yogurt

Curry Carrot Dip

IMG_0314.JPG

Ingredients:

  • 4 Medium Carrots, Chopped

  • 1/4 Cup White Beans

  • 1 Clove Garlic, Chopped

  • 1 Tbsp. Parsley, Chopped

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Curry Powder

  • 1 Tsp. Turmeric Powder

  • 1/2 Cup Greek Yogurt

  • Salt & Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Chop Carrots into 1/4 in. slices, coat evenly in olive oil and place in preheated oven for 25 minutes, or until tender

  3. In a food processor or blender, combine all ingredients; blend until smooth (if mixture is too thick, add more yogurt)

  4. Season with Salt and Pepper

Salmon Caesar Salad with Homemade Yogurt Dressing

TENQ3889.JPG

Ingredients:

  • 2 Cups Romain Lettuce, Chopped

  • 1/4 Lbs. Salmon Fillet

  • 3/4 Cup Yogurt

  • 2 Tbsp. Lemon Juice

  • 1/4 Cup Parmesan

  • 2 Tbsps.. Olive Oil

  • 1 Tbsp. Yellow Mustard

  • 1 Clove Garlic (Minced)

  • 1 Tsp. Oregano

  • Salt and Pepper

Process:

  1. Preheat oven to 350 F

  2. Brush Salmon Fillet with 1 Tbsp. Olive Oil & season with Salt and pepper

  3. Place a fitted piece of parchment paper on a baking sheet

  4. Place fillet, skin side down, on the parchment paper; place in the oven for 10 minutes, or until the fish is flakey, and cook all the way through

  5. Wash and Chop the Romain, allow to dry

  6. Combine, Yogurt, Lemon Juice, Parmesan, 1 Tbsp. Olive Oil, Mustard, Garlic and Oregano in a small bowl; mix thoroughly, season as desired

  7. Add dressing to Romain, mix & coat evenly

  8. Add Salmon

  9. Sprinkle parmesan & squeeze 1/4 lemon over salad

*Top with some homemade or store bought croutons

Roasted Apple & Squash Bowl with Honey Yogurt

IMG_3662.JPG

The sweet, delicious flavor of honey nut squash (or any winter squash, really) is a nutritious addition to your morning breakfast!

Ingredients:

  • Honey Nut Squash (1/2 Cup Cubed)

  • Apple (1/2 Cup Cubed)

  • 1 Cup Plain Yogurt

  • 1 tbsp. Honey (plus more for drizzling on top)

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Cinnamon

  • 1 Tbsp. Pepitas (optional)

Process:

  1. Pre-heat oven to 350 F

  2. Peel Squash and Cube (1/2 in Cubes); Cut apple into same size cubes

  3. Coat Squash and Apple evenly with Olive Oil & Cinnamon; Place on a baking sheet. Roast squash and apples for 25 minutes or until tender.

  4. Combine Yogurt with 1 Tbsp. of honey and mix thoroughly

  5. Top Honey Yogurt with Roasted Squash and Apples

  6. Add pepitas and drizzle with honey

*Add Granola for extra crunch!

Softened Plums with Yogurt

intervale 5.jpg

Ingredients:

  • Plums (3) cut in Half

  • 1 Cup Greek Yogurt

  • 2 Tbs Butter

  • 2 Tbs Maple Syrup

  • Granola

Instructions:

  1. Cut Plums in half

  2. Combine Butter and Maple Syrup in medium nonstick pan: Cook until butter melts

  3. Add plums to pan, cut sides down

  4. Cook 8-10 minutes or until tender

  5. Divide plums into yogurt bowls (can serve four)

  6. Top with Granola and excess butter / maple syrup glaze

Jalapeno- Cilantro Yogurt Sauce

intervale 2.jpg

Ingredients:

  • 1 Jalapeno finely chopped

  • 1 Cup Plain Greek Yogurt

  • 1/2 Cup Chopped Cilantro Leaves

  • 1 Tbsp. Lime Juice

  • Pinch of Salt

Optional:

  • 2 Tbs Mint Leaves

  • 1/4 tsp Cumin

Instructions:

  1. Chop Jalapeno and Cilantro Finely

  2. Combine Yogurt, Jalapeno, Cilantro, Lime Juice and Salt and Stir

  3. Top with more Cilantro

(Also able to blend all ingredients together for a more cohesive sauce)

Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

Salad Done.jpg

Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Veggie Side | Diet: GF  

You can make this salad with any dressing that you'd like. Toasted nuts or sunflower seeds would be a great addition, if you have them. 

  1. Wash and dry arugula (if it needs it, if it's already clean, I don't bother)
  2. Rinse and slice strawberries.
  3. Toss the arugula and strawberries with the dressing. 

 

Lemon-Honey-Yogurt Salad Dressing

butterworks-farm-whole-plain.jpg

Lemon-Honey-Yogurt Salad Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment-Dressing | Diet: GF

This simple salad dressing is great with spicy greens, such as arugula.

  • 1 cup whole milk yogurt
  • 1/2 cup olive oil
  • 3 teaspoons shallot
  • 1 1/2 teaspoons salt
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • a few shakes black pepper
  1. Combine all ingredients, and stir. Taste for seasoning. If it needs more salt, lemon juice, honey, black pepper, add them. 

Cucumber & Radish Salad with Yogurt Dressing

Cucumber & Radish Salad

Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Salad, Veggie Side  | Diet: Vegetarian/GF

This crisp, refreshing salad is a perfect accompaniment to grilled meats. Don't have radishes? That's ok, leave 'em out. Have some crispy head lettuce kicking around, or a tomato? Throw 'em in! 

  • 1 slicing cucumber
  • 1 bunch radishes
  • 1 bulb shallot (most shallots start out with two bulbs)
  • 3/4 cup plain, whole-milk yogurt
  • 1 tablespoon walnut oil or olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
  • salt and pepper to taste
  1. Cut the cucumbers in half lengthwise, and slice into half moons.
  2. Cut the radishes in half, and cut each half into slices. 
  3. Mince the shallot
  4. In a medium-sized bowl, toss the cucumbers, radishes, and shallot with the remaining ingredients.
  5. Let stand for a few minutes so the dill can begin to rehydrate. 
  6. Taste the salad. Does it need more salt, pepper, acidity, or fat? If so, adjust the seasonings. 

Spiced Yogurt with Cucumber & Garlic

IMG_2456.jpg

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Vegetarian/GF

This is a riff on Greek tzatziki, which has some things in common with Indian raita. It's a combination of yogurt and cucumber, with some spices mixed in. As with many of our recipes, it's very flexible, and you can change it to suit your palate, and your mood. This is a very basic, rustic version of the recipe, but if you'd like, you could make it a little more elegant by starting with strained yogurt, or by salting the cucumber, letting them sit for a while, and squeezing them out a bit before adding them to the yogurt.

I use this as a topping for potato pancakes, as a cooling ingredient on spicy meat or bean dishes, or eaten alone, as a snack. 

  • 1/2 of a slicing cucumber
  • 2 cups yogurt, or strained yogurt
  • 1 tablespoon olive or walnut oil
  • Herbs and spices to taste: I used dill, smoked paprika, salt, and pepper. Cayenne would be a great addition if you like heat. Ground caraway seed would be excellent, too. 
  1. Rinse the cucumber, and grate it on the largest side of a box grater. 
  2. Mix the cucumber and yogurt. 
  3. Add oil and season to taste. 

Roasted Carrots with Strained Yogurt & Honey

Carrots with Strained Yogurt and Honey

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Vegetarian/GF

  • 4 large carrots

  • olive oil

  • salt and pepper

  • 2/3 cup walnuts

  • strained yogurt

  • 1 tablespoon of honey

  • 1/2 teaspoon cardamom

  1. Preheat the oven to 400 degrees.

  2. Wash carrots and cut them at a slight angle so that you get as much surface area as possible (called cutting on the bias).

  3. Toss the carrots with olive oil, salt, and pepper. Place the carrots on a baking sheet (for easier clean-up, you could line the sheet with parchment, first).

  4. Roast the carrots until tender, checking every 7 or so minutes.

  5. Meanwhile, toast the walnuts, which can be done "dry" or with a little bit of oil. You can do this in a pan over medium heat, or in the oven alongside the carrots. Whichever method you choose, make sure to watch the walnuts carefully, and stir them regularly.

  6. When the carrots are done taste them for seasoning, and season to taste with salt and pepper. Put the seasoned carrots on a serving dish, top with dollops of strained yogurt, drizzle on the honey, sprinkle on the cardamom, and serve.

Notes: The cardamom isn't essential, but it brings amazing flavor to the dish. A sprinkling of parsley would be another wonderful addition. 

Strained Yogurt

Strained yogurt

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Vegetarian/GF

Strained yogurt -- also called labneh, or yogurt cheese, or "even better than Greek yogurt!" -- is a rich and creamy condiment that's delicious stirred into stews, used as a topping for roasted vegetables, or even eaten plain. And, it's super simple to make. 

  • 1 quart whole yogurt
  • walnut oil or olive oil
  • salt and pepper
  1. Line a colander with one of these things: a couple layers of cheesecloth or a clean kitchen towel. (In a pinch, you could use paper towels, or coffee filters, but they're less preferable).
  2. Dump a quart of yogurt into the center of the cloth/towels. Whey will begin soaking the towel, and dripping into the bowl. If using cheesecloth or a kitchen towel, tuck the edges of the fabric up over the yogurt to cover it. If there's not enough fabric to cover, find some other way to cover the colander. Place the colander in the refrigerator. 
  3. Let the yogurt sit for at least 3 hours and up to 2 days. The thickness will correlate to the length of time it sits. 
  4. When you like the labneh's texture, scoop it into a container for storage, and stir in half a cup of walnut or olive oil, and salt and pepper to taste. (Also, save the whey! You can use it in place of buttermilk in salad dressings and in baked goods such as pancakes or biscuits, and put it in marinades for meat).

Extra exciting ideas: sprinkle the labneh with za'atar, a Middle Eastern spice blend that includes thyme, sumac and sesame seeds. It's also great topped with cardamom and pistachios. If you like things sweet, stir in a little bit of honey or maple syrup, some fruit, and cinnamon. 

Jelly Stuffed French Toast with Cinnamon Yogurt Drizzle

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Vegetarian/GF

French Toast is called "pain perdu" in French, which loosely means "lost" bread. This recipe is perfect to make with bread after several days when it starts to harden. Soaking it in the custard-like egg and yogurt mix will allow the bread to soak up the flavor, and will make for a delicious cakey texture. 

Ingredients

From your basket:

  •       Plum/Raspberry Jelly
  •       Mad River Grain bread
  •       4 eggs
  •     ½ cup yogurt

From the pantry:

  •       Cinnamon 

Jelly Stuffed French Toast with Cinnamon Yogurt Drizzle

Directions

1.     Cut bread into thick slices. Twice the thickness of a standard slice.

2.     Cut “pockets" into each slice. Gently slice through from the bottom, from an inch inside one edge to the other, being carefully not to cut through to the top. See photo.

3.     Using a butter knife, spread jam into the pocket of your bread. The amount of jam is up to you – we like a lot! You may also consider putting fresh berries in as well.

4.     Whisk eggs, yogurt, and 1 tsp cinnamon in a large bowl.

5.     Heat a sauce pan on medium heat. Grease pan – we used butter.

6.     Dip your stuffed bread slice into the mixture, coating both sides. Let the bread soak for a few minutes on each side. Place into your hot pan.

7.     Cook on each side for 2-4 minutes or until golden brown.

8.     Serve with maple syrup, a mixture of yogurt and cinnamon, or whipped cream!

 

IMG_1455.jpg
IMG_1459.jpg

Spring Salad with a Creamy Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type:  Salad | Diet: Vegetarian/GF

Ingredients

From your basket:

  • ·      4 carrots, peeled and sliced
  • ·      5-7 baby beets, peeled and sliced
  • ·      2-3 cups spinach
  • ·      ½ cup yogurt
  • ·      Pea shoots

 

From the pantry:

  • ·      Olive oil
  • ·      Salt and pepper
  • ·      Lemon juice or half or a fresh lemon

 

Directions

1.     Preheat oven to 400˚F.

2.     Place prepared veggies on a baking sheet. Drizzle with olive oil, salt, and pepper, and mix together.

3.     Bake for 15-20 minutes, turning half way.

4.     While veggies are cooking, prepare your dressing. Combine yogurt, lemon juice, olive oil, salt and pepper in a small dish. Add more salt and pepper to your liking!

5.     Place spinach on a large serving dish or in your favorite salad bowl. For Single Size Vermont Vegetable baskets, try replacing spinach with kale, or use your microgreens or pea shoots as the base of your salad.

6.     Top with roasted veggies, fresh pea shoots or microgreens, and your yummy dressing. Enjoy! 

IMG_1453.jpg
IMG_1441.jpg

Veggie Grain Bowl with Maple Glazed Carrots

IMG_6938.JPG

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Meal | Diet: Vegetarian

Ingredients

From your basket:

·      1 cup braising greens

·      ¼ white onion, sliced, kept in rings

·      2 carrots, cut into “fries”

·      ¼ cup yogurt

·      2 tbsp maple

·      2 tbsp Ploughgate Creamery Butter

 

IMG_6941.JPG

From the pantry:

·      Salt & Pepper

·      ½ cup rice

·      1 lemon

 

Directions

1.     Chop and prepare your veggies.

2.     Prepare rice according to package directions.

3.     While rice is cooking, heat butter in a nonstick pan. Add carrots and begin to sauté.

4.     Add salt and pepper and continue to cook 5-7 minutes.

5.     Just when carrots seem about done, still slightly firm to the poke of a fork, add the maple.

6.     Cook another 2-3 minutes, finishing with a bit more salt.

IMG_6942.JPG

7.     Remove from pan.

8.     Add your onion into the pan, let cook 1-2 minutes.

9.     Add greens in and continue to cook 5-6 minutes or until soft.

10.  While the greens are cooking prepare your yogurt dressing. Combine yogurt, salt, pepper, and the juice of half a lemon into a small bowl.

11.  Place rice, carrots, greens, and onions into a bowl. Add your yogurt dressing to taste. Serve with a lemon wedge for some added brightness! 

Sweet & Spicy Chicken Drumsticks

DSC_1774.jpg

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main Dish | Diet: Omnivore - GF

Ingredients

From your basket:

  • Chicken Drumsticks

From the pantry:

  • Salt and pepper
  • ¼ cup honey
  • ½ red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Olive oil

 

Directions

 Honey Chili Sauce

1.     Add honey, red wine vinegar, and chili flakes in a small bowl.

2.     Whisk until combined.

 

Chicken Drumsticks

1.     Preheat oven to 400˚F.

2.     Place a wire rack on a baking sheet and place your drumsticks on the rack.

3.     Brush wings with olive oil, salt, and pepper.

4.     Bake until cooked through, about 35 minutes. Flipping half way.

5.     When there is about 10 minutes of cooking time left, brush chicken with the honey chili sauce.

6.     Chicken is finished when the internal temperature reached 165˚F. 

 

Yogurt Sauce

1. To cool things down, combine Butterworks Farm yogurt with your favorite fresh herbs. 

2. Dill would be a create combination with the chili flavors! 

Cabbage Galette

DSC_1724.jpg

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian

Ingredients

From your basket:

            2 cups cabbage, thinly slices or grated

            ½ cup diced mushrooms

            ½ cup diced yellow onion

            ½ cup Yogurt (¼  for the pastry and ¼ for the filling)

From the pantry:

            Salt and Pepper

            1 ¼ cup all-purpose flour

            8 tablespoons unsalted butter

            Olive oil

 

Directions

Preheat your oven to 400˚F.

 

For the pastry:

1.     Combine flour, and ¼ tsp salt in a medium bowl.

2.     Add butter and combine using a fork or pastry cutter. Dough should become crumby, but not hold together.

3.     Add yogurt and combine, at this point you should be able to knead into a proper dough. Adding more flour or yogurt if need be.

4.     Consider adding a touch of honey for some sweetness.

5.     Roll out into a circle about a ¼ inch thick.

 

For the filling:

1.     Sauté onions in a pan with olive oil over medium heat until translucent.

2.     Add your cabbage and mushrooms and continue to cook until soft.

3.     Add salt and pepper.

4.     Remove from heat and move to a bowl.

5.     Add the yogurt and more salt and pepper to taste.

6.     Place your mixture in the center of your dough and press out, leaving about 2 inches of crust on all sides.

7.     Fold crust up onto the filling. Look at the picture for help!

8.     Bake until crust appears golden brown. About 25 minutes.