Garden Herb Green Goddess Vegetable Dip and Salad Dressing

 Originating in the 1920's at a San Francisco hotel, Green Goddess Dressing has indeed been around for a long time. This is my version of it. Packed with fresh herby flavour it is great with fresh veggies, a garden salad, just picked tomatoes and it goes particularly well with hard boiled eggs.

Just a few basic ingredients. No fillers or preservatives here.

The avocado makes the texture silky and smooth, the fresh herbs provide a flavour punch and the lemon and yogurt give it a nice tang.

Vary the kinds of herbs to suit your family. As long as they are fresh , any herb could be used.

I like to make this using my ninja blender cup. You will need a blender to make this dressing.

Everything goes onto the blender. Easy peasy.

In the summer, people prefer to have lighter fair like veggies and salads and the like. This dip will take your raw veggies to another level.

It will keep for a week in your refrigerator.

It is also good on sandwiches and wraps.

Or on top of a garden salad.

So fresh and tasty

Watch Me Make It On Youtube.

Garden Herb Green Goddess Vegetable Dip and Salad Dressing
1 ripe avocado

1/4 cup mayonnaise 

1/4 cup Greek yogurt

1/2 cup fresh herbs, packed ( I like cilantro, parsley, and basil)

1 clove garlic, minced

1/2 green onion

1/2 lemon, juiced

1 teaspoon on honey

1/2 teaspoon salt

1/2 teaspoon pepper

Asian Noodle Salad

Absolutely chalked full  of vegetables, and tossed with a super flavourful dressing. This salad keeps for a week in the fridge and makes an absolute tonne. It does not get soggy at all. The flavour actually deepens as it sits. Whole wheat pasta has about 10 grams of protein per serving making this salad filling and satisfying. It is a great acompanyment for grilled meat but is hearty enough to stand alone as a main dish salad.

Start by breaking the entire box of whole wheat pasta into half inch lengths. Cook the pasta in a large amount of salted water. Cook the pasta until it is soft. Drain the pasta.

While the pasta is cooking make the dressing. Combine all of the dressing ingredients into a blender jar and blend until the cilantro is pulverized.

Pour the dressing onto the warm cooked noodles. Toss to coat. Let the noodles and dressing sit at room temperature while you assemble the rest of the ingredients.

Julienne carrots, snap peas, red pepper, and radishes. I have also made this salad with julienned broccoli stalks or julienned jicama.
Use your discretion and add what you like. I would stick to firmer veggies like celery, 'wetter' veggies like tomatoes or cucumber would make the salad soggy.

Combine everything, mixing well. Put into a covered container and into the fridge. This salad gets better as it sits. Serve cold or at room temperature.




Watch me make it on Youtube




Dressing
1/4 cup oil
1/4 cup orange juice concentrate
1/4 cup soy sauce
1 teaspoon dry mustard
1 teaspoon ground ginger or 1 tablespoon fresh ginger finely minced
1 tablespoon sesame oil
1 tablespoon mild curry paste or 1 teaspoon mild curry powder
1/2 cup fresh cilantro
1 teaspoon sugar
1/4 teaspoon salt

The Salad
375 gram package whole wheat spaghetti broken into 1/2 inch lengths, cooked and drained
2 cups snow peas or sugar snap peas, julienned
2 cups carrots, julienned
2 cups red bell pepper, julienned
1/2 cup sliced green onions
1 cup julienned radish
1 cup julienned broccoli stalk or jicama(optional)

Mediterranean Quinoa and Lentil Salad

A great accompaniment to grilled meat. Hearty enough on its own as vegetarian main dish. It keeps very well. This salad does not get soggy. In fact the flavour deepens as it sits.

Add any vegetable, cooked or raw,that you like. Asparagus, cauliflower, broccoli, carrots, they all work.

It is very versatile and forgiving.

Best served at room temperature.




Start by cooking the quinoa. Combine 1 cup dried quinoa with 2 cups cold water. Bring to a boil, stir well, reduce heat to low, cover and cook for 15 minutes. Let the quinoa cool to room temperature.

Chop bell pepper and onion into bite sized pieces. Cut cherry or grape tomatoes in half. Chop one cup of Italian parsley.

Saute chopped mushrooms in one tbsp olive oil. When the mushrooms are almost cooked, add the peppers and onion. Cook until the peppers are tender-crisp.

I have used Beluga lentils this time. You can use canned lentils or chickpeas or omit them if you wish.
I like Beluga lentils because they don't fall apart when they are cooked.

While the mushrooms cook, make the dressing. Combine oil,vinegar,lemon juice,garlic,salt,sugar,onion powder,oregano,mustard,sugar,thyme and paprika. Whisk until combined well. This is a great all purpose Italian-type dressing. It is great on a green lettuce salad and keeps for one week in the fridge.

Let the vegetables cool. Let the quinoa cool. Combine everything except feta cheese. Toss ingredients with dressing. Top with feta cheese.







Mediterranean Quinoa and Lentil Salad

• 1 (14 oz ) can lentils or chickpeas, drained and rinsed(optional)
• 3 cups cooked quinoa
• 1/2 purple onion, chopped
• 1 red pepper chopped
• 2 cups mushrooms, sliced
• 1 cup halved cherry or grape tomatoes
• 1 cup crumbled feta cheese
• 1 cup chopped Italian parsley

Dressing

• 6 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp onion powder
• 1/2tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/2 tsp thyme
• 1/4 tsp paprika

Cook quinoa as directed.
Saute mushrooms in 1 tbsp olive oil until golden. Add the chopped pepper and onion and saute until tender crisp. Let the vegetables cool.
Combine drained and rinsed chickpeas or lentils, cooked and cooled quinoa, onion, red pepper, cooled mushrooms, tomatoes,  and parsley.
Combine all of the ingredients for the dressing in a mason jar(or equivalent). Shake or mix until well combined.
Pour dressing over quinoa mixture. Stir gently to combine. Top with feta cheese. Serve at room temperature or chilled. Keeps well for a week in the fridge.

Watch me make it on Youtube

Roasted Beet and Feta Salad With Micro Greens and Balsamic Vinaigrette

I like to serve this salad as a main dish salad. With the feta and cashews it has a decent amount of protein.

 Sounds fancy. It's not. A simple vinaigrette on greens.








The next three pictures are vegetables and herbs that are growing in my basement under lights. They have been growing for about 6 weeks. Today is the first picking. The micro greens consist of watercress, cilantro, parsley, basil, baby kale, and baby romaine. The flavour was unbelievable. The instructions for growing these and other plants can be found under the urban farming tab. The addition of fresh herbs really adds to the salad.

You may replace the micro greens with any green that you like.

I like to roast the beets, unpeeled, in the oven at 350 degrees for about one hour. Let them cool a bit. The peel will slide right off. Slice them into 1/4 inch slices.

Lightly Toast 1/4 cup cashews in a dry skillet over medium/low heat. Watch them closely, they burn easily. Chop the cashews roughly.

Make the vinaigrette. Combine olive oil, vinegar, dijon mustard, salt, and pepper. You may need to add 1/2 tsp of honey if your vinegar is not sweet enough. Combine with a whisk. Taste and adjust seasonings if necessary.

Chop parsley and green onion

They look divine. From pot to table in 30 min. These greens are so fresh and flavorful.

All natural, all organic.

Place a handful or two of the greens on the bottom of the plate. Top with sliced beets, chopped cashews, chopped onions, and crumbled feta. Drizzle vinaigrette over the top. Dig in!

Seriously, one of the best salads, ever. 

Roasted Beet and Feta Salad with Micro Greens and Balsamic Vinaigrette

Serves 2

4-5 cups micro greens or salad greens of your choice washed and dried well 

2 beets, roasted and sliced

2 green onions, chopped

1/4 cup cashews, toasted (may replace with pecans, almonds, or walnuts

1/2 cup feta cheese, crumbled(may replace with goat cheese)

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

Balsamic Vinaigrette

3 tbsp olive oil

1 tbsp balsamic vinegar

1/2 clove garlic, minced

1/4 tsp salt

1/8 tsp pepper

1/2 tsp dijon mustard

1/2 tsp sugar(optional, add if your balsamic vinegar is not sweet enough) 

Caesar Salad With Oven Toasted Croutons and Homemade Dressing

homemade caesar salad dressing

Start with the homemade dressing. No raw eggs,fish free, and dairy free. Make it vegan by substituting vegan mayonnaise. I like 'veganaise' brand.
Doubles well and keeps for 2 weeks in the fridge.
I use this for chicken salad wraps. Recipe follows.

 1/3 cup olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
4 tbsp mayonaise
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar or xylitol
1 tsp lemon juice

Mix altogether in container, I use a mason jar. I have marked the outside of the jar with permanent marker. I just add the oil right to the jar, no need to dirty a measuring cup. Whisk to combine.

Next, toast the croutons. Use whatever fresh bread or buns that you have on hand. I keep a bag of untoasted bread cubes in the freezer. Whenever I have one or two slices of bread left, I cube it and add it to the bag. No need to thaw the bread before putting it in the oven.

Place the cubes onto a baking sheet( I cover the pan with tin foil for easy clean up) Spray lightly with non-stick cooking spray or oil. Sprinkle seasoning salt and garlic powder. Put into 300 degree oven for about 10 minutes. Watch them closely. They are done when they are lightly toasted and golden brown.

My family likes this without bacon or parmesan cheese but feel free to add some if you like. Wash and dry a head or two of Romaine lettuce. I like to chop the lettuce for this salad rather than tearing it. Combine lettuce and croutons. Pour about 1/2 cup of dressing and toss to combine.

Weekday Spinoff-easy weekday meals from food prepared on the weekend

Chicken Caesar Wraps

Double the dressing and wash and dry extra lettuce. If you are grilling chicken, grill extra. Alternately, purchase a rotisserie chicken from your grocery store(remove all the meat from the chicken and refrigerate it, keep the bones in a ziplock bag in the freezer. Make chicken soup another time). Layer Chicken and Chopped lettuce onto a 10 inch flour tortilla. Top with dressing. Roll up and presto!
Supper in an instant. Everyone's fed before hockey practice.