Dill and Root Vegetable Medley

Here is a flexible side dish that can be made many ways


Ingredients:

• Squash (any kind, one)
• Sun dried tomatoes (preferably soft but you can soak hard ones)
• Olives (10-15, pitted)
• Corn (two cobs)
• Spinach (Or any leaves, kale, romaine etc.)


Sauce:

• Carrots (two)
• Red bell pepper (one)
• Tahini (1 heaping spoonful)
• Dates (2-4 soaked 15 minutes)
• Onion (1/4)
• Lemon Juice (1/4 cup or whatever you have, Verjus works best)
• Water (half a cup)
• Salt to taste
• Dill Weed (1-2 tbs or more)

Combine all the sauce ingredients in food processor or blender and mix. The squash is peeled and the seeds are removed. (Bake seeds in oven with olive oil until crunchy for a snack). The squash can be spiralized, diced, thinly sliced or cubed. Cut Sun dried tomatoes into smallish pieces. Olives can be sliced into thirds. The corn is cut off the cob. Mix everything together and it is ready. Does not have to be put over any greens but is very good over any type of greens. Best if refrigerated 3-12 hours. The vegetables you put this sauce over are very flexible. Instead of, or with the squash add rutabaga, beet, parsnips, carrots etc. You can do more olives or corn. You can add lots more dill weed, fresh is best. Salud