Using up Late-Summer Veg
Here’s a colorful dinner from last week.
Green salad with sliced raw turnip, chopped raw broccoli, and green goddess dressing, which is such a good recipe I’m going to post it again:
Green Goddess Dressing, from Cook’s Country
Makes 1 1/4 cups—enough for 6 wedges of lettuce
To appreciate the full flavor of this rich dressing, drizzle it over chilled wedges of mild iceberg lettuce or leaves of romaine lettuce. A blender yields a brighter, slightly more flavorful dressing, but a food processor will work, too.
2 teaspoons dried tarragon
1 tablespoon lemon juice
1 tablespoon water
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup roughly chopped fresh parsley
1 medium clove garlic , chopped
1 anchovy fillet , rinsed and dried
1/4 cup chopped chives1. Combine tarragon, lemon juice, and water in small bowl and let sit for 15 minutes.
2. Blend tarragon mixture, mayonnaise, sour cream, parsley, garlic, and anchovy in blender until smooth, scraping down sides as necessary. Transfer to medium bowl, stir in chives, and season with salt and pepper. Chill until flavors meld, about 1 hour. (Dressing can be covered and refrigerated for up to 1 day.)
Yellow- and blue-corn nachos with WI cheese and canned black beans that I sauteed with tomatoes, jalapeno, corn and onion from last week’s CSA farm share box, garnished with sour cream and K8’s homemade salsa.
September 10th, 2009 at 11:47 am
Hahahahahaha! I made almost the exact same nacho recipe. We had such good ones on our trip north which were made with a vegetarian chili, so I attempted the same–black beans, onion, tomatoes, and peppers. They were pretty darn good.
September 11th, 2009 at 8:11 am
Oh, haha right back atcha. Not only did we make the same nachos last week, Kate, but we also made veggie chili! We used jalapenos from our CSA, and bought carrot, local mushrooms, and onions at the farmer’s market, then garnished with cheddar, sour cream, radish, limes and kalamatas.
Great minds, my friend.