In case you still need some pepper or green bean inspiration, I’ve got a way to enjoy them as raw vegetables with dip. It makes me happy to have a platter of cut up vegetables and dip standing by while we’re sitting here enjoying sunsets at the beach. I’ll make the dip and buy my vegetables from a local farm stand.
Ingredients:
3 6-inch whole-wheat pitas 2 teaspoons canola oil Cumin Chili powder Kosher salt 2 cups chopped avocado (about 2) 1 cup nonfat plain Greek yogurt or plain nonfat yogurt 1/4 cup fresh lemon juice 1/4 cup white wine vinegar 2/3 cup chopped fresh chives, divided 1/2 cup chopped fresh parsley
Preparation:
This recipe came from Women’s Health magazine. Makes enough for 7 cups of vegetables.
Cut each pita into 8 wedges. Brush with oil and sprinkle with cumin, chili powder, and salt–all to taste. Arrange wedges on a rimmed baking sheet. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.
While chips are cooking, combine avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Move to a serving bowl and stir in most of remaining chives, then sprinkle with remaining chives for garnish.