Botanica

Ingredients

• 1¾ cups plain yogurt
• Sea salt
• 2 medium cloves garlic, grated or minced
• 2 teaspoons lemon juice
• Drizzle of olive oil
• 2 tablespoons sherry vinegar
• 2 tablespoons lemon juice
• 1 teaspoon runny honey
• 2 tablespoons za'atar
• 2 teaspoons sumac
• 1 teaspoon salt
• ½ cup olive oil
• 2 Persian cucumbers, 1 whole and 1 cut into uneven jewels
• 12 asparagus spears, woody ends trimmed off
• 1 red onion, quartered length-wise with some of the root left on each piece
• 1-2 summer squash, quartered lengthwise
• 24 snap peas, 16 whole and 8 sliced on the bias
• Olive oil
• 2 thick slices of delicious bread, enough for 2 cups of croutons
• 2 tablespoons sumac
• ½ head fennel, shaved thinly on mandolin
• 2 scallions, sliced thinly on the bias
• 1 firm-but-flavorful peach or nectarine, cut in eighths
• 4 breakfast or easter egg radishes, thinly sliced
• 1 cup dill leaves (torn or chopped so ½-inch sprigs remain)
• 1 cup mint leaves
• 1 cup parsley leaves
• A big handful of pea tendrils*
• A big handful of purslane*
• Borage flowers