Chobani’s Passport to Flavor
Last week, we had the distinct pleasure of joining fabulous Registered Dietitians from across the country for the Food and Culinary Professionals conference in Napa, CA. Held at the Culinary Institute of America, we were able to get busy in real chef test kitchens and try our hands at all kinds of delicious and nutritious dishes- two of which we’ve compiled here to share with all you lovely peeps! We hope you enjoy, and be sure to let us know what you give a try.
Spicy Jicama Salad w/ Tangerines & Fresh Coriander
1 (1 lb) jicama, small 3/4″ dice
1/2 C bitter orange juice
1/4 tsp salt
1 red-skinned apple, cored, 3/4″ dice
1 cantaloupe, peeled, seeded, 3/4″ dice
3 tangerines, broken into sections
2 Tbsp cilantro, roughly chopped
1 tsp powdered dried chile
2-3 small leaves of romaine lettuce
Plain Chobani for garnish
Place the jicama in a large non-corrosive bowl, pour in the bitter orange juice and sprinkle with salt. Toss well to cover and let stand at room temperature for an hour.
About 15 minutes before serving, add the apple, cantaloupe, tangerines, and cilantro to the bowl and mix thoroughly. Toss the mixture every few minutes until ready to serve. Season with powdered chile, and add more salt and cilantro if desired. Toss one final time and the scoop the salad onto a serving dish lined with romaine leaves. Top with desired amount of 0% or 2% Plain.
1 32oz container Plain 0% Chobani Greek Yogurt
1 tomato, medium, finely chopped
1 red onion, medium, finely minced
1 C cilantro, fresh, chopped roughly
1/2 jalapeno (cored and seeded for milder flavor)
2 tsp cumin, toasted
2 tsp sugar
1 1/2 tsp kosher salt
1 tsp chaat masala
1/2 tsp peppercorns, ground
1/8 tsp cayenne pepper
Mix all of the ingredients in a large bowl and serve immediately or refrigerate in a covered plastic container for up to 4 days.