Gluten Free Menu Swap and Menu of the Week: Yogurt Herb Sauce Recipe

The perfect slice of toasted Gluten-Free Pantry Favorite Sandwich bread, lightly buttered and topped with fried egg seasoned with dill, salt, and pepper. I layered it with avocado slices and then drizzled fresh yogurt herb dressing on it… Oh, so good. The cherry tomato halves were the perfect end note.

This week the Gluten-Free menu swap is hosted by Angela’s Kitchen with a very seasonably appropriate theme ingredient of cranberries. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.
Monday: Mexican
Chebe fajitas with refried beans and pepper saute

Tuesday: Italian

Wednesday: Holiday
Reg. Potato, Sweet Potato, and Zucchini Latkes with Applesauce

Thursday: Merry Christmas!
(DH makes own protein)
Gluten-Free French Bread
Chahan for Masumi
Green Beans sauteed in bread crumbs

Baked Good of the Week: Cranberry cake

I have been fighting a serious sweet tooth lately and so the last thing I needed this week was another cookie recipe. Sorry guys, but I just don’t deserve it. You see, I found these mini chocolate peanut butter cups at Trader Joe’s…. and, well, it’s an old story, but I am NOT ALLOWED cookies for a bit. So instead I thought I’d share a yogurt sauce/dressing that is lovely on fried eggs or tofu.

Fresh Herb Yogurt Sauce
1 cup yogurt, cold
2 tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 tsp. GF honey mustard like Annie’s
sprinkle of sugar
salt and freshly ground pepper
1 tsp dried dill (if no fresh is available, if it is use fresh)
1 tsp. dried parsley (if no fresh is available, if it is use fresh)

Handful of fresh basil leaves, julienned, to use as you serve the dish
Handful of cherry tomatoes, sliced in half and lightly salted

Whisk yogurt, olive oil and lemon juice together. Season and thoroughly combine.

When ready to use pour amount you will use over your cherry tomatoes and fresh basil. Combine. Then drizzle on salad, fried egg seasoned with dill, or fried tofu seasoned with dill.

Not earth-shattering by itself, but wonderful on a fried egg in a more waistline-friendly eggs benedict. Would also be nice in a potato salad… hmm…

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6 Responses to “Gluten Free Menu Swap and Menu of the Week: Yogurt Herb Sauce Recipe”

  1. [...] at the Book of Yum will be celebrating with a cranberry cake and Chahan.  She also has potato, sweet potato and [...]

  2. ooh, the yogurt sauce looks lovely.
    and it’s easy to go on a cookie bender…and the right time of year, too. have a great holiday.

  3. Don’t you know extra treats don’t count this time of year, right? Um, okay, maybe not, but I heard those Trader Joe peanut butter cups are AMAZING, so it’s understandable. ;o)

    I love the idea of zucchini latkes. So good. Thanks for the inspiration!

    Have a very Merry Christmas!

  4. I like your blog. It is very cool, creative and smart. And as those who know me know, I have a weakness for kitties as can be detected at my blog.
    Keep up the great stuff.

  5. I just made this for Christmas Eve lunch. OMG, it was delightful! We had the yogurt sauce over sauted onions, peppers and scrambled eggs. It was all wrapped up in a warmed Teff tortilla. There’s lots of yogurt sauce left and I’m having fantasies of roasted potatoes, onions and garlic with it drizzled on top. Thanks!


  6. Update – This sauce is just scrumptious on roasted potatoes and onions! We were all fighting over the last serving. I roasted cubed potatoes and onions cut into squares with some olive oil, salt and blk pepper. Once it cooled, I mixed in the yogurt sauce and served it chilled.


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