Week 7: Savor the Flavor - A Delicious Spread

APPETIZER / SIDE
Baked Zucchini Chips with Greek Yogurt Dip

INGREDIENTS (serves 4)
2 large zucchinis, sliced thin
1 tbsp olive oil
Salt and pepper, to taste
½ cup Greek yogurt
1 tbsp fresh dill, chopped

INGREDIENTS (serves 8-10)
4 large zucchinis, sliced thin
2 tbsp olive oil
Salt and pepper, to taste
1 cup Greek yogurt
2 tbsp fresh dill, chopped

DIRECTIONS

1. Preheat oven to 400°F (200°C).

2. Toss zucchini slices with olive oil, salt, and pepper.

3. Place on a baking sheet and bake for 15-20 minutes, until crispy.

4. Serve with Greek yogurt mixed with dill for dipping.

MAIN COURSE
Lamb Chops with Rosemary and Roasted Root Vegetables

INGREDIENTS (serves 4)
4 lamb chops
1 tbsp fresh rosemary, chopped
Salt and pepper, to taste
1 tbsp olive oil
1 cup mixed root vegetables (e.g., carrots, parsnips, sweet potatoes), cubed

INGREDIENTS (serves 8-10)
8 lamb chops
2 tbsp fresh rosemary, chopped
Salt and pepper, to taste
2 tbsp olive oil
2 cups mixed root vegetables (e.g., carrots, parsnips, sweet potatoes), cubed

DIRECTIONS

1. Preheat oven to 400°F (200°C).

2. Season lamb chops with rosemary, salt, and pepper.

3. Sear lamb chops in a skillet with olive oil and then roast for 8-10 minutes.

4. Roast vegetables on a baking sheet with olive oil, salt, and pepper for 25-30 minutes.

5. Serve together.

DESSERT
Chocolate Avocado Mousse with Berry Compote

INGREDIENTS (serves 4)
1 ripe avocado
¼ cup cocoa powder
2 tbsp honey
¼ cup mixed berries

INGREDIENTS (serves 8-10)
2 ripe avocados
½ cup cocoa powder
4 tbsp honey
½ cup mixed berries

DIRECTIONS

1. Blend avocado, cocoa powder, and honey.

2. Serve with fresh or slightly warmed berries.

COCKTAIL / MOCKTAIL
Grapefruit Mint Cooler

MOCKTAIL INGREDIENTS (serves 4)
½ cup fresh grapefruit juice
Mint leaves
2 cups sparkling water
Ice

MOCKTAIL INGREDIENTS (serves 8-10)
1 cup fresh grapefruit juice
Mint leaves
4 cups sparkling water
Ice

COCKTAIL INGREDIENTS (serves 4)
½ cup fresh grapefruit juice
½ cup vodka, gin, or tequila
(adjust to taste)
Sparkling water (to top)
Fresh mint leaves (plus extra for garnish)
Ice

COCKTAIL INGREDIENTS (serves 8-10)
1 cup fresh grapefruit juice
1 cup vodka, gin, or tequila
(adjust to taste)
Sparkling water (to top)
Fresh mint leaves (plus extra for garnish)
Ice

MOCKTAIL DIRECTIONS 

1. Fill a glass with ice, add grapefruit juice, and top with sparkling water.

2. Garnish with fresh mint leaves and a small grapefruit wedge if desired.

COCKTAIL DIRECTIONS 

1. Fill each glass with ice.

2. For 4 servings, divide the grapefruit juice evenly among the glasses (about 2 tablespoons per glass). For 8-10 servings, divide accordingly (about 1.5 tablespoons per glass).

3. Add your choice of spirit (vodka, gin, or tequila) to each glass (adjust to personal taste).

4. Top with sparkling water to fill the glass.

5. Gently stir to combine.

6. Garnish with fresh mint leaves and a small grapefruit wedge if desired.

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE
Roasted Red Pepper and Walnut Dip (Muhammara)

INGREDIENTS (serves 4)
1 cup roasted red peppers
½ cup walnuts
1 clove garlic
1 tbsp lemon juice
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
2 cups roasted red peppers
1 cup walnuts
2 cloves garlic
2 tbsp lemon juice
Salt and pepper, to taste

DIRECTIONS
Blend all ingredients until smooth. Adjust seasoning and serve with veggie sticks or pita.

MAIN COURSE
Spaghetti Squash with Garlic and Herb Chickpeas

INGREDIENTS (serves 4)
1 large spaghetti squash
1 can chickpeas, drained
2 cloves garlic, minced
1 tbsp olive oil
Salt, pepper, and herbs (e.g., parsley, basil)

INGREDIENTS (serves 8-10)
2 large spaghetti squashes
2 cans chickpeas, drained
4 cloves garlic, minced
2 tbsp olive oil
Salt, pepper, and herbs (e.g., parsley, basil)

DIRECTIONS

1. Preheat oven to 400°F (200°C).

2. Roast spaghetti squash cut-side down for 35 minutes.

3. Sauté garlic and chickpeas with olive oil, then mix with herbs.

4. Serve on spaghetti squash strands.

DESSERT
Vanilla Almond Panna Cotta with Raspberry Sauce

INGREDIENTS (serves 4)
 1 cup almond milk
½ tsp vanilla extract
¼ cup raspberries
1 tbsp honey

INGREDIENTS (serves 8-10)
2 cups almond milk
1 tsp vanilla extract
½ cup raspberries
2 tbsp honey

DIRECTIONS

1. Heat almond milk with vanilla and pour into molds.

2. Refrigerate until set, serve with raspberry sauce.

COCKTAIL / MOCKTAIL
Grapefruit Rosemary Spritz

MOCKTAIL INGREDIENTS (serves 4)
1 cup fresh grapefruit juice
1 tbsp fresh rosemary, chopped
2 cups sparkling water

MOCKTAIL INGREDIENTS (serves 8-10)
2 cup fresh grapefruit juice
2 tbsp fresh rosemary, chopped
4 cups sparkling water

COCKTAIL INGREDIENTS (serves 4)
1 cup fresh grapefruit juice
½ cup vodka, gin, or tequila (adjust to taste)
1 tbsp fresh rosemary, chopped
2 cups sparkling water
Rosemary sprigs for garnish
Ice

COCKTAIL INGREDIENTS (serves 8-10)
2 cups fresh grapefruit juice
1 cup vodka, gin, or tequila (adjust to taste)
2 tbsp fresh rosemary, chopped
4 cups sparkling water
Rosemary sprigs for garnish
Ice

MOCKTAIL DIRECTIONS
Mix grapefruit juice and rosemary, then add sparkling water. Garnish with rosemary sprigs.

COCKTAIL DIRECTIONS

1. In a pitcher or mixing bowl, combine the grapefruit juice, chopped rosemary, and your choice of spirit. Stir well to blend the flavors. Let the mixture sit for a few minutes to allow the rosemary to infuse.

2. Fill glasses with ice, then pour the mixture about halfway into each glass. Top with sparkling water to fill the glass.

3. Garnish each glass with a fresh rosemary sprig for a beautiful and aromatic touch.

4. Serve immediately and enjoy the refreshing blend of flavors.