We have a new member on the team—a recent culinary grad who wants to work in the garden and who we secretly just want to cook for us all day.

We’re compromising by having her work in the garden, but then also lavishing huge amounts of praise on her when she cooks anything for us—because the meals or snacks or drinks are always delish, but also so she’ll keep wanting to cook for such a grateful and supportive team.

This is one of her first offerings that we have been eating on everything—grilled pork, with chips, sopped up with Sixteen Bricks bread, and even as a salad dressing. So good. The best! WE LOVE IT!

(Psst. . . See, what I did there? It’s totally working.)

Ingredients

4 oz radish microgreens
2 oz cilantro
8 oz sour cream*
1 TBSP yellow onion, grated OR 1 TBSP chives chopped
1 small clove garlic, grated
2 TBSP lime juice or to taste
salt to taste
red pepper flakes to taste

*optional—substitute one small ripe avocado for 4 oz of the sour cream

Directions

Add microgreens and cilantro (stems and all!), onion, garlic, and sour cream in a blender and blend until smooth.

Add lime juice, salt, and a pinch of red pepper flakes to taste. Serve with chips, veggies, grilled meats, and more!