Cashew Dill Lemon Dressing/ Farmshare Cooking


IMG_0525Here is what I have been making out of the food that I have received from my farmshare for the last few weeks.  Click on the hyperlinks for the recipes.  I am hoping that some of you have similar vegetables to cook up!   If you just want to find the recipe for Cashew Sill Lemon Dressing scroll down.

FARMSHARE  WEEK 5

FARMSHARE WEEK 6

FARMSHARE WEEK 7

If you know something about farmshares, you may be asking yourself….  “Where is all the zucchini?”

The answer is, I have been using the swap box to trade my zucchini for more lettuce, or this week, dill.  I will be eating a whole lot of salad with this dill dressing, which is okay with me!IMG_0503I made this salad dressing for a fourth of July party at the home of my friends Rebecca and Jeff.  I wanted to make a salad using all of the delicious food from my farmshare topped with a creamy dill dressing.  Jeff cannot eat dairy, so I used soaked cashews and the result was excellent!  It turned out so well that I made it again the next time I got dill from my farmshare.

IMG_0514My summer job requires a great deal of energy.   There is no air conditioning at work, so it is hard to get excited about eating warm food.   So, in the summer I tend to pack these giant salads with lots of raw vegetables as well as nuts and eggs. This creamy dill dressing is very nice on arugula and or lettuce.   Cucumber, shell peas and radishes are all great in the mix.  I really like to top this salad with some toasted sunflower seeds.  If I am really trying to make a meal of it, I personally need a boiled egg too, or else I just end up ordering a hamburger from the excellent (but super pricey) organic hamburger place near work.  If I don’t get enough protein, I become a very mean art teacher, and no one wants that!

Okay, this recipe is so simple that I feel a little silly writing it down!  Here goes..

IMG_0563CASHEW DILL LEMON DRESSING

  • 1 cup raw cashews soaked in water for at least 2 hours and for up to 8 hours
  • 1 bunch of dill,  snipped
  • The juice of 1 lemon
  • about 1/3 cup olive oil
  • salt to taste
  • pepper to taste
  • water as needed
  1. Drain the soaked cashews.
  2. Combine the soaked cashews with the snipped dill, juice of 1 lemon and 1/3 cup olive oil in a food processor or blender.  Process until quite smooth.
  3. It will be too thick and maybe a bit grainy in texture.  Keep the blender motor running, while you gradually add water, until desired consistency and texture is achieved.  Season to taste with salt and pepper.  This dressing keeps well refrigerated in a jar with a tight lid.IMG_0588

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About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

3 comments

  1. Glenda

    OMG! I made this and it is so good! I’ve been eating it all week. Very easy to make!

  2. Pingback: Adaptable Fresh Fruit and Mascarpone Tart (gluten-free or not)- Farmshare Cooking | Big Sis Little Dish

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