We joined a CSA farm cooperative this year, and have been greatly enjoying our weekly bounty of fresh organic greens and veggies. This week’s share included a bunch of dill, and I’ll be honest: I don’t like dill, I’ve never cooked with it, and aside from delivering it to the open jaws of an enthusiastic rabbit, I’m not sure what to do with it.
But included in this week’s farm newsletter was a recipe for Creamy Dill Dressing; since we had most of the ingredients on hand, and figuring it wouldn’t really be a waste if it turned out bad, I mixed up a batch to go with our salads last night. It turned out to be absolutely delicious and was a huge hit. I think I have a newfound love of dill.
Creamy Dill Dressing
2 lg. garlic gloves, peeled (I used two heaping teaspoons of pre-chopped garlic)
1/4 cup chopped fresh parsley (no parsley this week, so I substituted with scallions)
1/2 cup chopped fresh dill
1/2 cup sour cream or yogurt (we just love Stonyfield Farm’s plain whole milk yogurt)
1/4 tsp. salt
1/4 cup cider vinegar
1/2 cup olive oil
Combine everything but the olive oil in a blender. Blend the ingredients, and with the blender still running, carefully pour in the olive oil until it’s all mixed together. Enjoy!
[from the Beyond the Moon Cookbook by Ginny Callan]
