Inspiration from the Farmhouse Kitchen
On Sunday we had visitors from the SF restaurant, Homage, for a tour of the farm and an early light supper. I made a simple soup featuring our chard, chicken stock and some of my San Marzano Tomato Sauce. Along side we enjoyed some roasted Eatwell Butternut and with lots of fresh Dill I made a simple yogurt sauce.
1 1/2 cups Greek Yogurt
1/2 bunch Dill, stocks removed, finely chopped
1/4 cup hot Water
1/4 cup Extra Virgin Olive Oil
Salt and Pepper, to taste, I used Eatwell Rosemary Salt
*You could also add just a tiny bit of finely chopped Garlic, a small clove or half clove. When I want finely chopped garlic I grate it on my microplane.
Mix the yogurt, dill, garlic, olive oil, salt and pepper. Taste a bit, then add a small amount of hot water and mix well. Taste again. I found the hot water brought out the flavors quite a bit. Depending on how thick you want your sauce/dip add a bit more hot water or even a little more olive oil. This sauce was great on roasted butternut, you could season it up some or use it as a dip with raw vegetables.