Lots of Recipes!

August 13, 2018
This is about...
Green GODDESS Dressing—to be or not to be vegan ---YUM!
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        SUMMER. It’s Wednesday afternoon, and I’m strolling through the Woodstock Farm Fest— OK, IT IS WOODSTOCK, WE CERTAINLY CAN’T CALL IT JUST A FARMERS MARKET and of course, I want everything. Weighted down with a treasure trove of organic fruits and vegetables is a weekly occurrence for me, this and every summer. ONCE BACK HOME, I’M CONFRONTED WITH 2 VERY IMPORTANT QUESTIONS. First, what am I am going to make with all of this stuff, because inevitably I buy way too much. And second, how am going to use up all of this produce while it’s still at it’s peak. Let’s face it, there’s nothing more sad than a soggy, inedible bag of greens that you have to fling. But, at this time of year, it’s worth the risk. It would certainly be a crime not to indulge in as many yummy fruits and veggies as you can.
        CURRENTLY MY FRIDGE IS FILLED with salad greens, cukes, sugar snaps, green beans, white turnips, blueberries and baby orange beets. Fresh herbs are growing in pots on my porch. AND, MY COUNTER IS LADEN with deep red heirloom tomatoes and blushed peaches.
        But, it’s so muggy and hot, that the last thing I want to do is boil, roast, or even grill anything---and that includes dinner. SO—IS ANYONE UP FOR ANOTHER SALAD? I understand if you’re sick of them. I am too, with that same old vinaigrette. But this dressing will wake up those summer veggies for you-- -a Green Goddess with lots of fresh summer herbs, mayo and yogurt or sour cream, and a hint of lemon and garlic. It’s creamy, bright, and an intensely herby alternative to the all too familiar salad dressing blahs. AND IT’S JUST SECONDS AWAY—NO MORE THAN A LAZY WHIZZ AWAY IN A BLENDER.
        This classic dressing was believed to be created by the chef at the Palace Hotel in San Francisco in the 1920s, who named it after George Arlisse’s hit play "The Green Goddess." For me, it’s simply a tasty way to use up a lot of the herbs and veggies crammed in my fridge.
        This could be enough for a light dinner, but if you can stand the heat, then something grilled, chicken or fish, would be yummy on the side. And, it’s way more than just a dressing. USE IT AS A SANDWICH SPREAD, OR A DIP TOO.
        Now you may work up a sweat spinning those veggies dry, but you’ll be nice and chill once you finally sit down to a plate of Green Goddess dressed salad.

LESSONS Learned:
1. If your blender is a high-speed version, then just dump all of the ingredients in and whizz away. But if it’s a regular one, I highly recommend chopping the garlic and the herbs first.
2. There is a range of herbs and flavorings in the recipe. Start with the lesser amount and add more to taste.
3. Just as the quality of your produce makes all the difference, so does the mayo, yogurt and sour cream. For the vegans, I like the Vegannaise with grapeseed oil and Kite Hill plain almond yogurt. For the diary lovers, Hellmans mayo and full fat sour cream work best.
4. This will make enough for four to six ¼ cup servings. But it’s easily doubled or tripled.

Green GODDESS Dressing---Vegan or Not

1/2 cup Vegannaise, I like the one with Grapeseed oil, or a good quality mayonnaise, like Hellmans
½ cup vegan yogurt, I like Kite Hill plain almond yogurt, or a full fat sour cream
1/2 cup chopped fresh basil leaves
¼ cup chopped fresh parsley
2-4 Tablespoons chopped scallions, white and green parts, about 2
1 -2 Tablespoons chopped fresh tarragon
½-1 teaspoon minced garlic
1-2 Tablespoons freshly squeezed lemon juice, from 1 lemon
1 teaspoon anchovy paste or 1 fillet for non-vegans, optional
¼-1/2 teaspoon Kosher salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
lots of salad veggies of your choosing

Make the Dressing:
        Place all of the ingredients in a blender, preferably high speed, and blend just until smooth. Taste for seasonings, adding more salt, pepper, or lemon juice, if desired. Refrigerate the dressing until you are ready to serve. Keeps in the fridge for up to a week.

Makes 1 ½ cups. (six ¼ cup servings)      YUM!