What can I say…I just feel“goddess-y” when I have this dressing. It’s lemony, it’s zesty, it’s herbaceous with hints of umami and it takes less than 5 minutes to make. It’s perfect as a salad dressing and even as a dip or on chicken or fish. It lasts up to a week in the refrigerator, so go ahead and make a batch today!
Ingredients: 1 cup sour cream 1 cup mayonnaise 1 cup basil 1 cup green onions 1/4 cup lemon juice 3 anchovies 3 cloves garlic 1 tsp kosher salt large pinch of freshly cracked pepper
Step 1 Rough cut white and green parts of green onions to yield 1 cup and set aside.
Step 2 Rolling basil into a ball, rough cut to yield 1 cup and set aside.
Step 3 Smash and peel 3 large cloves of garlic and set aside.
Step 4 Juice lemons to yield 1/4 cup and set aside.
Step 5 To a blender in this order, add lemon juice, 1 cup mayonnaise, 1 cup sour cream, garlic, basil/green onions and 3 anchovies. Add 1 tsp kosher salt and freshly cracked pepper.
Step 6 Seal lid and if your blender has one, use rod to press ingredients down as you blend. This will help the blending process. Pause after 15 seconds, turn off the blender and, using a spatula, scrape down the sides to ensure all ingredients are incorporated. Blend for a final 15-20 seconds.
Step 7 Pour into a container and use or refrigerate immediately. This will keep for up to 1 week. Enjoy!
Having company over means gathering friends and family together to be social and have fun! Instead of a formal sit down dinner, I love converting my kitchen island into a “grazing” hub with different themed stations. This particular event was my son’s 4th birthday party. I wanted parents (and kids) to have the option of choosing from pizza and popcorn and a buffet of themed fruit, nut and cheese boards. Some parents hung out all day here and never left!
When the weather is nice, I love hosting friends and family outside over a simply set table with vibrant and fresh flavors. I treat my backyard patio as another room of my house and it deserves the same attention as a dining or living room.
It was a bittersweet farewell to a friend moving away when I made the most sinful triple chocolate cupcakes. My son made sure to “QA/QC” the batter to make sure it was up to snuff. Good news…they passed.
I love having romantic dinners at home with my husband for “date nights”. Time can be spent focusing on the food and its careful preparation rather than trying to rush a meal to the table to satiate a hungry toddler. I was fortunate to have an extra set of hands to film for the below date night and that made all the difference thanks to my lovely husband! On the menu was all of his favorites…seared steak, fennel salad with shrimp & tarragon oil, butter braised scallops and caramelized asparagus. A quick, simple and easy dinner for two hungry people!