We always kid that we could live off bread and cheese…and you totally could with this recipe. Watch our friend and co-founder Gary monkey around in the kitchen while he uses our 2-ingredient yogurt dough in a brand new way – Cheesy Monkey Bread!


Lightened Up Cheesy Monkey Bread

We always kid that we could live off bread and cheese...and you totally could with this recipe. Watch our friend and co-founder Gary monkey around in the kitchen while he uses our 2-ingredient yogurt dough in a brand new way - Cheesy Monkey Bread!

Ready In: 1 hour 30 minutes

Level: medium


Prep: 1 hour

Cook: 30 minutes

Yields: 6-8 servings

    Ingredients

  • 3 c Monterey Jack cheese
  • 1 c Parmesan cheese
  • 1/4 c cold unsalted butter
  • 1 shallot, chopped
  • 4 garlic cloves, finely chopped
  • 1/4 c finely chopped parsley
  • 1/4 tsp crushed red pepper flakes
  • Kosher salt; freshly ground pepper
  • 1 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 2 c self-rising flour, plus more for dusting
  • Nonstick vegetable oil spray

directions

Step 1

Make the dough by combining flour and yogurt on a cutting board or in a bowl. Mix with hands until a shaggy dough forms. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. Then place dough into fridge until cold.

Step 2

Place dough in fridge for about 30 minutes. Once dough is cold, preheat oven to 375.

Step 3

Cut the dough into 1-inch pieces.

Step 4

In a bowl, mix the cheese, butter, parsley, red pepper flakes, shallot, salt and pepper.

Step 5

Take each of the 1-inch pieces of dough and dip them in the mixture. Don’t be shy and squish the mixture into the dough!

Step 6

Lightly coat a skillet with the nonstick spray and place each of the finish dough pieces into the skillet in an even layer. Top with more of the cheese mixture.

Step 7

Place in oven and bake for 20 minutes or until dough is puffy and golden brown.

Love having pasta nights but looking to cut the calories and fat in half? Lighten up your Alfredo Pasta dish by adding Greek yogurt to the mix! Watch our friend Gary Hirshberg take you step by step through the recipe below for a savory dinner treat.


Alfredo Pasta with Broccoli

Love having pasta nights but looking to cut the calories and fat in half? Lighten up your Alfredo Pasta dish by adding Greek yogurt to the mix! Watch our friend Gary Hirshberg take you step by step through the recipe below for a savory dinner treat.

Ready In: 15 minutes

Level: easy


Prep: 5 minutes

Cook: 10 minutes

Yields: 4 servings

directions

Step 1

Use a medium sized pot to boil noodles. Add 2 tbsp salt to water to flavor the water before it boils. Once water is boiling add in pasta and cook pasta for 8-10 minutes or as specified on package.

Step 2

Steam or boil your broccoli in a separate pot of boiling water - cook to your desired tenderness.

Step 3

In a medium saucepan, melt butter over medium heat. Stir in garlic. Stir in milk (or water). Remove from heat and allow to cool for 2 minutes. Then gradually whisk in greek yogurt and parmesan until melted. If the cheese doesn't melt, just throw it back on the stove for another minute to warm up!

Step 4

Add sauce to your favorite noodles and broccoli and top with dried or fresh parsley.

Feeling sluggish? Make this Ginger Kale Smoothie and feel yourself coming back to life!


Ginger Kale Smoothie

Feeling sluggish? Make this Ginger Kale Smoothie and feel yourself coming back to life!

Ready In: 10 minutes

Level: easy


Prep: 10 minutes

Cook: 0 minutes

Yields: 2 smoothies

directions

Step 1

Blend all ingredients together until smooth and enjoy!

Wake your body up with this Blueberry Probiotic Smoothie! Made with healthy fruits, avocado fats and probiotics! Make one for you and a friend with the recipe below.


Blueberry Probiotic Smoothie

Wake your body up with this Blueberry Probiotic Smoothie! Made with healthy fruits, avocado fats and probiotics! Make one for you and a friend with the recipe below.

Ready In: 10 minutes

Level: easy


Prep: 10 minutes

Cook: 0 minutes

Yields: 2 Smoothies

directions

Step 1

Blend all ingredients together and drink immediately or refrigerate in an airtight container.

The easiest, no fuss, great tasting dill yogurt dip you’ve been looking for in life. We recommend using whole milk greek yogurt vs. 0% because it creates a more satiating, delicious flavor!


Dill Yogurt Dip

The easiest, no fuss, great tasting dill yogurt dip you’ve been looking for in life. We recommend using whole milk greek yogurt vs. 0% because it creates a more satiating, delicious flavor!

Ready In: 10 minutes

Level: easy


Prep: 10 minutes

Cook: 0 minutes

Yields: 1 bowl

directions

Step 1

Blend all ingredients together and eat immediately or refrigerate in an airtight container.

Wow your family and friends with this 3-minute yogurt bowl dessert! Plus with a probiotic packed dessert like this, everyone’s guts will be happy!


3-Minute Yogurt Bowl Dessert

Wow your family and friends with this 3-minute yogurt bowl dessert! Plus with a probiotic packed dessert like this, everyone’s guts will be happy!

Ready In: 10 minutes

Level: easy


Prep: 10 minutes

Cook: 0 minutes

Yields: 1 bowl

directions

Step 1

Combine yogurt and fruit, drizzle manuka honey on top and enjoy!

A Stonyfield team favorite, this Kale Caesar Salad is sure to impress even the toughest critics – and you’ll wow them when they find out there is yogurt in it! Plus… how can you go wrong with anything that has avocados in it? Answer: you can’t!


Kale Caesar Salad

A Stonyfield team favorite, this Kale Caesar Salad is sure to impress even the toughest critics - and you’ll wow them when they find out there is yogurt in it! Plus... how can you go wrong with anything that has avocados in it? Answer: you can’t!

Ready In: 15 minutes

Level: easy


Prep: 15 minutes

Cook: 0 minutes

Yields: 2 Salads

    Ingredients

  • 1 1/2 c Stonyfield Organic Whole Milk Greek Plain Yogurt or 0% Fat Greek Plain Yogurt
  • 2 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 4 Tbsp olive oil
  • 3 Tbsp garlic cloves
  • 2 Tbsp lemon juice
  • 1/2 c shredded parmesan
  • 5 c kale (peel off stem into bite sized pieces)
  • 1 avocado
  • 1 c croutons
  • salt and pepper to taste

directions

Step 1

Whisk Together Minced Garlic, Mustard, Worchestire, Lemon Juice and Salt and Pepper.

Step 2

Add yogurt and whisk until combined.

Step 3

Add in Parmesan while stirring and slowly pour in olive oil.

Step 4

Once everything is combined store in a mason jar or another air tight container to keep the flavor in. Add half of the dressing to a bed of Kale and massage to break down the kale fibers and to combine the dressing to every part of the kale.

Step 5

Add Croutons, Avocado slices and more Parmesan (or a parmesan crisp) on top for a delicious salad!

You might have heard some of Stonyfield's history on NPR's How I Built This - but on this Mother's Day, we wanted to tell the story of the women who helped build Stonyfield, and hold it's two co-founders steady during all it's ups and downs. Without these powerful women, Stonyfield would not be where it is today. For that - we thank you!

Stonyfield got our start 35 years ago in April, 1983 as the brainchild of Samuel and Louisa Kaymen whose family shared the little hilltop Stonyfield Farm with their organic farming school, The Rural Education Center  in Wilton, NH.  I was a close friend of the family and a Trustee of the school while serving as the Executive Director of another NGO dedicated to organic agriculture on Cape Cod.  I joined the Kaymens full time at the farm in September that year as our little business was getting underway.

Samuel was of course the brilliant creator of the original Stonyfield recipe, but he would be the first to say that neither he nor we could have achieved anything without the extraordinary help of a group of Mothers who helped to launch and nurture our little dream for many years until it became a stable company.  Here they are...

FROM THE BEGINNING...

In the beginning of course was co-Founder Louisa Kaymen – an absolute saint who somehow retained her poise, extraordinary warmth and loving support while putting up with Samuel’s and my pathologically optimistic ideas.  Louisa not only was, with her daughter Darryn and later another amazing mom Doreen Chaput, our most diligent, reliable and utterly competent yogurt maker, but she also kept all of us fed both physically and emotionally.  I will never fully understand how she kept her cool and calm while putting in long, hard days in our Yogurt Works, often starting before dawn milking the cows or stoking our wood-fired boiler, while also raising their six kids and feeding us with the most delicious and wonderful organic meals night after night.  Louisa was the true mother of this company for she not only kept us all nourished, but she was our beautiful and loving source of continued positive energy, amidst near constant chaos.

Louisa was also the rock and anchor for her own mom Mae and Samuel’s mother Florence, both of whom resettled in our small NH town in the latter years of our lives.  Mae and Florence were each so proud and supportive of their amazing children and grandchildren, and together they helped to create a warm, family atmosphere for all of us.

Stonyfield Mothers Louisa Kaymen and Meg Cadoux

In his “spare time” Samuel had founded what is now known as the Northeast Organic Farming Association (NOFA).  It was at the 1984 Annual NOFA Conference where I met the beautiful Meg Cadoux who was the founder of the NJ NOFA chapter where she ran her own organic farm.  Meg joined us full time at Stonyfield in 1985 and took her loyal turns as a yogurt maker, demo person and sales rep.  Because our little apartment shared a bathroom with the Yogurt Works employees, Meg rarely was able to enjoy a warm bath without having employees knock on the door during their breaks.  A few years later, Meg gave birth at the farm to our two little yogurt eaters Alex and then Ethan.  We were losing incredible amounts of money in those early days and somehow Meg still stuck with me, though to be sure, she and Louisa, as the wiser and more reasonable halves of our marriages, often consulted each other about when it might be time to bring the madness to a halt. Yet, these two courageous and stalwart moms never did abandon ship.  Meg later wrote the Stonyfield Farm Yogurt Cookbook, preparing and testing many hundreds of recipes in our farm kitchen.

On the first day when I arrived at the farm in 1983, I had learned within a few hours of my arrival that our little enterprise was essentially bankrupt with about $50,000 in bills with no hope of income to pay them.  So within hours of my arrival, I did what any self-respecting entrepreneur does in such a crisis – I called my own mom Louise  who generously and at the time, foolishly, agreed to loan Stonyfield $30,000.  It would be 19 years before she saw her loan repaid (with handsome interest) but once again we could not possibly have survived that first year and many to follow without the support of yet another saintly mother.

DORIS, THE BELIEVER

And speaking of saintly moms, there was finally my mother-in-law Doris Cadoux who, as the former Deputy Ag Commissioner in NY and a successful businesswoman herself, knew something about our challenges in launching and growing our business. Over the years, Doris repeatedly invested in Stonyfield initially in small initial amounts that later grew to sums she could not afford to lose.

Eventually Doris joined our Board of Directors and consequently knew more about our shaky fiscal state than I could even share with Meg.  When Meg would beg her mother not to invest any more funds in what she reasonably considered a lost cause, Doris on many occasions would look at her worried daughter and say “Meggie, I know what I am doing. It is going to work out.”  She probably believed in Samuel and me more than we did ourselves.  And in the end, she of course was right.

So here is to the incredible moms who made Stonyfield possible.  Stonyfield could simply never have come to be without the support, love and faith of Louisa Kaymen, Mae Schaefer, Florence Kaymen, Meg Cadoux Hirshberg, Louise Hirshberg and Doris Cadoux.  We, and the thousands of organic family farmers we support and millions of our loyal yogurt eaters are indebted to you all for making this dream come true.

- Gary Hirshberg

You can never go wrong with Banana Bread – and this one is no exception. For those who like to omit walnuts, if you’re not allergic, try it just this once! It adds the perfect crunch to this moist bread. Our co-founder Gary will show you below!

Greek Yogurt Banana Bread

You can never go wrong with Banana Bread - and this one is no exception. For those who like to omit walnuts, if you’re not allergic, try it just this once! It adds the perfect crunch to this moist bread. Our co-founder Gary will show you below!

Ready In: 1 hour 15 minutes

Level: Easy


Prep: 15 minutes

Cook: 1 hour

Yields: 1 loaf

    Ingredients

  • 1/2 C Stonyfield Organic Whole Milk Plain Greek Yogurt
  • 1/2 C sugar
  • 1/4 C light brown sugar (packed)
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 C flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 4 large or medium sized, over-ripe bananas, mashed
  • 1 C walnuts (optional)

directions

Step 1

Preheat oven to 350°.

Step 2

Stir yogurt and sugar together and then lightly beat in eggs and vanilla.

Step 3

In a separate bowl, combine flour, salt, cinnamon and baking soda.

Step 4

Now mix everything with the banana mash. Optionally add nuts at this time.

Step 5

Pour mixture into a greased and floured 9x5 inch loaf pan.

Step 6

Bake at 350° for one hour or until toothpick inserted in center comes out clean. Makes one loaf.

Tzatziki is cool, refreshing and easy to prepare. It can be served as a dip or a topping on your favorite meats, fish or on sandwiches. Try it over falafel.

Tzatziki

Tzatziki is cool, refreshing and easy to prepare. It can be served as a dip or a topping on your favorite meats, fish or on sandwiches. Try it over falafel.

Ready In: 2 hours

Level: Easy


Prep: 2 hours

Cook: 0 minutes

Yields: 2 cups

directions

Step 1

Combine ingredients in a bowl and fold together, refrigerate for 2 hours before serving.

Step 2

Makes about 2 cups.

A true favorite recipe of our Co-Founder, Gary Hirshberg, lies in this savory Tomato Basil Tart. These are best served at room temperature, so they are great to bring along on a picnic. If you like, you can also prepare these as individual tarts. Just use your favorite dough recipe, individual tart molds, and divide recipe evenly among four shells.

Tomato Basil Tart

A true favorite recipe of our Co-Founder, Gary Hirshberg, lies in this savory Tomato Basil Tart. These are best served at room temperature, so they are great to bring along on a picnic. If you like, you can also prepare these as individual tarts. Just use your favorite dough recipe, individual tart molds, and divide recipe evenly among four shells.

Ready In: 1 hour 5 minutes

Level: Easy


Prep: 10 minutes

Cook: 45 minutes

Yields: 1 Large Tart

directions

Step 1

Preheat oven to 375°.

Step 2

Place crust into tart pan and trim excess crust from edges. Bake for 10-15 minutes, until very lightly golden brown.

Step 3

In a large bowl, combine the yogurt, eggs, 1/4 cup of basil, black pepper, salt and parmesan cheese. Beat well.

Step 4

Pour the mixture into the tart shell, top with tomato halves and sliced basil.

Step 5

Sprinkle lightly with parmesan cheese and bake for 20-30 minutes or until cooked (the tart should be firm to the touch).

Step 6

Let cool for 10 minutes before serving.

Making a classic even better – cut out half the calories and fat from your normal fried chicken by baking it and using yogurt in the marinade! Try this delicious yogurt baked chicken recipe today!

Yogurt Baked Chicken

Making a classic even better - cut out half the calories and fat from your normal fried chicken by baking it and using yogurt in the marinade! Try this delicious yogurt baked chicken recipe today!

Ready In: 40 minutes

Level: Easy


Prep: 10 minutes

Cook: 30 minutes

Yields: 4 Servings

directions

Step 1

Preheat oven to 350°.

Step 2

Season yogurt liberally with salt and pepper.

Step 3

Place chicken breasts in the yogurt, coat well then remove.

Step 4

Wipe excess yogurt from the breasts and coat with bread crumbs.

Step 5

Place coated chicken breasts in an oven safe baking dish, and bake for 30 minutes, juices from the chicken should run clear and crust should be golden brown.