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yogurt

Roasted Beets with Preserved Lemon & Tahini-Yogurt

TIME: 40 - 60 MINUTES, SERVES: 4
Adapted from Simple by Yotam Ottolenghi

Beets are a crop we try to have available to our customers each week. They are sweet, earthy and powerful, and the tops are some of my favorite cooking greens as well. They are delicious paired with tangy, rich, and slightly bitter flavors (think goat cheese, radicchio, lemon…) There are many ways to prepare beets—my absolute favorite is roasting. For this reason, we like harvesting the medium-sized roots—those which can be quartered and transformed into beautiful, caramelized wedges with just a blast of high heat, a little oil and salt. I roast multiple pans at a time and keep them in the fridge to marinate and eat over salads throughout the week. Feel free to double this recipe—it’s even better served cold the next day.

INGREDIENTS


2+ lbs. beets, washed, trimmed and quartered. For larger beets, chop into similar-sized chunks
2 tbls. olive oil
2 tsp. cumin seed
1/2 preserved lemon, skin and flesh finely chopped
2+ tbls. lemon juice
1 tbls. tahini
1/2 c. Greek yogurt
High quality olive oil, for garnish
1/2 c. walnuts (opt.)
1/2 c. dill or parsley (opt.)
Sumac, for garnish (opt.)
Salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F

  2. Toss beets with oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 30 - 40 minutes, depending on size, until tender.

  3. Toast cumin seeds in a small, heavy bottom skillet, stirring to avoid burning.

  4. When the beets are slightly cooled, toss them with the cumin seeds, preserved lemon, 1 tbls. of lemon juice, 1/4 c. of herbs (if using) and optional walnuts. Then transfer to a serving platter.

  5. Mix tahini into the yogurt with the remaining 1 tbls. lemon juice and salt, to taste. Dot this over the beets in 4 - 5 places and stir slightly (fully mixing together will create a pink, potato salad-esque mess).

  6. Sprinkle with remaining herbs and optional sumac, and drizzle with olive oil.

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Sugar Snap Peas over Yogurt-Lemon Sauce

TIME: 20 MINUTES, SERVES: 6
Adapted from Bon Appetit

I look forward to Sugar Snap Peas all year. In Pennsylvania, they are only available for a few weeks late Spring, and typically don’t ever make it back to my kitchen. I prefer them raw, so this salad is perfect on a evening when you don’t want to turn on the stove.

This recipe comes together in about 15 minutes, the most time consuming part being removing the stem and slicing. The creamy, tangy dressing pairs perfectly with the snappy sweetness of fresh peas. Truly a seasonal treat.

INGREDIENTS

Peas
1 lb. Sugar Snap Peas, stem & strings removed; Cut in half on a diagonal, or thinly sliced
2 tbls. olive oil
1/2 tsp. lemon zest
Salt & fresh ground black pepper, to taste
Yogurt Sauce
1 cup Greek yogurt (If you can get your hands on Fiddle Creek Dairy products, their yogurt is amazing)
2 tbls. lemon juice
1/2 tsp. lemon zest
1 tsp. green garlic, minced
1 tbls. olive oil
A little buttermilk or water to thin, if necessary
Salt & fresh ground black pepper, to taste
Sumac, for garnish

METHOD

  1. Toss peas with oil, salt, pepper, and lemon zest. Adjust seasoning to taste.

  2. Mix yogurt sauce ingredients together. Thin to desired consistency. It should be thickened, but saucy, rather than a dip.

  3. Pour sauce into a serving bowl and top with peas. Sprinkle with sumac and a few more grinds of fresh pepper to serve.

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Coconut Yogurt

TIME: 10 minutes (plus time to culture) SERVES: 1 PINT

Coconut yogurt is a satisfying treat if you have a lactose intolerance, or are trying to minimize carbs. It is very rich, so I recommend eating just a couple spoonfuls at a time—it makes a great probiotic-filled snack, or topping for Chocolate-Avocado Pudding.

*Unlike the effervescent coconut yogurt from New Earth Superfoods or GT Dave’s CocoYo, this is mild & creamy—similar to Greek yogurt.

INGREDIENTS

1 can full-fat coconut milk (I’ve found the “Classic” Native Forest brand produces a better result than the “Simple”—I assume this is due to the guar gum)
2 probiotic capsules (I use this one because it is available in the refrigerated section of my grocery store.) Avoid probiotic pills, because they need to be crushed instead of opened & emptied

METHOD

  1. If your coconut milk has separated, pour into a bowl and mix thoroughly until emulsified and creamy. This is easier at room temperature.

  2. Open the probiotic capsules, empty them into the coconut milk and stir thoroughly.

  3. Cover loosely with a small plate or clean dish towl, and let sit at room temperature in a warm, dark place for a few days, until slightly soured and thickened, stirring once or twice per day.

  4. Transfer to the fridge with a tight fitting lid to further thicken.

  5. After it has cooled, it will be incredibly thick and ready to eat! You can then add your favorite flavorings, or enjoy as is.

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