I love growing fresh herbs so am always on the lookout for interesting ways to use them. This ranch from Sanford D'Amato of the Milwaukee culinary scene makes good use of my herb garden!
This recipie came from Milwaukee Journal Sentinel column by Sanford D'Amato. He recommends to serve this with bibb lettuce and radishes.
Easy Buttermilk Herb Dressing
1 ounce green onion, thinly sliced
2 tablespoons fresh cilantro, tightly packed
1 1/2 tablespoons tarragon leaves, tightly packed
2 tablespoons Italian parsley, tightly packed
1/4 cup dill fronds, medium packed
1 cup mayonnaise, divided
2 tablespoons sour cream
1/2 cup + 1 tablespoon buttermilk
1 1/4 tablespoons lemon juice
1 tablespoon red wine vinegar
3/4 teaspoon kosher salt
1 1/4 teaspoons black pepper, freshly ground
Rinse green onions under warm water and drain. Place with herbs in a small food processor and process until fine. Add 1/2 cup mayonnaise and continue processing until well mixed. Remove from processor and add to a bowl. Add remaining mayonnaise and sour cream and whisk until smooth. Add remaining ingredients and whisk until combined. Adjust seasoning if necessary. Refrigerate until ready to use. You will have some dressing left over.
Brooklyn Deli Macaroni Salad
By Isa Chandra Moskowitz, Veganomicon page 91
1/4 cup veganaise
1/4 cup white vinegar
1 tablespoon sugar
3/4 teaspoon salt
freshly ground pepper
1/2 cup frozen peas, thawed
2 radishes, grated
2 carrots, peeled and grated
1 pound elbow macaroni
1. Prepare the dressing: Combine all the ingredients in a large mixing bowl. Mix with a fork until completely blended.
2. Add the radishes, carrots and peas and set aside while you cook the macaroni.
Recently I was told I need to eat more beets. I've been having beet smoothies, beet quesadillas, beet sandwiches, etc. But sometimes I just want a regular old beet salad! Here's a great one from Martha.
Roasted Beets and Edamame and Arugula
Whole Living Magazine
I love a salad with fruit in it!.. even grapefruits, which are not my favorite but are great in this find from Vegetarian Times!
Serves 430 minutes or fewer
Look for stunningly red-fleshed blood oranges, which are just coming into season, to make this salad.
1. Mix all ingredients together in bowl. Taste for balance of sweet, sour, salty, and spicy, adjusting seasonings as necessary. Set aside.
To make Salad:
2. Slice ends off oranges and grapefruit. Stand fruit on cutting board, and slice away skin and pith from outside with knife. Cut fruit segments from membranes, and transfer to bowl; toss lightly with arugula, shallot, and mint. Toss with Dressing. Serve garnished with peanuts and sesame seeds.
I'm on a mission to get through the rows of cookbooks I have and either use them or find them a new home.
Browsing through "Vegetarian Planet 350 Big Flavor Recipes for Out-of-This-World Food Every Day" by Didi Emmons I came across an interesting potato salad.
It's refreshing blend of corn, potatoes and sweet potatoes dressed in s cliantro vinegratte with a suprising ingredient, cucumbers. I think this book is a keeper!
One of my favorite things about Wisconsin summers is enjoying fresh zucchini.
A good friend is keeping us supplied since I didn't get any planted this year.
For a party I was hosting I just knew there had to be some of this amazing veggie so I turned to my grill and some other local veggies available at Growing Power!
FOR THE GRILL:
4 ears corn, shucked and soaked in sugar water overnight or longer
(I fill a container with water and sprinkle some sugar in and cover and set in the fridge for a couple days)
1 large zucchini, ends cut off and sliced the long way into 4-8 pieces depending on the thickness
1 large bell pepper, any color
1 serrano chili pepper
Grill the above veggies on medium heat until you see grill marks or blistered skin on the peppers. I go for low fat so I grilled all naked. For a richer salad, you can coat all the veggies in olive oil.
Allow all veggies to cool. Cut corn off cobs, chop zucchini into 1/4" wide triangles and dice peppers. Toss with drssing below.
FOR THE DRESSING:
2 Tablespoons Olive Oil
2 Tablespoons Cider Vinegar
1 Teaspoon Ground Cumin
Whisk the above together. Season with salt and pepper (I prefer celrey salt) here.
1/2 Cup Chopped Onion (Red or whatever you have on hand, I used a nice local cippolini)
1/4 Cup Crumbled Feta Cheese
1/2 Cup Chopped Fresh Cilantro
Mix veggies with the dressing along with the feta, onions and cilantro. Save a little cilantro to put on top for garnish.
I love egg salad and trying different variations. My last craving took me to a recipe from Martha that had an interesting blend of Greek Yogurt and Ricotta. I didn't have ricotta but I had some Quark from a local cheese shop I recently visited. So I adapted the recipe a little and ended up making it into a great sandwich using several of my favorite local Wisconsin products! The end result was a rich creamy egg salad winner...
4 Large Eggs (Growing Power)
1 1/2 Tbsp Quark (Clock Shadow Creamery)
1 1/2 Tbsp Greek Yogurt (Sugar River Dairy)
1 Tsp Dijon Mustard (Organicville)
1 Tsp Freshly Chopped Chives
1/4 Tsp Salt (I went with celrey salt)
Freshly Ground Pepper
4 Slices Bread (Sprouted Bakehouse)
1 Cup Lettuce (i used microgreen mix)
Workplace potlucks... love 'em but sometimes deciding what to make is too much. I knew I wanted to take advantage of the great Growing Power greens we have available at the farmer's market at my work but decisions, decisions. Aftter thinking then finally going through my recipe files I found the perfect thing... a green salad with a Fruit Ale Dressing from Vegetarian Times. I thought this would be perfect since I recently met the sister in law for dinner at a restaurant in her workplace, Bartolotta's Rumpus Room and tried this amazing Zombie Killer beer that I immediately hunted down after that amazing meal and still have 2 bottles left in the fridge. It has a nice sweet cherry flavor that would work well for this recipie. I gave it a try, nervous since I prefer to do tried and true recipies for gatherings like this, but it turned out great and was pretty simple for this Thursday night in the kitchen.
1 - 750ml bottle ZOMBIE KILLER by B. Nektar
1 Tbsp Dijon Mustard
1/2 Cup Olive Oil (I used a Spanish variety)
Bring ZOMBIE KILLER to a boil in a 2 qt saucepan. Reduce heat to medium and
simmer about 30-45 minutes until liquid is reduced to about 1/2 cup. Cool.
Whisk ZOMBIE KILLER, Maple Syrup, and Mustard together. Slowly whisk in Olive
Oil. Season with salt and pepper (I used home made celrey salt).
Store dressing until ready to use. I put back in the ZOMBIE KILLER bottle and
closed with a wine stopper from my Rabbit Wine bottle opener but I'm sure a cork
would work too).
1 Large Bunch Arugula or other Greens (I used combination of Arugula, Bib Lettuce, Spinach)
2 Thinly Sliced Gala Apples (or any other sweet apple will work)
1/2 Cup Golden Rasins
1/4 Cup Chopped Toasted Pecans
I tore up the greens and threw in the salad spinner to wash and left there for transport. The apples were cut up the night before and I let them sit in some lemon juice in the fridge to prevent browning. Toasted pecans were mixed with the rasins and put in their own container ready to take to work in the morning.
The next morning I grabbed the beer bottle of dressing, salad spinner, apples and nut/raisin mix along with a serving bowl and salad tongs. Salad was tossed with about half of the dressing at party time.
It was a hit and gone in no time! Salad and beer was quite the pairing in our office! I already have requests to make again... I might mix it up with some blue cheese or dried cranberries depending on the mood.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".