I like to eat yogurt as much as the next lady in her 30s, but it's rough going when it comes to the sweetness. Most yogurts are sweet, fruit-flavored, dessert-y confections, not my favorite family of flavors, so I was thrilled to learn that New England's Blue Hill Farm was debuting a line of yogurt flavored with—be still my heart—vegetables. Each of the flavors is subtle and tangy: the bright, acidic tomato; the clean, subtle carrot; the earthy, neon-pink beet; and my favorite of all, the rich, autumnal butternut squash, which is only available seasonally. They're great eaten straight from the container, but I'm also looking forward to getting them into the kitchen, using them as the base for sauces and dips, or dolloping them onto soups and stews.
Blue Hill Yogurt, $2.99 for 6 oz. at Whole Foods Markets in New York state.
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...