This sauce matches up with countless edibles: beets; lentils; steamed and cooled carrots; potatoes, hot or cold; braised leeks; grains. It’s worth having a mass of dill in your garden for this go-everywhere sauce.
• 1 small clove garlic
• Sea salt
• 1⁄2 cup yogurt
• 1⁄4 cup sour cream
• 1⁄2 cup finely chopped dill
1. Pound garlic in mortar with 1⁄4 teaspoon salt until smooth.
2. Stir in yogurt, sour cream and dill. Taste for salt. You’re done unless you prefer to puree the sauce. Then it will come out pale green with occasional flecks of dill.
Get more recipes for summer produce in Super-Easy Summertime Vegetable Recipes.
Deborah Madison, the author of more than 10 cookbooks filled with recipes for glorious seasonal produce, has lately trained her attention on plant families. In Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes, from which this article is excerpted, she explores ingredients as members of 12 families, discovering how developing an understanding of how plants relate to one another botanically helps her use plants more effectively in the kitchen. Filled with fascinating new insights for any vegetable-loving cook, this wonderful book is available in our store: Vegetable Literacy