Healthy and Delicious Cooking

So, you need a tablespoon of dill for a particular recipe, you buy the bunch, and watch it die as the week proceeds. What a waste. I started blending the remaining dill with a cup of Greek Yoghurt, (or for those of you who like it rich, 1/2 yoghurt and 1/2 creme fraiche), a couple of scallions, salt and pepper. Bottle it and use it to dress salads, toss it with roasted potatoes or, make a lovely side dish of creamed greens to accompany grilled or roasted meats or seafood, as I did for last nights dinner. I had some beautiful Roasted Wild Coho Salmon, a treat for my Seattle born Hubby, served it with Wilted Spinach and Chive tossed with My Creamy Dill Dressing. Yum!

I happen to love them. I saute them in butter and/or olive oil, throw them in meat stews and curries, or just munch on them raw. Yum! However, all you CSA people, with piles of radishes in your box, saute those greens right away, and store them in the fridge to add to any number of dishes. Then make this delicious dip. It can be made to finish a soup, thinned into a dressing, or just devoured with flatbreads or pita chips. It keeps in the refrigerator, but I assure you, it wont last long. RECIPE (Makes 4 cups) 1 lb radishes, diced 3/4 cup sourcream 1/2cup Greek yoghurt 3 oz feta cheese 1 teaspoon lemon zest 1/4 cup lemon juice 1/3cup dill salt and pepper to taste  Mix it all up and ENJOY! For those of you who like a little kick and color in you lives, mince a jalapeno or serrano chili, and toss it in.