This is part of a new farmers market series I’m doing! So these recipes are meant to be flexible so you can follow your heart to swap in produce that is speaking to you. So don’t see spring onion? Get green onion, sweet onion, yellow onion….you get the gist.
Ingredients: – 13 oz spring onion sliced. These look like green onion but have giant bulbs at the bottom. Used 3 here. – 3 tbsp olive oil (California olive ranch single origin, not blend is a good one). – 6 garlic cloves minced. – Juice of 1 lemon. – 16 oz plain culina coconut yogurt @culinayogurt – Salt to taste.
– dippers of choice, so whatevs fun produce is speaking to you. I used carrots, snap peas, and simply ruffle potato chips bc yolo @ruffles
Directions: 1. Heat oil over medium heat for a min to get that baby going so it’s warm. Add onions, you should hear a sizzle. And give that a stir. 2. Lower heat to medium low, I put mine at the 3 nozzle. Season with salt and cook for 45 min to get it caramelized and gorgeous. I leave it undisturbed and stir about every 15 min. 3. About half way through, you may start to see some golden sticky stuff on your pan. Add a little water to deglaze and get that yumminess to soak back in the onion. Doing this as often as needed. 4. When onions are done, they should have a golden hue. Sometimes at the last 5-10 min I’ll crank the heat up to medium to help it along if needed. Then stir in garlic, cooking for about 30 seconds till fragrant. 5. Turn off heat, and add in your lemon juice. Stir everything to combine. 6. Add everything to your coconut yogurt. Salt more to taste as needed. At this point it is going to taste more yogurty than you may like but just trust. 7. Put in fridge to let those flavors meld ideally overnight (this is where the magic happens). The next day, give it a stir and thin with a little water as needed as it will thicken. 8. Assemble your veggie platter and dip your freaking heart out. Ruffles are highly recommended 😉
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Recipe: [here](https://www.instagram.com/reel/DKXw06mJjPY/?igsh=c3djNm14c3Fnb3I5)
This is part of a new farmers market series I’m doing! So these recipes are meant to be flexible so you can follow your heart to swap in produce that is speaking to you. So don’t see spring onion? Get green onion, sweet onion, yellow onion….you get the gist.
Ingredients:
– 13 oz spring onion sliced. These look like green onion but have giant bulbs at the bottom. Used 3 here.
– 3 tbsp olive oil (California olive ranch single origin, not blend is a good one).
– 6 garlic cloves minced.
– Juice of 1 lemon.
– 16 oz plain culina coconut yogurt @culinayogurt
– Salt to taste.
– dippers of choice, so whatevs fun produce is speaking to you. I used carrots, snap peas, and simply ruffle potato chips bc yolo @ruffles
Directions:
1. Heat oil over medium heat for a min to get that baby going so it’s warm. Add onions, you should hear a sizzle. And give that a stir.
2. Lower heat to medium low, I put mine at the 3 nozzle. Season with salt and cook for 45 min to get it caramelized and gorgeous. I leave it undisturbed and stir about every 15 min.
3. About half way through, you may start to see some golden sticky stuff on your pan. Add a little water to deglaze and get that yumminess to soak back in the onion. Doing this as often as needed.
4. When onions are done, they should have a golden hue. Sometimes at the last 5-10 min I’ll crank the heat up to medium to help it along if needed. Then stir in garlic, cooking for about 30 seconds till fragrant.
5. Turn off heat, and add in your lemon juice. Stir everything to combine.
6. Add everything to your coconut yogurt. Salt more to taste as needed. At this point it is going to taste more yogurty than you may like but just trust.
7. Put in fridge to let those flavors meld ideally overnight (this is where the magic happens). The next day, give it a stir and thin with a little water as needed as it will thicken.
8. Assemble your veggie platter and dip your freaking heart out. Ruffles are highly recommended 😉