Here's a list for you to print out and keep with you at the grocery store this month to help you buy locally in season produce.
Arugula
Asparagus
Chard
Fava beans
Fiddleheads
Garlic scapes/ green garlic
Green onions/ scallions
Herbs
Lettuce
Mint
Morels
Mushrooms
Nettles
New potatoes
Parsley
Parsnips
Pea greens
Radishes
Rhubarb
Spinach
Stinging nettles
Thyme
Sunday, May 5, 2013
Friday, February 15, 2013
Horseradish and Dill Hummus
At the produce market the other day, I couldn't help by be taken in by the smell of the fresh dill. It's by far my favorite herb. Fresh and light smelling. Delicate in appearance but strong on flavor. I couldn't help but start thinking about what kind of things I could do with dill. Remembering that I have a bunch of dried dill at home and some wonderful home prepared horseradish from my father-in-law, I decided a hummus would be the thing to satisfy my dill craving.
Horseradish and Dill Hummus
1 1/2 cups cooked chickpeas or 1 can drained chickpeas
Juice from one lemon, about 5 TBL
3 TBL Tahini
2 TBL water
1 1/2 TBL olive oil
3 cloves garlic
4 tsp prepared horseradish
1TBL dried dill
Salt to taste
Process everything except dill and salt in food processor until buttery smooth. Fold in dill and add salt to taste. Allow to chill for an hour for best flavor. Serve with veggies, pita bread or have it with your morning toast or on an everything bagel.
Horseradish and Dill Hummus
1 1/2 cups cooked chickpeas or 1 can drained chickpeas
Juice from one lemon, about 5 TBL
3 TBL Tahini
2 TBL water
1 1/2 TBL olive oil
3 cloves garlic
4 tsp prepared horseradish
1TBL dried dill
Salt to taste
Process everything except dill and salt in food processor until buttery smooth. Fold in dill and add salt to taste. Allow to chill for an hour for best flavor. Serve with veggies, pita bread or have it with your morning toast or on an everything bagel.
Subscribe to:
Posts (Atom)