Greek Yogurt needs no bailout: while our Hellenic friends' economy teeters, their dairy products reign supreme. IÖGO is Canada's newest yogurt and their version of Greek stars in a rustic feast in these two classic recipes.

Simmered Rabbit in Mustard Sauce
Ingredients
1 rabbit, cut into 8 pieces
2 sprigs of thyme, shredded
2 tbsp olive oil
½ cup dry white wine
1 cup chicken stock
2 tbsp Dijon mustard grainy mustard
1 cup IÖGO Greko Plain
chopped tarragon, to taste
salt and ground pepper

Preparation
Season the rabbit with salt and pepper, and roll in a bit of the fresh thyme.

In a pan, heat the oil over medium-high heat. Brown the rabbit pieces slowly over medium heat, turning to cook all sides. Drain the fat. Remove the rabbit and set aside.

Deglaze the pan with the white wine and the chicken stock. Lower the heat. Incorporate the mustards and stir well to blend.

Return the rabbit pieces to the pan and coat well. Cover and let cook for approximately 45 minutes.

Add the yogurt and blend in well. Reheat for 2 minutes. Taste and correct seasoning. Serve with the chopped tarragon. Garnish with root vegetables, if desired.

Servings: 6
Preparation time: 10 minutes
Cooking time: 60 minutes

Tips
Rather than purchasing a whole rabbit, choose only the hind legs (1 per serving), which have more tender meat and are easier to serve. Serve with green beans and pasta.

Oven Grilled Leeks
Ingredients
1 tbsp butter
8 small leeks
1 large egg
¾ cup IÖGO Greko Plain
½ cup quark cheese 0.25% M.F.
2/3 cup Parmesan, freshly grated
1/3 cup breadcrumbs
salt and ground pepper

Preparation
Preheat the oven to 180°C (350°F) and grease an ovenproof dish.

Trim off the green end part of the leeks (only use the white and tender green parts) and cut them in half lengthwise, beginning at least 2 cm (1 in) from the white tip. Wash them thoroughly in cold water.

Cook the leeks in a saucepan of boiling salted water for 2 minutes. Remove and drain on absorbent paper.
In a bowl, beat together the egg, yogurt, quark cheese and the Parmesan. Pour half of this mixture in the buttered dish, and then arrange the leeks in one layer in the dish, without crowding them. Season to taste. Cover with the remaining yogurt mixture, and sprinkle with the breadcrumbs. Bake in the oven for 30 minutes or until golden brown.

Servings: 4
Preparation time: 15 minutes
Cooking time: 50 minutes wl