To make cucumber sauce: Stir together 1/4 cup of the yogurt, half of the garlic, 2 tablespoons lemon juice and 1 tablespoon
dill in a serving bowl.
Not exact matches
While carrots are steaming, mix together the dressing
in a
serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried
dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm mix into
serving bowl with the dressing / Stir
in parsley when ready to
serve.
Add chopped
dill, place
in serving bowl and set aside.
Once you have your warm potatoes cut, place them
in a
serving bowl, and pour this wonderful green onion,
dill butter sauce over them.
In a small
bowl, combine Greek yogurt, minced garlic clove, chopped chives, salt, pepper, dried
dill, and lemon juice;
serve with baked potato chips.
To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon
dill and remaining garlic
in a small
serving bowl.
Cucumber SaladMakes 4
servings (I multiplied this recipe 10 times for the party) 2 organic English cucumbers, thinly sliced1 / 2 organic red onion, thinly sliced1 large organic tomato, halved and sliced (optional) 1 Tbsp fresh chopped
dill 3 Tbsp Healing Cuisine Mayonnaise1 Tbsp white vinegar1 / 4 tsp sea salt1 / 2 tsp fresh black pepper
In a medium
bowl, toss...
Serve in bowls with a spoonful more yogurt and a scattering of
dill.