Food & Nutrition

7 Vegetarian Recipes That Are Perfect for Labor Day Weekend

Preparation: 50 minutes

Serves 4

For the Fennel, Mint, and Caraway Tzatziki:

​​​​​​​9 oz. plain Greek yogurt

Small bunch of mint, leaves picked and coarsely torn, plus extra to garnish

1 cucumber, de-seeded and finely chopped

1 tsp. fennel seeds, lightly toasted

1 tsp. caraway seeds, lightly toasted

½ tsp. salt

1 Tbsp. extra-virgin olive oil

For the Jeweled Pilaf Cups:

3 ¼ oz, brown rice, rinsed, cooked and cooled completely

½ tsp. salt

Seeds from 1 pomegranate

2 ½ Tbsps. extra-virgin olive oil, plus extra for baby gem (bibb) leaves

1 oz. almonds, roasted and roughly chopped

8 baby gem (bibb) leaves

4 Tbsps. Fennel, Mint, and Caraway Tzatziki

Mint sprigs, to garnish

  1. To make the Fennel, Mint, and Caraway Tzatziki, combine all the ingredients except the olive oil in a bowl and mix well. Drizzle with the oil, then scatter extra mint leaves on top to garnish.
  2. Mix the cooked rice, salt, pomegranate seeds, olive oil, and almonds together in a bowl. Rub a little extra olive oil over the lettuce leaves and divide the rice mixture among them. Top each filled leaf with the tzatziki and serve garnished with mint.

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