This bright and light dressing is wonderful tossed with spring spinach greens, or even with roasted veggies for an unexpected touch!
½ cup crème fraîche
2 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons honey
Sea salt and fresh ground pepper
1. In a small bowl, whisk together the yogurt, olive oil, lemon juice and honey. Taste for seasoning and add sea salt and fresh-cracked pepper as necessary. Can be used immediately or refrigerate for a later use.
All signs point to spring—budding trees in the orchard, tulips blooming in the fields and the arrival of fresh garden greens such as dandelion, kale rapini and arugula. Spring fare takes center stage in this week’s basket, too, with a fresh multigrain loaf and rich sheep’s milk yogurt and feta cheese to help accent a bevy of carrots, leeks, radishes and spring red onions. Crack open a bottle of Spanish red wine, whisk up some salad dressing and pop a fresh rhubarb crisp in the oven, then enjoy all that the season has to offer!
Here are a few recipes ideas for the week:
Honey-Lemon Yogurt Dressing
This bright and light dressing is lovely tossed with spring greens, or even with roasted beets or radishes for a unexpected touch!
Braised Carrots with Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.
Carrot Top Pesto
This verdant pesto from Diane Morgan’s Roots is lovely tossed with pasta, smeared on toasted bruschetta or served as a dip with crudité.
Baked Rosemary-Feta Potatoes
This savory baked dish is topped with fresh rosemary and tangy feta; it’s simply delicious!
Braised Red Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side dish.
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.