Browsing Tag

Chives

Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian

Green Goddess Dressing

March 25, 2024

Here’s a lactose free green goddess dressing for those of us who are unable to digest lactose. Green Valley lactose free yogurt comes in handy for all sorts of recipes such as bread, cake and even popsicles. If regular dairy products suit you, go ahead and use your favorite brand of yogurt. Using a good mayonnaise is essential in this recipe as is seeking out the freshest herbs you can find.

This is one of the easiest and tastiest dressings you can make. It definitely falls into the rich category of dressings given that its main ingredient is mayonnaise, so I make it for special occasions or when I have a produce drawer full of crispy romaine hearts.

For a stunning salad, arrange steamed diced beets and avocado over green goddess dressing.

A green goddess dressed salad with a side of sourdough bread makes a splendid meal.

Green Goddess Dressing
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Green Goddess Dressing

Recipe by Kiyo
Servings

1 1/2 c

servings

Adapted from NYT Cooking

Ingredients

  • 1 1/2 teaspoons drained capers

  • 1/2 cup mayonnaise

  • 1/3 cup full fat plain lactose free yogurt (or regular yogurt)

  • 1 cup coarsely chopped flat leaf parsley

  • 1/2 cup roughly chopped basil

  • 1/8 teaspoon finely grated garlic

  • 1 1/2 tablespoons fresh lemon juice, divided

  • 2 tablespoons finely chopped tarragon

  • 2 tablespoons finely chopped chives

  • kosher salt

  • freshly ground black pepper

Directions

  • In a food processor (or use an immersion blender) combine the capers, mayonnaise, yogurt, parsley, basil, grated garlic and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon, chives, a few dashes of kosher salt, and a few grinds of black pepper. Taste and adjust seasoning as needed with salt, pepper and reserved 1/2 tablespoon lemon juice.

Notes

  • Store dressing in the refrigerator for up to 5 days.
Dinner, Lactose Free, Potato Salad, Recipes, Side Dishes, Summertime Meal, Vegetarian

Tri-color Fingerling Potato Salad with Red Onions

July 7, 2023

I remember not long ago markets featured only four types of potatoes; russets, white, red, and yellow. Today there are many more varieties to choose from. One of my favorites is fingerlings. They have a firm yet creamy texture which makes them perfect for this potato salad. The array of colors add a visual beauty to this dish.

Fingerlings come in many shapes and sizes so when purchasing them (I found them at Safeway) look for the bag with the most uniform sized potatoes. This makes for even cooking.

Many of us have multiple types of vinegars in our pantry. Each has its own use in different recipes. The one I reach for most often is champagne vinegar. Its flavor is crisp and light which makes it the ideal vinegar to use in dressings. Here on Maui you can find O Champagne Vinegar at Safeway and Whole Foods.

Though it is optional, peeling the potatoes once they are cooked makes for a gorgeous salad. The skins are thin and easily removed.

Gently sautéed red onions adds a subtle sweet flavor and color to the salad.

This potato salad is the perfect accompaniment to any type of sandwich, grilled chicken, pork, barbecue, tofu, or any other of your favorite summertime meals.

Tri-color Fingerling Potato Salad with Red Onions
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Tri-color Fingerling Potato Salad with Red Onions

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • 1 1/2pounds tri-colored fingerling potatoes (can substitute with mini yellow or red potatoes)

  • 4 ounces red onion, sliced 1/3-inch wide

  • 1 tablespoon + 1 teaspoon finely chopped flat leaf parsley

  • 2 teaspoons chopped chives

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 3 tablespoons champagne vinegar (or white wine vinegar)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons canola or vegetable oil

  • 1 medium garlic clove, crushed

  • kosher salt and pepper to taste

Directions

  • Boil potatoes in a large pot of salted water for 10-15 minutes depending on size. Once cooked, remove to a plate to cool slightly. Peel potatoes once cool enough to handle (optional).
  • Meanwhile, heat a medium pan with 1 teaspoon olive oil and sauté onion slices on medium-low for 5-7 minutes or until tender but not browned. Remove to a plate and set aside to cool.
  • In a small bowl, whisk together the Dijon and honey. Whisk in the vinegar. Add olive oil and canola oil, whisking until emulsified. Stir in 1 tablespoon parsley and 2 teaspoons chives. Mix in 1/4 teaspoon kosher salt and freshly ground pepper.
  • Slice potatoes into 1/3-inch rounds and place in a low wide bowl. Season with salt and pepper. Add onions and enough dressing to coat the potatoes well. Taste and adjust seasoning if needed. Sprinkle reserved 1 teaspoon parsley over the top. Serve right away or cover and chill in the refrigerator until ready to serve. Stir in spoonfuls of remaining dressing if the salad seems dry (potatoes will absorb dressing as it sits). Salad will keep for 3 days.
Dinner, Lactose Free, Recipes, Salad, Summertime Meal, Vegetarian, Veggies

Wedge Salad with Sour Cream Dressing

September 11, 2022

There’s nothing like biting into a crispy iceberg lettuce salad. Cutting it into wedges intensifies that desirable crisp factor. This wedge salad with sour cream dressing reminds me of summer, however, by all means make it all year long.

When shopping for iceberg lettuce I try to select one that is not too heavy. My thought is that a medium to light weight head of iceberg has more of those delightful wavy interiors between each leaf and that means extra crispy. If the lettuce is heavy the leaves tend to be very compact (like cabbage) and I find that indicates denser lettuce with less crunch.

Avocado adds a bit of richness to this wedge salad and radishes add color and more crunch. Slicing the radishes in thin rounds and soaking them in an ice water bath transforms them into radish chips. The dressing for this salad can be made in a jiffy. You can even make it a day in advance if you prefer. Bon appetit!

Wedge Salad with Sour Cream Dressing
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Wedge Salad with Sour Cream Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit magazine

Ingredients

  • 3/4 cup sour cream (I use Green Valley lactose free)

  • 1/4 cup mayonnaise

  • 1 small garlic clove, finely grated (microplane works great)

  • 2 teaspoons finely grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper + more for serving

  • 1 head iceberg lettuce (about 1 pound)

  • 2 small avocados, halved and diced (large dice)

  • 2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional)

  • 2 tablespoons minced chives

Directions

  • Whisk together sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add more salt and pepper to taste. Dressing can be made 1 day ahead, cover and chill.
  • Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter into 3-inch pieces being careful not to separate the wedges into leaves. Transfer to a large platter. Tuck avocado pieces and radish slices if using, among the lettuce.
  • Spoon half of the dressing over the salad and top with chives; season with pepper. Serve with remaining dressing alongside.
Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Julia’s American-Style Potato Salad

July 25, 2020

Julia's American-Style Potato Salad

This American-Style Potato Salad recipe that comes from Julia Child is everything a potato salad should be.  Creamy potatoes, savory bits of bacon, hard boiled eggs, celery and onions.  A few tablespoons of sour cream add a zingy flavor.  It’s a dish that will appeal to everyone who loves a good potato salad.

Yukon Gold Potatoes

Yukon Gold potatoes are the best option for this salad.  Tender and creamy, they hold their shape very well. They are the potatoes I use most often.

Crispy Bacon, Hard Boiled Eggs, Chopped Pickles, Onion and Celery + Parsley & Chives

Julia's American-Style Potato Salad

The cooked potatoes soak up a cider vinegar and chicken broth (or potato water) bath before the other ingredients are mixed in.  The potatoes are luxuriously creamy when prepared this way.

Julia's American-Style Potato Salad with Ahi Burger

I save a bit of bacon, chives, and sometimes a tablespoon of chopped hard boiled egg to sprinkle over the top of the salad just before serving.  Mahalo Julia for another great recipe that will be a regular feature on my menus.

Julia's American-Style Potato Salad

Julia's American-Style Potato Salad
 
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Adapted from Julia Child's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds medium-sized Yukon Gold potatoes (try to select potatoes that are similar in size)
  • 2 tablespoons cider vinegar
  • 2 tablespoons chicken broth or potato cooking water
  • ½ cup finely chopped sweet onion
  • ½ cup finely chopped celery
  • 4 slices crispy cooked bacon, chopped or crumbled
  • 3 tablespoons finely chopped pickle, sweet or dill
  • 3 hard boiled eggs, peeled and sliced thin
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped Italian parsley
  • kosher salt
  • freshly ground black pepper
  • ⅔ cup mayonnaise
  • 2 tablespoons lactose free sour cream (or regular sour cream)
  • *If you want to top the salad with some bacon and diced hard boiled egg before serving reserve ½ hard boiled egg and a tablespoon of chopped bacon.
Preparation
  1. Peel the potatoes and cut into ⅓-inch thick slices. Cut each slice into a half-round or quarter-round slices depending on how large your potatoes are. Place potatoes in a large saucepan with water just to cover. Add 1½ teaspoons salt. Heat to a simmer, and cook potatoes for about 6 minutes, or until just cooked through. Test for doneness after cooking for 5 minutes. If the potatoes need more time continue to cook and test after each additional minute to ensure they do not overcook. Immediately remove from the heat and drain potatoes in a colander (save 2 tablespoons of cooking water). Once drained, transfer potatoes to a large, wide bowl. Stir the cider vinegar and chicken broth (or potato water) together. Drizzle over the potatoe pieces. Gently toss potatoes with a thin spatula. Let potatoes sit for about 20 minutes to absorb the liquid, tossing once or twice during that time.
  2. Add the prepared onion, celery, bacon, pickle, hard boiled eggs, chives and parsley. Whisk the mayonnaise and sour cream together. Stir in the mayonnaise mixture and gently fold everything together. Season with kosher salt and freshly ground black pepper.
  3. Cover the salad and refrigerate for at least 1 hour before serving. Sprinkle chopped bacon and hard boiled egg over the top before serving (optional).

 

Bread, Breakfast, Dinner, Eggs, Lactose Free, Recipes, Sandwiches

Egg Salad Tartine with Mixed Herbs

November 10, 2018

Egg Salad Tartine with Mixed Herbs

Anyone who visits this blog will have noticed that eggs are one of my favorite foods. I’m especially fond of the 6 1/2 minute egg with its perfectly set white and jammy yolk.  I also love egg salad on John’s homemade bread now and then.  In this case, the egg salad is piled on toasted country sourdough bread with herbs scattered over the top. It is delicious for breakfast, lunch or even dinner and ever so simple to prepare.

Our Neighbor's Fresh Eggs

Our neighbors Judy and John raise an assortment of chickens that provide them with fresh eggs every day.  Whenever Judy comes by our house with a dozen eggs our faces light up with joy.  I love how her eggs are of various colors and sizes.  They are always so fresh with bright yellow yolks.

Dill, Chives, Basil, Italian Parsley

The original recipe calls for dill, chives and basil. I added a few torn sprigs of parsley from the garden. This combination is perfect, however, you could switch them out with whatever fresh herbs you happen to have on hand.  The lemon juice adds a nice zing to make the perfect egg salad toast.

Egg Salad Tartine with Mixed Herbs

Egg Salad Tartine with Mixed Herbs
 
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Adapted from Bon Appetit magazine
Author:
Serves: 2
Ingredients
  • 3 tablespoons good mayonnaise
  • 1 teaspoon cider vinegar
  • ¼ teaspoon (more, or less) of your favorite hot sauce
  • 4 large eggs, boiled for 8 minutes (10 for fully cooked/hard)
  • kosher salt and freshly ground black pepper
  • 2 large slices country-style bread, toasted
  • 3 teaspoons ½-inch pieces chives
  • handful of baby basil leaves, or larger leaves torn into small pieces
  • a few sprigs of Italian parsley, torn into pieces
  • a few dill fronds, torn into small pieces
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • extra virgin olive oil (for drizzling)
Preparation
  1. Combine mayonnaise with vinegar and hot sauce. Set aside.
  2. Tear eggs into large pieces; add mayonnaise (you may not need all of it). Gently fold to coat, and season with salt and pepper. Spoon egg salad over toasted bread.
  3. Toss chives, basil, parsley, dill, and lemon zest in a small bowl. Add lemon juice, a drizzle of olive oil, and season with salt. Toss to coat and pile on top of egg salad. Season with extra salt and pepper to taste.

 

Appetizers, Dressing, Eggs, Lactose Free, Recipes, Salad, Sauces, Vegetarian, Veggies

Nobis Dressing

August 17, 2016

Nobis Dressing

San Francisco is a city that offers superb dining options.  We look forward to returning to our favorite restaurants year after year. While always visiting our favorite places, we enjoy trying new restaurants as well. On our last visit we tried Volta, a French restaurant with Scandinavian influences.  We went for lunch, and it was just divine so we changed our plans for that night and returned to Volta for dinner.  It’s a gorgeous restaurant with a menu that features many appealing dishes.  I chose an endive & watercress salad with nobis dressing as my starter.  The nobis dressing was absolutely delicious: so much so, I contacted the owner Umberto Gibin and asked for the recipe.  He was gracious enough to have his chef pare down the ingredients for me.

Soft Boiled Egg

The ingredient that makes this recipe stand out is the egg.  Poached or soft boiled, either preparation works well.  The egg adds depth and richness to the dressing, along with the tangy mustard, vinegar, lemon juice, chives, and a hint of garlic.  It reminds me of a Caesar salad dressing but without the cheese and anchovies. It’s so good I can eat it right out of the jar.

Poached Egg

Endive Salad with Nobis Dressing

Nobis dressing on endive salad with watercress and radishes.

Grilled Artichokes with Nobis Dressing

Nobis dressing for dipping grilled artichokes.  It’s also delicious drizzled over steamed asparagus.

Nobis Dressing
 
Save Print
Adapted from Volta restaurant recipe
Author:
Serves: ¾ cup
Ingredients
  • 1 soft boiled or poached egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon + 1 teaspoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon garlic (use a microplane)
  • ⅓ cup + 1 tablespoon canola oil
  • 1 tablespoon chopped chives
  • ¼ teaspoon kosher salt
  • freshly ground white or black pepper
Preparation
  1. Place soft boiled egg in a 1-pint mason jar or comparable sized container that your immersion blender fits snugly in.
  2. Add the other ingredients and blend with an immersion blender until dressing is thick and creamy, about 30 seconds. If you don't have an immersion blender use a small food processor or blender.
  3. Serve as a salad dressing, dipping sauce for artichokes, or drizzled over asparagus. I bet it would be delicious as a sauce for grilled or pan fried fish, or chicken.

 

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