green goddess dressing

I obsess.  I get obsessed with a food product and I use it every day and then out of the blue I am over it and I can't have one more bite.  I have been that way with galeos salad dressing for as long as I remember.  Even after the nutritional label was challenged and discovered to be incorrect I still did not part ways.  It took making this dressing for the lobster party to open my eyes to how delicious homemade dressing can be.  It is not only tasty it is so beyond easy to make.  I could not get enough of this.  Lucky for me there were left overs.  I dipped veggies in it, used it as a sandwich spread in paninis and of coursed dressed a salad.  My only issue is it is not exactly light but, I think that can be changed.  This dressing can be lighted by using light mayo and light sour cream or even substituting greek yogurt.  The basil can be swapped for tarragon or a mix of other fresh herbs on hand.  I can't wait to experiment.  Thanks Ina for making me fill the mason jars rather then buy the bottles.

My adorable nautical, preppy, east coast influenced table.  Used all those lobster items we got for our wedding that we never registered for and Brad wanted to throw out.  I knew someday they would come to use!

green goddess dressing

source: barefoot contessa

1 cup good mayonnaise

1 cup chopped scallions, white and green parts (6 to 7 scallions)

1 cup chopped fresh basil leaves

1/4 cup freshly squeezed lemon juice (2 lemons)

2 teaspoons chopped garlic (2 cloves)

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup sour cream

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended.

Refrigerate the dressing until ready to serve.

guacamole

They say you can't pick your family (love my fam) but, you can pick your friends.  If I could pick friends that feel like family it would be this family.  Carter truly believes C is his cousin.  We now just call him our friend cousin.  Campbell and J are already getting married in La Paz. That is not weird at all to know that about kids under two.  If I called D he would do anything for me.  He may grumble but, he is a little grumbly. Without a doubt he would pull through no questions asked.  C well I always tell Brad she is the best wedding gift he gave me.  I kinda took over their friendship once we got married.  So this super awesome family is who we spend almost every Friday night with.  We eat, play, make a mess, drink wine and enjoy life.  If C and I could pick our neighbor it would be Ina.  Ina would invite us over to her barn for appetizers and cocktails.  She would teach us how to arrange flowers and make a table look rustic yet, perfect.  We would spy out the window as Ina kissed Jeffrey goodbye in the morning.  Related to the N's and Ina as our neighbor ... jackpot!  Since that can't happen in real life we have faux family Friday night dinners and we have decided to channel Ina by bringing one Ina dish every week.  We kicked it off with Ina's guacamole.  We love Mexican food.  We grew up on Mexican food and although we liked Ina's guacamole and thought it was really fresh and clean tasting  it lacked a like authenticity.  It was like the preppy version of guacamole.  It was made with the four crazy kids circling our ankles and it still came out great.  I mean seriously the phrase "how easy is that" may have been thrown around a bit. 

guacamole

source: barefoot contessa

 
    * 4 ripe Haas avocados
    * 3 tablespoons freshly squeezed lemon juice (1 lemon)
    * 8 dashes hot pepper sauce
    * 1/2 cup small-diced red onion (1 small onion)
    * 1 large garlic clove, minced
    * 1 teaspoon kosher salt
    * 1 teaspoon freshly ground black pepper
    * 1 medium tomato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.