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

Dijon Dill Green Bean Salad

C and I went to another cooking class this past week at Pippin Hill Farm where the chef taught us about  making green beans without cooking them. Instead, by adding lemon juice, they soften. When we got home, I decided to put this theory to the test and it worked. This salad is fresh, easy, and great for a spring or summer party. Serves 6

Ingredients
1 lb french green beans, sliced diagonally into even sized pieces
1 shallot, diced
3 tbsp dill, chopped
1.5 cups arugula

Dressing

Juice from one small lemon
2 tbsp extra virgin olive oil
2 tsp dijon mustard
1 tsp water
salt and pepper to taste

In a large bowl, whisk dressing
Add shallots, dill, and beans
Leave in refrigerator for 20 minutes

Place arugula on a large plate or in a large bowl
Toss green bean mixture
Pour over arugula

Green beans without arugula will last about 5 days
(The next day, I mixed them with quinoa)

Linguini con Cipolle Rosse e Percorini

Translation: Linguini with red onions and pecorino cheese! I ate this at Eataly in NYC over the weekend (we're moving back in June!) and wanted to recreate it when I got home. I added some veggies and cut back on the cheese to make it more into a meal and a bit healthier. I also was told white wine vinegar was used, but I used white wine :) This pasta is light and perfect for a spring evening with some white wine. Could add shrimp for some protein.  Serves 6

Ingredients
8 oz linguini
1 large red onion, sliced thinly
1/4 cup parsley, chopped
2 small zucchini, cut into small pieces
1 pretty tomato, chopped
1/4 cup Pecornio Romano Genuino cheese, grated
1/4 cup Pecornio Fiore Sardo cheese, grated
*note if you cant find these cheeses, just use 1/2 cup Pecornio Romano
1/2 cup white wine
1/4 cup extra virgin olive oil
1/4 cup water
salt and pepper to taste

In a large skillet combine water, oil, wine, zucchini and onions
Stir and turn heat to medium high
Bring to a simmer and let bubble for about 5 minutes
Lower temperature to simmer (or as low as possible), cover and cook for about 20 minutes
With about 5 minutes left, add tomatoes

Once you put the tomatoes in, cook pasta until al dente

In a large bowl, combine pasta and parsley
Pour sauce and veggies over the pasta
Sprinkle cheese over the pasta and toss
Add salt and pepper to taste

Enjoy right away

Weekend Detox Rose Water

The Charlottesville Farmer's Market has a staple spot where people flock to grab the most refreshing water ever. When I went last weekend they had run out, but taught me how to make it--now I can share it with all of you out there!  These herbs can be found at farmer's markets and some grocery stores. If you cannot find them, simple rose petals and lemon will add the same taste. 6 cups

Ingredients
8 cups water
1 leaves of rose scented Geranium
5 sprigs lemon verbena
ice

In a large pot, bring water to a boil
Remove from heat
Add herbs and cover for 10 minutes
Allow to cool then pour into a pitcher with lots of ice
Drink up!
Enjoy for up to 5 days refrigerated

Special Tuna with Mango Salsa

Why is this "special" tuna? Because we were preparing this when my boyfriend proposed!!! I ended up not being able to eat it because I was so excited, but he said it was wonderful :) The tuna is cooked on the grill- a great first warm weather dinner!
Serves 4

Ingredients

*Tuna
4 Tuna Steaks (1.5 lb)
Juice from 1 lemon
salt and pepper
extra virgin olive oil, to rub tuna lightly

*Salsa
1 mango, peeled and chopped into small pieces
1/2 cup cherry tomatoes, sliced in half
1 red bell pepper, chopped
1 small yellow onion, chopped
2 clove garlic, diced
4 tbsp cilantro, chopped
Juice from 1 lemon
1 tbsp extra virgin olive oil
1/2 avocado, cubed

Combine all ingredients for salsa
Warm up the grill to about medium
Cook steaks to your liking
2 minutes a side for rare, 4 minutes a side for medium rare

Top with salsa

Eat up!

Spring Chickpea and Feta Pasta Salad

Spring is finally here! Farmers markets, horse races, sandals, and fresh recipes! I tried a pasta at a sandwich shop that I really enjoyed, so I recreated it with a few more ingredients. This recipe is simple, but has a lot of flavor. We ended up adding some roasted chicken to it on day two to pump it up for a main course at lunch. Serves 8

Ingredients
1/2 can chickpeas, drained
2 cups shell pasta
1 cup vegetable stock
3 cups water
6 tbsp feta cheese
1/2 cup cherry tomatoes, sliced in half

Dressing
1 tbsp water
1 clove garlic, chopped
juice from 1/2 large lemon
1 tbsp extra virgin olive oil
2 tsp dijon mustard
2 green onions, chopped (light green and white parts)
ground pepper

In a pot, boil water and vegetable stock together
Add shells and cook accordingly
Drain and allow to cool

In a large bowl, whisk water, oil, mustard, lemon juice, garlic and onions
Taste test and fiddle accordingly
Season with pepper (no need for salt because of the feta)
Add tomatoes, chickpeas, and feta
Toss in pasta
Enjoy!