WHAT IT IS
A mainstay in the Mediterranean and Middle East, probiotic-rich labneh is basically strained Greek yogurt with salt, says Karim Khalil, founder of our fave new labneh brand, Yaza. "This gives it a creamier texture and tangier, more savory taste than Greek yogurt."
HOW TO USE IT
Khalil suggests adding it to salad dressings, marinades, and pasta dishes, or on top of rice bowls. It can also replace yogurt in a breakfast parfait or smoothie, and it makes for a dreamy dip or creamy sandwich spread.
5 Easy Dinners
#1/ Braised White Beans & Sausage
1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 16-oz. pkg. smoked andouille sausage, sliced about 1â2 in. thick
1 yellow onion, chopped (about 11â2 cups)
1 Tbsp. whole-grain Dijon mustard
2 tsp. chopped fresh rosemary, plus more for garnish
2 15-oz. cans reduced-sodium cannellini beans, rinsed and drained
11â2 cups unsalted chicken stock
1â2 tsp. freshly ground black pepper
3 cups packed chopped lacinato kale (from 1 bunch)
1 oz. Parmesan cheese, grated
(1â4 cup), plus more for garnish
HEAT oil in a large skillet over medium-high. Add sausage; cook, undisturbed, until browned underneath, about 4 minutes. Continue cooking, stirring often, until browned all over, about 2 minutes. Using a slotted spoon, transfer to a paper-towelâlined plate.
ADD onion to skillet; cook over medium, stirring occasionally, until softened, about 3 minutes. Stir in mustard and rosemary; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans, stock, and pepper; bring to a simmer over medium-high, stirring occasionally, for 4 minutes.
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