| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Mixed fresh greens such as chervil, orach, chives, dill, sorrel, nasturtium leaves, and dandelion leaves |
| 2 |
|
Shallots; peeled |
| 1 |
c |
Plain yogurt |
| 1/2 |
c |
Cottage cheese |
INSTRUCTIONS
Green sauce has been made for centuries by crushing seasonal herbs and
greens with a mortar and pestle. It is traditional to use any seven herbs
and greens since seven is a lucky number.
Combine the ingredients in a blender or food processor and mix to desired
consistency. Keep refrigerated.
This recipe is great mixed in with a hot baked potato or a creamy sauce.
From: The Cook's Garden catalog - Spring/Summer 1990 - page 45
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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