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A light yogurt herb dressing is tossed with radishes until their sharp bite sighs into sweetness. Use the herbs you have available such as mint, basil, parsley or thyme.
Potatoes, sweet potatoes & apples are roasted until tender. Tossed with baby greens and a creamy lemon yogurt dressing.
Spring onions pop out of the ground all season and while they can be used to replace onions, garlic, leeks & scallions as needed we wanted to give them a recipe all their own. Yogurt, olive oil and lemon are the base of the creaminess while shredded onions are the highlighted flavor. Shallots would substitute nicely.
There is something slightly intimidating about making crepes, but the batter is simple and the rest is just a bit of technique. I always plan to make a few ‘mistake’ crepes to enjoy as a snack (chef’s treat!) to make sure I have added enough salt or butter to the batter. If they are sticking to the pan, try a non-stick pan or add more butter before you pour in the batter. The recipe serves only two or just one hungry dude, so use this as a starting ratio to double, triple or increase as needed.
Zucchini sticks are breaded and baked into crispiness. The combination of the breading can be mixed and matched as needed to whether you want it to be fully gluten-free (skip the pankos), or dairy-free (skip the Parmesan) or nut-free without the almond meal. The key is to use two out of the three ingredients and just adjust the proportions accordingly.
