First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Foodnetwork.com
We have a few carrots in our ‘fridge and you might have one also.
1/2 cup lowfat Greek yogurt, or strained yogurt
1 tsp. spicy brown mustard
1/4 cup toasted, salted sunflower kernels
salt & black pepper to taste
2 Tbls. milk
1 cup peeled, shredded Broccoli stalks
2 Tbls. lemon juice
1 cup shredded carrots
1 Tbls. mayonnaise
1 cup peeled, shredded Rutabaga
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl.Let the yogurt drain and thicken for 20 minutes. Combine yogurt, milk, lemon juice, mayonnaise, mustard, salt and pepper. Whisk to incorporate and reserve. Shred broccoli stalks in food processor, then shred carrots and rutabaga. Combine shredded vegetables with dressing and toss to combine. Sprinkle with sunflower seeds. Serves 4.