A distinctive salad with an array of flavors and texture. Every bite is different- tart apples, sweet raisins and sugared walnuts, and the salty and pungent taste of blue cheese served over crisp arugula.
Vegetarian
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A sweet and savory bagel spread made with yogurt cheese makes a healthy alternative to cream cheese. Spread on a cinnamon raisin bagel or enjoy as a dip for seasonal fruit.
This bistro salad is uncomplicated and elegant. Tarragon gives the creamy yogurt-dressing a light flavor reminiscent of anise. With lettuce as the featured ingredient, carefully select fresh, crisp heads.
Similar to the mildy tart tabbouleh salad, this rendition is made with couscous, granular pasta, which cooks quickly. It is simple and scrumptious. Serve as a side dish or as a dressing with your favorite grilled fish or meat.
If you've ever grown zucchini in your garden, you know how a bountiful harvest leaves you questing for more unique ways to enjoy the fruits (or vegetables) of your labor. One taste of this incredibly moist cake and your quest will end.
Roasting is a great way to prepare tomatoes that have fallen off the vine, are slightly damaged or are late harvest. Add any fresh herbs you have on hand for a verdant contrast to the smoky flavor of the roasted tomatoes.
These muffins are moist with a pleasant sweetness. I particularly love the crispy coconut and macadamia nut topping. It's unbelievably good.
Root vegetables are a fall staple in New England cuisine and over time can become ordinary. We've combined carrots with our creamy, tart Stonyfield Greek yogurt, sharp and spicy turnip and the perfect seasonings to make this side dish a main feature. No matter what region of the country you call home you'll love it.
I want to paint my walls this color! Just looking at this soup will warm your insides. Serve it as a main course, or as an appetizer in a shot glass garnished with a curl of Parmesan. You can also try topping with a swirl of pesto or a dollop of crab meat.
This warming blend of flavors and textures was created by Chef June Reznicoff.
Ideal for warming body and spirit on a cold winter night, this has become one of our favorite meals. Serve with a toasted green salad and crusty bread.
These easy, great-tasting pancakes are wonderful topped with pecans, bananas and warm maple syrup.
A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.
Moist, dense and delicious, this quick bread is great anytime- with a salad or soup, as a dessert or snack, or with your morning coffee.
Made with fresh fruit and our organic, low fat yogurt, this nutritious parfait is just right on a warm, sunny, spring afternoon.
