Grilled Plums With Spiced Walnut Yogurt Sauce Recipes

SPICED YOGURT SAUCE

Steps:

• Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.

GRILLED PLUMS WITH SPICED WALNUT YOGURT SAUCE

Steps:

• Heat grill to high.
• Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest.
• Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized.
• Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce.
• For the Walnut Yogurt Sauce:.
• Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away.

HONEY-GLAZED GRILLED PLUMS

Steps:

• Heat a grill to medium.
• Toss plums and 2 tablespoons honey in a large bowl.
• Liberally brush a grill rack with oil.
• Grill the plums, flesh side down, on the rack until lightly browned.
• Turn and grill on skin side until plums soften and are warmed through
• Serve 2 plum halves with 3/4 cup yogurt immediately.

ROASTED PLUMS WITH GREEK YOGURT

Steps:

• Heat oven to 375°F. Line a baking sheet with parchment paper. Place plums cut side up on sheet, brush with butter and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes. Divide among 4 bowls, top each with 2 tablespoons yogurt, sprinkle with nuts and drizzle with honey.

BALSAMIC-GOAT CHEESE GRILLED PLUMS

Steps:

• For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.

GRILLED CAULIFLOWER WITH SPICED YOGURT SAUCE

Steps:

• Bring about 1 inch salted water to a boil in a large pot fitted with a steamer basket. Place cauliflower in basket, stem-side down. Reduce heat to medium, cover, and steam until a sharp knife easily slides into stem, 7 to 10 minutes. Transfer to a plate; let cool slightly, about 10 minutes.
• Meanwhile, in a small bowl, whisk together 4 tablespoons olive oil, garam masala, paprika, and garlic; season with salt and pepper. Whisk 2 tablespoons olive-oil mixture into yogurt, along with 1 tablespoon lemon juice; season with salt and pepper. In another bowl, combine cucumbers, tomato, chives, and remaining 2 tablespoons lemon juice, and 1 tablespoon olive oil. Season with salt and pepper.
• Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush cauliflower all over with 1 tablespoon olive-oil mixture; season with salt and pepper. Grill top and sides of cauliflower, turning every few minutes and covering grill in between, until florets are charred in places, about 20 minutes. Flip cauliflower stem-side down; brush with remaining oil mixture and grill, covered, until tender but not falling apart, 5 to 8 minutes more. Cut cauliflower into quarters and serve with cucumber salad, yogurt mixture, and chutney.