Take Jason’s Wild Ramp Chimichurri (I used avocado oil) and add 2 cups coconut-based yogurt for a lighter, refreshing sauce that is perfect for fish dishes and salads.

Pictured below: Half a pound of locally-caught fresh cod, pan-fried with avocado oil and dusted with adobo and smoked paprika, served over your favorite fresh vegetables (pictured, baby spinach, summer squash and asparagus).

Top with 2 tablespoons of Jeni’s Sauce of Summer

Enjoy!