The Persian cucumber harvest in the greenhouse is on a roll! And this week we also continued to receive “freezer-grade” strawberries from Frog Song Organics farm! So.. Daniel, our kitchen training coordinator, came up with this fun dish! We tested it at the downtown market Wednesday night and it got great reviews!
Here’s the recipe for the dip:
1 3/4 cup frozen strawberries, thawed
2/3 cup low-fat plain yogurt
3/4 cup lite mayo
2 teaspoons white vinegar
1/2 tablespoon each granulated garlic, dried basil, and paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Whiz together in blender until puréed. Simple, tasty, and it meets school standards!