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The large bunches of dill that we get from the farm are perfect for dressing up winter salads. This is a creamy, yogurt based dressing, but if you prefer not to use dairy, simply omit the yogurt and add more oil/vinegar or juice.
- ½ large bunch dill, finely chopped
- ¼ yellow onion, minced
- 1 cup plain yogurt
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Whisk together all ingredients. Store any leftovers in a jar in the refrigerator for up to 1 week.
Submitted by Sara Jones, Tucson CSA