Tips from a Chef
Light and fresh lunches: Greek-inspired dishes with healthy alternatives
Mar 21, 2013 | 12:30 pm
Photo by Hayden Spears
Rebecca Meeker is the Chef de Cuisine of Congress, the only restaurant in Austin to receive five-stars from the Austin American Statesman. She has studied and worked in the finest establishments around the world and brings those experiences to her new column, "Light and fresh lunches," in which she instructs the every-man how to prepare tasty, balanced midday meals.
Photo by Hayden Spears
Editor's note: Rebecca Meeker is the Chef de Cuisine of Congress, the only restaurant in Austin to receive five-stars from the Austin American Statesman. She has studied and worked in the finest establishments around the world and brings those experiences to her new column, "Light and fresh lunches," in which she instructs the every-man how to prepare tasty, balanced midday meals. Being a dairy lover, I was so excited to learn about Labne Kefir Yogurt Cheese, a thick, creamy yogurt cheese. I love using yogurt cheese because it is a healthier alternative to regular sour cream and rich enough to be used as a substitute for cream cheese. When cooking at home, I like to make tzatziki, a Greek cucumber yogurt dip. I put the tzatziki on top of eggs in the morning, on roasted sweet potatoes, or served as an accompaniment to grilled meats and pita bread. Another yogurt cheese recipe I pair with grilled meats is Green Cardamom Yogurt Dip. If you’re looking for something new for vegetables, this dip is also a great accompaniment to crudités of cucumber, cauliflower, carrots, and tomatoes. You can find Labne Kefir Yogurt Cheese at Phoenicia Bakery and Deli – a Middle Eastern deli with locations on Burnet Rd and South Lamar.