Midday Mezze

Name: Midday Mezze
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters carrot sticks or baby carrots; 237 milliliters cauliflower florets; 0 teaspoons crushed red pepper; 1 smalls cucumber, cut into spears; 177 milliliters fat-free plain yogurt; 59 milliliters fresh cilantro or mint, chopped; 1 serving Kosher salt and freshly ground black pepper; 1 Tbsp fresh lime juice; 57 grams whole-wheat pita bread; 4 radicchio leaves; 1 large tomato, chopped

This recipe serves 1. Watching your figure? This vegetarian recipe has 353 calories, 20g of protein, and 2g of fat per serving. From preparation to the plate, this recipe takes approximately 10 minutes. Head to the store and pick up baby carrots, radicchio leaves, kosher salt and pepper, and a few other things to make it today.

Instructions

Split pita apart; tear each half into quarters. Toast and let cool.

Ingredients you will need

Toast

Pita

Arrange the carrot, cucumber, cauliflower, and radicchio in a portable container. Store pita crisps in a plastic bag.

Ingredients you will need

Cauliflower

Radicchio

Cucumber

Carrot

Chips

Pita

Equipment you will use

Ziploc Bags

To make creamy dip: In a small portable container, stir together yogurt, cilantro, lime juice, and a pinch each salt and black pepper. To make spicy dip: In a second small container, combine tomato, red pepper, and a pinch each salt and black pepper. Refrigerate veggies and dips up to 2 days; keep pita at room temperature.

Ingredients you will need

Salt And Pepper