A sort of impromptu dinner with a friend made this week’s meal. I happened to not have made my meal for the week when she arrived for a visit over the long holiday weekend, but I happened to have lettuce and a bunch of vegetables in the fridge, so we put together our own BIG salads. The dressing was dill, goat’s millk yogurt, roasted garlic, and onions all blended together – it came out a little thin, but it tasted great. The vegetables are more snap peas, zucchini, tomatoes, cucumbers and a ton of lettuce. Not bad for a last minute meal, and not a single non-local ingredient was used! The dressing container, in case you’re wondering, is a mason jar with a ReCap lid on top – they’re a fantastic invention, built from a Kickstarter project that I helped fund. They’re now selling the caps here!
Summer Salad:
Tomatoes – Jack’s Farm
Cucumber – Jack’s Farm
Zucchini – Jack’s Farm
Lettuce – Jack’s Farm
Garlic – North Star Orchards
Onions – Jack’s Farm
Dill – Jack’s Farm
Goat’s Milk Yogurt – Shellbark Hollow Farm
That dressing was amazing. A++ would nom again.