The sauce is pictured here atop a bed of fresh chopped kale and spanish onion. That is then topped with extra runny, garlic mashed potatoes with jalapeno, corn and green peas. Over that are some black beans. The dill sauce is the crowning touch.
It's food like this that really reinforces my love for vegetarian eating. There are just so many tastes and textures to experience.
Here's how I made the dill sauce...
4 handfuls fresh dill
5 cloves garlic
1/4 cup sliced sweet onion
Zest and juice from one lemon
1/4 cup dill pickle juice
1 small jalapeno
1/4 cup kale
1/4 cup water
1 tbl olive oil
1 tbl plain cream cheese
Fresh ground black pepper, Ground cumin and Paprika to taste
Buzz it all up until pretty smooth. Let chill in fridge for at least 2 hours before using.
Use on everything. Salad, sandwiches, baked potatoes, soup, rice, beans, and more.