PR Contact: Leesa Raab and Alana Cowan, ADinfinitum, New York, NY.
Email: leesa@adinfinitumny.com / alana@adinfinitumny.com
Tel: 212.693.2150 Ext: 314 / 306

Summer Fancy Food Show
Booth #3013
URBAN HOMEMAKER: EASY RECIPES FOR THE DOMESTICALLY CHALLENGED
From breakfast to dinner and everything in between, Olympus Dairy has you covered with five easy ways to enjoy Olympus’ Authentic Greek Strained yogurt
New York, NY, June 2012- (Virtual Press Office) – In the time it takes to order takeout, you can prepare a homemade dish that's healthier, less expensive and delicious. Olympus Authentic Greek Strained Yogurt, coveted for its incredibly thick, velvety smooth texture, invites you to try five fresh Authentic Greek yogurt recipes that are easy enough for a weeknight, but special enough for the weekend. So, skip the lukewarm takeout, and stand up to the ”domestic divas” of the world with Authentic Greek yogurt meals that are fast, fabulous and virtually foolproof.

Olympus Greek yogurt is the only Greek yogurt in America imported directly from Greece- the difference is in the taste. Its velvety thick, luxuriously creamy texture is perfect for cooking. Not only adds creamy richness to everyday cooking, but health experts agree that it’s the perfect way to add more protein and calcium in your diet while cutting sugar and sodium intake by nearly half as compared to traditional yogurt.

Following a longstanding Greek tradition in making yogurt, Olympus Dairy carefully crafts each cup of yogurt to perfection, using only the highest quality natural ingredients, straight from the mountains of Thessaly, deep in the heartland of Greece. Olympus presents a full range of products promising to give a new dimension to your yogurt-eating experience, with a distinctive taste that you’ll never forget once you try it!

Cucumber Salad with Herb Greek Yogurt Dressing (Serves 4-6 as an appetizer or side dish)
This also makes a wonderful dip with fresh crudité. Only add the dressing when ready to serve the cucumber salad.
Dressing:
1/3cup plain Olympus Greek yogurt (10% is better for a dip)
2Tbs chopped fresh dill
1Tbs chopped fresh parsley
1Tbs chopped fresh mint
2Tbs fresh lemon juice
1Tbs extra virgin olive oil
2tsp Dijon mustard
1m clover fresh minced garlic
1/2tsp sugar
1/4tsp salt
1/4tsp fresh black pepper

Put all the ingredients in a blender or food processor and blend well.

Salad
2 large cucumbers thinly sliced lengthwise – like ribbons
2 cups thinly sliced red onion

Combine the cucumber and onion in a bowl and toss with the yogurt dressing, making sure it’s well coated. An extra special touch is a topping of crumbled Olympus feta cheese.

Banana Yogurt Toffee Fudge makes 4 servings
The fastest dessert ever!
2 ripe bananas
2oz toasted walnuts
1lb plain Olympus yogurt (for a richer, creamier texture use 10%)
5oz dark brown sugar
4 glass serving dishes approx.. 7fl oz. capacity
Toast the walnuts under the broiler for about 2-3 minutes – cool, then chop. Peel and slice the bananas into thin rounds and place in a mixing bowl with the yogurt. Mix well and divide between the serving dishes and sprinkle the sugar on top. Cover with cling film and leave in the fridge for 3 hours. The sugar will have turned into a fudge-like sauce. Sprinkle the nuts on top and serve.

Mediterranean Eggplant Salad with Cilantro & Greek Yogurt- Serves 4 as an appetizer
This makes a fabulous appetizer, or a great side dish with lamb, or over rice for a vegetarian meal. This recipe is best prepared the day before serving to bring out all the wonderful flavors.

Salad
1 1/2lb eggplant chopped into ½” cubes
2Tbs chopped fresh cilantro
2Tbs chopped fresh mint
1 1/2lb vine ripe red tomatoes
3Tb extra virgin olive oil
1 large onion finely chopped
1 large red chili deseeded and finely chopped
4 garlic cloves finely chopped
1 1/2tsp cumin
1tsp allspice
1/2tsp salt
1/2tsp fresh ground black pepper

To serve
1Tbs extra virgin olive oil
4Tbs plain Olympus Greek Yogurt
8 warmed pitta breads
1Tbs fresh cilantro
1Tbs fresh mint

Salt and drain the eggplant by putting them in a large colander, adding a tablespoon of salt, cover with a plate and weight it down. Place the colander on a plate and let the eggplant “sweat” for about an hour. When it has been draining for about 30 minutes preheat the oven to 450 degrees. Meanwhile skin the tomatoes by adding them to a pot of boiling water for one minute, run under cold water and remove skins. Cut in half and place cut side down on a lightly oiled baking sheet. Brush the tomatoes with a little olive oil. Set aside and prepare the drained eggplant by squeezing any excess juices and drying on a clean cloth. Place in a bowl and coat with a tablespoon of olive oil. Spread evenly onto a large baking sheet and put on the top shelf of the preheated oven with the tomatoes on the middle shelf. Bake for 25 minutes. The eggplant should be nice and brown around the edges and the tomatoes soft and caramelized. Remove both from the oven and chop the tomatoes into small pieces when cool enough to handle.

Heat two tablespoons of olive oil in a large frying pan over a medium heat and cook the onions until soft and golden, about 5 minutes, add the chili and garlic and cook for one more minute. Next add the eggplant, chopped tomatoes and spices and stir well. Add the fresh herbs and season with salt and pepper and bring everything to a gentle simmer. Remove from the heat and put everything into a serving dish. Cool, cover and leave in the fridge for 24 hours.

Serve at room temperature, drizzled with olive oil. Serve with warm pitta bread, a heaped tablespoon of Olympus Greek yogurt and fresh herbs.


Skillet Baked Eggs with Spinach & Greek Yogurt Each individual serving – use a 6” cast iron skillet
A very easy breakfast or brunch recipe, serve in the individual skillets you cook in.

1/4 onion chopped
3 scallions chopped – use white and pale green parts
5oz fresh spinach – wash thoroughly, remove stalks and pat dry
1Tbs olive oil
2 large eggs
1 Tbs plain Olympus Greek Yogurt
Kosher Salt and fresh black pepper to taste
Hot sauce for serving (optional)

Heat olive oil in skillet then add chopped onion and scallion. Over medium heat cook for five minutes until just turning brown. Add spinach and wilt for 1-2 minutes. Reduce heat to low-medium make two large indentations in the spinach and carefully break each egg into the center. Season with salt and pepper and cover with a large saucepan lid, cooking for 5-7 minutes until egg whites are set.
Remove from heat spoon on the yogurt and serve with hot sauce.

Greek Yogurt Cheesecake with Honey Makes 10-12 servings
Light, creamy and so delicious!

Base
6oz Graham cracker crumbs
2oz shelled, roughly chopped unsalted pistachio nuts
1 stick sweet butter

Filling
3 large eggs lightly beaten
2tsp vanilla essence
11/2lb fresh ricotta cheese
2Tbs sugar

Topping
8oz plain Olympus yogurt
3Tbs Greek honey, plus a little extra for serving
1oz shelled and halved unsalted pistachio nuts

Cooking instructions:
Pre-heat over to 325 degrees


Melt the butter over a low heat. Place the Graham cracker crumbs and pistachio nuts in a bowl and add the melted butter. Mix together well and then spread the mixture onto the base of a 9” springform baking pan. Press down well and bake for 20 minutes on top of a baking sheet in the middle of the oven. Let cool for about 10-15 minutes.

In another bowl combine the cheese, eggs and vanilla and beat with an electric hand mixer until smooth and creamy. Pour over the base and bake for 50 – 60 minutes in the middle of a 375 degree oven on top of a baking sheet. When firm to the touch, turn off the oven and let the cheesecake sit for about 30 minutes. Remove from oven, let it cool completely then cover and chill in the fridge for at least 2 hours or overnight.

To serve, remove from pan, spread the yogurt over the top, drizzle with honey and sprinkle with the pistachio nuts. Serve with additional honey.

Olympus Dairy Authentic Greek Strained Yogurt is available in 0%, 2% and 10% fat and in 10 different varieties including original, blueberry, vanilla, cherry, peach, strawberry, lemon and Greek Honey. For more information, please visit http://www.olympusdairyusa.com or contact Alana Cowan at ADinfinitum: Alana@adinfinitumny.com or call 212 693 2150 Ext: 309

About Olympus Dairy
Following a long Greek tradition in making yogurt, Olympus Dairy carefully crafts each cup of yogurt to perfection, using only the highest quality natural ingredients. Founded in the mountains of Greece, Olympus Dairy milk suppliers take great care and responsibility to provide you with the best raw material for an authentically Greek yogurt experience. Our unmatched quality of Olympus yogurt is a direct result of milk taken front select cows grazed on special pastureland, located in the heartland of Greece.

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