Savory Yogurt Bowl | Recipe By Natalie Trevino, Owner of The Roughian

 We paired with out great friend and fellow Quad Family member to share this delicious, must try Savory Yogurt Bowl. Natalie Trevino is the owner and brilliant mind behind the Corpus Christi local business, The Roughian. The Roughian Supper Club is a dinner pop-up party that is intimate and has an element of surprise. You reserve your spot to the cuisine of your choice and the address of the dinner location is texted to you a few days before. Yes, they pop-up in houses all over the bay area - you never know where you might be dining - how cool?! 

You should definitely follow them on instagram - beware they post a lot of delicious food pictures of their pop-ups.. talk about fomo.

For this recipe Natalie said yogurt bowl... but make it savory. If you want to learn more about cooking and tips and tricks from a chef check out this video where Natalie walks us through a whole recipe. 10/10 would recommend watching!

Let’s build a bowl!

Ingredients:

3 zucchini, sliced ½ thick on heavy angled bias

1 Tablespoon extra virgin olive oil

½ teaspoon kosher salt

10 cranks black pepper

½ teaspoon lemon pepper or sumac

½ teaspoon dried oregano

Fage whole fat is the ultimate, to me. 

But your choice of plain, unflavored greek yogurt.

1 serving, usually 1 cup Greek Yogurt: 

Swoop it in a bowl with the back of a spoon - create valleys to catch the good stuff.

BUILD and LAYER in :

6 fat slices of seared zucchini* microwaved for 30 seconds to take the chill off.

4 cherry tomatoes, halved 

1 over-easy egg

2 wasa crackers or toast of your choice

TOP:

Flaky salt

Pepper 

EverythingBTB seasoning 

Optional: If you’re extra. (I am)

Sumac, hemp seeds and pepitas - that is a trifecta of toasty, zippy-ness!

Extra virgin olive oil (If desired. I desire)

*Seared Zucchini to stash

• Heat a non stick skillet on medium / high heat 
• Wash and slice 3 zucchini on a diagonal in ½ inch thick slices.
• Add 1 T olive oil to the pan and add zucchini - season with salt and pepper
• Don't stir. Let the zucchini caramelize. 3-4 minutes (it’s supposed to sputter and steam) 
• Sprinkle over lemon pepper, dried oregano and stir. Place a lid to allow the zucchini to cook on second side about 4-5 minutes
• I like veg crisp-tender, so if you can cut it with the side of the fork - it’s done for me. If  you like softer veg go longer. No more than 10 minutes. Overdone isn't a good look for vegetables.
• Store in an airtight container for up to 7 days. 
• Yes, I'm sure. 7 days.

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