Recipe - Green Sauce

2 cup Mixed fresh greens
such as chervil, orach,
chives, dill, sorrel,
nasturtium leaves,
and dandelion leaves
2 Shallots; peeled
1 cup Plain yogurt
One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini