Typical Sarky school lunch, grade 3:
- Homemade baguette
- Homemade country pate
- Homemade honey mustard
Teachers offered to trade.
I snuck over to my friends’ houses to snack on items that were verboten in the Tartlet house – Oscar Meyer bologna (heaven!), Wonder Bread (so soft and squishy!), Handisnacks (so. good.) and Kool Aid (red, of course).
Dining – lovely, fancy, exotic, amazing dining – was and is a hobby.
So this admission is hard for me.
I love ranch dressing.
Creamy, cool and All-American. Thankyouverymuch, Hidden Valley!
And while I’m happy to whip up a nice vinaigrette, I’d always shied away from attempting to make a creamy dressing… until now.
I decided to try this zucchini recipe from Smells Like Home the other week. (Brief review: yummy hot out of the oven, but I felt like the panko was too drying and bland overall.) Ranch dressing was the suggested dip. Oh yes, cool yumminess. So I checked out the included recipe, and miracle of miracles, I had the entire list!
I WILL NEVER GO BACK.
First, I love giving my son stuff that I make, with ingredients I can pronounce. Second, it is easy – put all ingredients in blender, whhhiiiiirrrrrrrr, done. Third, it tastes awesome. Make some. Put it on BBQ chicken pizza. Dunk chicken nuggets in it. Cut up some veggies and start chowing. Just eat it.
- 3/4 C. mayo (light if you would prefer)
- 3/4 C. sour cream (light if you would prefer)
- 1 T. olive oil
- 1 T. lemon juice
- 1/4 C. buttermilk (I love Kate’s!)
- Small bunch of chives OR 2 scallions
- Small handful of parsley (if that seems vague, I would lean towards putting in too much rather than too little)
- 1 clove of garlic
- 1/2 t. sea salt
- 1/4 t. black pepper (some people like less, some people like white pepper – you choose what you like best!)
Easiest directions ever: put all ingredients in a blender. Blend. Done.
- I like my dressing a bit thicker. If you would like thinner dressing, use more buttermilk.
- It’s pretty garlicky. Use 1/2 a clove or none at all if you’re garlic phobic/averse.
- Cook up some red potatoes. Chill ’em and pour this goodness over the top. Voila, delicious potato salad.
- This will last 2-3 weeks in the fridge.