CSA member Andrea (@tinyturnipskitchen) teaches kids to eat their veggies with easy recipes. She created a deconstructed salad featuring this week's CSA veggies with dippable dressing that kids prefer to a traditional salad.
1 tablespoons dijon mustard, 1/4 cup chives/basil/dill, 1/3 cup olive oil, 1/2 juice of lemon, salt and pepper to taste, 2 tablespoons sunflower seeds. Blend until creamy!