It's a Love That Has No Past

Mexican Green Goddess Dressing

Since the dawn of time I have been fascinated with Green Goddess Dressing.  What was this magical concoction!?  I don't remember ever having tasted it, yet I knew that I loved it. I didn't want to taint my wonderment of this Diosa Verde so without looking at recipes beforehand I made a Mexican version.  Stick with what you know, right?  

Mexican Green Goddess Dressing

• Greek Yogurt (replaced Mayo)
• Lime (replaced the lemon)
• Avocado (replaced the oil)
• cilantro (replaced the tarragon)
• garlic
• pickled jalapenos (replaced vinegar) 
• green onions (replaced chives)
• S&P
• a pinch of Knorr Chicken Flavor Bouillon *

Blend all together to your desired consistency.  I had to add a little water to get it to blend and due to the little chunks of onion and herbs, it doesn't pour well out of a squirt bottle but other than that, I loved it! 

Refreshing, Tangy and Addictive!

Afterthoughts:   Now that I see the official list of ingredients (although recipes vary drastically on-line), I will add anchovies and dill next time.  I had no idea the ingredients and had always suspected buttermilk.  

* I've noticed more online cooks adding chicken bouillon powder to tons of recipes and I think it's to add that bit of msg (and umami) that makes everything taste better but no one wants to buy a jar of msg because we think it's bad news. 

Baby, It's No Surprize

Collard and Green Bean Bake

Small discoveries are just as important in cooking as the big eye openers.  Fresh collards are abundant, and cheap, but can this resilient green be made to taste more delicate?  The answer is yes, yes, yes!  I chopped them in small squares, then blanched them in boiling stock for a few minutes with garlic and lemon.  I included them in my green bean bake and they were such a lively pop of bright green, yet, so very tender.  It should be no surprise after discovering the elegance of a quick sauteed cabbage.  

It is so incredible how collectively, we are learning how to use all of these beautiful vegetables unorthodoxly. When I grew up, you had to boil and cook down things like cabbage and collards for hours. Thems were the rules and no one dared question them, yet.  I definitely came from that time when recipes were definitive.  Now, anything is possible it seems. Creativity may be something that expands, like the universe.