cool temps, bright flavors. bring on spring
Oh March, quite possibly the hardest month of all, here in the midwest. The month between winter and (what we all feel should be) spring. It’s the month where you can wake up to a sunny 50 degree day or a snow storm all in the same week.
Our bodies are beginning to thaw and as they are, we are shedding our winter skin and craving newness in just about every way. For us, we are especially longing for new flavors in the kitchen.
Normally this month would be the one where we start to roll out our new spring veggie sides; asparagus, peas, sweet baby carrots and tender herbs atop everything. These are just a few of the things that would grace the menu, showcasing the last of the winter veggies and the beginning of the bounty that is to come.
This month’s recipe highlights that in-betweenness. You will find familiar comfort in the form of roasted vegetables, surprising brightness in a tangy, lemon yogurt and much needed newness of flavor in a flurry of tender herbs + shaved fennel, tossed in a zingy za’atar vinaigrette that sits atop it all. Just like March, this dish tows the line between winter and spring, familiar and new. You’ll find this as delicious alongside a great loaf of bread or warm pita as it is next to simply prepared crispy chicken thighs or salmon, this is the perfect pre-spring side.
This month we kept the components of this recipe separate, as each, in its own right, has many uses. While divine together, they can be enjoyed in combination with a number of different things. Get creative and try something new, it’s almost spring after all.
1 cup full fat greek yogurt
1/2 clove garlic, grated
1 1/2 tsp. lemon juice
1/2 tsp. sea salt
2 tsp. olive oil
Add all ingredients to a mixing bowl and stir until well combined. Store in the fridge. Can be made up to one day ahead of time.
1 Tbsp. sherry vinegar
1 Tbsp. lemon juice
1 1/2 tsp. honey
1 Tbsp. za’atar
1/2 tsp. sumac
1/2 tsp. sea salt
1/4 cup. olive oil
Add all ingredients to a glass jar, give her a good shake to emulsify. If not using immediately, store in the fridge. Can be made up to 3 days ahead of time.
8 - 10 radishes, washed and trimmed. Keep small ones whole
8 -10 small carrots, washed, tops trimmed, halved if large
1 small shallot, quartered
3 tsp. olive oil
Pinch of sea salt
Preheat oven to 425. Wash all your carrots and radishes well. Trim the leafy tops off both and halve any that are large. You want them to be relatively the same size / thickness so that they roast evenly. Add all vegetables to a parchment lined baking sheet, toss with olive oil and a good pinch of salt. Spread evenly on the baking sheet and roast fo 20-30 minutes until tender and golden.
1/2 head fennel, sliced very thin, a few of the leafy fronds reserved
1/2 cup parsley leaves, loosely packed
1/4 cup torn mint leaves, loosely packed
1/4 cup dill
1 Tbsp. za’atar vinaigrette
Right before serving gently toss fennel and herbs with vinaigrette.
Start by spreading 1/2 cup garlic lemon yogurt on the side of a shallow serving bowl or evenly on the bottom of a large plate. Arrange roasted vegetables on top, add a few grinds of black pepper, drizzle with 1 Tbsp. vinaigrette. Gently pile the salad on top of yogurt and roasted vegetables. Enjoy!