When I buy yogurt, I make a commitment. I’m talking about a 35.3-ounce, eating-yogurt-for-a-week tub. It’s the most affordable option, and while I love tangy, filling Greek yogurt, I’m not immune to breakfast fatigue. So, I stir spoonfuls into chili, slather it onto crusty sourdough, or whip up a creamy dressing. But those are just drops in the bucket. I need more substantial ways to empty my container.
Hungry for more, I combed through our site for savory ways to make yogurt a non-breakfast meal. Here are 11 of my favorites.
Pasta with Yogurt and Spicy Creamed Kale by Riddley Gemperlein-Schirm
Kaddo (Afghan Pumpkin with Yogurt and Tomato Sauces) by Joy Huang | The Cooking of Joy
Roasted Delicata Squash with Spicy Yogurt Dressing and Pomegranate by Josh Cohen
Turkish Yogurt Soup with Lamb Meatballs
Heidi Swanson’s Chickpea Stew with Saffron, Yogurt, and G…
by Genius Recipes
Miso-Yogurt Chicken Pasta by Posie Harwood
Citrus Salad with Shaved Fennel, Celery, and Cilantro-Yogurt Dressing by Elizabeth Stark
Gujarati Yogurt Soup – Kadhi
Better Than Creamed Spinach Spinach
by Plum Pie
Mollie Katzen’s Mushroom Yogurt Pie with Spinach Crust by Food52
Peter Miller’s Lentils Folded into Yogurt, Spinach, and Basil by Genius Recipes
How do you use up your yogurt? Can you eat it for breakfast forever?
This article was written by Katie Macdonald from Food52 and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.