This is a simple guide to creating the delicious standard the way it should taste. You will notice a stark contrast between this fresh, tangy gem and the mushy goop that passes for “ranch” in commercial bottles.
Delicious, fresh ranch
1 Cup low-fat buttermilk, shaken
1/4 Cup low-fat mayonnaise
5 Tbsp non-fat Greek yogurt, plain
4 Tbsp white wine vinegar
2 Tbsp fresh Italian parsley, finely chopped
3 Tbsp fresh chives, finely chopped
3 Tbsp fresh dill, finely chopped
1 medium garlic close, finely chopped – or – 1 1/2 tsp garlic powder
1 tsp onion powder
3/4 tsp Kosher salt (or more to taste)
1/4 tsp fresh ground black pepper
Combine and mix all ingredients until herbs are evenly distributed. Store and chill for at least one hour, allowing the flavors to set. This delicious dressing stores great in a mason jar, or a squeeze bottle. Try it on the usual suspects of salads and greens, or dress up plain chicken or drab sandwiches with a blast of fresh tang.
A good simple salsa is certainly a staple for weekday meals and taco nights, and a must for healthy snacking and for spicing up meals. It is tremendously easy to make your own fresh salsa. Once you try this simple recipe, you’ll be hard-pressed to go back to the jar ever again.
Before you whip up this fresh and simple salsa, make sure you stop by The Novice Gardener, and also peruse the delicious collective of Mexican food ideas through Fiesta Friday. You’ll find inspiring ideas for recipes that compliment your salsa, like the delicious Crepas de Mole posted today for Fiesta Friday #36.
2 cans whole, peeled tomatoes – drained
1 whole bunch cilantro, larger stems removed
1/2 yellow onion (or red for more *zing*)
3 cloves of garlic
2 jalapenos, seeded
3 limes, juiced
1 1/2 tsp garlic powder
1/2 tsp cumin (optional)
1 tsp Kosher salt (or more to taste)
Mix all ingredients in a food processor, and blend to desired consistency. For chunkier salsa, blend or pulse just until the ingredients are broken down consistently. For smoother salsa, don’t be afraid of blending it until the cilantro breaks into small specks of green. Also, you may wish to adjust the level of heat – try adding the seed pod from one or both of the jalapenos, or experiment with different types of peppers (like habanero).
Not much beats the freshness of hand-made guacamole. If you have 10 minutes and a handful of simple ingredients, this green beauty can be yours to dress up your tacos, salads, sandwiches, or chips!
1 1/2 Persian limes, juiced
3 Haas avocados, peeled and pitted
Handful of cilantro (smaller stems are okay!)
1/3 yellow onion
1 large clove garlic, peeled
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp Kosher salt
Combine all ingredients in a food processor, pulsing to achieve the level of creaminess or chunkiness you prefer. I use (and adore) the Ninja Master Prep system. Serve fresh or chilled. Great with chips, on tacos, or as a tasty garnish to enchiladas or soups.