Welcome to Garden Fresh. This page is devoted to recipes fresh from my garden or recipes using vegetables from Lanay Ferme, a local organic farm in Provo, Utah. I may also include recipes from a friends' garden or from the Farmer's Market.
This delicious herb butter is just in time for grill season. Spread it on grilled steak and chicken for a restaurant style flavor. It also goes great on gluten free crackers, fresh baked bread and baked potatoes. I used fresh herbs in this recipe from Lanay Ferme.
2 cubes of organic unsalted butter (room temperature)
2 TBS chopped sage
2 TBS chopped dill
2 TBS oregano leaves
3/4 tsp salt
Mix all ingredients in a bowl until everything is stirred in well. If the butter is not soft enough place the bowl in a warm place until the butter softens. Do not microwave! You don't want melted butter.
Lay out a piece of wax paper. Scoop the mixture onto the wax paper. Fold the wax paper over the butter mixture and shape. Store in the fridge in the wax paper or after it hardens, move it to another container.
Swiss chard is so healthy and can be used as a topping for many dishes. I sauteed it in butter and used it top a delicious bowl of quinoa with a yogurt dill sauce. I like my quinoa a little softer so I boil 3 cups of water with 1 cup of quinoa. 15 minutes is usually the perfect amount of time to cook it to perfection.
This Swiss chard is from Lanay Ferme and was very delicious.
Yogurt Dill Sauce Recipe
1 cup organic plain yogurt
2 TBS Apple Cider Vinegar
1 tsp organic sugar (or maple syrup)
3 TBS chopped dill
Mix all ingredients together. You may want to mix this ahead of time. The flavor gets stronger if you let it sit in the fridge for a few hours.
Pour the yogurt dill sauce over the hot quinoa and top with sauteed chard. Delicious and incomparably nutritious. You can also used the yogurt dill sauce on tacos or dip chips in it.
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