By: Ronica Rupan @mymanabites
Make sumac onions first — toss red onion with sumac, lemon juice, and a pinch of salt. Set aside to marinate at least 15 minutes.
Roast bell peppers at 425°F for 20–22 minutes until edges are charred and collapsing.
Soft-boil eggs for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath, peel, and halve lengthwise.
Whisk Straus Organic Non Fat Greek Yogurt with garlic, lemon juice, lemon zest, honey, and salt until smooth and creamy.
Swoop yogurt into two wide shallow bowls. Layer roasted peppers and cucumbers on top. Nestle the jammy eggs alongside.
Pile the sumac onions on. Add a touch of honey and drizzle generously with chili oil. Finish with fresh dill and flaky salt. Serve immediately with warm pita.
Spring has arrived, and this Puff Pastry Tart is the perfect way to celebrate it. @PastrywithJenn layers whipped ricotta and our Organic Whole Plain European-Style Yogurt for an extra-creamy base, then tops it with fava beans and peas for a tart that’s as beautiful as it is effortless.
This creamy, dessert-inspired yogurt cup packs 40 grams of protein to power your morning or curb an afternoon craving. Made with Straus Organic Nonfat Greek Yogurt—slowly cultured and traditionally strained with no gums or stabilizers—it’s blended with vanilla protein powder, chia seeds, and berries, then topped with dark chocolate and flaky sea salt for a simple, satisfying treat.
A dinner we’re dreaming about: Yogurt-spiced marinated chicken skewers topped with fresh herbs and smoky charred lemons — all made better with our Organic Whole Milk Greek Yogurt. Ultra-thick, perfectly tangy, and packed with probiotics and protein, it creates a rich, flavorful marinade that keeps every bite tender and juicy. Serve with an extra spoonful of yogurt for dipping and a bright squeeze of charred lemon to bring it all together.
