Green Goddess Dressing

I love love love this dip. Every time I go wine tasting and bring crackers or just need something cool to go with cucumbers, this is what I buy. I realized it's time I try to make it myself. I was surprised at how easy it was and that it had an ick ingredient (that I decided to leave out) anchovies! Fun Fact: This recipe was invented in San Francisco the 1920s as tribute to a play called The Green Goddess by William Archer.
Serves 10

Ingredients
1/2 cup fancy mayonnaise (good mayo makes a difference)
1/2 cup sour cream
4 green onions, white and green parts chopped
2/3 cup basil leaves
1/2 tbsp tarragon
Juice from one lemon
1 clove garlic, chopped
sprinkle of salt and pepper

Salad fixins:
I used asparagus, colorful tomatoes, and avocado

In a blender, combine all ingredients except sour cream
Once smooth, add sour cream

Pour over any salad! Keep refrigerated and use within 5 days

Fresh Corn Salad with Feta

Corn on the cob is a summer staple that can be spruced up by adding a few ingredients. It's simple, easy, and takes little time to prepare. Take a bite and you'll be surprised by this mixture of summery-goodness. 

Serves 4

Ingredients

4 ears of corn, husked and cut in half

1/2 of a large red pepper, diced

1/2 small red onion diced

2 colorful small beef steak tomatoes, diced

1 tbsp cilantro, chopped

2 tbsp lemon juice

1 tbsp extra virgin olive oil
1 tbsp feta crumbles

salt and pepper to taste

Bring a large pot of water to a boil

Add corn and cook covered for 12 minutes

Remove corn and drain then fill a bowl or colander with ice
Place corn in it and allow to cool for 10 minutes

Meanwhile, in a bowl combine remaining ingredients

When corn is cool, slice off of cobs as seen 

Break apart with your hands over the bowl

Stir 

Enjoy for up to three days refrigerated