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
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
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
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
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