- by Jessica Hughes
Spring Vegetables with Yogurt Dressing
- by Jessica Hughes
There is nothing better than fresh vegetables in spring. It is like nature bringing brightness back onto our plates from the dark root vegetables of winter. Full of green, orange, yellow, and purple these lightly sautéed vegetables are a great pairing with the bright lemon and herb creamy yogurt dressing, featuring Goddess, with which they are paired.
Spring Vegetables with Yogurt Dressing
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
2 C Snap Peas, halved
1 Bunch Asparagus, trimmed and cut into 1” pieces
4 Carrots, peeled and ribboned
1 Fennel Bulb, bulb removed and thinly sliced
2-3 Tbsp Olive oil
For the Dressing
½ C Yogurt, plain
¼ C Olive oil
2 Tbsp Calicutts Goddess Spice Blend
Directions
In a large sauté pan, heat olive oil over medium high heat. When oil is heated, add vegetables. Stirring frequently, you want to sauté until warm and the pigment of the vegetables brightens. Remove from heat.
While you are cooking the vegetables or after, prepare your dressing by whisking the yogurt, sherry vinegar, lemon juice, honey, olive oil, and Goddess Blend in a medium size bowl.
To serve, spread out yogurt dressing on a platter, and top with vegetables. Serve warm, at room temperature, or cool. Enjoy!
Herb Roasted Potatoes