yogurt

Cilantro, Basil, and Mint Yogurt Dip Recipe

By Emma Laperruque | June 29, 2012

Yogurt Dip with Cucumbers and Carrots


Crudités are one of the simplest, most well-liked party appetizers: a plate of colorful vegetables, served with your favorite dip. Since the dish is so popular—especially during barbeque season—your choice of dip gives you the chance to truly shine as a host. Raw veggies are a given, but what kind of sauce does your family serve with them? Though it’s tempting to buy that ready-made jar of ranch dressing at the super market when you’re picking up your produce, if you just grab a few extra ingredients and spend another five minutes in the kitchen, you can take your crudités from appetizing to downright addictive.

Here, a food processor does nearly all the work. You toss in fresh basil, cilantro, mint, and garlic, and blend together until finely chopped. Then you add thick Greek yogurt, the juice and zest of one lemon, a few glugs of olive oil, salt and pepper to taste, and blend again. Just like that—totally done! The fresh herbs make this dip flavorful—and beautiful—and the yogurt base, instead of mayonnaise or sour cream, makes it good for you, too. It’s the perfect center piece for crudités, but also goes great with other dishes, from crab cakes to fish sticks to pita chips.

Almond and Panko Crusted Fish Sticks Recipe

By Emma Laperruque | June 29, 2012

Fish sticks and herbed yogurt dip

Most people first meet fish sticks in the freezer section of the supermarket. Cardboard box, processed product, high in sodium, low in nutrients…. It’s not the best first impression. Maybe that’s why fish sticks have always been the less popular cousin to chicken fingers. Whatever the reason for their shaky reputation, I’m here to vouch for ‘em.

Making fish sticks from scratch is quick and inexpensive. Just use an easy-to-work-with, low-cost fish like tilapia. In this recipe, strips of tilapia are marinated in buttermilk, which keeps the fish tender and juicy, and adds some tang. Next, they’re coated in a mixture of panko, sliced almonds, lemon zest, and salt and pepper. They bake in hot oven for 20 or so minutes—not a greasy fryer—and that’s all there is to it. Crisp, flavorful, and completely good for you. Above, the fish sticks are served with an herbed yogurt dip: bright green with fresh basil, cilantro, and mint. To me, they downright put chicken nuggets to shame.


Photos: Emma Laperruque

Grilled Peaches and Yogurt Recipe

By Kelly Yandell | May 24, 2012

grilled peaches and yogurt

Peaches are one of those jewels that are best eaten in their natural state but why not throw a half dozen into a pie or a cobbler, and save a few for this delicious dessert. The heat from grilling enhances the sweetness and creates a gorgeous texture to go along with the incomparable fuzzy skin of the peach. Temperature, taste, and texture combine to make a truly sensual bite.

I paired the peach with one of nature’s other gifts, honey as I was honored to use a few precious spoonfuls of honey collected by my friend Melissa in her own backyard hive. Her bees in Healdsburg, California feast on pollen from her nearby vegetable garden and all of the bounty that Sonoma has to offer. The Greek yogurt in this recipe is a tangy counterpoint to the sweetness of the peaches and honey. From start to finish, this is a 20 minute recipe.

Note: Try to find yogurt with a firm texture so that you can scoop it up as you would ice cream. Runny yogurt will taste just as nice, but will not make quite the presentation. If you are making several servings, you can scoop the yogurt with a small scooper, and place the scoops of yogurt on a plate. Set the plate in the freezer while you complete the recipe. This makes the yogurt more firm and able to stand up to the residual heat of the peach. Just don’t leave the yogurt in for more than about 10 minutes or it will begin to freeze and crystallize.

Photos: Kelly Yandell

Recipes

Sweet Potato Coconut Curry with Chicken and Bacon Recipe

By Marla Meridith | October 14, 2011

Sweet Potato Curry

Photo: Marla Meridith

I have been tucked away in my favorite mountain town Telluride, Colorado. After a day of hiking and taking photos of the beautiful fall foliage it is wonderful to come home this glorious curry. It is warming, soothing, and well seasoned to suit the season. You can interchangeably use pumpkin or sweet potato puree in this recipe. Which ever you prefer or have on hand would work great! As with most sauce, curry and chili recipes this tastes even better the day after cooking. When the flavors have a chance to marry a bit of magic happens. Read More

Recipes

Pumpkin Soup Recipe

By Madeleine Ignon | October 12, 2011

Pumpkin soup

Photo: Madeleine Ignon

I recently inherited my grandmother’s loved and tattered copy of The Joy of Cooking, published in 1963. I never thought of her as a gourmet, but it’s clear that she used it as a constant reference. Its spine makes no attempt to hold its structure together, and there may be more handwritten inserts tucked into the pages than there are recipes in the book. To me, the recipes-both my grandmother’s originals and the book’s-seem delightfully outdated. One calls for a jar of marshmallow fluff. Many of them include cream or butter, more generously than most of us may be used to using. Still, I love mining the pages for classic combinations. The book has lately served as a lesson in food anthropology as well as a cooking blueprint. Read More

Recipes

Lavender Yogurt Mousse Recipe

By Gourmantine | June 22, 2011

Lavender Yogurt Mousse

Photo: I-M Photography

I must confess, yogurt is far from the first ingredient that jumps into my mind when thinking of a dessert. It would line up more in the back of the list with ingredients I’m not particularly fond of.

A dessert or pudding for me always brings out the words such as “indulgent”, “sinful” and “decadent”, as it is meant to be the highlight of a meal or a moment out of a day to unwind the soul. Hence, chocolate with chocolate and chocolate are usually the deeds to guarantee that all sweet expectations will be met. Read More

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By Suzannah Schneider

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