Celebrate this beautiful new season and welcome its unfolding create a colorful menu featuring the best of what Spring produce has to offer.
From crisp radishes to tender spring greens, fresh dill, asparagus and more. Enjoy this Mediterranean Californian-inspired dish.
Ingredients
Herbed Yogurt
Ingredients:
2 Cup Labneh or Greek Yogurt
1/4 Cup Dill (Minced)
1/4 Cup Parsley (Minced)
1/4 Cup Cilantro (Minced)
1 Shallot (Minced)
1/8 Cup Lemon Juice
1/8 Cup Cobram Estate Extra Virgin Olive Oil
1/8 Sea Salt
Roasted Vegetables
Ingredients:
4 Turnips Cup Labneh or Greek Yogurt
4 Broccoli Crows
1 Bunch Carrots
1/8 Cup Cobram Estate Extra Virgin Olive Oil
Directions
- Cut turnips into 1″x1″ pieces
- Cut carrots into 1″x1″ pieces
- Separate the broccoli crowns into large florets.
- Toss the vegetables individually with olive oil and salt.
- Place on separate sheet trays and roast at 450 degrees for 7-10 minutes.
- When the vegetables have a nice roasted char, remove them from the oven and let them cool slightly.
- Place a healthy dollop of herbed yogurt on a serving dish. Make sure to spread evenly to create a nice bed for the veggies.
- Plate the veggies on top of the herbed yogurt.
- Drizzle the veggies with more olive oil and a squeeze of lemon.
- For yogurt, place off the ingredients into a medium mixing bowl. Stir until combined.
- Taste and adjust seasoning, if necessary.
- Place a healthy dollop of herbed yogurt on a serving dish. Make sure to spread evenly to create a nice bed for the veggies.