Green Sauce

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Title: GREEN SAUCE
Categories: Sauces
Yield: 1 servings

2 c Mixed fresh greens
-- such as chervil, orach,
-- chives, dill, sorrel,
-- nasturtium leaves,
-- and dandelion leaves
2 Shallots; peeled
1 c Plain yogurt
1/2 c Cottage cheese

Green sauce has been made for centuries by crushing
seasonal herbs and greens with a mortar and pestle.
It is traditional to use any seven herbs and greens
since seven is a lucky number.

Combine the ingredients in a blender or food processor
and mix to desired consistency. Keep refrigerated.

This recipe is great mixed in with a hot baked potato
or a creamy sauce.

From: The Cook's Garden catalog - Spring/Summer 1990 -
page 45

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