The Milwaukee Post

Savory Yogurt with Grape and Cucumber Salad Servings: 4 Dukkah: 1/3 cup raw cashews 1/3 cup hazelnuts 1/4 cup sesame seeds 2 tablespoons cumin seeds 2 tablespoons coriander seeds 2 tablespoons dried thyme 1/2 teaspoon salt Yogurt: 3 cups plain, nonfat Greek yogurt 1/2 cup g reen Califor nia g rapes, halved 1/2 cup red California grapes, halved 1 cup English cucumber, diced 1 tablespoon minced shallot 1 tablespoon extra-virgin olive oil 1 tablespoon white balsamic vinegar salt, to taste pepper, to taste 4 tablespoons dukkah 1 teaspoon lemon zest To make dukkah: Heat oven to 350 degrees F. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes. Transfer to food processor and set aside. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container. Divide yogurt into four 3/4-cup por- tions. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprin- kle of lemon zest. Nutritional information per serving: 220 calories; 19 g protein; 18 g carbohy- drate; 8 g fat (33% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 10 mg cholesterol; 140 mg sodium; 2 g fiber. Sparkling Hibiscus Tea with Grapes and Mint Servings: 8 6 cups water, divided 1 tablespoon honey 6 hibiscus tea bags 2 cups green California grapes, divid- ed 10 mint leaves 1 navel orange, sliced ice 16 ounces sparkling water Using tea kettle or saucepan, bring 3 cups water and honey to boil. Add tea bags, turn off heat and steep 6-8 minutes. Remove tea bags and allow remaining liquid to cool 15 minutes. In martini shaker or bowl, muddle 1 cup grapes with mint leaves. Add mud- dled grape and mint mixture to 48- to 60- ounce pitcher along with remaining water and orange slices. Stir in hibiscus tea mixture. Refrigerate at least 30 min- utes. Strain before serving. To serve, add ice to 8-ounce glass. Top with 3-4 grapes, 2 ounces sparkling water and hibiscus tea mixture. Nutritional information per serving: 70 calories; 1 g protein; 16 g carbohydrate; 10 mg sodium; 1 g fiber. Sparkling Hibiscus Tea with Grapes and Mint FOOD Good eats with grapes continued from Page 12 July 7, 2017 • Milwaukee County Post • 13 74th & Forest Home 414-321-4400 • meyersrestaurant.com Visit www.meyersrestaurant.com each day for the daily specials Like us on Facebook: Meyer's Restaurant & Bar Comfort Food at a Comfortable Price M Meyer's ® Restaurant and Bar 256206052 Meyer's Restaurant A south side gem for over 50 years. Creole Seafood Pasta Sautéed gulf shrimp, scallops and salmon tossed with fettuccini and rich gumbo sauce, topped with parmesan cheese and served with garlic toast ...............................................................$10.99 Rosemary Parmesan Salmon Fresh Atlantic salmon filet dipped in rosemary parmesan breadcrumbs and pan fried, served with choice of potato, vegetable and tomato basil cream sauce .........$10.99 FRIDAY'S FEATURED ENTREES Fried or Baked Cod .....................................................$10.99 White Roughy Rockafeller ..........................................$9.99 Fried Perch or Blue Gills............................................$11.99 5oz Lobster Tail Dinner ..............................................$12.99 Stuffed Shrimp .............................................................$10.99 Char Grilled Tilapia .......................................................$9.99 Stuffed Sole.....................................................................$9.99 Plus much more! MEYER'S FISH FRY EXTRAVAGANZA Meyer's ® Restaurant & Bar Breakfast is the Most Important Meal of the Day Get it from Meyer's! Breakfast Served 7 Days a Week Specials starting at $3.75 Monday - Friday • 6-11am • $5.50 Breakfast

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