Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!
Ingredients:
1 cup buttermilk
1 cup Greek yogurt
Zest and juice of 1 lemon
2 tablespoons freshly-chopped dill
Sea salt and fresh ground pepper, to taste
Method:
1. Combine buttermilk, Greek yogurt, lemon zest and lemon juice in a bowl. Whisk together until smooth. Stir in the chopped fresh dill and season with salt and freshly ground black pepper to taste. Refrigerate until ready to use.
Breakfast Favorites Recipes
Put on the coffee pot, pull out a skillet, and wake up to this week’s menu of farmhouse favorites: With smoky all-natural bacon and farm-fresh eggs to incorporate into your choice of scrambles, frittatas or quiches (see recipes for ideas!), plus locally baked cinnamon-raisin bread, sweet-tart apple-pear cider and silky Greek yogurt, it has just about everything you need to whip up an energizing brunch. Also flush with fragrant herbs like dill and mint, hand milled flour, local honey, and seasonal produce like Morel mushrooms, fingerling potatoes, asparagus, and tender-crisp salad greens, this box is an excellent way to say “good morning!”
Here are a few recipe ideas for the week:
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.
Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.
Morel Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Lemon-Dill Vinaigrette
In addition to salad greens, this versatile dressing pairs well with roasted baby carrots.
Lemon-Dill Vinaigrette
In addition to salad greens, this versatile dressing pairs well with roasted baby carrots.
Ingredients:
Zest and juice of 1 large lemon
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
½ cup extra virgin olive oil
3 tablespoons chopped fresh dill
Fresh ground pepper and sea salt
Method:
1. Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined.
2. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill and lemon zest. Season with salt and pepper to taste.
Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
Ingredients:
4-6 Jimmy Nardello red peppers
1 Italian eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill
Method:
1. Roast the eggplant and the peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from the peppers and chop finely; cut stem off eggplant and chop finely.
2. Heat 1 tablespoon oil in a skillet, add shallots and garlic, and sauté for about 3 minutes until soft. Transfer to a large bowl and add the peppers, eggplant, the oil, sugar, salt, lemon juice, cilantro and dill, and mix well.
