Blending cilantro with honey to make a dessert sauce sounds a bit strange, but Chris’s combination is wonderfully refreshing served over chilled yogurt from Mermaid Farm, located on Middle Road in Chilmark.

Serves 10

• 1 32-ounce container Mermaid Farm yogurt (or other thick whole-milk yogurt)
• 3 tablespoons Island honey
• 1 bunch cilantro, roughly chopped
• 2 tablespoons toasted pumpkin seeds*

1. Spoon yogurt into a shallow baking dish so it is about an inch deep in the pan and place in a freezer two to three hours before serving. Every twenty minutes, whip the yogurt with a spoon to break up frozen bits.

2. Heat the honey in a double boiler to loosen it up and add half the cilantro. Remove from heat and set aside to cool.

3. Once the yogurt has been whipped multiple times until it’s the desired frozen texture, prepare serving bowls by placing them in the freezer for ten minutes. To serve, remove bowls from freezer, place a scoop of yogurt in each bowl, and drizzle cilantro honey on top. Sprinkle with remaining cilantro and finish with pumpkin seeds. Serve immediately.

*To toast pumpkin seeds, sauté them in a medium-hot pan with a little oil and salt.

This recipe was originally published with the article, Farm-Fresh Greenhouse Dinners.