Green Goddess Salad Dressing
3 tablespoons cider vinegar | 1 green onion | |
2 tablespoons lemon juice | 1 small garlic clove, peeled | |
1⁄2 | cup loosely packed parsley sprigs | 1 cup mayonnaise |
1⁄2 | cup loosely packed tarragon leaves | 1⁄2 cup sour cream |
1⁄4 | cup loosely packed chives |
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Combine vinegar and lemon juice in a small measuring cup. Set aside. Assemble food processor with
Hummus
2 cloves garlic
2 green onions, white portion and half of green top
15 ounces garbanzo beans (chickpeas), drained, reserving 1⁄4 cup liquid
1⁄4 cup tahini (sesame paste), stirred
3 to 4 tablespoons lemon or lime juice
2 teaspoons olive oil
1⁄4 teaspoon cumin Dash cayenne
Salt and pepper to taste Dash paprika
Pita bread or cut up vegetables, optional
Using
Salsa
1 onion, peeled and quartered | 1⁄4 | cup cilantro, packed |
1 clove garlic | 1⁄2 | teaspoon cumin |
1 hot pepper (jalapeno or finger hot), | 1 tablespoon lime juice | |
cored, seeded, and quartered | Salt and pepper to taste | |
4 tomatoes, quartered | Hot sauce, optional |
Using
Cranberry Orange Relish
12 ounces fresh cranberries, stems removed, or frozen
1 cup sugar
1 small navel orange, washed and cut into wedges
3 tablespoons Grand Marnier liqueur or orange juice
Dash ground cloves
Using
refrigerate overnight. This will thicken as it sits. Makes about 21⁄2 cups. | 11 |
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