Cookthink

Raita is a common condiment to southeast asian cooking - the yogurt and cucumber can cool the palate after spicy dishes. Try it as a side to spicy foods, or as a dip for sliced vegetables.

Greek Yogurt, Mint And Garlic Marinade

A creamy marinade like this one tastes wonderful on rich meats like lamb or beef. Be sure to set some aside to use as a sauce because the marinade used to soak the meat cannot be re-used.

Soybeans With Yogurt And Basil

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Butternut Squash And Roasted Garlic Soup

This creamy soup works well as a small first course for a roast or whole bird. It also goes well with a salad for lunch or a light dinner. The sweetness of the roasted garlic adds a nice note under the squash. Just about any herb could be sprinkled on top of the soup as a finish.

Curry-Yogurt Dipping Sauce

This is a great dipping sauce for vegetables. Make up a big platter of artichokes, blanched green beans, red peppers and sliced carrots and enjoy the tang of the yogurt and subtley sweet spice of curry.

Herbed Tuna Salad With Feta And Pine Nuts

This tuna salad would be good on bread or in a pita but I’ve discovered that my favorite way to eat this is to scoop it right onto a piece of lettuce, pick it up, and eat it by hand. This came from Nicole of Pinch My Salt and was the featured recipe for Root Source: Chives.

Cucumber And Pear Gazpacho With Mint

Even though cucumbers are (obviously) vegetables, their watery texture make them a perfect pair for similarly juicy fruits like pears, where all the clean flavors can blend together. Combined with sour greek yogurt, this is a wonderfully cooling soup.

Steel-Cut Oatmeal With Cherries, Apricots, Pecans And Basil

While oatmeal with fruit is a fine enough breakfast on its own, we always love to throw in an herb and nut for flavor and texture. Here, we used basil and pecans, but you could also use mint or rosemary and almonds or walnuts.

Champagne-Poached Pears with Saffron and Cinnamon

It was a last-minute thing. We had a guest for dinner, and the notion of dessert tiptoed quietly across my mind, just a few minutes before said guest was due to arrive. Suddenly there were four peeled pears simmering gently away in champagne, saffron, and cinnamon. Read more about this recipe at hogwash.

Chilled Strawberries With Warm Rhubarb Compote

Rhubarb compote recipes often overcompensate for the rhubarb's astringency by calling for too much sugar. We like a tart compote because we usually pair it with something sweet in its own right (or rich and meaty). So stew the rhubarb with the 3/4 cup of sugar and add more at the end if you need it.

Strawberries With Yogurt And Honey

This is a healthier, less indulgent take on the Wimbledon favorite of strawberries and cream. What the yogurt can't match in richness it makes up for in clean tangy flavor. Honey adds a floral sweetness to the strawberries.

Blackberries With Yogurt And Honey

It's hard to improve on a bowl of really sweet, ripe blackberries. But if you have some blackberries that are too tart to enjoy on their own or are overripe and on their way out, try mixing them with plain yogurt and honey.