Basic, Go-To Yogurt Dressing

By Emily at

By Emily at

This recipe is from Food52 - Find the Original Recipe here:

Author Notes: This yogurt dressing takes 5 minutes to make, can be assembled, shaken, and stored in a jar, and easily made thicker or thinner by adding more yogurt, or more oil. It can also be jazzed up in countless ways: fresh herbs, spices, roasted garlic, tahini, you name it!

Makes about 3/4 cup

  • 2tablespoons minced shallots
  • Grated zest of one lemon
  • 2tablespoons freshly squeezed lemon juice
  • 1tablespoon white wine vinegar
  • Kosher salt + freshly ground black pepper, to taste
  • 1/2 cup plain yogurt (150g)
  • 1/4 cup extra-virgin olive oil
  1. In a small bowl or jar, combine the shallots, lemon zest, lemon juice, white wine vinegar, and a pinch of salt and pepper. Let the shallots macerate in the acid for about 5 minutes to relax their pungency. Add the yogurt and extra-virgin olive oil, and whisk to combine (or put a lid on your jar and shake). Adjust seasoning and acidity, to taste. Dressing keeps well (tightly covered in the fridge) for one week.

There are countless ways to jazz up the basic recipe. Here are just a few:

  • Herbs: I’m partial to dill for yogurt dressing, but don’t stop there. Add finely chopped tarragon, cilantro, parsley, chives, or mint, separately or in combination.
  • Chile + lime: Swap out lemon for lime, and fold in a minced chile pepper.
  • Tahini + sumac: Add a big spoonful or two of tahini and dust with sumac. Serve with everything.
  • Roasted garlic: Stir in three or four cloves of roasted garlic that you’ve smashed and smeared on a cutting board.
  • Spices: So many choices here. Want to go more of an Indian route? Mix in freshly ground cumin seed, coriander seed, and a pinch of Garam masala. In a Spanish frame of mind? Try smoked paprika and freshly ground fennel seed.


How To Make Yogurt Biscuits Without A Recipe

Food52's Provisions Editor,  Posie Harwood , teaches us how to make light, fluffy biscuits without butter or oil -- and without a recipe -- in under 20 minutes.

Food52's Provisions Editor, Posie Harwood, teaches us how to make light, fluffy biscuits without butter or oil -- and without a recipe -- in under 20 minutes.

This Recipe is from Food52 - Find the Original Post here:

Basic Ingredients:

  • Flour
  • Yogurt
  • Salt
  • Milk/whole milk/buttermilk
  • Additions of your choice: cheese, herbs, scallions, pepper, spices, etc.

How to Make Yogurt Biscuits Without a Recipe

1. First, preheat your oven to 400° F. Fill a large mixing bowl with as much flour as you want biscuits. All-purpose works well, but if you want more delicate biscuits, add in some pastry flour. Feel free to use whole wheat, or spelt, or any alternative -- just make sure that at least half of your flour is all-purpose, or your biscuits will be too dense.

Add a generous pinch of both salt and baking powder; if you're making a very large batch, add a second pinch of each. If you fancy dry add-ins, like black pepper, paprika, or other spices, add those now. Stir everything together.


2. Next up: liquids. Add a large dollop of yogurt to your flour mixture and stir it in. Any kind of plain yogurt is fine -- Greek, whole milk, sheep’s milk, and non-fat all work beautifully. Keep adding yogurt and stirring until your mixture starts to look crumbly, but is still dry. Then slowly add some milk, stirring as you go. Stop when the mixture starts to come together and is wet, but not loose like pancake batter. Use whatever milk you have on hand -- skim, whole, buttermilk -- it’s your biscuit party!

3. If you’re getting wild and flavoring your biscuits, stir in your add-ins now. Shredded cheddar cheese and sliced scallions are nice, or grated Parmesan and chives. Love Bacon? There’s no one stopping you (in fact, I’m encouraging you). Crumble that up and toss it on in.

If you want sweet biscuits, just dial down the salt and add a heaping spoonful of sugar to your flour. Cinnamon sugar biscuits, coconut-cardamom biscuits, dried cherry and pistachio biscuits -- the kitchen is your oyster.

4. Lightly flour a surface, and turn your dough out on it. Gently fold the dough onto itself a few times, then press it together into a flattened ball. If your dough is too dry, add a little more milk. Too wet and sticky? Add some flour. (Way too wet? No worries -- call them drop biscuits and skip the next step. Just spoon heaps of dough onto your parchment-lined baking sheet and proceed.)

5. Once you’ve kneaded it together, use a rolling pin to make a flat disk. The thicker the dough, the higher and bigger it’ll be. Cut it into rounds using a biscuit cutter (a glass or empty can works well, too).

6. Place your beautiful biscuits onto a parchment-lined sheet, sprinkle them with coarse sea salt -- or infused salt, or dried herbs -- and bake them for about 12 to 15 minutes. Bigger biscuits take longer, but start checking around 10 minutes and take them out once they’re golden brown on the top.


Congratulations, you are now a top-notch baker. Your prize is warm biscuits for dinner. 

Mixed Lettuce Salad with Cucumber Herb Vinaigrette

salad with cucumber vinaigrette

From Ellen Ecker Ogden at; adjustments made for Intervale Food Hub members



  • 1 small cucumber, peeled, seeded and chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley (or try dill for a different flavor!)
  • 1 tablespoon nonfat or low-fat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish (optional)
  • 1 teaspoon sugar
  • ½ teaspoon salt


  • ½ small clove garlic
  • Pinch of salt
  • 4 cups mixed greens (torn head lettuce, mesclun mix, arugula, etc.)
  • ½ cup sliced radishes
  • 4 scallions, sliced
  • 2 hard-boiled eggs, peeled and chopped (see Tip)
  1. To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish (if desired), sugar and ½ teaspoon salt in a blender until smooth.
  2. To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour ¼ cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.

Cucumber Tea Sandwiches with Dill

cucumber tea sandwiches

From Ashley at; adjustments made for Intervale Food Hub members

  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons fresh dill, chopped
  • Zest and juice of 1 small/medium lemon
  • salt and freshly ground black pepper
  • 6 slices good-quality white bread, crusts cut off
  • ⅓ large English seedless cucumber (about 4 inches), thinly sliced


  1. In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice until all incorporated. Season this mixture with salt and pepper, to taste.
  2. Lay the slices of bread on your work service (I used a large cutting board) and spread the cream cheese evenly among each slice in a thin layer.
  3. Arrange the cucumber slices in rows over 3 slices of the bread, overlapping them a bit. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich.
  4. Serve immediately or bread will get soggy. Enjoy!

Dilly Pickled Asparagus

pickled asparagus

Recipe by Leda Meredith at; adjustments made for Intervale Food Hub members

What You'll Need

  • 2 pounds asparagus spears

  • 1 pint water

  • 1/4 cup plus 2 tablespoons apple cider vinegar

  • 1 1/2 tablespoons kosher or other non-iodized salt

  • 1 tablespoon sugar OR 2 teaspoons honey

  • 4 cloves garlic, peeled

  • 2-4 grape leaves (optional--tannins in the leaves help keep pickles crisp)

  • 2 dill flower heads OR 2 sprigs fresh dill leaves OR 1 teaspoon dried dillweed

  • 1 teaspoon whole mustard seeds

  • 1 quart-sized or 2 pint-sized canning (mason) jars

How to Make It

  1. Bring a large pot of water to a boil. Prepare a large bowl of ice water.

  2. While you are waiting for the water to come to a boil, wash and trim the asparagus. Trim it by holding each spear near either end and bending it gently. It will snap at exactly the borderline between the tougher bottom end and the more tender tip end. Save the bottom ends for making asparagus soup. You'll be using the more tender part of each spear for these pickles.

  3. Once the pot of water is at a full rolling boil, drop all of the asparagus in and leave it in for only 15 seconds. Drain the asparagus in a colander and immediately transfer it to the bowl of ice water.

  4. Bring the pint of water, vinegar, salt and sugar to a boil, stirring once or twice to dissolve the salt and sugar. Let the brine cool slightly while you load the quart jar (or 2 pint jars).

  5. Place the garlic cloves and one of the grape leaves, if using, into the bottom of a clean glass quart jar or a couple of pint-sized jars. Note that because these are refrigerator pickles that will not be canned, you do not need to use special canning jars or lids. You also do not need to sterilize the jars.

  6. Put the jar on its side and start loading in the asparagus spears, adding the remaining spices and herbs as you do so. Note that if you alternate tip end up with thicker end up, you will be able to pack more asparagus spears into the jar. Be sure to pack the spears in tightly so that they will not float up out of the brine.

  7. Pour the cooled brine into the jar(s) over the other ingredients, being sure to completely cover the asparagus with the liquid. Secure lid(s), and place in the refrigerator. The tips of the asparagus spears may take on a pink hue because of the vinegar - this is completely safe, and even attractive in the finished product.

  8. The pickles will be ready to eat in 3 days, much better if you wait a week, and even better if you can wait 2 weeks before sampling. They will keep in the refrigerator for 3-4 months but will start to lose their texture after that.

The relatively low ratio of vinegar to water in this recipe is part of what gives these pickles their bright, not overly pungent taste. Keep in mind, though, that this is less vinegar than you would need to make canned pickles for safely storing at room temperature. Keep these in the fridge.

Yogurt Pesto Pasta Salad with Asparagus

pesto yogurt pasta salad with asparagus

From; adjustments made for Intervale Food Hub members


1 package fusilli pasta (16 oz)

1 bunch (about 3/4 lb) fresh asparagus spears, trimmed, cut into 1-inch pieces

2 tablespoons olive oil

12 oz plain yogurt

2-3 tablespoons pesto

Black pepper and salt to taste

1 pint (2 cups) grape tomatoes, halved


  • Cook pasta as directed on package. Two minutes before pasta is done, add asparagus to saucepan.

  • When pasta is al dente, drain. Immediately rinse pasta with cold water; transfer to large serving bowl. Stir in oil.

  • In medium bowl, stir together yogurt and pesto. Season with salt and pepper.

  • Stir dressing and tomatoes into pasta. Serve immediately.

Asparagus Salad with Balsamic Vinegar Reduction

asparagus salad

From; adjustments made for Intervale Food Hub members


    • 1/3 cup balsamic vinegar
    • 3 tablespoons olive oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
    • 1 teaspoon minced garlic
    • 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
    • 1 small red bell pepper, diced, or a handful of cherry tomatoes, halved
    • 1/3 cup chopped pecans, toasted
    • shaved Manchego/Parmesan cheese (optional)
    • mixed greens (arugula, torn head lettuce, mesclun, etc.) to serve


    1. Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
    2. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans, optional cheese, and serve over greens.

Lettuce Soup with Pecorino Croutons

lettuce soup

Recipe from Denise Kortlever at; adjustments made for Intervale Food Hub members

for 4 bowls

1 large head of lettuce (about 250-400 g)
2 small tbsp (25 g) butter
2 shallots, finely chopped
2 cups (500 ml) vegetable or chicken stock
1 1/3 cup (200 g) green peas
1 leaf fresh mint
½ cup (125 ml) cream

salt and freshly ground black or white pepper, to taste
equipment: (stick) blender

for the croutons:
1.41 oz (40 g) pecorino cheese, grated
3 tbsp (20 g) flour
1 tbsp olive oil
equipment: baking pan, lined with baking paper


Separate the leaves of the lettuce and wash them thoroughly. Shake excess water off.
Save some small leaves to garnish later (pat these dry first) and coarsely chop the rest.
Melt the butter in a heavy-bottomed pan and gently fry the shallot. Add the lettuce leaves and cook for a few minutes, until the leaves are wilted.
Add the stock, peas and mint and cook on low heat for a few minutes.
Meanwhile, continue with the croutons. Preheat the oven to 400F (200C). Mix the pecorino, flour and olive oil and shape into little balls, using your fingers. Place the croutons on the baking pan and bake for about 10 minutes, or until golden brown.
Add the cream to the soup and blend until you’ve got a smooth, creamy soup. Season to taste and divide over four bowls.
Garnish with the little lettuce leaves, cheese croutons and some extra fresh mint.

Chicken Pesto Bake

chicken pesto bake

Recipe and photo from Gina Homolka at; adjustments made for Intervale Food Hub members


  • 2 (16 oz total) boneless, skinless chicken breasts
  • kosher salt, fresh pepper, and garlic powder to taste
  • 4 teaspoons basil pesto
  • 1 medium tomatoes, sliced thin
  • 6 tbsp (1.5 oz) shredded mozzarella cheese
  • 2 teaspoons grated Parmesan cheese


  1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt, fresh pepper, and garlic powder.
  2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and Parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Penne with Chicken and Asparagus

penne with chicken and asparagus

From Laurel B. at; adjustments made for Intervale Food Hub members

  • 1 (16 ounce) package dried penne pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves - cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup low-sodium chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 1/4 cup Parmesan cheese


  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.


Swiss Chard Pancakes with Cilantro Butter

chard pancakes

Recipe from Jenna at Eat, Live, Run; adjustments made for Intervale Food Hub members


  • 1 bunch Swiss chard washed and leaves chopped (stems reserved for another use)
  • 3 cloves green garlic or 1 clove regular garlic, minced
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp kosher salt
  • 1 tsp cumin
  • 1 whole large egg
  • 3/4 cup milk
  • 1 tsp fresh lemon juice
  • 4 tbsp unsalted butter, melted

for cilantro butter

  • 4 tbsp butter, room temperature
  • 1/4 cup fresh chopped cilantro (or try other herb combinations, like the dill found in this week's basket!)
  • 1 tsp lemon juice


  1. Wilt the chard with the garlic in 2 tbsp water over medium heat. Continue cooking until all water has evaporated and chard/garlic are looking dry. Set aside.

  2. In a blender, combine the flour, milk, melted butter, egg, lemon juice, salt, cumin, and baking powder. Process briefly then add the chard and garlic. Process until all combined. 

  3. Cook pancakes in additional melted butter over medium-high heat for about 30 seconds per side, or until golden. 

  4. To make the compound butter, place softened butter, cilantro and lemon juice in a bowl and mash together with a spoon until all combined. Use immediately on pancakes or wrap up in plastic wrap and chill.

Lentils with Cucumber, Chard, and Poached Egg

Recipe by Alison Roman for Bon Appetit Healthyish. Photo by Peden + Monk. Adjustments made for Intervale Food Hub members.



  • 1 tablespoon distilled white vinegar
  • 4 large eggs
  • 2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
  • 2 scallions, thinly sliced
  • 2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice, divided
  • Kosher salt and freshly ground black pepper
  • 2 small cucumbers, thinly sliced
  • 1 tablespoon za’atar, plus more for serving (Za'atar is a Lebanese spice mix. If you don't have this, you can use a blend of your own favorite herbs/spices)
  • 1 tablespoon olive oil
  • 1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces
  • 1 garlic clove finely grated (optional)


  1. Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
  2. Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
  3. Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.
  4. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.
  5. Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg.

Strawberry Vinaigrette


  • 1/2 pound fresh strawberries

  • 2 tablespoon honey (or more to taste)

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper


  1. Place all ingredients in a blender and blend until smooth.

  2. Adjust honey to taste.

Spring Garden Strawberry Salad


  • 1 1/2 cups trimmed fresh sugar snap peas (about 5 oz.)
  • 1 (4-oz.) package baby arugula
  • 2 cups sliced fresh strawberries
  • 1 cup seeded and chopped English cucumber
  • 3/4 cup frozen baby English peas, thawed
  • 4 ounces Gorgonzola cheese, crumbled
  • 6 cooked bacon slices, coarsely chopped (optional)


1. Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half.

2. Toss together arugula, next 5 ingredients, and sugar snap peas on a large serving platter. Serve with dressing.

Tzatziki, Cucumber Yogurt Dip

Published in on June 2014


  • 10 ounces cucumber (1 medium cucumber or ¾ large cucumber)
  • 1 garlic clove
  • 1 tablespoon chopped fresh dill (do not substitute dried)
  • 18 ounces full-fat Greek yogurt
  • 1 ½ tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper


  1. Peel the cucumber, cut it in half, then scoop out the seeds with a spoon. Grate the cucumber using a box grater, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with kosher salt, then let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.
  2. Mince 1 clove garlic and chop 1 tablespoon fresh dill.
  3. When the cucumber is ready, mix cucumber, garlic, dill, 18 ounces Greek yogurt, 1 ½ tablespoons white wine vinegar, 1 tablespoon olive oil, ¼ teaspoon kosher salt, and a few grinds of fresh ground black pepper. Refrigerate for at least 1 to 2 hours so the flavors can marry. Keeps up to 1 week in the refrigerator.
  4. To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.