Wednesday, September 23, 2020

Home Eat & Drink Mary's Recipe: What to do with Greek Yogurt

Mary's Recipe: What to do with Greek Yogurt

Americans are accustomed to pairing yogurt with sweet flavors like fresh fruit and honey, but Greek yogurt, with its more intense tang and lower sugar, also goes beautifully with savory foods, making it a favorite of chefs and foodies alike. During its opening, Salt Lake restaurant Pago had an instant hit with its beet and yogurt salad topped with a nut crunch. Why not mix up a few hits of your own?

Here are four easy-to-make recipes to get you started:



1 cup plain Greek yogurt
1 envelope instant hot cocoa mix
1/4 tsp. almond extract

Mix ingredients together thoroughly, spoon into dessert dishes and chill. Serve topped with raspberries, flaked coconut, sliced bananas, crumbled nut brittle, whipped cream or other favorite toppings.



1 cup Greek yogurt
4 Tbsp. Slide Ridge honey
3 Tbsp. toasted pine nuts
3 Tbsp. pomegranate seeds

Top yogurt with honey, then sprinkle with seeds and nuts.



Use this as a crouton or vegetable-chip dip or as a spread on roast beef sandwiches.

1 Tbsp. extra virgin olive oil
4 cups chopped onions
3/4 tsp. salt
1 14-ounce can reduced-sodium beef broth or 1 3/4 cups mushroom broth
1 Tbsp. balsamic vinegar
1 1/3 cup nonfat plain Greek yogurt

Sauté chopped onions in olive oil till soft, then add broth and cook until broth evaporates and onions caramelize. Cool, then stir onions, salt and vinegar into yogurt.



Use this as a dip, or pack it with vegetables and serve it as a slaw-like salad.

2 cups plain Greek yogurt
1 tsp. ground cumin, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
Salt and ground black pepper
1 large cucumber, peeled, seeded, and diced
1 cup chopped fresh mint
1/2 red onion, peeled and diced
1 tomato, cored, seeded, and diced
1 rib celery, chopped
1/2 bell pepper, chopped

Mix together. Season with cilantro or chopped fresh jalapeño if desired.

-Mary Brown Malouf

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