Authors: Kresha Faber
The DIY Pantry (48 page)
1
⁄
2
cup dried parsley
2 tablespoons dried dill
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons salt
Pinch of black pepper
- Mix ingredients well and store in a sealed container for 6–12 months.
- Mix 1 tablespoon of the mix with
1
⁄
2
cup mayonnaise and
1
⁄
4
cup sour cream for ranch dip. - Mix 1 tablespoon of the mix with
1
⁄
2
cup mayonnaise and
1
⁄
3
cup buttermilk for ranch dressing. - Adjust to taste. Shake well before serving. Once mixed, store in the refrigerator in an airtight container for up to 1 week.
If you’ve got the time, let this dressing chill overnight—the flavors will develop excellently.
HANDS-ON:
5 minutes
INACTIVE:
8 hours
INACTIVE:
8 hours
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes 2 cups
COST PER SERVING:
$ $
CALORIES:
9
FAT:
0 g
PROTEIN:
0.5 g
SODIUM:
299 mg
FIBER:
0.5 g
CARBOHYDRATES:
2 g
SUGAR:
0 g
1
⁄
2
cup mayonnaise
1
⁄
4
cup well-shaken cultured buttermilk
2 tablespoons sour cream, piima cream, or soured raw cream
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon raw honey or maple syrup
2 large cloves garlic, finely grated
Small pinch of freshly ground black pepper
3
⁄
4
cup crumbled blue cheese
- Whisk all ingredients together, adding blue cheese only after the rest of the dressing is smooth. Let sit for at least 8 hours before serving for the best flavor.
- Store in the refrigerator in an airtight container for up to 1 week.
This is an amazingly yummy dressing—perky and fresh from the lemon and creamy from the avocado. For the smoothest texture, use a blender or a food processor, but you may certainly mash and whisk by hand as well. The flavor will still come through even though the texture is a bit chunkier.
HANDS-ON:
10 minutes
INACTIVE:
5 minutes
INACTIVE:
15 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 4; Makes 1 cup
COST PER SERVING:
$ $
CALORIES:
212
FAT:
21 g
PROTEIN:
1 g
SODIUM:
299 mg
FIBER:
2.5 g
CARBOHYDRATES:
5 g
SUGAR:
2 g
1 tablespoon fennel seeds
3 scallions, coarsely chopped
Juice of
1
⁄
2
a lemon
1
⁄
2
avocado, perfectly ripe
1
⁄
3
cup extra-virgin olive oil or avocado oil
1 teaspoon raw honey or evaporated cane sugar
1
⁄
2
teaspoon sea salt, or to taste
Freshly ground pepper, to taste
- First, soften the fennel seeds by placing them in a small bowl with hot water for 5 minutes. Drain well.
- Place the scallions, fennel seeds, lemon juice, and avocado in a food processor and pulse until well chopped. Slowly drizzle in the oil; then add the honey, salt, and pepper. Adjust seasonings to taste.
- Store in the refrigerator in an airtight container for up to 2 days.
This Italian dressing has all the flavor of your favorite bottled brands, but uses healthy oils and features a number of herbs to fill out the flavor rather than artificial flavor enhancers. If your favorite store-bought brand contains Parmesan cheese and you find yourself missing it, by all means, feel free to toss in a quarter-cup as you whisk.
HANDS-ON:
10 minutes
INACTIVE:
none
INACTIVE:
10 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 10; Makes 1
1
⁄
4
cups
COST PER SERVING:
$
CALORIES:
101
FAT:
10 g
PROTEIN:
0.5 g
SODIUM:
140 mg
FIBER:
0 g
CARBOHYDRATES:
1 g
SUGAR:
0.5 g
