Site icon Alexandra Kirsch

You go, Greek yogurt.

I live in Astoria — an area of Queens, NY that is known for its population of Greeks and their delicious restaurants (try Zenon Taverna) — but my taste for Greek food developed far before my big move. One of my favorite foods, which was especially fun to use as I started to develop some skills in the kitchen, is Greek yogurt.

I tend to buy Greek yogurt in individually-sized, 6 oz. containers. When I buy larger quantities, I tend not to use it before the expiration date.

One of the great things about Greek yogurt is that it can be enjoyed in a variety of ways. While I love it with a little bit of Splenda and cinnamon with fruit, I also really like it with freshly cracked pepper, paprika, garlic powder and a pinch of freshly ground sea salt.

The 6 oz. containers are plenty satisfying. In fact, when I find that when I’m using the yogurt for a sauce and not a dip, I really only need 2 oz. It’s so full of protein, and of course, flavor.

In terms of brand loyalty, I tend to buy either Chobani or Fage, with a preference for Fage because it’s a bit thicker in consistency. Despite the dishy John Stamos doing an ad for Oikos, I’m not likely to try it.

My favorite recipe for Greek yogurt is to add fresh dill, cucumber, salt, and pepper, and use it as a tzatziki-style dip for vegetarian chicken nuggets.

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