Yogurt Cheese (Labneh)

32 ounces of plain Greek yogurt

1 teaspoon salt

Line a fine-mesh strainer 2 or 3 layers of 100% cotton cheesecloth and place over a large bowl or pot for the whey to drain in. 

Add the salt to the yogurt and mix together well. Pour the yogurt onto the cheesecloth and cover with paper towels. Let drain for 24 hours.

After 24 hours the yogurt cheese is ready. Place into a container and refrigerate until ready to use.

This yogurt cheese can be molded. Simply line the mold with plastic wrap put in the yogurt cheese and chill for 6 hours. Unmold onto a serving plate, remove the plastic wrap, and garnish with strawberries, cherry tomatoes, and cucumber wedges.

Makes about 2 1/2 to 3 cups.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from The Arab Table, by May S. Bsisu

Red Pepper Hummus Dip

4 roasted sweet piquillo peppers, chopped

1 1/2 cooked chickpeas (or 1 15 oz can drained)

1/4 cup water

1 garlic clove, chopped

2 tablespoons fresh lemon juice 

2 tablespoons white vinegar, preferably white Italian vinegar

1/4 cup tahini

1/4 tsp salt

pinch of cayenne

1/2 teaspoon ground cumin seeds

Place peppers, chickpeas, water, garlic, lemon juice, and vinegar in a food processor and puree until quite smooth. Add the tahini, salt, cayenne, and cumin to the food processor and process until creamy.

If needed add more seasonings to taste. Serve with crackers, pita wedges, or raw veggie sticks.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by the ingredients list of Ithica Red Pepper Hummus and Moosewood Restaurant Favorites cookbook.