Yogurt

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

A fragrant butter—infused with cardamom, garlic, and thyme—adds layers of flavor to this stunning steak dinner.

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Just the right mix of crisp, creamy, and slightly sweet, this frozen treat is exactly what we want to snack on all summer long.

Garlic-herb naan is grilled before being topped with creamy yogurt, smoked fish, citrus, and dill. You can use homemade or store-bought dough—or simply assemble the toppings on slices of toasted bread.

Juicy wild blueberries and a subtle sweetness from the mint pair well with the vegetal taste of greens in this aromatic smoothie.

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast. 😉