Recipes

Grain salad

Portion

48 SERVINGS (4 FL OZ EACH)

The inspiration

  • 8 Cups Tri-Colored Quinoa, Cooked, Cooled
  • 8 Cups Farro, Cooked, Cooled
  • 4 Cups Brown Rice, Cooked, Cooled
  • 4 Cups Cucumber, Small Dice
  • 4 Cups Tomato, Small Dice
  • 4 Cups Dannon Oikos Greek Yogurt
  • 2 ½ Tablespoons Lemon Juice, Fresh
  • ½ Cup Apple Cider Vinegar
  • 8 Each Garlic Cloves, Pressed
  • ½ Cup Parsley, Fresh, Chopped
  • 2 ½ Cups Extra Virgin Olive Oil
  • 2 ½ Tablespoons Salt
  • 1 Tablespoon Pepper

the technique

1. Combine all grains together in a large bowl with diced cucumber and diced tomato. Set aside.

2. In a separate bowl, combine Dannon Oikos Greek yogurt, lemon juice, apple cider vinegar, pressed garlic, and parsley; whisk to combine. Slowly pour-in olive oil, whisking constantly. Season with salt and pepper.

3. Pour dressing over grain salad and fold together to combine.

Make it your own: flavor inspirations

Roasted Balsamic Vegetable, Pesto & Heirloom Tomatoes, Sesame Miso, Moroccan Style Chick Pea, Harvest Grain Salad (Sweet Potato, Cranberries, Apple, Pecans)

View Recipe Nutrition Data

Chicken Salad

Portion

MAKES 34 SERVINGS (4 FL OZ EACH)

The inspiration

  • 14 ¼ Cups Chicken Breast, Cooked, Pulled
  • 2 ⅔ Cups Celery, Small Dice
  • 1 ⅓ Cups Green Onion, Sliced
  • 4 Cups Dannon Oikos Greek Yogurt
  • 2 ½ Tablespoons Brown Sugar, Packed
  • ¾ Cup Lemon Juice, Fresh
  • 2 ½ Tablespoons Salt
  • 1 Tablespoon Pepper

the technique

1. Place pulled chicken, diced celery, and sliced green onion into a medium size bowl; toss to combine.

2. In a separate bowl, combine Dannon Oikos Greek yogurt, brown sugar, lemon juice, salt, and pepper. Whisk until well combined.

3. Pour dressingover chicken mixture and fold to combine until chicken is well coated.

Make it your own: flavor inspirations

Apple & Toasted Almond, Pineapple & Pecan, Cranberry &Pepita, Curry & Red grape, Canjun

View Recipe Nutrition Data

Potato Salad

Portion

MAKES 70 SERVINGS (4 FL OZ EACH)

The inspiration

  • 13 Pounds Russet Potatoes, Peeled, ½” Dice
  • 4 Cups Dannon Oikos Greek Yogurt
  • ⅔ Cup Dijon Mustard
  • ⅔ Cup Green Onion, Chopped
  • 1 ¼ Teaspoons Paprika
  • 2 ½ Teaspoons Salt
  • 1 ¼ Teaspoons Pepper

the technique

1. Add potatoes to a large stock pot and fill with cold water. Bring to a boil and cook until fork-tender. Drain and cool.

2. In large mixing bowl combine Dannon Oikos Greek yogurt, mustard, green onion, salt, pepper, and paprika.Whisk to combine.

3. Fold potatoesinto the sauce. Refrigerate until ready to serve.

Make it your own: flavor inspirations

Loaded Baked Potato, German style, Black Bean Chorizo, Creamy Dill Cucumber, Chimichurri

View Recipe Nutrition Data

Hummus

Portion

MAKES 78 SERVINGS (4 FL OZ EACH)

The inspiration

  • 16 Cans (15 oz. Ea) Chickpeas, Canned, Rinsed, Drained
  • 4 Cups Water
  • 4 Cups Tahini
  • 16 Each Garlic Cloves, Fresh
  • 2 Cups Lemon Juice, Fresh
  • 4 Tablespoons Paprika
  • 4 Cups Dannon Oikos Greek Yogurt
  • 8 Teaspoons Salt
  • 4 Teaspoons Pepper

the technique

1. In a food processor, pulse the chickpeas, water, tahini, garlic, lemon juice, and paprika until smooth.

2. Place hummus into a large mixing bowl, and add Dannon Oikos Greek yogurt, salt, and pepper, fold to combine.

Make it your own: flavor inspirations

Avocado Lime, Roasted Jalapeno Honey, Harissa Mango, Everything Bagel Spiced, Za’atar

View Recipe Nutrition Data

Spinach Artichoke Dip

Portion

MAKES 30 SERVINGS (4 FL OZ EACH)

The inspiration

  • 6 Tablespoons Butter, Unsalted
  • 16 Each Garlic Cloves, Minced
  • 1 Cup Yellow Onion, Small Dice
  • 2 Bags (10 oz. ea) Baby Spinach
  • 4 Cans (14 oz. ea) Artichoke Hearts, Canned, Drained, Rough Chop
  • 4 Cups Dannon Oikos Greek Yogurt
  • 1 Cup Feta Cheese, Crumbled
  • 1 Cup Parmesan Cheese, Grated
  • 1 ½ Cups Monterey Jack Cheese, Shredded
  • ½ Teaspoon Cayenne
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper

the technique

1. Melt 6 tablespoons butter in a skillet over medium heat. Add the minced garlic and onion, cook for 3-4 minutes or until onions are soft. Turn heat to medium-high and add spinach. Stir and cook for 1-2 minutes or until the spinach wilts. Remove skillet from heat, and remove the spinach from the skillet; place in small strainer. Once cool enough to touch, squeeze the excess juice back into the skillet. Set spinach aside.

2. Add the onions and artichokes to the skillet and cook over medium-high heat for several minutes, until liquid is cooked off and artichokes start to gain color and onions are translucent. Remove from heat and set aside.

3. In a large bowl, combine artichokes, spinach, Dannon Oikos Greek yogurt, feta, Parmesan, and jack cheese and fold with a spatula until combined. Season with cayenne, salt, and pepper.Serve with pita wedges, chips, or crackers.

Make it your own: flavor inspirations

Bacon, Spicy Green Chile, Green Curry, Layered Sun dried tomato Hummus, Onion & Parmesan

View Recipe Nutrition Data

Aioli

Portion

MAKES 80 SERVINGS (0.5 FL OZ EACH)

The inspiration

  • 4 Cups Dannon Oikos Greek Yogurt
  • 6 Teaspoons Lemon Juice, Fresh
  • 4 Teaspoons White Wine Vinegar
  • 1 Teaspoon Dijon Mustard
  • 3 Each Garlic Cloves, Fresh
  • 1 Cup Canola Oil
  • 2 Teaspoons Salt

the technique

1.Combine all ingredients into a large bowl and whisk to combine.

Make it your own: flavor inspirations

Roasted Garlic, Chipolte, Soy-Ginger, Truffle, Harissa

View Recipe Nutrition Data

Berry Delight Parfait

Makes

24 PARFAITS. EACH parfait yields 1 serving of grain, 1/2 cup fruit, 1 meat alternate

The inspiration

  • Dannon® Pro Nonfat Yogurt Vanilla 6 lbs.
  • Dried fruit (cranberries, cherries, blueberries or blend) 6 lbs.
  • Whole grain-rich crisp chocolate cereal or chocolate granola 1.5 lbs

the technique

1. Layer Dannon® Pro Nonfat Yogurt and dried fruit.

2. Sprinkle with cereal or granola.

in K-12 / Recipes

NANNERS AND NUTELLA SMOOTHIE

Makes

1 14-oz. smoothie

The inspiration

  • 1 cup Dannon® Oikos® 0% Greek 0% Fat Yogurt– Vanilla
  • 2 tbsp. Nutella
  • 1 Banana
  • ½ cup Ice
  • 2 tbsp. Peanut Butter Powder, such as Bell Plantation PB2
  • ¼ cup Oats, Quick 1-Minute

the technique

In a blender combine all ingredients and pulse until smooth.

Smoothie will hold chilled for up to 4 hours.

Warm Rum-Glazed Caramelized Pineapple, Citrus Vanilla Minted Greek Yogurt Cashew Crunch

Makes

12 3oz. Servings

HONEY RUM SYRUP

THE INSPIRATION

  • 2 cups Honey
  • ½ cup Water
  • 1 oz. Rum Extract
  • 2 oz. Fresh Mint with Stems

THE TECHNIQUE

Combine honey and water in a saucepan. Heat until just starting to boil over medium heat. Remove from the heat and drop mint in and allow to wilt. Allow mixture to cool till room temperature. Strain to remove wilted mint into a container, squeezing all liquid from the mint. Add rum extract and mix. Reserve chilled for service.

CINNAMON-SPICED CANDIED CASHEWS

THE INSPIRATION

  • 2 cups Water
  • 8 oz. Cashews, Roasted Unsalted
  • ¾ cup Powdered Sugar
  • 2 tsp. Kosher Salt
  • ¾ tbsp. Ground Cinnamon

THE TECHNIQUE

Combine sugar, salt and cinnamon in a stainless steel bowl. Bring water to a boil in a small pot. Add cashews and allow to blanch for 45 seconds. Immediately drain water from cashews through a strainer and shake off excess water well. Add cashews to sugar mixture and mix together with a rubber spatula, insuring all nuts are well and evenly coated. Spread nuts evenly one layer high on a silicone mat (or parchment paper) lined sheet pan. Roast in a pre-heated 350ºF oven for 12-15 minutes until deep golden brown. Allow to cool completely for service.

CITRUS RUM GREEK YOGURT

THE INSPIRATION

  • 1 ½ cups Dannon® Oikos Pro Greek Yogurt – Vanilla
  • ¼ cup Honey Rum Syrup – See Sub-Recipe
  • Zest of 1 Lime

THE TECHNIQUE

Combine all ingredients and hold chilled for service.

RUM-GLAZED PINEAPPLE AND BANANA

THE INSPIRATION

  • 1 tbsp. Butter
  • 1 lb. ½-Inch Cubed Ripe Golden Pineapple
  • 3 Bananas, Sliced
  • 1 tsp. Cinnamon

THE TECHNIQUE

Heat a nonstick pan over medium heat and melt the butter. Add the pineapple and allow to caramelize on all sides. Raise heat to high and add honey rum syrup. Allow to cook 1-2 minutes until fruit is well glazed. Remove from heat. Add sliced bananas and cinnamon and mix gently to combine. Reserve warm for service.

IN A PARFAIT-STYLE GLASS

Spoon 1 oz. of yogurt mixture into the glass. Top with 2 oz. of fruit mixture and repeat to achieve a “parfait presentation.” Garnish the top of the parfait with 1oz. of cashews and a fresh mint sprig.

Sweet Potato Fries With Chili Yogurt Cilantro Sauce

Makes

2 Cups Sauce for Fries

The inspiration

  • 1 lb. Sweet Potato Fries
  • 1 ½ cups Cilantro, Packed
  • 2 cloves Garlic
  • 3 tbsp. Olive Oil
  • 1 cup Dannon® Oikos® Yogurt – Plain
  • 2 tsp. Sriracha
  • Salt and Pepper to taste

the technique

Fry sweet potato fries. In a food processer or blender combine cilantro, garlic, olive oil, Oikos® Plain Greek Yogurt and sriracha. Blend and season with salt and pepper. Serve fries with Chili Yogurt Sauce.

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