I’m a real sucker for froyo. That’s right, I just said ‘froyo.’ Feel free to tease me at will; I know I deserve it. But a few years ago when tart frozen yogurt became such a craze, I developed a real taste for it. The tarter, the better, I say! Well, since I can’t always make it to my local Pinkberry or to the artisanal local equivalents in my neighborhood (that’s right: plural equivalents), I’ve developed a quick and easy way to replicate the experience with my very own ice cream maker. Fifteen minutes later, I’ve got creamy, tangy, deliciously pure-tasting frozen yogurt… plus extra to pack away and keep in my freezer! While I usually top this with an assortment of sliced mangos, strawberries and blueberries, it’s equally as tasty when taken in a more sinful direction with granola, candy pieces, and chocolate chips!
One of my favorite side dishes is potato salad, especially in the summer. Too often potato salad is bland and gloppy with too much mayonnaise and mushy, without enough crunch. This simple, lightened up potato salad is made with tangy Greek yogurt instead of mayonnaise. A zesty reimagining of a classic summer side, this potato salad is full of fresh herbs for flavor that’s perfect for adding some unexpected zing to your next cookout.