Celebrity chef and Food Network champion Ameera Muhammad uses local fruits and vegetables to create delicious meals with a global accent. These dishes highlight what’s in season now.
Mediterranean Grazing Board
This snackable, shareable board can be customized for crowds of any size.
Victor Protasio (Food stylist: Julian Hensarling; prop stylist: Josh Hoggle)
Too hot to cook? This versatile platter of veggies, fruit and cheese can be scaled up or down to feed a couple or a crowd. When choosing your components, make sure they’re sized at one to three bites, and arrange them artfully. It’s equally delicious with homemade dips or store-bought accompaniments.
Suggested cheeses: Goat cheese, Gouda, Brie, pepper jack
Suggested vegetables: Baby heirloom carrots, cherry tomatoes on the vine, Persian cucumber spears, multicolored bell peppers, rainbow or watermelon radishes
Suggested fruits: Fresh figs, Concord or red grapes, plums or nectarines, pomegranate seeds, blackberries or raspberries
Suggested crackers/breads: Seeded crackers, Italian breadsticks, pita chips
Suggested spreads and dips: Beet yogurt dip, ranch dip, hummus (recipes follow), fig jam
For added flavor, texture and color: Nuts or marinated olives; jarred roasted peppers; fresh basil, mint or dill; edible flowers
Classic hummus with sumac and smoked sea salt
You can find Maldon smoked sea salt online or in larger grocery stores. Chef Ameera loves the way this finishing salt elevates each bite, enhancing the flavor and completing the dish. Chef’s tip: Once all ingredients are completely mixed together, add two to three ice cubes and blend to make it creamy.
Serves 3 to 4
Ingredients
1½ cups cooked chickpeas (or 1 can, rinsed and drained)¼ cup tahiniJuice of 1 lemon1 garlic clove, minced2 to 4 tablespoons cold water2 tablespoons extra-virgin olive oil½ teaspoon sea salt½ teaspoon ground cumin (optional)
Garnish: Extra-virgin olive oil, sumac, Maldon Smoked Sea Salt
Directions
Blend all ingredients until smooth, adjusting water for consistency. Transfer to a bowl and garnish with extra-virgin olive oil, sumac and Maldon smoked salt.
Healthy homemade ranch dip
A bit lighter than store-bought, this version substitutes yogurt for some of the sour cream. It’s a great way to use up fresh herbs.
Serves 3 to 4
Ingredients
½ cup Greek yogurt¼ cup sour cream1 tablespoon lemon juice or white wine vinegar1 teaspoon garlic powder1 teaspoon onion powder1 tablespoon fresh dill, chopped1 tablespoon fresh parsley, choppedSalt and pepper to taste
Directions
Whisk all ingredients together until creamy. Chill at least 15 minutes before serving for best flavor.
Sweet Beet Yogurt Dip
Serves 4
Ingredients
2 cups Greek yogurt3 tablespoons beet juice (from cooked or canned beets)2 tablespoons honey (adjust to taste)
Directions
Whisk yogurt, beet juice and honey until vibrant pink and smooth. Chill until serving.
Zucchini Spirals With Grilled Prawns and Cherry Tomatoes
Zucchini pulls double duty as “zoodles” in this pesto-flavored seafood dish.
Victor Protasio (Food stylist: Julian Hensarling; prop stylist: Josh Hoggle)
Succulent prawns and ripe tomatoes bursting with sweetness nestle in pesto-coated “zoodles.” Not in the mood for seafood? Try this with chickpeas, white beans or grilled tofu.
Serves 2
Dining and Cooking