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Grace DeRocha shares healthy recipes for your Labor Day cookout

Posted: 10:18 AM, Aug 24, 2019
Updated: 2019-08-24 10:18:30-04

SOUTHFIELD, MICH (WXYZ) — Grilled Chicken with Tzatziki Feta Dip

INGREDIENTS

Dip

· 1 English cucumber, de-seeded and finely chopped

· 2 (7 oz.) containers of Greek yogurt

· 2 Tbsp. fresh lemon juice

· 1 ½ tsp of finely grated lemon zest

· 2 garlic cloves finely minced

· 2 Tbsp. of fresh, finely chopped dill

· 2 tsp. apple cider vinegar

· 3 oz of crumbled feta cheese

· 1 tsp of salt

Chicken

· 2 pounds trimmed, boneless chicken breast cut into cubes

· Juice of 1 lemon

· 2 Tbsp of balsamic vinegar

· ½ bunch of fresh cilantro chopped

· Dash of black pepper, cumin, paprika, cayenne, curry and nutmeg

· Handful of halved grape tomatoes

· 1 Tbsp of capers and 1 Tbsp of caper juice

· ¼ cup of olive oil

INSTRUCTIONS

1. Combine ingredients for marinade

2. Marinate for ½ hour to overnight

3. Place chicken on heated griddle and cook 3-4 minutes per side

Dip

1. Scatter finely diced cucumber over a clean dishcloth (or paper towels)

2. Sprinkle with 1/4 teaspoon of salt and let sit at least 10 minutes

3. Gather up the corners of the dishcloth and squeeze as much liquid from grated cucumber as possible. Discard the liquid

4. In a medium bowl, combine squeezed cucumber with yogurt, lemon juice, lemon zest, garlic, dill, apple cider vinegar, and the feta cheese. Season with 1/2 teaspoon of salt then taste and adjust as necessary with more salt

5. Cover dip and refrigerate 2 to 4 hours to develop flavor

Tomato, Peach and Corn Salad

INGREDIENTS

· 2 beefsteak tomatoes

· 1 peach diced

· 1 cup of fresh corn kernels

· ¼ teaspoon kosher salt

· 2 ounces feta cheese crumbled (about ½ cup)

· ¼ teaspoon black pepper

Dressing:

· ½ cup canola oil

· 1/3 cup white balsamic vinegar

· 2 Tbsp. honey

· 2 tsp Minced red onion or shallot

· ¼ tsp kosher salt

· ¼ teaspoon black pepper

INSTRUCTIONS

1. Cut tomatoes into wedges

2. Combine with diced peach and corn kernels in a medium bowl

3. Sprinkle with salt

4. Drizzle with Honey Vinaigrette; toss to coat. Serve on a large platter

a. To make the dressing combine all ingredients and mix

5. Top with feta cheese, and sprinkle with pepper

Watermelon Agua Fusion

INGREDIENTS

· ¼ cup fresh key lime juice

· ¼ cup of water

· 3-4 pounds of seedless watermelon, peeled and cubed

· 1 cucumber, peeled and coarsely chopped

· 1 lime cleaned thoroughly and cut into slices

· Mint leaves for garnish or may muddle in

INSTRUCTIONS

1. In a blender, combine lime juice with ¼ cup of water. Add watermelon and cucumber and blend until smooth (about 1 minute)

2. Pour mixture into a pitcher along with slices of lime

3. Refrigerate and serve cold. Optional: muddle mint into drink before serving or just garnish with mint leaves