Styling And Photography By Chavi Feldman

When I first started working on this set, I wanted very fresh herbs to work with, so I bought a basil plant and a mint plant. Then I went to the shuk and bought all the greens I could find — fresh spinach, thyme, oregano, parsley, and dill, which are all sold bug-free. I was like a little kid in a candy store! Nothing can compare to the aroma and taste of fresh herbs, and I couldn’t wait to start experimenting. Comparing dried herbs to fresh ones is like comparing apples to pizza, so try using fresh whenever possible. Freeze any left over fresh herbs to use in cooked dishes. When you’re in a real pickle, sub half the amount of dried herbs for fresh.
Brynie

GREEN YOGURT RANCH DRESSING

This is a delicious, really versatile dressing— drizzle it over your greens, use it as a dip for fish, challah and bread, or cut fresh vegetable sticks. It tastes exceptionally good with fresh spinach. Gorgeous color with a tangy, creamy, fresh taste. 

Yields 1½ cups dressing

• ¾ cup yogurt (see note)
• 1 clove garlic, minced
• 1 scallion, white and green parts
• ⅓ cup fresh parsley, with stems
• ⅓ cup cilantro, with stems
• 2 sprigs of dill, with stems
• 2 Tbsp freshly squeezed lemon juice
• ½ tsp kosher salt or sea salt
• pinch pepper
• 1 Tbsp honey
• ⅓ cup olive oil

Place all ingredients, except olive oil, into the cup of a blender. Blend until combined, scraping down sides. Don’t over blend. Drizzle in olive oil slowly through the hole in the cover of the blender so the dressing can emulsify properly. Transfer to a container and refrigerate until using. (Don’t forget to mark it milchig.)

NOTE: I tested this recipe using sheep yogurt due to its creamy texture. Use yogurt of your choice, preferably with a 5% fat content. Otherwise the dressing will be too thin.

TIP: To keep your herbs fresh for longer, fill a wide-mouthed glass or jar at least halfway with water, submerge stems of herbs, and keep in refrigerator.

(Originally featured in FamilyTable, Issue 648)