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Green Goddess Dressing
Green Goddess Dressing
Put all of the ingredients in the bowl of a blender or food processor and blend or pulse until you get an evenly smooth dressing, about 30-45 seconds. Serve as a dip, or toss with salad greens for a dressing. The dressing should last about a week in the fridge
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Smashed Potatoes with Garlic and Chives
Smashed Potatoes with Garlic and Chives
Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes.
2 Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are.
3 To test for doneness, poke a potato with a fork. If the fork penetrates easily, they’re done. When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste.
Sprinkle chives on the potatoes to serve.
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Sautéed Spinach with Garlic and Onions
Sautéed Spinach with Garlic and Onions
In a large fry pan add 2 Tbsps. olive oil, add 1/2 onion and 2 cloves crushed garlic. While that is cooking on low heat rinse spinach and pull off long stems. Pile the wet spinach on top of the onions and garlic and cover the pan. Cook on med -low for several minutes and then turn up the heat just a little if spinach is not cooking down to any degree. After the spinach has softened, stir it up good and take off the heat
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