The Good Dirt

September 17th, 2018

This rustic beet side from Alex of The New Baguette was inspired by a side dish at Rosemary’s in New York City. Ideally, the recipe uses baby rainbow beets from the farmers market, but if the farmers market isn’t practical, feel free to use regular supermarket beets. The hazelnuts are crucial to the success of this beet side dish. You can buy them pre-roasted, but roasting them yourself makes a huge difference. You can typically find raw hazelnuts at the bulk bin section of any store. Blanched raw hazelnuts are best because the skins have already been removed. If you can’t find blanched, you may remove the skins by rolling freshly roasted hazelnuts under your palms in a kitchen towel.

Serves 6

  • 1 1/2 pounds baby rainbow beets, scrubbed
  • 3/4 cup raw hazelnuts
  • About 7 large basil leaves, cut into thin ribbons
  • 1-2 tablespoons extra virgin olive oil, to taste
  • 1-2 tablespoons freshly squeezed lemon juice, to taste
  • 1/4 teaspoon fine sea salt


Preheat the oven to 350ºF.

Place the beets in a medium pot and add enough water to cover by 1 inch. Cover with a lid and bring to a boil. Reduce the heat to low and simmer with the lid ajar until tender, about 25 minutes (large beets may take up to 45).

Meanwhile, arrange the hazelnuts in an even layer on a baking sheet and roast for 8 to 10 minutes, until fragrant, being careful not to burn them. If your hazelnuts still have the skins on, place the nuts on one end of a kitchen towel and cover with the other end. Roll them under your palms to remove the skins. It’s okay if not all the skins come off.

When the hazelnuts are cool enough to handle, roughly chop them.

When the beets are done cooking, drain them and run the pot under cold water. Let the beets stand in cold water until cool (you may have to change the water). At this point the skins should be easy to slip off with your hands (wear gloves if you don’t want your fingers to turn red).

Cut the beets into 1-inch chunks and place in a bowl. Add the basil, oil, lemon juice, salt, and most of the hazelnuts. Toss to combine. Taste and adjust seasonings if needed. Transfer to a serving platter and garnish with the remaining hazelnuts.

September 17th, 2018

This recipe combines the fall flavors of pumpkin, pumpkin seeds, and pumpkin spice into a nutrient-packed grab-and-go breakfast. You can enjoy these oats chilled, or heat them up for a comforting breakfast. You can even make up a few overnight oat containers all at once for multiple breakfasts during the week.

This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.

Serves 1

  • ½ cup old-fashioned oats
  • 3/4 cup plain plant-based milk (i.e. soy, coconut, almond)
  • ½-1 tablespoon pure maple syrup (depending on your preference, may omit)
  • 1 teaspoon pumpkin pie spice
  • ¼ cup canned pumpkin
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons flax seeds, ground


Place oats in a mason jar or 2-cup container. Add plant-based milk, maple syrup, pumpkin pie spice, pumpkin, pumpkin seeds, and flax seeds. Cover with a lid and shake really well (or stir with a spoon). Refrigerate overnight.

The next morning, enjoy oats cold or warm. May add additional plant-based milk to achieve desired consistency.

September 17th, 2018

This tart takes advantage of the exquisite red/orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too!

This recipe comes to us from Joyce of Goodmotherdiet.

Serves 6

  • 1 single pie crust
  • 1 butternut squash
  • 1-2 purple carrots
  • 1-2 parsnips
  • 1 large sweet potato
  • 4 tablespoons olive oil, divided
  • 3 medium shallots, minced
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 2 tsp flour
  • 1 can full fat coconut milk
  • 1/2+ cup shredded parmesan (optional)
  • 1/2 tsp dried thyme
  • salt and pepper to taste

Pre heat oven to 375. Peel and slice squash neck into 1/4 inch rings.

Using a cookie cutter, press firmly into squash. I recommend using a potholder to make pressing down easier on your hands.
Peel and slice remaining root vegetables, using various leaf shapes. Reserve veggie ‘scraps’.

Line one or two baking sheets with parchment paper or foil. Arrange the leaves on the baking sheets. If your cookie cutters have large and small shapes, separate them as they may have different cooking times. Spray or brush with olive oil and sprinkle lightly with salt.

Prebake the leaves until they are tender enough to pierce with a knife tip, but not so tender that they fall apart, about 15 minutes. Larger leaves may need another 5 minutes. Let cool.

Saute shallots until lightly browned in 2 tablespoons olive oil. Add garlic.

Gather the veggie scraps and dice. You should have about 6 cups of veggies. Don’t include purple carrot scraps as they will turn everything pink. Add to the shallots along with vegetable broth. Simmer 10 minutes with the lid off. Add more broth if necessary but liquid should mostly evaporate.

Veggies should be soft but still somewhat firm. They will cook again in the tart pan. Stir in 2 tsp of flour and then add coconut milk, herbs and parmesan (if using).

Roll out pastry dough and place it in a tart pan, pressing gently into the bottom. Roll the pin over the top to cut the dough to fit the pan.

Pour vegetable filling into pie crust and spread evenly with a spoon.

Arrange the leaf shapes onto the top of the filling, covering any gaps until entire tart is covered. Spray or brush with olive oil. Sprinkle with parmesan, if desired.

Bake tart for 35-45 minutes. Let cool slightly before cutting. Serve with a crisp green salad. Enjoy!

September 17th, 2018

This pumpkin pasta is vegan and packed with veggies and whole grains. It’s sure to become a fall favorite thanks to its short cooking time and the combination of flavors: sweet and creamy pumpkin, chewy spinach and mushrooms, whole grain fettuccine and a little crunch from the chopped walnuts.

This recipe comes to us from Elena of Happy Kitchen.Rocks.

Serves 4

  • 1/2 small to medium-sized Hokkaido pumpkin
  • teaspoons olive oil divided
  • salt and freshly ground black pepper to taste
  • 1 head garlic
  • 350 grams or 12 oz whole wheat pasta (I used fettuccine)
  • 200 grams or 7 oz mushrooms sliced (I used crimini)
  • 140 grams or 5 oz raw spinach
  • 235 ml or 1 cup vegetable broth (see notes below)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon nutmeg
  • 4 tablespoons chopped walnuts to serve
  • 4 teaspoons pumpkin oil to serve (optional)


Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. Lay a baking tray with parchment paper and drizzle it with olive oil or cooking spray. Place the pumpkin and sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Bake in the preheated oven for around 20 minutes or until they are soft when pierced with a fork.

Meanwhile, cook the pasta according to the instructions on the package. Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat. Add the spinach and continue cooking until it is softened, for about 4-5 minutes. Set aside.

When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth. Add spices and herbs, as well as salt and pepper to taste.

Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy!

Recipe Notes:

Add vegetable broth one ladle at a time, until you like the consistency. It should be thicker than pumpkin soup.

September 10th, 2018

This apple peanut butter oatmeal is made with whole grains, healthy fats, and fruit – what better way to start your day? Plus, using a slow cooker to make multiple servings saves time every morning of the week. This recipe comes to us from Oldways and The Peanut Institute.

Serves 4

  • 1 cup steel cut oats
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup creamy peanut butter
  • 2 medium apples, peeled, cored, and cut into 1/2-inch pieces


Coat the inside of a 5-6 quart slow cooker with cooking spray.

Combine the oats, brown sugar, vanilla extract, cinnamon, salt, and 3 1/4 cups water in the slow cooker. Add the peanut butter and whisk to incorporate. Stir in the apples, cover, and cook on low heat for 8 hours.

Incorporate the somewhat crusty oatmeal stuck to the sides and bottom by stirring for 2-3 minutes. Serve warm.

Active time: 10 minutes

Total: 8 hours

September 10th, 2018

The addition of cumin, nutty pistachios, and creamy tahini yogurt makes this a balanced dish. When roasted, carrots become delightfully crispy, and develop a subtle, natural sweetness. And the leftover dressing can be used as a salad dressing! This recipe is courtesy of Emilia Petrucci and Oldways.

Serves 6

  • 2 large bunches carrots, leafy tops trimmed or removed
  • 1/3 cup unsalted pistachios
  • 1/4 teaspoon cumin
  • 1 cup plain, nonfat Greek yogurt
  • 1 tablespoon tahini
  • Juice of 1 lemon
  • 1/16 teaspoon salt
  • 1/2 tablespoon olive oil
  • 1/4 cup cilantro, chopped


Heat oven to 385 degrees.

Line 2 sheet pans with parchment paper. On one sheet pan, spread out pistachios. On the other, drizzle carrots with olive oil. Sprinkle cumin on carrots.

Roast pistachios for 10 minutes and carrots for 30 minutes.

While pistachios and carrots are cooking, mix yogurt with tahini, lemon, salt, and 2 tablespoons water. Mix until smooth so there are no chunks of tahini remaining. For a smoother sauce, add more water.

Drizzle carrots with yogurt and top with pistachios and cilantro. Serve with extra yogurt.

Active time: 10 minutes

Total time: 35 minutes

September 10th, 2018

Sweet potato peanut stew, or groundnut stew, is called Mafe in West Africa. The stew uses a savory sauce made from peanut butter and tomatoes and is common throughout West and Central Africa. This recipe is based on one from Iba Thiam, chef and owner of Cazamance restaurant in Austin, Texas, and it is one of the recipes in Oldways’ A Taste of African Heritage cooking program. The sweet potato, a much-loved African heritage food, is a featured ingredient.

Serves 4

  • 2 teaspoons extra-virgin olive oil
  • 1 medium-size yellow onion, diced
  • 2 garlic cloves, minced
  • 1 large sweet potato, chopped into medium-size cubes
  • 2 large carrots, cut into thin rounds
  • 2 green zucchini, cut into thin half-rounds
  • 1 small can (15oz) of diced tomatoes, no salt added
  • 2 cups low sodium vegetable broth
  • 1 tablespoon curry power
  • 1/4 cup natural peanut butter
  • 3 sprigs of fresh thyme, minced, or 1 teaspoon dried thyme
  • Sea salt to taste


Heat the oil in one of the soup pots on medium heat and sauté the onion and garlic until translucent (3-4 minutes).

While the onions and garlic cook, chop up the sweet potato, carrots, and zucchini.

Add sweet potato and vegetables to the pot; saute for 3-4 minutes.

Add the diced tomatoes, vegetable broth, and curry powder, and bring to a boil. Cover and simmer for 10 minutes.

After 10 minutes, add the peanut butter and the thyme to the stew. Let it cook, covered, for another 3-5 minutes.

Salt to taste, serve and enjoy!


Active time: 20 minutes

Total time: 30 minutes

September 10th, 2018

Don’t discard the leafy green tops when you buy a bunch of beets from the farmers market. Instead, use them to make pesto. Beet greens are an excellent source of fiber, vitamins and iron. This recipe comes to us from the Oldways Whole Grains Council, courtesy of Kelly Toups.

Serves 4

  • 1 large zucchini, sliced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 cup toasted, chopped walnuts
  • 1 bunch beet greens, washed thoroughly (can substitute with 1 ½ cups spinach)
  • 2 garlic cloves, peeled
  • 1/2 cup fresh basil leaves
  • 1 lemon, zested and juiced
  • 1/3 cup olive oil
  • 1 can chickpeas, rinsed and drained
  • 8 oz whole grain pasta, cooked according to package instructions
  • 2 cups cherry tomatoes, halved


Preheat oven to 425F.

Season zucchini slices with 1/4 teaspoon salt and 1/4 teaspoon pepper and roast for 25 minutes.

While the zucchini is cooking, add walnuts to a high powered blender or food processor, and pulse until it reaches a fine meal.

Add the beet greens, garlic, basil, lemon juice & zest, half of the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and pulse until the mixture begins to combine (you may need to pause and scrape down the sides).

Slowly drizzle in the remaining olive oil and blend until well combined.

In a large bowl, toss cooked pasta with the zucchini, chickpeas, tomatoes, and pesto sauce.

Active time: 30 minutes

Total time: 40 minutes

September 3rd, 2018

Pancakes are stacked with banana and brown sugar in between. Orange slices, blueberries, dollops of yogurt and fresh mint leaves top these fruit flapjacks. This recipe comes to us from Tracy of veggie.num.num.

Serves 6

For the pancakes:

  • 2 cups self-rising flour*
  • ½ cup wholemeal or stone ground plain flour
  • 2 tablespoons sugar
  • 2 ½ cups nonfat milk
  • 3 ounces butter, melted and cooled
  • or
  • 3 ounces non-dairy butter substitute, melted and cooled
  • 1 egg, lightly whisked
  • a little extra butter or non-stick cooking spray, for the skillet

To complete the Orange Blueberry Banana Pancakes:

  • 16 ounces Greek yogurt
  • a little lemon juice, for preparing the bananas
  • 3 bananas, sliced diagonally
  • 4 teaspoons brown sugar**
  • 1 orange, sliced into rounds
  • 1 basket blueberries
  • maple syrup**, for drizzling
  • 12 fresh mint leaves, for garnish

*Self-rising flour can be found in the baking section of most grocery stores, but it’s quick and easy to make your own from all-purpose flour.


To make the pancakes:

In a large bowl sift the self-rising flour together with the stone ground flour. Add the sugar and stir to combine.

Make a well in the center and add the milk, melted butter and whisked egg. Mix until all ingredients are combined and the batter is smooth.

Prepare a skillet very lightly with a little extra butter or cooking spray and put over medium heat.

When skillet is heated, add 2 tablespoons of batter to the pan. Cook for about 2 minutes, or until bubbled begin to appear. Carefully flip pancakes over with spatula and cook for another minute. Transfer finished pancake to a warmed plate and cover with a towel.

Repeat process until you’re out of batter. Makes 10-12 pancakes.

To complete the Orange Blueberry Banana Pancakes:

Spread each pancake with a little Greek yogurt. Squeeze a little lemon juice over the sliced bananas.

Stack the pancakes in 2’s with banana slices and brown sugar in between the pancakes in each stack.

Top each stack with 2 slices of orange and a good dollop of Greek yogurt. Drizzle with maple syrup if using and finish with blueberries and fresh mint leaves.

September 3rd, 2018

This is the perfect note to end late season barbeque on. Figs are grilled soft and topped with savory thyme leaves and sweet honey in this simple dessert which shows off the fruit of fall. This recipe comes to us from Jen of Domestic Divas.

Serves 2

  • 2 cups figs, stems removed and halved
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves

Preheat the grill to medium-low heat.

When the grill is heated, place the figs on a grill pan in 1 single layer. Grill for 1-2 minutes, or until slightly soft. Flip and grill another 1-2 minutes more on the other side.

Transfer the grilled figs to a serving platter. Carefully place a few leaves thyme on each fig, drizzle with honey and enjoy!

September 3rd, 2018

This recipe uses mushrooms in place of the ground lamb or beef found in traditional Shepherd’s pie. The variety of crimini, Portobello, and shiitake offer a range of earthy flavors. Feel free to use your favorites, or whatever you have on hand.

This recipe comes to us from Gigi Stewart, and is excerpted from her new book, The Big Book of Gluten Free Cooking: Delicious Meals, Breads, and Sweets for a Happy, Healthy, Gluten-Free Life, published by Rockridge Press. Copyright © 2018 by Gigi Stewart.

Serves 6

  • For the Vegetables
  • 1/4 teaspoon coconut oil or avocado oil
  • ½ tablespoon sunflower oil, divided
  • 3 cups chopped mushrooms
  • 1 cup fresh or frozen white or yellow corn kernels
  • 1 cup fresh or frozen green peas
  • 1 large onion, diced
  • 2 cups shredded carrots
  • 1 cup diced celery
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup unsalted vegetable stock


  • For the Sauce:
  • 2 cups unsalted vegetable stock
  • 3 tablespoons cornstarch
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder


  • For the Mashed Potato Topping:
  • 3 cups plain mashed potatoes
  • ¼ cup nutritional yeast
  • 3 tablespoons dairy-free butter
  • 1 tablespoon snipped dried chives
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Unsweetened coconut milk, enough to achieve spreading consistency
  • 6 slices Daiya “cheddar” vegan cheese slices (or 1 cup shreds), optional


1. Preheat the oven to 400°F and grease a 9-inch x 13-inch glass baking dish with the coconut or avocado oil.

2. Heat the sunflower oil in a large stockpot over medium-high heat. Add the mushrooms, corn, peas, onion, carrots, celery, salt and pepper and cook until tender, about 8 minutes.

3. Add the stock a little at a time, enough to create steam but not so much that the vegetables are swimming in liquid. Once the last amount of stock is added, cover the pot to steam the veggies, about 10 minutes. Most of the liquid will cook away. When the vegetables are tender, transfer them to the baking dish.

4. Make the sauce by using the same pot you just cooked the vegetables in. Whisk together the stock, cornstarch, onion powder, and garlic powder until smooth. Cook over medium-high heat until the mixture bubbles and thickens, about 5 minutes. Pour the sauce over the vegetables.

5. In a large bowl, make the mashed potato topping by combining all the topping ingredients through the coconut milk. Mix well. Spread over the vegetables. Top with cheese, if using.

6. Bake for 30 minutes, or until bubbly. Let cool for 15 minutes before serving.

Variation: Sweet Potato Topped Shepherd’s Pie: Use sweet potatoes in place of white potatoes (pictured).

Substitution Tip: If you eat dairy products, use real butter and cheese.

September 3rd, 2018

One of life’s simple pleasures is to throw a portabella mushroom on the grill and let it absorb those delicious smoky flavors. These mushroom sliders are so cute they use a dinner roll for a bun! This recipe comes to us from our friends at The Mushroom Council.

Serves 4

  • 2 portabella mushrooms, stems removed
  • 1/4 cup light balsamic vinaigrette
  • salt and freshly ground black pepper
  • 8 small high-fiber whole grain dinner rolls
  • 8 slices red onion
  • 8 slices tomato

Place the portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes. Prepare the grill or a grill pan with a light layer of nonstick cooking spray. Line a plate with a layer of paper towels.

Remove the mushrooms from the bag, drain and season with salt and pepper on both sides. Heat the grill to medium and place the mushrooms grill side down. Cook for 4 minutes, flip and repeat on the other side for about 4 minutes more, or until the both mushrooms are almost cooked through.

Transfer the mushrooms to the paper lined plate, gill side down. Cut each mushroom into quarters and place each quarter on the bottom half of the dinner rolls. Top each with tomato, onion and the remaining dinner roll half and enjoy.

August 27th, 2018

Native to Brazil, cashews have found a place in kitchens around the world. However, cashew apples, the fruit of the cashew tree, are only available where cashews are grown (Brazil, India, and Africa). When it’s ripe, the bright red or orange fruit is sweet and tastes like mango and orange mixed with a hint of persimmon. Those flavors take center stage in this vegan ceviche recipe from our friends at Segunda Sem Carne in Brazil. If you don’t have access to cashew apples, we suggest replacing them with mangoes.

If you live in a place where cashew apples are grown, let us know what you think of the recipe on Facebook, Twitter, or Instagram!

Serves 2

  • 2 ripe cashew apples (or mangoes)
  • ¼ red onion
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh parsley or cilantro (8 g)
  • 1/4 tsp salt
  • Dash of black pepper powder (optional)


1. Peel the onion and cut into thin half-moons.

2. Transfer to a container and cover with water. Add a few ice cubes and set aside for about 10 minutes. Putting the raw onion into ice water decreases its acidity and strong taste.

3. Wash the cashews and cut into cubes, no need to peel.

4. Transfer to a bowl and mix with salt, black pepper, lemon juice and cilantro or parsley.

5. Drain and discard the water from the onion. Wash the slices in water.

6. Put all the ingredients in a bowl and mix, cover and refrigerate to marinate for about 15 minutes.

7. Remove from the fridge and serve ice.

Note: Do not use too soft cashew apples, otherwise it will be difficult to cut into cubes. In addition to releasing to much liquid during the marinade. Try to use firmer fruit.

August 27th, 2018

Whole wheat peach muffins are seasoned with ginger, cinnamon and cloves, before being topped with a sprinkling of brown sugar. This recipe uses mashed bananas and apple sauce instead of butter and oil, for a moist muffin without as much fat. This recipe comes to us from Kristi of Veggie Converter.

Serves 12

  • 2 1/2 cups whole wheat pastry flour
  • 3/4 cup and 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 cup applesauce
  • 1 cup unsweetened soy milk
  • 1 teaspoon apple cider
  • 1 teaspoon vanilla
  • 1 1/2 cups banana, mashed
  • 1 1/2 cups peaches, skin on, diced

Preheat an oven to 375 degrees. Lightly grease 12 muffin tins with a light layer of oil, shortening or nonstick cooking spray.

Place the whole-wheat pastry flour, 3/4 cup of the brown sugar and baking powder together in a large bowl. Season with the salt, ginger, cinnamon and cloves. Stir to combine, taking care to ensure that all ingredients are evenly distributed.

Place the applesauce, soy milk, apple cider, vanilla and mashed banana together in a separate large bowl. Mix until all ingredients are well distributed.

Add the dry ingredients to the wet ingredients, stirring constantly, until evenly distributed. Fold in the diced peaches.

Using an ice cream scoop or large spoon, fill each muffin cup 2/3rds full with batter. Sprinkle the remaining tablespoon of brown sugar on top of all the unbaked muffins. Bake for 28-32 minutes, or until the muffins are baked through, and enjoy!

August 27th, 2018

Zucchini sticks are tossed with light panko breadcrumbs and then baked in the oven. Try these healthy “fries” dipped in creamy Greek yogurt seasoned with parsley and lemon. This recipe comes to us from Elizabeth of Sophisticated Pie.

Serves 10

For the baked zucchini fries:

  • a little olive oil, for preparing the sheet pan
  • 2 eggs
  • 2 tablespoons nonfat milk
  • 2 large zucchinis, cut into 4-inch sticks
  • 1 ½ cups panko bread crumbs*
  • ½ cups Parmesan cheese, shredded
  • salt and pepper, to taste

For the yogurt dipping sauce:

  • 1 cup low fat Greek yogurt
  • 2 tablespoons parsley, chopped
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
  • 1 scallion, chopped

*Japanese panko breadcrumbs are thinner and lighter than traditional breadcrumbs. They can be found near the standard breadcrumbs or in the Asian food section of most grocery stores.

To bake the zucchini fries:

Preheat the oven to 425 degrees. Prepare a large sheet pan with olive oil.

Lightly beat the eggs and milk together in a medium bowl.

In a separate medium bowl, stir the panko breadcrumbs and cheese together.

Dip zucchini sticks in the egg mixture, making sure to coat them well. Dip the egg coated zucchini into the panko mixture.

Spread out the coated zucchini pieces onto the prepared sheet pan. Season generously with salt and pepper and bake for about 15 minutes. Flip the zucchini sticks over with a spatula and bake for another 15 minutes, or until they are golden brown.

To complete the dish:

Mix the Greek yogurt, chopped parsley and lemon juice together in a small bowl. Season with salt and pepper to taste. Sprinkle with the chopped scallion on top.

Serve the yogurt sauce alongside the fries, for optional dipping. Enjoy!