoes on it.
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Drizzle with olive oil and season with salt, pepper, and herbs.
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Mix well with your hands so each piece is coated with oil and seasonings.
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Bake for about 20 minutes.
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Remove from the oven, flip the potatoes to the other side, and return to the oven until crispy and golden.
Enjoy!
Roasted beet and yogurt spread
Ingredients
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2 large beets
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½ cup coarse salt (for roasting only)
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1 cup plain yogurt (about 3% fat)
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2 tbsp good-quality olive oil
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1 tsp freshly squeezed lemon juice
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1 tsp natural apple cider vinegar (single-ingredient, no additives)
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1 level tsp salt
Preparation
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Roast the beets: Place the beets (unpeeled) on a baking tray lined with coarse salt. Roast in a preheated oven at 180°C (355°F) for about 2 hours, until very tender (check with a knife).
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Cool and peel: Remove from the oven, let cool slightly, peel carefully, and cut into rough cubes.
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Make the spread: Place the roasted beets, yogurt, olive oil, lemon juice, apple cider vinegar, and salt in a food processor. Blend until smooth and creamy.
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Serve: Transfer to a bowl, drizzle with a little olive oil if desired, and serve with bread, crackers, or fresh vegetables for dipping.
Enjoy!
Greek-style yogurt with honey and figs
Ingredients (for 1 serving)
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½ cup plain yogurt, 3% fat (about 75 g)
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½ cup protein-enriched yogurt (up to 3% fat, unsweetened, no artificial additives)
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2 tbsp good-quality honey
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2–3 fresh figs, quartered lengthwise
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Chopped pistachios (optional, for crunch and color)
Preparation
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Mix the two types of yogurt together until smooth and creamy.
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Drizzle honey on top.
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Arrange the fig quarters and sprinkle with pistachios for garnish.
Enjoy!
Pan-seared sea bass with fresh herbs and olive oil
Ingredients (for 4 servings)
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4 sea bass fillets, preferably fresh
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2 tbsp good-quality olive oil
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3 fresh garlic cloves, crushed
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A small bunch of fresh za’atar (optional, but adds wonderful aroma)
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1 tsp coarse salt
Preparation
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Drizzle olive oil into a pan and add the crushed garlic. You can put the garlic in before the pan is hot, so it releases its flavor without burning.
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Heat the pan over medium-high heat until the oil is hot and fragrant.
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Add the za’atar leaves and stir lightly with the garlic.
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Season the fish fillets with salt on both sides.
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Place the fillets in the hot pan, skinless side down first. Sear for about 7 minutes, until nicely golden (if still pale, cook a bit longer).
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Carefully flip the fish and cook for another 5 minutes on the other side, until the flesh is cooked through and the outside is browned.
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Serve hot — delicious with oven-baked potatoes and herbs on the side.
Enjoy!
Mango Yogurt Popsicles
Ingredients:
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2 large ripe mangoes
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130 g (1 container) plain yogurt, 3% fat
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2 tablespoons pure maple syrup
Instructions:
- Peel the mangoes and cut them into large chunks.
- Place the mango, yogurt, and maple syrup in a food processor.
- Blend until smooth and creamy.
- Pour the mixture into popsicle molds (silicone molds work best for easy release).
- Freeze for at least 5 hours, or until fully set.
- Store in the freezer and enjoy whenever you need a refreshing treat.
Nuts & Grains Crackers
Ingredients:
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200 g mixed nuts, almonds, grains, sesame, and chia
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1 egg
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2 tablespoons olive oil or canola oil
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½ teaspoon coarse salt
Instructions:
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Mix all ingredients well (the mixture should not be too wet).
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Spread the mixture thinly between two sheets of parchment paper.
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Bake at 160°C for about 20 minutes.
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Let dry in the warm oven with the door slightly open.
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Remove, cool, and break into 20 pieces (you can also score into squares before baking using a knife).
Enjoy!