Angila chef

Seven-Layer Vegetarian Greek Dip INGREDIENTS 1 medium cucumber, peeled and seeded... Kosher salt 2 cups 2% Greek yogurt 2 Tbsp extra virgin olive oil 1 large clove garlic, finely grated tsp dried mint or oregano 2 cups fresh parsley leaves, chopped (about 1 large bunch) cup chopped, pitted Kalamata olives 1 tsp lemon zest 4 scallions, chopped 2 14-oz cans artichoke hearts, drained, coarsely chopped 2 cups chopped jarred roasted red bell peppers (about 14 oz) 2 cups crushed pita chips, plus more for serving 2 cups prepared hummus 1 cup crumbled feta (about 8 oz) DIRECTIONS 1. Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl. 2. Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers. 3. Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture. 4. Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips

Vegetarian Cauliflower Cheese Quesadilla with Salsa Oven Baked Recipe INGREDIENTS For the tortillas 2 cups grated cauliflower... 2 eggs 2 cups Armstrong Tex Mex Shreds cup Armstrong Mozzarella Shreds For the salsa 3 cups finely diced Campari tomatoes 2 green onions, thinly sliced 1 clove garlic, finely chopped cup finely chopped cilantro, packed cup finely chopped parsley, packed 2 Tbsp lime juice 2 Tbsp extra-virgin olive oil tsp kosher salt Freshly ground black pepper DIRECTIONS For the tortillas 1. Preheat oven to 425F. Line three baking sheets with parchment paper. 2. Grate raw cauliflower in a food processor or by hand with a grater. Place grated cauliflower in a clean tea towel or layered paper towel and squeeze out excess water. 3. For the tortillas, mix together grated and drained cauliflower, eggs and 2 cups Armstrong Tex Mex Shreds. Divide mixture into six 6-inch tortillas (about 1/2 cup each and 2 per tray) and place on prepared baking sheet (you may need to do this in batches). Bake for 15 minutes. Let tortillas cool 5 minutes. Flip tortillas and continue baking for 15 more minutes. Let cool 5 minutes. 4. Place 1/4 cup mozzarella cheese each on top of 3 tortillas. Top with other tortillas. Place back in oven for 5 minutes, just until cheese has melted. Remove from oven and let cool slightly before slicing. For the salsa 1. For the salsa, combine chopped tomatoes, sliced green onion, garlic, cilantro, parsley, lime juice, extra-virgin olive oil, kosher salt and pepper. Serve with quesadillas

Italian Sausage and Pepper Burgers INGREDIENTS 1 Tbsp olive oil... 1 onion, thinly sliced 1 red bell pepper, cored and thinly sliced 1 Tbsp tomato paste 12 oz hot Italian sausage (if links, remove casings) 12 oz sweet Italian sausage (if links, remove casings) 8 slices provolone cup mayonnaise 3 Tbsp pesto 4 ciabatta rolls, buttered and lightly toasted Pickled banana peppers, for topping