Spring 2018 LOCALadk Magazine 51
LOCALadk
Tangy Dill & Mint:
1 cup North Countr y Creamer y 100% grass-fed whole milk plain
yogurt
3 Tbsp. Small Town Cultures Purple Gut Shot
1 Tbsp. fresh garden dill or 1 tsp. dried
1 Tbsp. fresh garden mint leaves or 1 tsp. dried
Celtic sea salt and fresh-ground black pepper to taste
Combine all ingredients and whisk until blended. Dress salads or
ser ve with cucumber slices and other colorful farm-fresh veg-
gies.
Savory Cider Vinaigrette:
1 cup Reber Rock Farm cold-pressed sunflower seed oil
1/3 cup organic, raw and unfiltered apple cider vinegar
1 Tbsp. local maple syrup
1 Tbsp. tamari (wheat free fermented soy sauce)
1 Tbsp. fresh garden herbs of your choice
1 Tsp. celer y seed
Combine all ingredients and whisk until blended. Dress salads or
use as a marinade for your favorite grilled meats and veggies.
Creamy Lemon & Chive:
1 cup North Countr y Creamer y 100% grass-fed whole milk plain
yogurt ( you can substitute 1 cup tahini for a non-dair y version)
juice and zest of 1 whole organic Meyer lemon
1 Tbsp. chopped fresh garden chives or 2 tsp. dried
1 Tbsp. Reber Rock Farm cold-pressed sunflower seed oil (omit if
using tahini)
Celtic sea salt and fresh-ground black pepper to taste
Combine all ingredients and whisk until blended. Dress salads or
use as a dip with fresh veggies or Triple Green Jade Farm nut and
seed crackers.
