April 2022: Recipe Roundup

GREEN GODDESS DIP

    ½    cup packed fresh dill
    ½    cup packed fresh mint
    ½    cup packed fresh parsley
    ½    cup packed fresh basil
    2    garlic cloves, minced
    2    scallions, white and green parts, sliced
    1½    T. fresh lemon juice
        Salt, to taste
    ½    cup olive oil
    ½    cup crumbled feta cheese
    ½    cup plain Greek yogurt
    ¼    cup mayo
        Pita chips and assorted crudités, for serving

Place herbs, garlic, scallions, lemon juice and pinch of salt in a food processor and process until finely chopped. With motor running, slowly add olive oil until incorporated. Add feta and process until smooth. Pulse in yogurt, then mayo. Taste and add more salt and/or lemon, if desired. Serve with pita chips and assorted crudités.

RECIPE adapted by North Dakota Living test kitchen

GREEN PEA CHICKEN SALAD

    1    lb. rotisserie chicken, chopped (or cooked boneless, skinless chicken breasts)
    ¾    cup plain Greek yogurt
    3    T. olive oil
    1    shallot, minced
    2    garlic cloves, minced
    1    tsp. Dijon mustard, optional
        Salt and pepper, to taste
    1    cup frozen peas, thawed
    ½    cup thinly sliced snow peas
    ¼    cup fresh parsley, chopped
    ¼    cup fresh chives, chopped
    2    tsp. lemon zest
    1    T. fresh lemon juice
    8    slices whole grain bread, for serving
        Lettuce leaves, for serving

In a bowl, whisk yogurt, oil, shallot, garlic and Dijon mustard, if desired. Season with salt and pepper.

Combine chicken, peas, parsley, chives, lemon zest and juice in bowl. Add dressing. Season with salt, pepper and more lemon juice, to taste. Serve over toasted bread and/or lettuce leaves.

RECIPE adapted by North Dakota Living test kitchen