I often get asked what I do with all the wonderful veggies I get at the weekly farmers’ market.  In an effort to answer those questions I thought I’d share a few ideas and recipes here as we go through the summer and growing season.  I’d love to hear your ideas as well, so feel free to share ideas and links!

fresh herb yogurt dip

This last Saturday was probably one of the best markets yet.  So much to choose from, my bag filled quickly.  Here was my haul…sugar snap peas, carrots, green onions, French Breakfast radishes, Jaune d’Orval radishes, garlic scapes, head lettuces and broccoli.

fresh herb yogurt dip

If you’ve followed along here for awhile you know I love two things; fresh, whole foods and simple recipes.  This yogurt dip falls right in line with those ideas.  The added fresh herbs can be adjusted according to what you have growing or available.  Currently, I’ve been using fresh chives and parsley.  Dill would be a great addition too.  Maybe some thyme?  Later in the summer, a little basil?  It’s completely up to you!

fresh herb yogurt dip

All the fresh veggies from the market made for a simple crudite plate with the yogurt dip on the side.

Fresh Herb Yogurt Dip


  • 1 cup whole milk greek yogurt
  • drizzle of extra virgin olive oil
  • Squeeze of lemon juice from half a lemon
  • 1 tablespoon chives, chopped
  • 2 tablespoons parsley, chopped
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper


  1. Place all the ingredients in a small bowl. Stir until well combined. Adjust seasonings to taste.
  2. Enjoy immediately or refrigerate, storing in an airtight container.

fresh herb yogurt dip


4 Responses to Fresh Herb Yogurt Dip

  1. Eileen says:

    Yogurt goes on practically everything at my house! I love the simple herb combination for this dip.

    As for how to eat fresh veg, that’s easy–eat them raw, slaw them, pickle them, saute them, roast them, or grill them–and all with whatever seasonings you like best. And it’s always a good idea to throw handfuls of fresh chopped greens into practically any meal.

    • Alison says:

      Thanks Eileen! Your house sounds a lot like ours. We’ve found so many ways to use greek yogurt. I’ve yet to try pickling any veggies, it’s on my summer wish list to give it a try.

  2. Molly says:

    Hi Alison!

    That dip looks delicious!

    Wanted to ask you….do you have a simple, favorite vegetarian cookbook you like to use?

    • Alison says:

      Molly–I have several that I love…

      Ripe by Cheryl Sternman Rule
      The Vegan Table by Colleen Patrick-Goudreau
      Eating Local by Janet Fletcher
      The Food Matters Cookbook by Mark Bittman
      The Vegetarian Family Cookbook by Nava Atlas (especially love her cookie, granola and muffin recipes)

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