1 red onion
1 ½ Tablespoons dijon mustard
2 Tablespoons white wine vinegar
1 Tablespoon capers
1/3 cup olive oil
1 lb. Carrots
2 celery stalks
¼ cup chopped dill
4 medium to large cucumbers, coarsely chopped
1 cup plain yogurt
1 clove garlic, pressed
1½ teaspoons fresh lemon juice
1 scallion, diced
1 tablespoon fresh dill, shredded, plus 4 fronds for garnish
1 tablespoon good green olive oil
Salt and white pepper to taste
Optional: 4 tablespoons crumbled feta cheese
¼ cup croutons
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.