It was an auspicious day when thick, flavorful Greek yogurt appeared on supermarket shelves. It is now a staple of HG/BSK’s culinary arsenal. HG breakfasts often on a bowl of Greek yogurt (sweetened with a dash of Canadian maple syrup) and fruit. Currently, while residing on Prince Edward Island, mixes the yogurt with sliced peaches and nectarines from a family farm in Ontario or local blueberries. During summer months, HG’s choice is sweet and juicy PEI strawberries. Great, healthy way to start the day. When at HG/BSK’s New Mexico home, the favored yogurt brand is Fage. Here on PEI, the brand is Liberte, produced in Montreal. HG/BSK usually have a side dish of yogurt with lamb dishes. HG flavors the yogurt with olive oil, crushed garlic and lemon juice. HG becomes spice intensive when yogurt is served with Shakshuka, the epic Israeli egg dish. Besides the essential trio of olive oil, crushed garlic and lemon juice, HG adds cumin, sumac, zaatar and smoked Spanish paprika. Recently, HG made a pleasant discovery. Liberte produces a coconut flavored yogurt. It contains lots of coconut flakes and is moderately sweet. The perfect diet conscious alternative to ice cream.
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