First up, Lemon Dijon sauce / dressing with garlic and mint, this my friends is a culinary wonder! A friend shared the basic recipe and so far every combo of herbs is a hit but this one knocks it out of the ball park.
The plate in the picture illustrates the simple list of ingredients that are needed to make this amazing sauce. We are using it on rice pilaf, sweet potatoes and more!
The recipe is so easy and open to you personalizing it.
· Mint, Kentucky Colonel Spearmint – leaves from one stem (10-12), finely minced
· Garlic – if spring garlic then use 1 small or ½ of medium, if garlic scapes use 1 and if cloves use 1. Finely mince your garlic. If spring garlic use both the white and green portions trimming away roots and any dried leaf tips prior to mincing.
· Lemon zest – zest from ½ of a large lemon (approximately 1 teaspoon)
· Lemon juice – juice from ½ of a large lemon (approximately 2 tablespoons)
· Mustard – 1 tablespoon, Dijon or other spicy brown mustard
· Agave – 2 Tablespoons (or maple syrup or honey)
· Pinch table or fine sea salt
After mincing mint and garlic combine all ingredients in a container, screw the lid on tight and give it a good shake. Chill for 20-30 minutes or overnight for best flavor. Keep refrigerated and serve within four days for freshest flavor.
The Spearmint and Spring Garlic combo is available today either direct from the Farm or from Local Source, southwest Indiana’s premier online food marketplace offering locally grown and produced food.
