recipes

for glacier grist issue #119

From Scratch Ranch Dip

A great dip for fresh veggies.  I am not a fan of mayonnaise, so I offer alternatives that I enjoy.

1/2 to 1 small clove garlic
1/2 teaspoon kosher salt
1 cup mayonnaise, plain Greek yogurt or sour cream
1/2 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
1 scallion white and green minced
3/4 teaspoon finely grated orange zest
Freshly ground black pepper to taste

Optional items I use occasionally to switch up the flavors include:

1 tablespoon fresh basil or oregano
1 teaspoon cayenne or red pepper flakes
2 tablespoons of roasted red bell peppers or sun dried tomatoes

Put everything in a food processor and blend until smooth. Alternatively, if you like a chunkier dip, mince the garlic, parsley and scallion and stir everything together until well blended.  Refrigerate for at least 15 minutes to give all the flavors time to come together.  You can store this for up to a week.

Josie’s Favorite Gazpacho

Recipes for this cold tomato salad can be found in many variations.

6 large tomatoes I like them fresh and even like to use the skin and seeds
1 jalapeno pepper seeded if you want to tone down the heat
2 garlic cloves
2 cucumbers, peeled chop one and reserve one for blender
1 yellow bell pepper chop 1/2 and reserve 1/2 for blender
1/4 medium red onion, chopped
Kosher salt and freshly ground black pepper
3 tablespoons of fresh lime juice
2 tablespoons extra-virgin olive oil
1/4 cup cilantro
Sour cream

Put the tomatoes, jalapeno, garlic cloves, 1 of the cucumbers, 1/2 of the bell pepper, 1 teaspoon of salt, 1/2 teaspoon of pepper, the lime juice and the oil into a blender.  Blend until smooth.  Add in the chopped cucumber, bell pepper and red onion.  Refrigerate for at least a few hours.  Garnish with cilantro and a dollop of sour cream.

Freshest Bloody Mary

I love making this from fresh ingredients.

3 large stalks celery from the heart, including leaves, plus extra for serving
2 carrots peeled dice these up if your blender isn’t strong enough to handle them
8 large tomatoes or enough to make about 5 cups of juice
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
1 teaspoon hot sauce add more if you like it spicy
1 cup vodka Leave this out for a great Virgin Bloody Mary

Put everything in a blender and blend until smooth. Chill well and add a celery stalk for serving.  Enjoy.