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Fresh Recipes Savory... Grilled Meatballs with Indian-Spiced Yogurt Sauce Grilled Yogurt and Pesto-Marinated Swordfish with Shaved Artichoke and Olive Salad and Herbed Orzo with Dry Vella Avocado Yogurt Dip Chilled Blueberry Soup Quinoa with Mango and Curried Yogurt Pistachio-Crusted Halibut with Spicy Yogurt Baked Potatoes with Yogurt and Sour Cream Eggplant with Yogurt and Dill Yogurt-Marinated Grilled Leg of Lamb Crispy Falafel Chicken with Yogurt Salad Hot Wings with Blue Cheese-Yogurt Sauce Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Ottoman Empire Yogurt Soup Tart and Crunchy Fresh Tuna Salad Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa Chilled Tomato Soup with Cilantro-Yogurt Swirl Classic Cole Slaw with Caraway Olive Stuffed Leg of Lamb Sweet... Citrus Salad with Ginger and Yogurt Grilled Plums with Spiced Walnut Yogurt Sauce Grilled Meatballs with Indian-Spiced Yogurt Sauce - 4 servings Meatballs 2 pounds ground beef round 1 large red onion, minced 2 large cloves garlic 3 tablespoons light soy sauce 2 large eggs, beaten 1 teaspoon minced ginger 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 teaspoons extra virgin olive oil Indian Spiced Yogurt Sauce 1 pint Cascade Fresh Plain Yogurt 2 medium cloves garlic, minced 1 tablespoon fresh lemon juice 2 tablespoons extra virgin olive oil 2 teaspoons ground cumin 2 teaspoons ground turmeric 1/4 teaspoon cayenne Salt and freshly ground pepper Garnish 2 tablespoons minced curly parsley Preparation: Meatballs Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well. Preheat the broiler. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through. Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color. Indian-Spiced Yogurt Sauce Line a strainer with cheesecloth. Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours. Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper. Return to top ^ Avocado Yogurt Dip - 16 servings 3/4 cup Cascade Fresh Fat Free Plain Yogurt 1/2 cup finely chopped red onion 3 tablespoons chopped fresh cilantro 1 tablespoon finely chopped seeded jalapeño pepper 2 tablespoons fresh lime juice 1 tablespoon ground cumin 1/2 teaspoon salt 3 ripe peeled avocados, seeded and coarsely chopped 1 garlic clove, minced Place all the ingredients in a food processor or blender, and process until smooth. Return to top ^ Grilled Yogurt and Pesto-Marinated Swordfish with Shaved Artichoke and Olive Salad and Herbed Orzo with Dry Vella - 4 to 6 servings 3/4 cup Cascade Fresh Plain Yogurt 3/4 cup pesto sauce 1 1/2 pounds thick swordfish steaks, cubed Creole seasoning 1 pint cherry tomatoes, stems removed and rinsed under cold water Shaved Artichoke and Olive Salad, recipe follows Herbed Orzo, recipe follows Chiffonade fresh basil leaves, garnish In a large bowl, whisk together 1/2 cup of the yogurt and 1/2 cup of the pesto. Add the fish and marinate for 1 hour. In a decorative bowl, whisk together the remaining 1/4 cup yogurt and pesto to make a dipping sauce. Preheat the grill to medium-high heat. If using wooden skewers, soak in water in a shallow container for 20 minutes. Thread the fish and tomatoes onto wooden or metal skewers. Grill until the fish is cooked through, 3 to 4 minutes. To serve, arrange the skewers over the Herbed Orzo and serve the Shaved Artichoke and Olive Salad on the side. Garnish with the basil and pass the yogurt-pesto sauce tableside. Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Shaved Artichoke and Olive Salad: 2 large artichokes, all outer leaves removed to expose only the heart and bottom, stems trimmed 2 tablespoons fresh lemon juice 1 cup brine-cured black olives, such as kalamata, pitted and quartered 1/2 cup chopped fresh parsley leaves 1/4 cup extra-virgin olive oil Slice the artichokes paper-thin using a mechanical slicer, such as a mandoline. Place in a glass bowl and toss with the lemon juice, olives, parsley, and olive oil. Let sit for 15 minutes and then serve. Herbed Orzo with Dry Vella Cheese: 1 tablespoon minced garlic 8 oz. orzo pasta 4 tablespoons unsalted butter 1/2 cup dry Vella cheese, coarsely grated 1/2 cup chopped green onions 1/2 cup chopped, seeded cucumber 1/2 cup toasted pine nuts 1/4 cup chopped fresh mint leaves 2 tablespoons chopped fresh basil leaves 1 tablespoon fresh lemon juice Salt Bring a medium pot of salted water to a boil. Add the garlic and orzo and cook until tender, about 8 minutes. Drain and rinse under cold running water. Drain well. In a large bowl, toss the pasta with the butter until melted. Add the cheese, green onions, cucumber, pine nuts, mint, basil, and lemon juice, and toss to combine. Add salt to taste. Serve at room temperature or slightly chilled. Return to top ^ Citrus Salad with Ginger and Yogurt - 6 servings 1 pink grapefruit, peeled 2 large tangerines or Minneolas, peeled 3 navel oranges 1/2 cup dried cranberries 2 tablespoons honey 1/4 teaspoon ground cinnamon 2 8oz containers of Cascade Fresh Mediterranean-Style Yogurt or 16oz of Cascade Fresh Plain or Vanilla Yogurt 2/3 cup minced crystallized ginger Break grapefruit and tangerines into sections. Cut grapefruit sections into thirds; cut tangerine sections in half. Transfer grapefruit, tangerines, and all juices to deep serving bowl. Using small sharp knife, cut all peel and white pith from oranges. Slice oranges into 1/4-inch-thick rounds, then cut slices into quarters. Add oranges and all juices to same bowl. Mix in 1/2 cup dried cranberries, honey, and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in bowl. Fruit and yogurt can be prepared 1 day ahead. Cover separately and chill. Spoon yogurt on fruit and sprinkle with dried cranberries. Return to top ^ Chilled Blueberry Soup - 4 servings 1-1/2 cups fresh blueberries (or frozen blueberries, thawed with juice) 1/2 cup water 1 tablespoon lemon juice 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 tablespoon dry red wine 1/3 cup Cascade Fresh Vanilla Yogurt 1/3 cup Cascade Fresh Sour Cream, plus more for garnish Place blueberries and water in a blender or food processor. Puree until smooth. Pour into a small saucepan over medium heat and add, lemon juice, ginger, cinnamon, and cloves and stir. Reduce heat to low, cover, and simmer blueberries about 5 minutes. Pour soup into a bowl and let come to room temperature. Stir in wine, yogurt, and sour cream, whisking until blended. Cover and refrigerate at least 4 hours or overnight. To serve, whisk additional sour cream until smooth. Drizzle in a spiral over the top of each bowl of soup and add a mint sprig. Return to top ^ Quinoa with Mango and Curried Yogurt - 6 side-dish servings 1/3 cup Cascade Fresh Plain Yogurt 1 tablespoon fresh lime juice 2 teaspoons curry powder 1 teaspoon finely grated peeled fresh ginger 3/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons vegetable or peanut oil 1 1/3 cups quinoa (7 1/2 ounce) 1 pound firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups) 1 red bell pepper, cut into 1/4-inch dice 1 fresh jalapeño chili, seeded (if desired for less heat) and minced 1/3 cup chopped fresh mint 1/2 cup salted roasted peanuts (2 1/2 ounces), chopped Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing). Cook quinoa in a 4- to 5-quart pot of boiling salted water for 10 minutes. Drain in a large sieve and rinse under cold running water. Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature. Return to top ^ Pistachio-Crusted Halibut with Spicy Yogurt - 4 servings For Halibut: 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each) 1 cup whole milk 1/3 cup shelled pistachios (preferably Turkish), finely chopped 3 tablespoons cornmeal 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup extra-virgin olive oil For Spicy yogurt: 1 cup Cascade Fresh Mediterranean Yogurt (8 ounces) 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup) 2 tablespoons chopped fresh dill 1 tablespoon finely chopped onion 1 tablespoon fresh lemon juice 2 teaspoons dried maras pepper 1/2 teaspoon salt, or to taste Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes. Meanwhile, stir together pistachios and cornmeal in a shallow bowl. Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total. While fish cooks, stir together ingredients for spicy yogurt. Serve fish with spicy yogurt on the side. Return to top ^ Grilled Plums with Spiced Walnut Yogurt Sauce - 4 servings 6 plums, halved and pitted 2 teaspoons canola oil 1 tablespoon honey Pinch ground cinnamon Pinch finely grated orange zest Spiced Walnut Yogurt Sauce (recipe follows) Heat grill to high. Brush cut side of plums with oil, drizzle with 1 tablespoon honey, and sprinkle with a pinch each of cinnamon and orange zest. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer. Place 3 plum halves in each of 4 bowls and top with a few tablespoons of the Spiced Walnut Yogurt Sauce. Spiced Walnut Yogurt Sauce for Grilled Plums: 1 cup Cascade Fresh Mediterranean-Style Yogurt 1 tablespoon honey 2 tablespoons fresh orange juice 1 teaspoon grated orange zest 1/4 teaspoon ground cinnamon 1/4 cup finely chopped walnuts, toasted Whisk all ingredients together in a small bowl. Cover and refrigerate if not using right away. Return to top ^ Baked Potatoes with Yogurt and Sour Cream - 4 servings 4 Idaho russet baking potatoes 1/2 cup Cascade Fresh Mediterranean-Style Yogurt 1/2 cup sour cream 2 tablespoons chopped fresh chives, plus extra for garnish Kosher salt and freshly ground black pepper Preheat the oven to 350 degrees F. Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer. Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoons salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill. When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing. Return to top ^ Eggplant with Yogurt and Dill - 4 servings 1 pound eggplant, chopped 3 shallots 3 garlic cloves 1/4 cup olive oil Salt and pepper to taste Walnuts 1/2 cup Cascade Fresh Plain Yogurt Fresh dill Toss the chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with the olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, yogurt, fresh dill and salt and pepper. Return to top ^ Yogurt-Marinated Grilled Leg of Lamb - 6 to 8 servings 1 1/2 cups Cascade Fresh Plain Yogurt 1/3 cup lemon juice 1/3 cup lime juice 2 teaspoons crushed oregano 2 tablespoons chopped fresh marjoram 1 head garlic, minced 2 onions, thinly sliced 1 (5 pound) butterflied leg of lamb In a non-reactive pan large enough to hold the lamb, stir together all ingredients except lamb. Place lamb in pan and coat well with marinade. Cover and refrigerate overnight, turning meat occasionally. Remove lamb from refrigerator and allow it to come to room temperature before proceeding. Preheat grill and cook lamb for 10 minutes on each side for rare. Remove lamb from grill and let it sit for at least 5 minutes before slicing to serve. Return to top ^ Crispy Falafel Chicken with Yogurt Salad - 4 to 6 servings Falafel Chicken: 1/2 cup prepared falafel mix Vegetable oil, for frying 4 boneless, skinless chicken breast halves, tenders removed (about 1 1/2 pounds) Kosher salt Freshly ground black pepper Yogurt Salad: 1/2 cup Cascade Fresh Mediterranean-Style Yogurt 3 Kirby cucumbers, diced 1/4 cup fresh mint leaves, roughly torn 1/4 cup fresh dill fronds, coarsely chopped 1/4 red onion, diced (about 1/2 cup) 1 small clove garlic, minced 1 1/2 teaspoons kosher salt 1 lemon Make the salad while the chicken bakes. Preheat the oven to 400 degrees F. Place a small rack on a baking sheet. Put the falafel mix in a pie plate or other shallow bowl. Heat about 1/2-inch oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess. Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan. Cook until nicely browned, turning once, 2 to 3 minutes per side. Repeat with the rest of the chicken. Transfer the chicken to the prepared rack. Bake until firm but slightly springy when pressed, 6 to 8 minutes. Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl. Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too. Stir the yogurt into the salad. Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad. Cook's Note: Don't toss those chicken tenders! Save them and thread on skewers for kabobs, pan-fry for burritos, or stir-fry. Return to top ^ Hot Wings with Blue Cheese-Yogurt Sauce - 6 servings Sauce: 1 cup Cascade Fresh Mediterranean-Style Yogurt 1/4 cup crumbled blue cheese 2 tablespoons finely grated red onion 2 tablespoons finely chopped fresh cilantro Kosher salt and freshly ground pepper Hot Wings: Peanut oil, for frying 1 1/2 cups all-purpose flour Kosher salt and freshly ground pepper 3 tablespoons Ancho chili powder 1 1/2 teaspoons garlic powder 3 pounds chicken wings, split at the joint, tips removed 1/2 cup red wine vinegar 1 to 2 tablespoons pureed chipotle chilies in adobo sauce 1 tablespoon New Mexico chili powder 1 tablespoon Dijon mustard 1 teaspoon salt 1 to 2 tablespoons honey 1 stick unsalted butter, quartered Chopped fresh cilantro, for garnish (optional) Jicama sticks, for serving Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld. Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F. Stir together the flour, salt and pepper to taste, 1 tablespoon Ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Bring the vinegar, chipotle puree, the remaining 2 tablespoons Ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided sauté pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with jicama sticks and blue cheese sauce. Return to top ^ Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce - 8 servings 2 (15-ounce) cans chickpeas, drained and rinsed 1/4 cup chopped flat-leaf parsley 1/2 cup chopped red onion 1/4 cup olive oil 3 tablespoons lemon juice 1/2 teaspoon lemon zest 1 1/2 teaspoons ground cumin 1/8 teaspoon cayenne pepper Salt and pepper 4 cups baby spinach leaves Yogurt with Orange Essence, recipe below, optional 2 tablespoons coarsely chopped fresh mint leaves, optional In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using. Yogurt with Orange Essence: 1/3 cup Cascade Fresh Lowfat Organic Plain Yogurt 1/4 teaspoon orange zest 2 tablespoons orange juice 1/2 teaspoon honey In a small bowl, stir together the yogurt, orange zest, orange juice and honey. Yield: about 1/2 cup Return to top ^ Ottoman Empire Yogurt Soup - 4 servings 6 tablespoons unsalted butter 1/4 cup all-purpose flour 1 quart chicken stock 1 cup barley 1 tablespoon kosher salt 3 cups Cascade Fresh Plain Yogurt 2 large egg yolks 1 small handful fresh mint leaves, chopped 1 teaspoon paprika (or traditional Kirmizi Biber or Aleppo pepper if available) Melt 4 tablespoons butter over medium heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Pour in the chicken stock and continue to stir well. Bring the mixture to a simmer, and then add the barley and the salt. Reduce the heat to medium-low flame, cover, and cook for about 25 to 30 minutes, or until the barley is tender. In a large mixing bowl, blend together the yogurt and egg yolks until smooth. After the barley has softened, lower the heat and gradually whisk the yogurt mixture into the barley and cook just until it is ready to boil. For the finishing touch, melt the remaining 2 tablespoons of butter in a sauté pan. When the butter is foamy, mix in the mint and paprika. Let this turn golden and stir it into the soup. Serve the soup piping hot. Return to top ^ Tart and Crunchy Fresh Tuna Salad - 4 servings 2 large fresh tuna steaks (about 1 1/2 pounds) 2 lemons, thinly sliced, plus 1/2 lemon, zested and juiced, as needed Kosher salt and freshly ground black pepper 1 cup Cascade Fresh Mediterranean-Style Yogurt 1/2 cup halved red grapes 1/4 cup toasted and chopped walnuts Preheat the oven to 350 degrees F. Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and no longer be pink in the center. Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat. Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork! Return to top ^ Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa 1 cup Cascade Fresh Plain Yogurt 1/4 cup extra-virgin olive oil 2 garlic cloves, chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1 lemon, zested 2 teaspoons salt 1 teaspoon hot sauce 6 (6-ounce) boneless, skinless chicken breasts Lemon slices, for garnish Roasted Red Pepper Pineapple Salsa, recipe follows Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour. Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch. Place on platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side. Pineapple Roasted Red Pepper Salsa: 1 (20-ounce) can crushed pineapple, drained 1 jarred roasted red pepper, cut into small dice 2 tablespoons chopped parsley leaves 1 teaspoon hot sauce Pinch salt Return to top ^ Chilled Tomato Soup with Cilantro-Yogurt Swirl - 4 servings 2 teaspoons ground cumin 2 pounds ripe tomatoes, coarsely chopped (about 5 cups) 1/2 cup chopped red onion 2 tablespoons plus 1/4 cup chopped fresh cilantro, divided 2 teaspoons chopped chipotle pepper in adobo sauce (see Note) 1 cup fresh corn kernels (from about 2 ears) 1 cup ice water 2 tablespoons lime juice, or to taste 1 teaspoon kosher salt, or to taste 1 cup Cascade Fresh Organic Lowfat Plain Yogurt Soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes. Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice, and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve. Cilantro Yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands). To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt. Note: Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store. Return to top ^ Classic Cole Slaw with Caraway - 6 servings 1/2 cup Cascade Fresh Mediterranean-Style Yogurt, or 2/3 cup Cascade Fresh Fat Free Plain Yogurt 1/4 cup mayonnaise 1/4 cup apple cider vinegar 1 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon pepper 1 (16-ounce) bag shredded coleslaw mix 2 teaspoons caraway seeds If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Mediterranean-style or strained yogurt, mayonnaise, vinegar, honey, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat. Return to top ^ Olive Stuffed Leg of Lamb - 8 to 10 servings Marinade: 32 ounces Cascade Fresh Plain Yogurt 1/2 cup coarsely chopped fresh mint leaves 1/4 cup minced garlic 2 tablespoons fresh lemon juice 1 tablespoon coarsely chopped fresh marjoram leaves 2 teaspoons lemon zest 2 teaspoons freshly ground black pepper Lamb: 1 (5 1/2-pound) leg of lamb, boned and butterflied 1 tablespoon plus 1 teaspoon salt 1 3/4 teaspoon freshly ground black pepper 3/4 cup plain bread crumbs 1/2 cup plus 2 tablespoons pitted brine-cured black olives, such as Kalamata 3/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 3 tablespoons pine nuts 2 tablespoons coarsely chopped fresh marjoram leaves 2 tablespoons coarsely chopped fresh mint leaves 1 tablespoon minced garlic 1/4 teaspoon lemon zest Combine the ingredients for the marinade in a large plastic freezer bag. Add the lamb and seal the bag. Shake to evenly distribute the marinade over the lamb. Refrigerate and marinate for 8 hours. Preheat oven to 400 degrees F. Remove the lamb from the marinade and wash quickly under running water to remove most of the marinade. Pat dry and season with 2 teaspoons salt and 1/2 teaspoons black pepper on all sides. Spread the lamb, smooth side down, on a large baking sheet and set aside. To make the stuffing, combine the bread crumbs, olives, 1/4 cup olive oil, 1 tablespoon lemon juice, the pine nuts, marjoram, mint, garlic, 1 teaspoon salt, 3/4 teaspoon black pepper, and the lemon zest in the bowl of a food processor. Pulse 2 to 3 times. Do not puree. Set aside. To make the basting sauce, combine the remaining 1/2 cup olive oil, 2 tablespoons lemon juice, and the remaining salt and black pepper in a medium bowl and whisk to blend. Set aside. To stuff the lamb, spread the olive mixture evenly over the rough side of the meat. Starting at the long side, roll the lamb up tightly and tie at several places with kitchen twine to hold its shape. Brush the outside of the lamb liberally with the basting sauce; reserve the remainder. Roast the lamb until an instant-read thermometer inserted into center registers 140 degrees F for medium-rare, about 1 hour and 30 minutes. Brush occasionally with the remaining basting sauce. Let stand 15 minutes. Slice the lamb and serve warm or at room temperature. Note: The cooking time will vary depending on the cut of the meat. Start checking the temperature at 1 hour and don't forget that the meat will continue to cook once removed from the oven (as it rests). Also, don't forget those tasty bits on the baking sheet. These can be spooned over individual slices of lamb as a tasty sauce. Return to top ^