This recipe is from Marion Mass, MD, a pediatrician and physician advocate in the Greater Philadelphia area. Marion has many talents, including culinary. She often uses items from her own garden, and she whipped up this tasty, nutritious treat in no time flat.
Ingredients & Method:
- Take either half of a large shallot or the white and pale green parts of four scallions and throw them in the food processor.
- Chop that up then add a clove of garlic.
- Chop again and add two big handfuls of parsley leaves, one big handful of dill leaves, and one big handful of basil leaves.
- Throw in 2-3 Tablespoons of rice wine vinegar, then a quarter cup of olive or avocado oil.
- Throw into a bowl.
- Mix in several Tablespoons of plain whole milk yogurt.
- Salt and pepper to taste.
“This is delicious slathered on top of salmon or as a dip with steamed vegetables” — pictured with steamed purple cauliflower.
Thank you, Marion!
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For other impromptu meal ideas check out The Menopause Menu & Pinterest.