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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.
Roasted squash and fennel