2 International Drive

Rye Brook, NY 10573

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January 1, 2009


  • 1 cup whole wheat flour

  • 1 ½ tsp. baking powder

  • ¼ tsp. salt

  • 2 Tbsp. sun dried tomato, chopped

  • 2 Tbsp. fresh basil, chopped

  • ¾ cup fat free yogurt


  1. Combine the flour, baking powder and salt in a bowl and mix to incorporate. Mix in the sun dried tomato and basil.

  2. Add ¼ cup of yogurt at a time. Mix until smooth.

  3. Wrap the dough and let rest for 30 minutes. Divide the dough into 6 equal parts and roll each to a 6-inch diameter.

  4. Cook the dough for 2-3 minutes per side, flip when bubbles start to appear. Dough can be cooked on a grill or a nonstick pan.

Serves 6.

Recipe by Joseph C., Flik Independent School Dining Regional Executive Chef, Eric A., Flik Independent School Dining Executive Chef and Angel A., Flik Independent School Dining Executive Chef

January 1, 2009


  • 1 ½ cup all purpose flour

  • ½ cup sugar

  • ½ tsp. salt

  • ½ tsp. baking powder

  • ½  tsp. baking soda

  • ½ cup low-fat Greek yogurt (vanilla or plain)

  • ½ cup oil

  • 2 large eggs

  • 1 Tbsp. vanilla extract

  • 1 lemon zest, grated, and a good squeeze of juice

  • 2 cups blueberries, fresh or frozen

  • 1 cup strawberries, cut into wedges

  • Raw sugar


  1. Preheat oven to 375 degrees. 

  2. Mix all dry ingredients together in one bowl.

  3. In another bowl, lightly beat the eggs and add in the Greek yogurt, oil, vanilla, and lemon zest and juice.  Mix the wet ingredients until well blended.

  4. Add wet mixture to dry mixture and mix just enough to blend. Fold the blueberries and strawberries into the muffin mix (do not overmix; it will make the muffins tough). Pour batter into muffin wells of baking sheet.

  5. Sprinkle raw sugar onto the tops of the muffins. 

  6. Bake for 25-30 minutes or until the muffin tops are golden brown.


January 1, 2009


  • 1 cup warm water

  • 1 tsp. active dry yeast

  • 3 cups all-purpose flour

  • 3 Tbsp. extra virgin olive oil

  • 2 tsp. coarse salt

  • 1 tsp. sugar

  • 1 egg whisked with 1 Tbsp. water for egg wash

  • Sea salt for sprinkling

  • ¼ cup fresh rosemary, chopped


  1. Place water in a bowl and add the yeast. Let stand until foamy, about 5 minutes. Stir in the flour, oil, and coarse salt. Mix until dough forms. Turn out the dough onto a lightly floured surface. Knead with floured hands for 2 minutes. Transfer to a lightly oiled bowl and cover with plastic wrap. Let dough stand in a warm place until it doubles in volume (about 1 hour).

  2. Preheat oven to 350 degrees. Divide dough into 12 equal pieces and cover with plastic wrap. Roll out a piece to roughly 4 by 10 inches on a lightly floured surface. Transfer to a parchment-lined baking sheet. Brush with egg wash, sprinkle with sea salt and rosemary. Bake, rotating sheets halfway through, until crisp...

January 1, 2009


  • 1 cup fresh strawberries

  • ½ cup fresh blueberries

  • ½ cup fresh raspberries

  • ¼ cup sugar

  • 2 tablespoons cognac

  • 1 teaspoon raspberry wine vinegar

  • 1 tablespoon fresh thyme

  • 1 tablespoon Strawberry Chobani Greek yogurt

  • 1 pinch salt

  • 6-8 5×5-inch puff pastry squares

  • 1 egg

  • ¼ cup water

  • 2 cups powdered sugar

  • 1/8 cup hot water

  • 2 tablespoons Chobani Strawberry Greek yogurt

  • Zest of 1 lemon


  1. In a small pot, bring the strawberries, blueberries, raspberries, sugar, cognac and vinegar to a simmer and thicken. Add the fresh thyme, yogurt and salt and stir. Remove from heat to cool.

  2. Line a small baking sheet with parchment paper. Place 5×5 puff pastry sheets on paper to soften. In a small bowl whip the egg and water to create an egg wash for the puff pastry. Place 2 tablespoons of fresh berry mixture into corner of pastry. Fold diagonally to create a triangle. Take a regular kitchen fork and pinch...

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