fresh herbs

from the FarmPlate Kitchen Perfect for crisp romaine salads. For a tasty, veggie-friendly dip, decrease the amount of buttermilk and increase the yogurt. 2 cloves garlic Coarse sea salt ¾ cup buttermilk ¼ cup Cabot Creamery Greek Style yogurt 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon maple syrup Dash of Worcestershire sauce 3 to 4 tablespoons minced fresh herbs such as Italian parsley, thyme, oregano, chives, mint and/or basil Sea salt and freshly ground black pepper Sprinkle the garlic with some coarse salt and mash to a smooth paste with the flat side of a large knife. Transfer the garlic to a small bowl and whisk in the buttermilk, yogurt, oil, lemon juice, maple syrup...