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Grilled Shrimp Kabobs, Baba Ganoush with Flatbread, and Apples Dipped in Honey
by Jes Mostek
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In addition to the recipes, you will also need the following for this meal:
  1 pkg  flat-bread (Greek) pitas, toasted
  1 jar  honey
  4   apples, sliced

Baba Ganoush
by Jes Mostek
serves: 4
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  A spicy, delicious, and healthy Mid-Eastern Dip for pita chips, bread, or veggies. It's made up, primarily, of eggplant, tahini (sesame seed paste/butter, and spices)
  2 med.   eggplants
  4 cloves   garlic
  5 T.   Tahini paste
  5 T.   olive oil
  1/4 c.   lemon, juice and zest
  1/2 tsp.   paprika
    salt and pepper to taste
  1. Wash and cut eggplants in half, rub salt on the inside and let them rest for a few minutes.

2. Preheat oven to 350 (alternately, you can use the grill and you'll get a rich, smoky flavor... preheat grill to medium heat)

3. Rinse the eggplants under running water and then dry them with kitchen paper.

4. Place them on a tray and cook them for about 25 minutes (until they are soft).

5. Once they are out of the oven, peel them entirely. You'll see that if they are well-cooked, the peel is easy to take away by gently pulling it off the vegetable.

6. Put the cooked and peeled eggplants in a food processor or mixer (or mash by hand with a potato masher) with all the other ingredients (garlic, tahini paste, lemon juice, olive oil, paprika powder, cumin powder and salt). Mix them until you get a smooth puree/paste.

7. Serve warm or cold with flat bread, pita chips, or cut veggies.
  • Apps/Snacks & Beverages
  • Dairy Free
  • Ethnic Foods
  • Fall/Winter
  • Low Calorie
  • Low Carb
  • Low Fat
  • Peanut/Nut Free
  • Sauces
  • Side Dishes
  • Spring/Summer
  • Vegetarian/Vegan
  • Wheat Gluten Free
Lemon Garlic Kabobs
by Julie Long
serves: 6
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  2 lbs   shrimp, peeled
  1 T   EVOO
  2 T   green onion, chopped
  2 T   green onion, chopped
  1/4 c   parsley flakes
  1 1/2 t   garlic, minced
  1 t   sweet basil
  1 t   mustard, stone ground
  1 t   salt
  12 each   kabob skewers
  If using bamboo kabob skewers, place in water and allow to soak for at least 2 hours prior to preparing meal. Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Preheat Grill on Low-Medium. Place 5-7 shrimp on each kabob stick, spaced evenly. Grill for about 8 minutes, turning halfway through the cooking time.

(Use meat thermometer to test temperature of shrimp at its center. It should maintain a temperature of at least 145 for 15 seconds; visually, shrimp will turn red and the flesh becomes pearly opaque when fully cooked.)

5 WW points/serving

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