I'm in heaven with the beauty of our colorful vegetables and herbs sitting in my kitchen each week. Much of my time is spent pouring myself into cookbooks, magazines and online sites to find new recipes. It's a pleasure I have today while I continue to ramp up my catering and biscotti business.
3/4 Cup sour cream
1/2 Cup firmly packed fresh parsley leaves
1/2 Cup mayonnaise
1 Scallion, chopped
1 Tablespoon firmly packed fresh dill leaves
1 Tablespoon firmly packed fresh tarragon eaves
2 Teaspoons lemon zest
1 Tablespoon lemon juice
1 Garlic clove
1/2 Teaspoon salt
1/4 Teaspoon pepper
Process the first 11 ingredients in a food processor or blender until smooth, stopping to scrape sides as needed. Cover and chill one hour before serving. Garnish with dill sprigs. This will keep for one week.
This had a nice clean, fresh taste and I am sure it could be used in many other ways. How about potato salad?
Have a great week everyone and enjoy the warm weather while it's here!
Fino a quel momento (until that time)