Lily Diamond grew up immersed in the science of scent and the wisdom of plants. Early on, she learned that every flower, fruit, and tree has important wisdom to share. As Lily says, “I highly recommend eating, cooking, and mixing with your own two hands. The food likes the love. Trust me.”

Here, the sweetness of roasted squash and fennel pairs dreamily with Clover’s luscious and tangy organic sour cream, elevating a simple dish to new complexity. I love the sharpness of shallot vinaigrette on the abundant herb salad on top — plus a hefty dollop of sour cream to finish. The addition of fennel frond and fresh dill in the salad brings depth and lightness to the flavor profile, so that there is never a dull bite.

ingredients

Roasted squash and fennel

1 medium delicata squash

1 medium bulb fennel, fronds reserved

3 tablespoons olive oil

1 teaspoon flaky or kosher sea salt Freshly cracked black pepper, to taste

 

Frittata

12 large eggs

½ cup Clover organic sour cream, plus lots for garnish

¼ teaspoon sea salt Freshly cracked black pepper, to taste

1 cup grated parmesan, divided 1 tablespoon olive oil

¼ cup minced shallot

 

Herb salad

6-7 cups baby arugula

1 tablespoon chopped fennel frond

1 tablespoon chopped fresh dill

2 tablespoons olive oil Herb salad dressing

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon minced shallot

2 pinches sea salt

Steps

  1. Preheat the oven to 425ºF and line a baking sheet with parchment paper. Trim and slice delicata squash lengthwise, then deseed and slice in ¼-inch crescents. Thinly slice fennel bulb, reserving fronds for the salad. Lay squash crescents and fennel on the parchment in a single layer, and drizzle with olive oil. Toss to coat evenly, then sprinkle with salt and pepper. Roast for 30 minutes, flipping halfway through. Remove and set aside to cool.
  2. Reduce heat to 350ºF.
  3. In a large bowl, whisk eggs, sour cream, salt, and pepper until completely homogenous. Stir in ¾ cup of the grated parmesan cheese.
  4. Place 1 tablespoon of olive oil in a 12-inch cast iron skillet or other ovenproof frying pan, and swirl to coat bottom and sides. Add ¼ cup minced shallot and sauté over medium heat until tender and beginning to brown.
  5. Transfer the roasted squash and fennel to the pan. Pour in the egg mixture, and cook the frittata over medium heat, without stirring, until its edges begin to set, about 5 minutes. Sprinkle the top with the remaining ¼ cup of parmesan cheese and transfer skillet to oven.
  6. Bake the frittata until it’s puffy and golden brown and the center is set, 22-25 minutes.
  7. While the frittata bakes, toss the arugula, fennel frond, and dill in a medium bowl. Whisk together the dressing ingredients in a small bowl, and toss the salad, with dressing to taste, just before serving.