Spice Grilled Zucchini

Bring delicious flavor and gorgeous color to your table with this Farm-inspired dish from Sarah Steffan, Executive Chef of the Dogwood at Blackberry Farm. Featuring fresh and preserved ingredients, you'll love every bite.

3 medium zucchinis
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon Aleppo chilis
1 cup plain yogurt
2 Tablespoons ground sumac
¼ cup Blackberry Farm Pickled Ramps, sliced
1 Tablespoon ramp picking liquid from jar
½ cup chopped Marcona almonds
4 Tablespoons butter, browned
chopped parsley for garnishing
salt and pepper to taste
mild cooking oil

Slice the zucchini into four long planks, avoiding the core and the seeds as much as possible. In a medium bowl, toss with enough oil to coat the zucchini, and season with salt and pepper to taste. Add the ground cumin, coriander and Aleppo chilis, and toss together until evenly coated. Char the zucchini on a medium flame on the grill. Remove from heat, and once cool enough, slice the zucchini on a bias into two-inch pieces.

Mix the ground sumac into the yogurt and reserve for plating.

For the sauce, place the butter in a small sauce pan and cook over medium heat until the butter starts to turn brown and smells nutty. Remove from heat, and add the sliced ramps, ramp pickling liquid and the chopped almonds.

When plating, chose a shallow bowl. Pour a pool of the yogurt Into the middle of your bowl, arrange the sliced zucchini on top, and garnish with the Marcona almond sauce and chopped parsley. Enjoy!