Turn the over on and set the temperature to 350°. Sift the all purpose flour, baking soda, baking powder, and kosher salt into a bowl. In a separate bowl, whisk together the vegetable oil, fresh egg, vanilla extract, peaches, ginger, and Chobani Greek Yogurt.
Step 02
Using a spatula, carefully fold the wet ingredients in to the dry, being careful not to overmix. Line a muffin tray with heat proof muffin cups and spray with pan spray. Use a portion scoop or a spoon to divide batter between muffin cups.
Step 03
Bake muffins at 350° for 10-12 minutes or until toothpick inserted into muffin comes out clean. Remove from oven and let cool at room temperature.
NOTE- If fresh peaches are not in season substitute with frozen or canned.
Sift the all purpose flour, baking soda, baking powder, sugar, and salt into a bowl. In a separate bowl, whisk together the melted butter, eggs, milk, blueberries, and Chobani Greek Yogurt.
Step 02
Gently mix the wet into the dry until fully incorporated, being careful not to over mix. Place a nonstick pan on medium heat and spray with cooking oil.
Step 03
Ladle the batter into the pan and cook on one side until bubbles appear through the batter, about 2-3 minutes. Flip the pancakes and finish cooking on the other side until done, about 2 minutes more.
Step 04
Set oven to 200° and keep finished pancakes warm on a tray until ready to serve.
NOTE- If fresh blueberries are not in season substitute with frozen.
Cut squash lengthwise and remove seeds with a spoon. Season both squash halves with 1 tsp. of extra virgin olive oil and ½ tsp. salt. Wrap in foil and place in baking tray or dish.
Step 03
Roast squash halves for 1 hour or until fork tender. Remove from oven and let cool enough to handle. Remove skin from the squash and set aside.
Step 04
Place remaining 2 tsp. of extra virgin olive oil, onion, carrots, garlic, bay leaf, thyme, and 1 tsp. of salt in a pot on medium heat. Cook, stirring regularly, until onions are translucent and carrots are tender, about 10 minutes.
Step 05
Add 1 quart of vegetable stock and roasted squash, and cook on a low simmer for 30 minutes with the lid on. Remove bay leaf from soup.
Step 06
Place soup mixture into a blender with remaining 1 tsp. of salt, nutmeg, black pepper and ½ cup Chobani® Greek Yogurt.
Step 07
Blend on high until smooth, about 1minute. Portion into 6 bowls, divide 1 cup of yogurt into dollops on top of each soup and serve immediately.
Strawberry Shortcake Biscuits with Chobani Whipped Cream
Level: Medium
Yields:4 servings
Prep time:25 minutes
Cooking time:15 minutes
Biscuit Ingredients
1 1/2 cup unbleached all purpose flour
2 tsp baking powder
1/2 tsp. baking soda
2 tbsp. pure cane sugar
1 tsp. kosher salt
1/4 cup unsalted butter, cold, cut into 1/2" pieces
3/4 cup Chobani Greek Yogurt Whole Milk Plain
1/4 cup milk
1 tbsp. heavy cream
1 tbsp. turbinado sugar/li>
Chobani Whipped Cream Ingredients
1/2 cup heavy cream
3 tbsp. Confectioner's sugar
1/2 cup Chobani Greek Yogurt Vanilla
Macerated Strawberries & Assembly Ingredients
1 1/2 cups fresh strawberries, sliced
2 tbsp. pure cane sugar
1 tbsp. fresh lemon juice
2 tbsp. confectioner's sugar
Method
Step 01
Pre-heat oven to 400°F. Combine the flour, baking powder, baking soda, sugar and salt in a food processor. Add the butter and pulse until mixture contains pea-sized lumps of butter. Be careful not to over-process. Transfer to a mixing bowl and refrigerate until chilled, about 5 minutes.
Step 02
In a separate small mixing bowl, whisk together the Chobani and milk. Add wet mixture to dry ingredients and slowly stir with a spatula until a wet dough forms.
Step 03
Spread filling on the dough, leaving a 2” border for the crust.
Step 04
Place dough on a floured work surface and knead by hand several times. With a rolling pin, roll dough out flat, then fold in half. Repeat this process twice for a total of three folds. Roll out once more to a thickness of ¾”.
Step 05
Using a round pastry cutter or the top of a drinking glass, punch out 4 biscuits. Place on a baking sheet lined with parchment paper. Brush the tops with heavy cream and sprinkle turbinado sugar on top.
Step 06
Bake for 10-12 minutes, until golden brown.
Step 07
In a cold metal bowl, whisk the heavy cream and confectioner’s sugar until stiff peaks form. Fold in Chobani Vanilla with a rubber spatula and set aside until ready to serve.
Step 05
In a small bowl, combine the sliced strawberries with sugar and lemon juice. Set aside for 15 minutes while berry juices release.
Step 06
Split warm biscuits in half and place the bottoms on each of four small plates. Arrange a quarter of the strawberries on each half. Dollop whipped cream over the fruit and top with the other biscuit halves. Dust with confectioner’s sugar and serve immediately.
In a small food processor, combine flour, sugar, salt and butter. Pulse until the pieces of butter are the size of small peas. Add the Chobani and pulse gently a few more times until dough forms into a ball. Remove dough from the processor, wrap with plastic wrap and refrigerate for 1 hour.
Step 02
Preheat oven to 325°F. Remove dough from the refrigerator and bring to room temperature while preparing the filling. In a medium bowl, combine all filling ingredients and set aside. Place dough between two pieces of wax paper. Roll out to form a 12” circle.
Step 03
Spread filling on the dough, leaving a 2” border for the crust. .
Step 04
Carefully fold the border up over the fruit, gently overlapping the dough to create 5 edges. In a small bowl, whisk the egg and lightly brush the outside and interior of folded edges of the crust with the egg wash. Sprinkle turbinado sugar evenly on top.
Step 05
Place the crostata on a baking sheet lined with parchment paper and bake for 25-30 minutes, until the crust is golden brown and the fruit is bubbling. Remove from the oven and cool to room temperature.
Step 06
To serve, slice the crostata into quarters and place each piece on a plate. Dollop ¼ cup of Chobani Greek Yogurt Vanilla on top and serve immediately.
12 asparagus (variety of colors), ends trimmed, cut into 1" pieces
1 red onion, thinly sliced
1 roasted red pepper, diced
1/2 cup Kalamata olives, pitted
1/2 cup feta cheese, crumbled
1 cup sunflower shoots
2 tsp. fresh oregano, chopped
1 tbsp. white balsamic vinegar
3 tbsp. extra virgin olive oil
2 tsp. kosher salt
1 tsp fresh ground black pepper
Method
Step 01
Combine all the ingredients in a food processor and blend for 1 minute. Reserve half the marinade for later. Cover steak in remaining marinade and place in the fridge for at least 1 hour and up to 3 hours.
Step 02
Meanwhile, prepare the grill for medium-high heat. Wipe excess marinade from steaks and season with salt and pepper. Grill steaks, turning every minute, for 7-9 minutes. Steaks should read 145F° for medium-rare. Let steak rest on a cutting board for 10 minutes before slicing.
Step 03
After steak has rested, thinly slice and serve on top of salad. Add a dollop of marinade on top of salad.
Step 04
Blanch the asparagus in a pot of boiling salted water for 1-2 minutes or until tender. Remove from water and place in an ice bath to chill. In a large bowl, mix together remaining salad ingredients and asparagus pieces; toss well.
Step 05
Place salad on a large plate or bowl. Add sliced steak to salad, drizzle remaining marinade on top and serve immediately.
3/4 cup fruit of your choice (we used mango, blackberry, raspberry)
3 Tbsp. honey
1/4 cup whipping cream
1 cup Chobani Greek Yogurt Non-Fat Vanilla
Method
Step 01
In a small saucepan, combine fruit and honey. Bring to a boil, then remove from heat and chill completely. In a mixing bowl, whip cream until it holds stiff peaks. Using a rubber spatula, fold in Chobani.
Step 02
Gently stir in fruit along with any juices to create a swirl effect. Transfer mixture to 6 popsicle molds, wrap with plastic wrap and freeze until completely solid.
Step 03
Repeat with remaining fruit as desired; or substitute the fruit of your choice.
Spring Salad with Quick Pickled Vegetables and Herb Dressing
Level: Easy
Yields:4 servings
Prep time:25 minutes
Cooking time:5 minutes
Herb Dressing Ingredients
1 garlic clove
1 tbsp. shallot, sliced
1/3 cup white balsamic vinegar
1 tbsp. Dijon mustard
2 tbsp. egg yolk
3/4 tsp. kosher salt
2 tsp. freshly ground black pepper
1/2 cup grapeseed oil
1/4 cup extra-virgin olive oil
1 tbsp. fresh oregano, finely chopped
1/4 cup parsley, finely chopped
2 tbsp. dill, finely chopped
1/2 cup Chobani Greek Yogurt Whole Milk Plain
Quick Pickled Vegetables Ingredients
1 cup rice vinegar
3 tbsp. sugar
1 tbsp. kosher salt
6 baby round carrots, peeled and thinly sliced lengthwise
2 baby candy cane beets, peeled and thinly sliced
6 red pearl onions, halved
4 watermelon radishes, thinly sliced
Spring Salad
2 whole heads of baby lettuce, washed and chopped
1 lb. baby red kale, picked and washed
8 oz. curly spinach, picked and washed
Method
Step 01
In a food processor, combine the garlic, shallots, vinegar, mustard, egg yolk, salt and pepper and blend. With the machine running, add the oils in a slow, steady stream until emulsified. Add the herbs and process until smooth. Add Chobani and blend until just incorporated. Refrigerate dressing until ready to serve.
Step 02
In a medium saucepan, bring the vinegar, sugar and salt to a boil. Place the vegetables in a bowl and pour in the brine. Cover with plastic wrap and set aside for 3-5 minutes to soften. Strain liquid from vegetables.
Step 03
In a large bowl, toss the salad greens with the dressing and divide between 4 small bowls. Arrange pickled vegetables on top and drizzle more dressing over them.
In a medium pot over medium heat, combine the farro, stock (or water) and ½ tsp. salt. Simmer on low for 30 minutes or until tender. Spread farro in a single layer on a plate and refrigerate until chilled.
Step 02
In a medium bowl, combine the chilled farro with remaining salad ingredients. Season with 1/2 tsp salt and 1 tsp pepper and dress with lemon juice and extra-virgin olive oil.
Step 03
Place a ¼-cup dollop of Chobani on one side of each of 4 plates. Use the back of a spoon to spread the dollop across the plate. Season each plate of yogurt evenly with extra-virgin olive oil and a pinch of salt and pepper.
Step 04
Carefully spoon the salad on top of the Chobani in several small mounds and serve immediately.
1 1/2 cups snap peas, trimmed & julienned on the bias
2 cups sautéed mushrooms
2 1/2 cups morel mushroom broth
Method
Step 01
Take a 2’x1’ piece of cheesecloth, unfold it, rinse it with hot water and refold it to make a four-layered square. Line a mesh strainer with the cheesecloth and set it over a bowl. Add the Chobani to the cheesecloth-lined strainer. Refrigerate for 6 hours, or until mixture has released about ¼ cup whey. Meanwhile, make Mushroom Broth.
Step 02
After it has drained, combine yogurt with the egg, Parmesan, nutmeg and salt in a large bowl. Slowly incorporate 5 tbsp. flour, using your hands to move the wet dough around. Be careful not to overwork. Once all the flour has been absorbed, refrigerate dough for 10 minutes.
Step 03
Place a pot of salted water on the stove and bring to a boil. Turn the dough out onto a work surface sprinkled with remaining 3 tbsp. flour. Cut dough into thirds and, using floured hands, roll each third into long, ¾”-diameter logs. Slice each log into 1” lengths. Repeat until all the dough is rolled and cut. This should yield roughly 50 pieces of gnocchi.
Step 04
Gently slide gnocchi into the boiling water. Once they begin to float, cook for 1 minute longer, about 3-5 minutes total. Using a slotted spoon, remove gnocchi from the water and transfer to a bowl. Gently coat with olive oil and hold at room temperature until ready to sauté.
Step 05
Place a large non-stick sauté pan over high heat. Add the olive oil, maitake and morels and season with a pinch each of salt and pepper. Sauté for 2-3 minutes, then remove from heat and set aside.
Step 06
In a large pot, combine the garlic, shallots, button mushrooms, trimmings, leeks, thyme and peppercorns. Add the wine and bring to a simmer over medium heat until reduced by half, about 8 minutes. Add the stock and dried shiitakes and simmer on low for 30 minutes.
Step 07
Remove from the heat and add the soy sauce. Strain broth through fine-mesh strainer and set aside. This should yield about 2 ½ cups.
Step 08
Place a large nonstick sauté pan over high heat. When hot, add olive oil to pan and brown gnocchi for 2 minutes, then add 3 tbsp. of butter and cook for an additional 2 minutes, or until gnocchi are golden brown.
Step 09
Add snap peas and sautéed mushrooms to pan, tossing to coat well. Portion gnocchi and vegetables into 4 warm bowls. Ladle hot broth into the bowls just before serving.
In a medium bowl, whisk together the egg and sugar until mixture becomes pale yellow. Add the Chobani, 1 tsp. poppy seeds, lemon zest, lemon juice, salt, milk and melted butter.
Step 02
In a separate large bowl, sift together the cake flour, nutmeg, cinnamon and baking powder. Add the wet ingredients to the dry and mix until just incorporated, being careful not to overmix. Transfer dough to a piping bag or use a resealable plastic bag with one small corner snipped off.
Step 03
Spray doughnut baking trays with non-stick baking spray. Pipe the dough into 8 molds. Bake in a 350°F oven for 8 minutes, rotating trays half-way through.
Step 04
Use a peeler to peel ribbons from the outside surface of the lemon, leaving behind the white pith.
Step 05
Slice the ribbons into thin strips about 1” long. Place these in a small saucepan and cover with cold water. Bring to a boil, then strain and discard water. Repeat this process twice to remove bitterness from the peels.
Step 06
After the final straining, return peels to the pan and add lemon juice and sugar. Bring to a boil and remove from the heat. Cool to room temperature before handling.
Step 07
In a small saucepan over medium-high heat, combine all the ingredients. Bring to a simmer, stirring constantly. Remove from the heat and cover to keep warm until doughnuts are ready to be glazed.
Step 08
Carefully dunk one side of each doughnut into the glaze. Working quickly, place candied peel on top of glaze and sprinkle with remaining poppy seeds. Serve immediately.
Light grill and set for high heat. Combine Chobani, mayo, lime juice, garlic powder, chili powder, and chipotle powder in a small bowl. Using a brush, generously cover ears of corn with the sauc.
Step 02
Place the corn on grill over high heat and cook for 8 minutes, rotating every 1-2 minutes. Continue to brush sauce on corn several times while grilling.
Step 03
After about 8 minutes, remove corn from grill and brush on the last of the sauce while hot. Sprinkle cotija cheese and chopped cilantro over corn and serve immediately.
Spread a 1” tall layer of refried beans across a large platter. Top bean layer with guacamole, leaving a 1” border of refried beans. Top guacamole with Chobani, leaving a 1” border of guacamole.
Step 02
Top Chobani with the salsa, cheeses, olives, pickled jalapenos, and cilantro.
Step 03
Serve with tortilla chips, lime wedges, and hot sauce.
To make labne, take a 2’x1’ square of cheese cloth and unfold it, wash it under hot water, and refold it so it has four layers and it makes a square. Lay the cheesecloth in a strainer resting over a bowl. Place the Chobani on the cheesecloth strainer and refrigerate overnight. Remove labne from strainer and seal in a container; keep in the fridge for up to two weeks.
Step 02
To pickle ramps, place the ramp bulbs in a container. Using a small pot, bring all other ingredients to a simmer for 3 minutes on medium-high heat; pour warm liquid into container and seal with lid for 30 minutes. When finished, place in fridge and keep for up to 2 weeks.
Step 03
Make ramp pesto. Blanch the ramp leaves in a large pot of boiling water for 10 seconds. Remove the greens from the water and place into a bowl of ice water until cool, then strain and squeeze dry.
Step 04
Place all ingredients, except for the oil, into a food processor and blend on high. While blending, add oil in slow steady stream and process into a coarse paste. Keep pesto in the fridge for up to two weeks.
Step 05
Brush sliced bread with oil and place on medium-high grill grate until just charred. Spread labne onto warm toast slices and season with salt and pepper. Spoon the ramp pesto on top of the labne.
Step 06
Remove pickled ramp stems from the jar and lay over pesto. Finish with lemon zest, sea salt, fresh ground pepper, and a drizzle of extra virgin olive oil.
