Meal Ideas 11 July 2019

Break Away from Traditional Barbecue Fare

(Family Features) Burgers and brats have earned a spot in the backyard barbecue hall of fame, no doubt, but if you’re looking for a different type of barbecue, add some finesse to your menu with flatbreads.

Set up a DIY bar. Let guests flex their creative culinary muscles and curb their cravings with a selection of toppings. Offer a variety of proteins, plenty of veggies, fresh or dry herbs, seasonings and a selection of cheeses so everyone can make a personal masterpiece. Ingredients can quickly dry out on the grill, so be sure to include dressings like pesto, hummus or herb-infused olive oil.

Re-imagine favorites off the grill. A sizzling steak sprinkled with blue cheese is a classic barbecue choice, but try serving it on grilled flatbread for a new menu option that is sure to delight. To make a Steak and Blue Cheese Flatbread, grill a flatbread for a few minutes and top with hummus and flank steak to add a bright flavor and mouthwatering texture to your dish. An option like Sabra Hummus is available in more than a dozen flavors to complement your favorite dishes.

Incorporate non-traditional ideas. While many backyard cookouts feature meat, veggies like corn, asparagus and mushrooms can add big flavors for those with different dietary restrictions. Choose your desired produce and grill until tender then add light seasoning for a fresh take on summer grilling with a dish such as this Vegan Garden Flatbread.

Look for more recipes to serve this summer at Sabra.com/flatbread.

Steak and Blue Cheese Flatbread

Yield: 1 flatbread

  • 1          flatbread, any variety
  • 3          tablespoons Sabra Classic Hummus
  • 1/2       cup fresh arugula, rinsed and dried
  • 4          ounces thinly sliced, cooked flank steak
  • 1/4       cup crumbled blue cheese
  • thinly sliced red onion (optional)
  • salt, to taste
  • pepper, to taste
  1. Heat grill (or oven) to 450° F; bake flatbread 3-5 minutes until it begins to crisp.
  2. Spread hummus onto flatbread. Layer arugula (reserving 3-4 leaves to garnish), steak and crumbled blue cheese. Top with onion, if desired.
  3. Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 2 minutes).
  4. Add salt and pepper, to taste, before serving.

Vegan Garden Flatbread

Yield: 1 flatbread

  • 1          flatbread, any variety
  • 2          tablespoons basil pesto (prepared or homemade)
  • 2          tablespoons Sabra Classic Hummus
  • 3-4       white button mushrooms
  • 2          tablespoons corn (fresh or frozen)
  • 3          spears asparagus, cooked until just tender
  • 1/4       cup vegan mozzarella cheese, shredded
  • olive oil
  • red pepper flakes (optional)
  • salt, to taste
  • pepper, to taste
  1. Heat grill (or oven) to 450° F; bake flatbread 3-5 minutes until it begins to crisp.
  2. Spread pesto, followed by hummus, over flatbread then layer mushrooms, corn and asparagus. Top with shredded mozzarella cheese.
  3. Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 3 minutes).
  4. Drizzle with olive oil; sprinkle with red pepper flakes, if desired. Add salt and pepper, to taste, before serving.

Source: Sabra

Snacks 02 May 2017

Simple, Healthy Summer Snacks

(Family Features) As temperatures climb and summer sets in, a slight change in diet can help maintain energy without overfilling on hot days.

Vegan and vegetarian diets are becoming a popular trend, but many people are also opting to be semi-vegetarians, also known as the flexitarian diet. A flexitarian diet means you don’t have to eliminate meat from your diet but can still reap the health benefits associated with plant-based diets.

Plant-based proteins like beans, peas, nuts, seeds, soy and lentils are chock-full of nutritional benefits from disease-fighting phytonutrients to cholesterol-lowering fiber. They’re also an excellent way to add low-sodium and low-cholesterol protein to your diet that can leave you feeling satisfied but not stuffed.

Light finger foods and dips are ideal summer snacks. Hummus, made from chickpeas and tahini (ground sesame seeds), makes for a quick and easy treat by itself or paired with health-conscious options like air-popped chips, whole-grain crackers or veggie sticks. You can also create simple summer snacks using hummus as an ingredient.

These vegan Cucumber Cups are the perfect refreshing pick-me-up on a hot afternoon, and they’re stylish enough to serve to guests at an upscale cookout. For a cool and creamy summer appetizer, try these vegetarian Southwestern Snack Bites made with hummus, guacamole and Greek yogurt.

Find more healthy ideas to help you snack your way through summer at sabra.com.

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Southwestern Hummus Bites

Yield: 30 pieces

  • 1 package (7 ounces) whole-grain bagel chips
  • 1 container (10 ounces) Sabra Hummus
  • 2 cups pico de gallo
  • 1 cup guacamole
  • 1 cup plain, low-fat Greek yogurt
  • 4 green onions, sliced (optional)
  1. Top each bagel chip with 1 tablespoon hummus, small spoonful of pico de gallo, guacamole and small dollop of yogurt.
  2. Garnish with slices of green onion, if desired.

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Cucumber Cups

Yield: 16 pieces

  • 2 English cucumbers
  • 1 container (10 ounces) Sabra Hummus
  • 1 teaspoon paprika
  • 1 bunch parsley, finely chopped
  1. Peel cucumbers and slice lengthwise into 1 1/4-inch pieces. Using melon baller, carve out seeds to create vessel, making sure to leave bottom intact.
  2. Using piping bag or small spoon, fill each cucumber with hummus (about 1 teaspoon each). Sprinkle with paprika and finely chopped parsley.

Source: Sabra

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