Cottage Cooking: Grune Sosse or Herbs & Eggs

It's Springtime! & time again for simple dishes with herbs from the garden.

This is some of my early oregano harvest. I'll hang & dry a bunch for use later in the year, but a handful will go straight into my Grune Sosse. 

This is a traditional recipe from Frankfurt, where my husband's family is from.  Grune Sosse just means 'Green Sauce'.  The color comes from a medley of fresh spring herbs. It is served over potatoes (traditionally boiled, but we prefer roasted) & topped with hard-boiled eggs.

Honestly, the recipe changes a little everything I make it based on what herbs I have fresh on hand. This time I used:

2 big handfuls of mixed spring greens 

2 green onions (from the yard)

3 large branches of fresh oregano (from the yard)--don't over-do it with this one.  Fresh oregano is much more peppery than dried.

3 good-sized cloves of garlic--reduce if you like, raw garlic can also be a very strong taste. 

1 Tblspn of dried dill

1 Tblspn of brown deli mustard

1 medium avocado (from the yard)

1 cup of whole, plain yogurt

1/2 cup of sour cream

--> blitz the whole thing in a food processor until it is smooth and uniformly green. :)

I paired it with an Aperol Spritz. 

Such a perfect dish for a warm spring day!