Inspiration from the Farmhouse Kitchen

On Sunday we had visitors from the SF restaurant, Homage, for a tour of the farm and an early light supper.  I made a simple soup featuring our chard, chicken stock and some of my San Marzano Tomato Sauce. Along side we enjoyed some roasted Eatwell Butternut and with lots of fresh Dill I made a simple yogurt sauce.

1 1/2  cups Greek Yogurt

1/2 bunch Dill, stocks removed, finely chopped

1/4 cup hot Water

1/4 cup Extra Virgin Olive Oil

Salt and Pepper, to taste,  I used Eatwell Rosemary Salt

*You could also add just a tiny bit of finely chopped Garlic, a small clove or half clove.  When I want finely chopped garlic I grate it on my microplane.

Mix the yogurt, dill, garlic, olive oil, salt and pepper.  Taste a bit, then add a small amount of hot water and mix well.  Taste again.  I found the hot water brought out the flavors quite a bit.  Depending on how thick you want your sauce/dip add a bit more hot water or even a little more olive oil.  This sauce was great on roasted butternut, you could season it up some or use it as a dip with raw vegetables.