This refreshing chicken salad is perfect to take on your next picnic!

Cinnamon Pecan Chicken Salad

This refreshing chicken salad is perfect to take on your next picnic!

Ready In: 15 mins

Level: Easy


Prep: 15 mins

Cook: 0 mins

Yields: 8 servings

    Ingredients

  • 5.3 oz Stonyfield Organic Greek Vanilla Nonfat Yogurt
  • 1 t ground cinnamon
  • 1 lb chicken breasts (cooked, shredded)
  • 1/2 c apple (diced)
  • 2/3 c grapes (halved)
  • 1/4 c pecans (chopped)
  • kosher salt (to taste)
  • Freshly ground black pepper (to taste)

directions

Step 1

In a small bowl, stir together the yogurt and cinnamon. In a separate, larger bowl, add the yogurt mixture to the chicken, apple, grapes and chopped pecans, folding together until everything is evenly coated. Season with salt and pepper, to taste. Serve chicken mixture topped on crackers or bread, if desired.


We garnished with fresh herbs (chives & parsley).

This dip is smooth, tangy, completely addicting and tinted a very pretty green.

Cilantro Crema Dip

This dip is smooth, tangy, completely addicting and tinted a very pretty green.

Ready In: 10 mins

Level: Easy


Prep: 10 mins

Cook: 0 mins

Yields: 4 servings

    Ingredients

  • 2-5.3oz cups Stonyfield Greek Plain Yogurt
  • 6 T fresh cilantro
  • 2 cloves garlic (chopped)
  • 1/8 t kosher salt

directions

Step 1

Place the yogurt, cilantro, garlic and salt in a blender or food processor and blend until incorporated and smooth. Pour dip into a pretty bowl and serve with Late July Organic Sub Lime Chips.

This recipe is incredibly simple and fun for the whole family to put together. The ingredients are staples around our house and the come together in minutes.

Apple Pie Yogurt Dip

This recipe is incredibly simple and fun for the whole family to put together. The ingredients are staples around our house and the come together in minutes.

Ready In: 45 mins

Level: Easy


Prep: 25 mins

Cook: 20 mins

Yields: 2 cups

    Ingredients

    For the Apple Pie Yogurt Dip

  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/8 t ground allspice
  • 1/8 t ground cardamom
  • 2 c Stonyfield Organic Smooth & Creamy French Vanilla yogurt

  • For the Apple Pie Bites

  • 2 sheets puff pastry sheets (thawed)
  • 1/2 c granulated sugar
  • 1 T ground cinnamon
  • 3 Granny Smith apples (peeled, cored and sliced)
  • 6 T unsalted butter (cold, diced)

directions

For the Apple Pie Dip

Step 1

Mix all ingredients together in a medium bowl.


For the Apple Pie Bites

Step 1

Preheat the oven to 400°. Line two sheet pans with parchment paper and set aside. Whisk together the sugar and cinnamon; set aside.

Step 2

Unfold each sheet of puff pastry onto a lightly-floured surface and cut into long, 1/4' strips. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.

Step 3

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4' thick slices. In a winding motion, wrap each apple slice with a strip of puff pastry, gently pressing to seal the ends. Sprinkle the apples evenly with the cinnamon-sugar mixture and dot them with the butter.

Step 4

Bake for 20 minutes, until the pastry is golden brown and the edges of the apples start to brown. Remove from oven and let cool for 5 minutes before serving.

I’m a huge fan of pesto… not only the sauce in its entirety, but each of the ingredients that go into making it. The bright green basil leaves, the fresh garlic, the crunchy pine nuts and the cheesy Parmesan shreds. It’s so good, I could put it on everything. With this batch, I decided to change it up with the addition of spinach and Stonyfield’s plain Greek yogurt. Those two ingredients seriously took things over the top and now, I really could eat it straight from the bowl! But once it’s topped with Garlicky Shrimp, things get serious.

Garlicky Shrimp over Pasta with Spinach Yogurt Pesto

I'm a huge fan of pesto... not only the sauce in its entirety, but each of the ingredients that go into making it. The bright green basil leaves, the fresh garlic, the crunchy pine nuts and the cheesy Parmesan shreds. It's so good, I could put it on everything. With this batch, I decided to change it up with the addition of spinach and Stonyfield's plain Greek yogurt. Those two ingredients seriously took things over the top and now, I really could eat it straight from the bowl! But once it's topped with Garlicky Shrimp, things get serious.

Ready In: 45 mins

Level: Easy


Prep: 30 mins

Cook: 15 mins

Yields: 4 servings

    Ingredients

    For the Pasta with Spinach Yogurt Pesto

  • 1 1/2 c baby spinach leaves
  • 3/4 c fresh basil leaves (tightly packed )
  • 1/2 c toasted pine nuts
  • 1 T fresh lemon juice
  • 1/2 t lemon zest
  • 1/2 c freshly grated Parmesan cheese
  • 1/2 c Stonyfield Greek Plain Yogurt
  • 1/2 c extra virgin olive oil
  • 3/4 t kosher salt
  • 1/2 t Freshly ground black pepper
  • 12oz bag organic rotini, mostaccioli & shells pasta mix
  • 4 cloves garlic (coarsely chopped)

  • For the Shrimp

  • 1 c all purpose flour
  • 2 T paprika
  • 1/4 t cayenne pepper
  • 32 shrimp (cleaned & deveined)
  • 1/4 c unsalted butter
  • 5 cloves garlic (minced)
  • 1 pinch kosher salt
  • 1/8 c white wine

directions

Step 1

Combine garlic, spinach, basil, pine nuts, lemon juice and zest in the bowl of a food processor or a blender and process until finely chopped, scraping down the sides of the bowl once or twice. With the motor running on low, add the parmesan cheese and yogurt, then the olive oil in a slow, steady stream. Scrape mixture into a small bowl and season with salt and pepper. Cover with plastic and refrigerate for up to 3 days, until ready to use.

Step 2

Bring a large pot of salted water to a boil and cook pasta until al dente, following the directions on the box. Reserve a 1/2 cup of cooking liquid. Drain pasta and return to pot, tossing with the yogurt pesto. If pasta looks too dry, add reserved cooking liquid, 1 tablespoon at a time, to moisten.

Step 3

In a small bowl, whisk together the flour, paprika and cayenne pepper. Roll the shrimp pieces in the flour mixture, making sure to coat each one. Heat a sauté pan to medium-high heat and add the butter and chopped garlic. Cook both for about one minute, then carefully add the flour-coated shrimp to the pan. Sprinkle some salt over the shrimp pieces. Turn the shrimp over after 3 minutes. Cook for another 3 minutes and then carefully pour the white wine around the shrimp. Stir a bit, and continue to cook, until the garlic on the shrimp is golden brown (don't overcook).

Step 4

Divide pasta among four dishes, topping each with eight shrimp, and serve immediately.

Mother’s Day is such a special day in our family. My mother and I cook together often, but this day is always reserved for creating something extra special for our family brunch. We like to change it up from year to year, but the same main dish always pops up on our menu – Mom’s quiche.

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