 Serves: 8
8 ounces plain whole milk Greek yogurt, room temperature ¾ cup confectioner’s sugar 2 tablespoons finely grated lemon zest 2½ cups heavy cream, chilled 1 cup lemon curd, divided 16 graham crackers, divided 1½ cups blueberry jam or all fruit spread ½ cup fresh blueberries, plus 1 cup for serving
ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.
0 Comments
 Serves 2
2 heaping cups frozen blueberries 1 cup vanilla Greek yogurt 2 tablespoons lime juice 1 cup milk ¼ teaspoon salt 1½ tablespoon maple syrup 6 ice cubes Possible garnishes: Fresh blueberries Sprig of mint Slice of peach Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.  Serves: 4
4 medium to large cucumbers, coarsely chopped 1 cup plain yogurt 1 clove garlic, pressed 1½ teaspoons fresh lemon juice 1 scallion, diced 1 tablespoon fresh dill, shredded, plus 4 fronds for garnish 1 tablespoon good green olive oil Salt and white pepper to taste Optional: 4 tablespoons crumbled feta cheese ¼ cup croutons
 Serves 2
1 cup blueberries, washed and picked over, plus 2 tablespoons 1 cup plain Greek yogurt, plus 1 tablespoon ¼ cup lite coconut milk 1½ teaspoons honey ½ teaspoon vanilla extract ½ teaspoon sugar
NOTE: Regular milk can be substituted for the coconut milk.   Makes approximately 2 cups 8 oz. steamed or roasted beets 6 oz. plain non-fat Greek yogurt 2-3 tablespoons good green olive oil 1 tablespoon red wine vinegar 1 clove of garlic, pressed or finely minced ½ oz broken walnuts Salt & freshly ground pepper to taste
Variation: Substitute ¼ cup shredded mint and 3 tablespoons of minced chives for the garlic and nuts. Stir the herbs in after all the processing/blending has been completed.   Serves:6
Marinade: 2 teaspoons fresh oregano leaves, crushed/bruised 1 teaspoons fresh thyme, crushed/bruised 2 teaspoons ground cumin ½ teaspoons ground cinnamon 4 to 6 cloves garlic, smashed 2 teaspoons kosher salt, plus more to taste Freshly ground pepper, to taste ½ cup olive oil 2 cups red wine Kabobs: 3 lb. pork shoulder, cut into 1½" cubes 6 skewers (see note) 4 scallions, thinly sliced on the diagonal 1 cup flat-leaf parsley leaves, roughly chopped Yogurt Sauce: 1 medium zucchini, 1½ cups plain, non-fat yogurt ½ cup chopped fresh mint leaves 2 tablespoons sesame oil 1 large garlic clove, pressed or minced Kosher salt, to taste 4 pita breads, warmed 3 cups basmati rice, ready and hot when kabobs are done Marinade:
Yogurt Sauce:
Kabobs:
Serving:
NOTES: Sauce may be prepared in advance and refrigerated for up to a week. If using wooden skewers, remember to soak them thoroughly in water before using. |