In a large sauté pan grill green peppers, cubed potatoes and mushrooms with a little butter and canola oil. Add some thyme and crushed chili pepper flakes.
Ginger Cilantro Yogurt
Ingredients
- Green pepper pieces – 1 cup
- Potato cubes – 1 cup
- Button mushrooms – 1/2 cup
- Fresh thyme – 1 sprig
- Chili flakes – to taste
- Butter and canola blend – 3 tbsp
- Greek or thick yogurt – 1 cup
- Roma plum tomato – 1
- Cilantro – 1 sprig
- Fresh ginger – small piece
- Green chilies, minced – 1/2 tsp
- Fresh lime juice – 1 tbsp
- Salt and pepper – to taste
Directions
- In a blender add 1 cup of Greek yogurt along with 1/2 tsp fresh ginger, 1 ripe roma or two cherry tomatoes, a bunch of fresh cilantro and lemon juice, salt and pepper and one Serrano pepper.
- Blend till smooth.
- Serve with sourdough toast.
