- FF cottage cheese
- Crunchy Basil-Parmesan Pesto or commercial pesto
Comment from Bryanna Clark-Grogran: “Pronounced Eye-vahr, this is a name of Turkish origin given to a popular Balkan spread or relish made of roasted peppers and eggplant (and sometimes other vegetables, too). Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest, when many Balkan households also can or bottle their own ajvar for use throughout the year. You can make it as mild or spicy as you like!”
- salt
- extra-virgin olive oil
- red wine vinegar
- olive oil
- chopped yellow onion
- canola mayonnaise
- finely chopped fresh chives 1/2 teaspoon freshly ground black pepper
- kosher salt
- ground cumin
- finely grated peeled fresh ginger
- ground cinnamon
- cayenne pepper
- tahini
- fresh lemon juice
- Coarse salt and ground pepper
- olive oil
- chopped yellow onion
- canola mayonnaise
- finely chopped fresh chives 1/2 teaspoon freshly ground black pepper
- kosher salt
- sesame oil
- lemon juice
- Eden Shoyu Soy Sauce
- ground cumin or ground coriander
- red onion
Delicious in a veggie wrap.
- olive oil
- salt or to taste
- grated mild cheddar cheese
Comment from Bryanna Clark-Grogran: “Pronounced Eye-vahr, this is a name of Turkish origin given to a popular Balkan spread or relish made of roasted peppers and eggplant (and sometimes other vegetables, too). Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest, when many Balkan households also can or bottle their own ajvar for use throughout the year. You can make it as mild or spicy as you like!”
- extra-virgin olive oil
- red wine vinegar
- lemon