RECIPE: GREEN GODDESS DRESSING

THIS SUMMER STAPLE IS delicious with the addition of a bit of balsamic vinegar as in the photo below. Use it on any kind of salad and it is even nice as a sandwich dressing, too. I like it because I can use up all of the leftover herbs I have when I make it!

GREEN GODDESS DRESSING

Makes 1 1/2 cups/ will keep in the fridge, covered for 2 weeks.

INGREDIENTS

3/4 cup mayonnaise 3/4 cup sour cream

2 tablespoons fresh lemon juice

2 teaspoons anchovy paste

1 small garlic clove, minced 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh tarragon

1/4 cup fresh chervil 3 tablespoons chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper

DIRECTIONS:

Add the mayo, sour cream, and lemon juice to a blender or food processor.

Mince the garlic together with the anchovy paste. Use the blade of your knife to smooth it into a paste. Add to the blender.

Pulse the blender a few times to combine.

Add the herbs plus salt and pepper.

Blend until smooth.

Taste- add a bit more salt if necessary.

RECIPE: MAKE A PIMM'S CUP THE PERFECT WARM WEATHER COCKTAIL

PIMM’S CUP COCKTAIL
A Pimm’s Cup is my absolute favorite warm weather cocktail. I have a lot of memories tied to it too. I spent some summers in England.and there were always Pimm’s Cups served at British summer sporting events like polo, racing, and Wimbledon. Pimm’s Cup #1 is a gin based spirit with some fruity undertones which is why it makes the perfect light, summery drink.

Here’s my recipe for summer’s most refreshing cocktail:

Makes 1

INGREDIENTS
In a highball glass add:
2 ounces Pimm's No. 1 Cup liqueur to the good ice ( Sonic sells it by the bag if you don’t have a crushed ice maker)
Top with 3-4 ounces lemon lime soda (sometimes I use ginger ale)

Garnish with:
1 cucumber slice
1 lemon wedge
2 sprigs mint

RECIPE: MOM'S GROUND BEEF AND VEGETABLE SOUP

Growing up, I often watched my mother take what seemed to be a bunch of leftovers and bits and pieces of what was in the freezer or fridge and turn them into something delicious. This recipe was always one of my favorites and while I call it a recipe, it wasn’t actually a recipe per se. My mom was definitely one of those “pinch of this” cooks and this recipe was ever changing based on what she had to use. The reason I mention it is to let you know you can alter it and make it your own. It was certainly never the same twice when my mom made it- but it was always wonderful- especially when she made a big pan of hot cornbread to go with it.

MOM’S GROUND BEEF AND VEGETABLE SOUP

Makes a lot- 10 or so large bowls depending on serving size

Time: 1 hour or so including prep

INGREDIENTS

1/2 tablespoon olive oil

1 1/2-pounds 80/20 ground beef

1 large yellow onion, diced

4 cups unsalted beef broth

4 carrots, peeled and sliced into coins

4 ribs celery, peeled and sliced

1 14-ounce can whole tomatoes with liquid

4 large potatoes, peeled and cubed (keep in cold water until you use it)

Vegetables: Just use whatever you have. I typically add 1 cup frozen corn, 1 cup green peas, 1 cup frozen green beans, and 1 cup frozen lima beans.

1 teaspoon salt

1/2 teaspoon ground black pepper

3 bay leaves

1/2 teaspoon thyme- fresh or ground

1/2 teaspoon paprika

1 teaspoon Worcestershire sauce

1/4 teaspoon granulated sugar

DIRECTIONS:

Prep all ingredients in advance. Add ground beef to the pan and brown well. Add onions and sauté until the onions are soft. Drain off excess fat.

Add 1 cup of the beef broth to the pot. Add carrots and celery and bring to a boil. Cook for 3 minutes. Add the remaining broth, potatoes, and all frozen vegetables plus all of the seasoning. Bring back to a boil. Reduce to a simmer. Skim off any foam from the top. Cook until carrots are tender, and potatoes are done, about 15 minutes. Check the seasoning and adjust to your taste.