Homemade frozen yogurt is perhaps the simplest tastiest thing you can make. The only complicated part is remembering to put the ice cream freezer bowl in the freezer the night before. If you have a self cooling ice cream maker or you just leave the bowl in the freezer like I do, this takes less than 20 minutes to make and tastes better than Pinkberry.
It’s pleasantly icy, refreshing and light. Great in summer or even in the snow after a hearty winter meal. I like using yogurt that has cream on top because it adds just a touch of richness (without all the fat), but if you’re watching calories, feel free to replace with non-fat plain yogurt for an even lighter desert.
Some ideas for variations include adding vanilla, mint, basil or rosemary. Since all of these would ruin the texture, I’d suggest making a simple syrup with the sugar and steep your choice of herb for a while in the syrup.
2 C plain cream topped yogurt (I like Brown Cow)
1/2 grapefruit segmented and roughly mashed
1/2 C superfine sugar
Just combine the ingredients making sure that the sugar is completely dissolved and dump it into the ice cream maker.
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1 C cherry tomatoes sliced in half
1 C seeded and cubed cucumber
1 Tbs minced parsley
1 Tbs minced onion
1 Tbs capers (optional)
Juice of 1 lemon
Equal amount good olive oil
1/2 Tsp kosher salt
Fresh ground black pepper to taste
Prepare the veggies and put them in a bowl
Whisk the dressing together and pour over the salad just before serving.
This is a great side dish for kebabs and roasts. Try adding some feta cheese, red bell peppers, garlic, mint or bulgar wheat for something a little different.
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This a great accompaniment to a roast and can be cooked in the oven at the same time as the roast. The tart lemon and sweet honey almost pickle this cauliflower while the heat softens it. It’s even better the next day once the flavor has soaked into florets.
1 small head cauliflower florets separated
3 cloves of crushed garlic
1 Tsp whole mustard seeds
2 Tbs good olive oil
2 Tbs white wine
1 Tbs honey
1 Tbs lemon juice
1 Tbs fresh rosemary needles seperated
1/2 Tsp kosher salt
Fresh ground black pepper to taste
Heat over to 375 degrees.
Toss the ingredients together and put in a 9×9 baking dish and put in the the oven.
Roast about 1 hour or until the cauliflower is soft and a nice caramel color stirring every 2 or 3 times.
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I’m a big fan of simple citrusy guac and grapefruit goes especially well with avocados. The tart sweetness along with the slight bitter edge offset the creamy smoothness of the avocados well. Pickling the onions first keep them from overpowering the citrus and the cilantro adds a freshness that rounds out the guac nicely.
1/4 small red onion thinly sliced (about 1 1/2 Tbs.)
1/2 tsp. salt
Juice of 1-2 segments of grapefruit
5 segments of grapefruit peeled
1 ripe avocado roughly chopped
1 Tbs. minced cilantro
Juice of half a lime
Combine the first 3 ingredients ahead of time and let the onions “pickle” for at least 10 minutes. Squeeze out the juice with your hands before using.
Crumble the grapefruit up into pieces with your fingers, add the avocados, pickled onions, cilantro and lime juice and stir to combine (the avocado’s should still be chunky). Salt to taste and serve with chips or on top of a grilled white meat fish like Halibut.
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