Recipe by James Beard from House & Garden July 1956

Wowsa, 1956!  This has to be one of the oldest recipes I have posted yet.  Fresh dill is wonderful in soups, salads, as a bed for fish, or stuffed in chicken, as suggested on Slack by one of our CSA members, Todd. All that is great, but here is a recipe you can use to serve with your fish, or roasted potatoes, and you can use the green tops off this week’s onions.  You might play with adding a bit of lemon juice or a light vinegar to thin it a bit to make a yummy salad dressing.

2/3 cup Mayonnaise

2/3 cups sour Cream

2 TB Green Onion, finely chopped

2 TB Parsley, finely chopped

1 TB Dill, finely chopped (I would probably double the amount of dill)

Salt and Pepper, to taste

Mix mayonnaise with sour cream.  Add green onion, parsley, dill, salt and pepper.