KIWI TOWERS

Dollop kiwi slices with agave nectar-sweetened sour cream & chopped pistachios.

BETH'S SHRIMP DIP

1 cup whipping cream
4-6 oz. softened cream cheese
16 oz. cottage cheese
1 can drained shrimp
Lawry's season salt/Dill Weed

Whip cream until thick, add next two ingredients, add shrimp and season to taste. Serve with crinkle potato chips.

STEAK PITAS

I have a love-hate relationship with Rachael Ray: yummy food, diet failure.

1/4 cup 2% greek-style yogurt
2 tablespoons mayonnaise
2 tablespoons prepared horseradish, drained
1 clove garlic, finely chopped
EVOO, for brushing
2 onions, cut into 1/8-inch-thick slices, rings left intact
Salt and pepper
1 1/2 lbs. filet mignon, cut crosswise into 4 even pieces (we used beef tenderloin)
4 plain pitas
1 bunch spinach - stemmed, thoroughly washed and dried

Pre-heat grill to medium. In a small bowl, mix together the yogurt, mayonnaise, horseradish and garlic. Lightly brush EVOO on the onions. Place them, rights intact, on the grill (if you have a grill topper, use it here). Season with salt and pepper, cover the grill and cook, carefully turning once, until softened and lightly charred, about 5 minutes; transfer to a bowl.

Pat the beef dry and brush with EVOO; season with salt and pepper. Grill for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing crosswise.


Grill the pitas, turning once, until just warmed through but not crisp, about 1 minute. Spread horseradish sauce on the pita, then stuff with spinach, sliced meat and grilled onions. Finish with a dollop of hte remaining sauce and serve immediately. Serves 4.

GARLIC-LEMON HUMMUS

1 12-oz can garbanzo beans
1 cloves garlic
2-3 tbsp tahini sauce (sesame paste)
juice of 1 small lemon
zest of 1 small lemon
½ tsp salt
4 tablespoons of garbanzo bean liquid
EVOO for drizzling

Drain the liquid from the can of garbanzo beans into a small bowl. Set aside for later use.
Blend garbanzo beans in a food processor. Add garlic, tahini, lemon juice, lemon zest and salt. Blend for 1-2 minutes until a smooth, slightly fluid paste is formed. Add 4 tablespoons of garbanzo bean liquid to create a more fluid consistency.

Cut pitas into chip sizes and brush with olive oil. Toast until crispy. Garnish hummus with olive oil and serve with pita chips and/or veggies.

LEMON-DIJON VINAIGRETTE

1/2 cup EVOO
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
Zest of one lemon
Juice of one lemon
Salt & Pepper
1 packet of Truvia

Combine and enjoy drizzled over greens.