Tzatziki is a classic Greek cucumber sauce that can be used as a dip with fresh vegetables and toasted pita slices but its cool, refreshing taste is best when used to top grilled and roasted meats like lamb burgers and gyros.
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Pink Peppercorn Yogurt Dip
Don’t expect an overly spicy kick in this pretty little dip. Pink peppercorns are actually dried berries, not pepper, with a delightful floral taste. Serve with blanched chilled asparagus spears, cherry tomatoes or an assortment of crudities.
Yogurt Bread
Yogurt is the key to this smooth and silky dough that yields bread with a delightfully tender crumb. Even those new to bread making will enjoy delicious results with this easy recipe.
Yogurt and Honey Salad Dressing
Low in fat but tops in flavor, this lightly sweet dressing is a snap to make and is best with fresh, sturdy greens like romaine as well as fruit salads that feature apples, pears or grapes.
Yogurt Marinade with Garam Masala
Yogurt is a natural tenderizer for all kinds of meats: lamb, chicken, pork and beef and is used frequently in Indian cuisine. Garam masala is a blend of warm, not hot, Indian spices that can be purchased in the spice aisle or blended at home…a combination of ingredients not to be missed.
Smoked Sausage with Cabbage and Apples
One-pot meals are not only wonderful time savers and easy clean up but they allow wonderful ingredients like smoked sausage, apples and cabbage to mingle together for great taste in every bite.
Split Pea Soup with Smoked Ham Hocks
Yellow split peas have a more delicate flavor and prettier color than their green cousin but either one creates a hearty soup that draws a lot of flavor and meat from smoked ham hocks. Letting the finished soup sit or “cure” in the refrigerator for a couple of days will continue to improve the flavor.
Cider Baked Beans with Smoky Bacon
Long and slow cooking, this earthy and aromatic bean recipe starts with dried beans (the best choices are pea, navy or white beans, or a mixture of all three) and gets big boosts of flavor from smoked bacon, sweet cider, molasses and spicy dried mustard.
Smoked Ham and Brie Sandwich
Leftover holiday hams are destined for sandwiches…lots of sandwiches! This one pairs the smoky sweetness of ham with the creamy goodness of Brie cheese. Make “sub-style” for a casual luncheon with friends. This sandwich is equally as good with smoked turkey.
Grape and Rosemary Focaccia
Baking plump, juicy grapes into this easy focaccia is a special treat for family and dinner guests. For a special touch, add a light drizzle of quality olive oil over the top while the bread is still warm.
Roasted Sausages in Grapes
This hearty dish roasts the grapes until they collapse into a thick, jam-like mixture. Red seedless varieties are the best choice. Season with a simple balsamic sauce and serve with a side of mashed garlicky potatoes.
White Gazpacho
Hot soups warm you up; chilled soups cool you down, a perfect way to take the heat off on a fall afternoon. The perfect seedless grape variety for this fresh tasting soup is Himrod.