diy cheesemonger {greek yogurt cheese balls}

Greek yogurt cheeseballs are a simple and beautiful dish that will impress your guests (or just your family!).

In this recipe I used fresh thyme for flavor, but you can do just about anything you like with cheese.  Here are some ingredients that I plan to incorporate in the future:

  • Chopped dried cranberries
  • Chopped walnuts
  • Herbs de Provence
  • Honey (drizzled)

What our house loved about these little cheeseballs was their versatility.  We might drop one into our omelettes with breakfast, spread one on a cracker as a snack, or spread on our bread with dinner.  They are such a healthy alternative to butter and they look great on the plate too!


  • Greek yogurt
  • Fresh thyme
  • Cheesecloth
  • Kitchen string


Empty container of yogurt into a large enough piece of cheesecloth that you have enough room to form a pouch.  Tie securely at the top with kitchen string.  Hang yogurt pouch over a bowl in the refrigerator.  Let hang for 48-72 hours squeezing periodically to release the liquid. Remove from cheesecloth, and form cheese into 1 inch balls.  Roll tops of cheese balls in finely chopped fresh thyme.  Sprinkle with sea salt if desired.

Images by dthoskins

recipe: roasted brussel sprouts

I never even tried a brussel sprout until I was over 30 thanks to the fact that my grandmother (whom I lived with as a child) didn’t like them and therefore never served them.  I probably wouldn’t have liked them either as a kid, but as an adult who loves fresh fruits and veggies I don’t rule anything out until I’ve tried it.  I don’t remember where I first saw this recipe, but I can narrow it down to either the now defunct Gourmet Magazine, or Ina Garten’s show The Barefoot Contessa.  In either case, I’ve sort of made it my own and it has become one of my favorite side dishes.

1 lb Brussel Sprouts
2 tbsp extra virgin olive oil
1 tsp ground ginger
Ground Kosher salt or sea salt to taste
Fresh cracked pepper OR red pepper flakes to taste
Preheat oven to 400 degrees.  Trim the stumps from the brussel sprouts and then cut them in half.  In a mixing bowl, combine brussel sprouts, olive oil, ginger, salt, and pepper and toss to coat.  Line a cookie sheet with aluminum foil and spread the sprout mixture evenly on the pan and place in the oven for 15 minutes.  Remove sprouts from oven, toss, and place back in the oven increasing the heat to 425 degrees for 15 more minutes.  Sprouts should be crispy on the outside and soft and steamy on the inside.