Wow…it’s that time of year with Daylight Savings Time begun and spring right around the corner! We start moving away from our warm, savory comfort foods of winter to the fresh, colorful veggie platters we all know and love alongside our favorite dip. I just tried this quick, tasty delight out on a group of friends this week and just wanted to share the “Yogurt Basil Dip” with you as well.                          

Ingredients: (serves 6)

• 1 large, organic clove of garlic, minced
• 2 cups, organic basil leaves, stemmed & loose-packed; then finely chop
• 1 1/3 cups plain, organic non-fat Greek yogurt
• 1/2 cup whole, organic buttermilk
• 2 oz. organic Parmigiano-Reggiano cheese, finely grated to 1/2 cup
• Chopped organic chives for sprinkling on top of finished dip, if desired

Combine first five ingredients in medium mason jar, add lid to jar and shake vigorously until well blended.

Once well blended, place combined dip mixture into small bowl and serve with vegetable platter.

Let’s do some greens today…those dark rich spinach leaves give you an energy boost and brighten your mood with their abundance of antioxidants, folic acid and vitamin K. Then add some earthy mushrooms and you have a very tasty partnership of flavors which is an-easy-to-prepare delight!

Ingredients: (serves 4-6)

• 2 Tbsp. organic, extra-virgin olive oil
• 1 lb. organic, cremini mushrooms, sliced
• 2 sprigs organic fresh thyme
• Freshly ground organic black pepper to taste
• 1 large glove organic garlic, minced
• 1/2 cup dry Marsala wine
• 12 ounces baby spinach leaves
• Grated zest of 1/2 organic lemon

Heat large ceramic saucepan on medium heat.

Add oil, thyme sprigs, and mushrooms.

Cook until mushrooms are tender and some of their liquid has evaporated, stirring occasionally for about 2-3 minutes.

Add Marsala wine and continue cooking until most of the liquid has evaporated, approx. 5 minutes.

Remove pan from heat and discard thyme springs and stir in spinach leaves so that they wilt slightly.

Add lemon zest before serving.