Have you wanted to try making Indian food but were too intimidated by the laundry list of spices? Try this easy, lightened-up yet flavorful version of Chicken Korma, a subtly-spiced dish combining chicken, spices, and yogurt, which introduces you to the flavors of the subcontinent from the comfort of your kitchen.
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Our friends and food bloggers are serving up clean, organic food so delicious you'll clean your plate every time. We're sharing their words of wisdom and delicious recipes featuring Stonyfield Organic yogurt – from creative appetizers to quick meals to baked goods – all in one place. Fun, fresh, simple and organic – grab a seat at our table and share the joys of cooking with the Stonyfield Clean Plate Club!
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These muffins are the perfect answer to what to make with all those apples that are in season. I love to cook with local ingredients, and here in Georgia it doesn’t get any more local than fresh apples from our local orchard and Georgia pecans.
These are absolutely amazing — healthy AND delicious! There’s just something about banana, oats, and coconut that goes together perfectly!
Plain yogurt is used to add moisture to this hearty and satisfying breakfast bread. Perfect for French toast, too!
These are incredible! Moist and not too sweet. I was served these scones with breakfast while staying at the Tabor House Inn in Vermont. They were so good I asked the inn’s owner, Jennifer Bright, for the recipe! If you want to impress breakfast guests — make these. I promise no one will be disappointed.
As the seasons change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple is a tested crowd pleaser- even your picky eaters will smile.
This recipe was inspired by my father who eats oatmeal every single morning and never tires of it. Nope- he’s a regular with the oats and this holiday season I’ll be visiting him at the beach … I’m going to surprise him by making this baked oat recipe; I know he'll enjoy it!
This dessert makes a great addition to any Thanksgiving Dinner and can be prepped a couple days in advance! Impress your guests by caramelizing the tops right before you serve.
Roasted Acorn Squash Stuffed Shells is a perfect in season meal for a fall/winter night. When you gather acorn squash from your garden or farmers market take it home, roast, puree and place in baggies until you are ready to use. Makes its easier for those busy weeknights.
This sweet twist on beer bread uses two surprise ingredients - yogurt and pie filling! Change up the yogurt and pie filling flavors to come up with all kinds of variations. For a non-alcoholic version, feel free to use soda instead.
Do you love all things pumpkin in the fall? Get your daily dose of pumpkin in these delicious cookies. Don’t feel guilty when you grab more than one!
I am on a huge soup kick at the moment. It's easy and I can make enough for a few meals. You can serve soup as a main meal or with a salad or sandwich. I've just dug up massive amounts of potatoes from my garden recently and thought what a great way to use them - make Potato Leek Soup.
It can be tempting to celebrate the season with heavy comfort foods but wouldn't it be great to ring in the New Year already feeling good about ourselves? Don't get me wrong, there is a time and place for hot, fresh cider donuts but don't forget to fill the body with good things, too! The cauliflower used in this recipe is affordable, versatile, readily available and absolutely delicious.
Traditionally Welsh Rarebit is made of a rich cheese and ale sauce poured over toast. For this finger food version the sauce is made less sloppy with the addition of mushrooms and yogurt while the cheese is broiled on top. Beware, the IPA in the sauce gives a bitter tang that just plain begs for a sip or two more beer to drink alongside.
These "cupcakes" are actually muffins, but that's nothing a little cream cheese frosting can't fix!
