Heirloom Tomatoes with Green Goddess Dressing | Farmers Market Dinner Party

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmD5bTJua7KuSP4eFwRFcuovPx8Qj-MJQA690fWvTP0BCCkUZn44tD8RusWJ7mFTRQRH7HL0_HjxXcaMIxc-_VodrcP05ApPIXV15ZXmDCVQX7-nFz-OSBXD3JXGfcFeVZliEhPdL5ycf1/s1600/IMG_4398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmD5bTJua7KuSP4eFwRFcuovPx8Qj-MJQA690fWvTP0BCCkUZn44tD8RusWJ7mFTRQRH7HL0_HjxXcaMIxc-_VodrcP05ApPIXV15ZXmDCVQX7-nFz-OSBXD3JXGfcFeVZliEhPdL5ycf1/s640/IMG_4398.JPG" width="640" /></a></div><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrj48U4VMdB9Htl7pOpcFjP9WPTXy4jgay_VakLxB5DJ_bJQx2aqzGnJKUs_U_um2nbXu0UYIHiCJ2PneSFdTN-xfF7KqWSLVNWWVbst3hM-cL98KLNWEJPVUmd4Q8I0LSdXcB8SZ0hqQM/s1600/IMG_4381.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrj48U4VMdB9Htl7pOpcFjP9WPTXy4jgay_VakLxB5DJ_bJQx2aqzGnJKUs_U_um2nbXu0UYIHiCJ2PneSFdTN-xfF7KqWSLVNWWVbst3hM-cL98KLNWEJPVUmd4Q8I0LSdXcB8SZ0hqQM/s320/IMG_4381.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Heirloom Tomatoes - Cherry & Big</td></tr></tbody></table><span style="font-size: large;">Heirloom Tomatoes with Green Goddess Dressing</span><br /><a href="http://jennysteffens.blogspot.com/2011/07/farmers-market-table-setting-farm-to.html"><i>Part of my Farmer's Market Themed Menu</i></a><span style="font-size: large;"> </span><br /><br />I've mentioned <a href="http://jennysteffens.blogspot.com/2011/03/lemon-vinaigrette-with-spring-salad.html">before</a> that I had always been a little intimated by homemade salad dressings.  I started <a href="http://jennysteffens.blogspot.com/2011/03/lemon-vinaigrette-with-spring-salad.html">experimenting with vinaigrettes</a> and found them to be so simple and so, so, so much better than store-bought dressings.  I had yet to attempt a creamy dressing until I came across the tempting Green Goddess...<br /><br />Green Goddess dressing is a sour cream based dressing jazzed up with fresh chives, basil and garlic.  Basically a homemade ranch dressing + basil.  I love that the basil turns the dressing a pale green color - must be where the name originates!<br /><a name="more"></a><br /><br />The best part of this homemade dressing is that the entire dressing is made in 30 seconds in a food processor.  I serve it on top of heirloom tomatoes or with bibb lettuce, tomatoes, avocado and pieces of bacon (Mike's favorite).  I find that this dressing is also great with grated Parmesan cheese on top... but what isn't, really.  Oh, and the fresh herbs really make all of the difference.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mUKPCXxqLLOl-ZBJ6_zNb2rkRTZ62rgkyPq544Pn9aDL3vN978mXO-fmxUsJ9j5x8iRj9RO_gflUnJ7VX6uNKyYnDJc-IpBYDgfAtyYxTKaxYTgIL6R27z51LzBZVvIv-WwAXOhy4NMB/s1600/IMG_4412.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mUKPCXxqLLOl-ZBJ6_zNb2rkRTZ62rgkyPq544Pn9aDL3vN978mXO-fmxUsJ9j5x8iRj9RO_gflUnJ7VX6uNKyYnDJc-IpBYDgfAtyYxTKaxYTgIL6R27z51LzBZVvIv-WwAXOhy4NMB/s640/IMG_4412.JPG" width="640" /></a><br /><br />Green Goddess Dressing<br /><i>serves 4 </i><br /><br />1/2 cup of mayonaise<br />1/2 cup of sour cream<br />2 tablespoons of lemon juice<br />1 clove of garlic, minced<br />1/2 cup of fresh basil leaves, chopped<br />1/4 cup of fresh chives, chopped<br />1 teaspoon of sea salt<br />1/2 teaspoon of black pepper<br /><br />Put all of the ingredients in a food processor and whip together for 30 seconds.  Serve on top tomatoes or a fresh salad.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVy1U90ViYLN7XnCkySv9G7Jr1kAwP2ynFPm2387iXFk-wLvioj0bJiMIqdmnd_7mYhSj9OMOfShA9OOfUDFKPjNsyrCLyzVnw82w33R66Ayf8Sqgl19mffjQv6yWuJk12m2C1ioVnSLC/s1600/IMG_4412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjZVs-I3_PwSo66tSOd7o3niYoWv-QBGQfJwswLim5FatZcaNotIfdpqPiEiYiONYF1vbgDTnuZ-GEujUP9Ii73pc7MPI3DtJZZaVL4tU-HQvu8Qb9_y6ZUKuKZfO3-P0eQOhsIPG9OMe/s1600/Summer-Farm-to-Table_02.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjZVs-I3_PwSo66tSOd7o3niYoWv-QBGQfJwswLim5FatZcaNotIfdpqPiEiYiONYF1vbgDTnuZ-GEujUP9Ii73pc7MPI3DtJZZaVL4tU-HQvu8Qb9_y6ZUKuKZfO3-P0eQOhsIPG9OMe/s320/Summer-Farm-to-Table_02.jpg" width="320" /></a></div><span style="font-size: small;">Farm to Table Dinner Party Series : </span><br /><a href="http://jennysteffens.blogspot.com/2011/07/farmers-market-table-setting-farm-to.html"><i>Farmer's Market Themed Menu</i></a><br /><br /><i> The Eggplant Focaccia Bread is part of my Farm to Table Dinner Party Menu & Farmer's Market Table Setting.  To see the entire menu & table setting, <a href="http://jennysteffens.blogspot.com/2011/07/farmers-market-table-setting-farm-to.html">click here.</a></i><br /><br />Garden Tomatoes with Green Goddess Dressing<br /><a href="http://jennysteffens.blogspot.com/2011/07/eggplant-recipes-eggplant-focaccia.html">Eggplant Focaccia Bread</a><br /><a href="http://jennysteffens.blogspot.com/2011/07/corn-on-cob-with-basil-butter-summer.html">Corn on the Cob with Basil Butter</a><br /><a href="http://jennysteffens.blogspot.com/2011/07/cucumbers-and-onions-classic-summer.html">Classic Cucumbers & Onions</a><br />Lemon & Chive Halibut in Parchment Bundles<br /><a href="http://jennysteffens.blogspot.com/2011/07/peach-crostata-simple-summer-peach.html">Peach Crostada with Vanilla Ice Cream</a><i> </i>

Heirloom Tomatoes with Green Goddess Dressing | Farmers Market Dinner Party

Heirloom Tomatoes - Cherry & Big Heirloom Tomatoes with Green Goddess Dressing Part of my Farmer's Market Themed Menu I've ment...

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Lemon Vinaigrette with Spring Salad

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhoaWTuuFr_I0rzmDl9g-rqTyi0OCELBZGwB3N07z1XUGI238hncDO-iFOnfFKlf2A5JVsvp5WspUehrmieuXWG5NKTQNNtNjyHB4cimXg8U8clwNyByWPoo2HyqJjZKHrbsxQx_mUkSJ/s1600/IMG_3933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhoaWTuuFr_I0rzmDl9g-rqTyi0OCELBZGwB3N07z1XUGI238hncDO-iFOnfFKlf2A5JVsvp5WspUehrmieuXWG5NKTQNNtNjyHB4cimXg8U8clwNyByWPoo2HyqJjZKHrbsxQx_mUkSJ/s640/IMG_3933.JPG" width="640" /></a></div><br />Once you start making dressings from scratch, you'll never buy another bottle of preservative (and expensive!) packed dressing.  It is so simple- you probably already have everything you need at home.  It took me 3 years of cooking to get around to making dressing from scratch... I thought it was too much of a hassle, or difficult, or... well, involved.  I was wrong - so, so easy.  I highly, HIGHLY recommend it.<br /><br />You can make this dressing in a bowl, and whisk it together with a fork, or make it in a jar and shake it up.  The recipe is very versatile - add parmesan cheese, fresh herbs (basil or thyme would be great), minced garlic, and/or sugar/honey for a sweeter dressing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomMiosOm9gOQT76NxiQYG9npf02Hc9cEz-R4-Hd0DwjQ9KmGmJINOYlkicSl7XnUD2Em8vKNC0HahTaKloZ05qDzU9AUoUNX2TrvhvBDm16S7mXIZV-g4w5RlH9YH1X3k8Ah8Oz3cNuNA/s1600/IMG_3905.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomMiosOm9gOQT76NxiQYG9npf02Hc9cEz-R4-Hd0DwjQ9KmGmJINOYlkicSl7XnUD2Em8vKNC0HahTaKloZ05qDzU9AUoUNX2TrvhvBDm16S7mXIZV-g4w5RlH9YH1X3k8Ah8Oz3cNuNA/s320/IMG_3905.JPG" width="320" /></a></div>Lemon Vinaigrette<br /><br />1/2 cup of white wine vinegar<br />1 lemon, juiced<br />1 teaspoon of dijon mustard<br />1/2 tablespoon of sea salt (give or take)<br />1/2 tablespoon of fresh cracked pepper (give or take)<br />1/2 cup of olive oil<br /><br />Start with vinegar, lemon, dijon, salt & pepper.  Mix it together, then drizzle in olive oil while whisking. <br /><br />Spring Salad Recipe :<br /><br />4 cups of field greens<br />2 cups of fresh spinach<br />1 cup of cherry tomatoes, halved<br />1 cucumber, sliced<br />1 red pepper, chopped <br />1/2 small red onion, sliced<br />parmesan cheese<br />lemon vinaigrette (recipe above)<br /><br />In a bowl, add greens, spinach, tomatoes, cucumber, red onion and cheese.  Toss with vinaigrette.  Chill for 10 minutes (if possible) and serve.

Lemon Vinaigrette with Spring Salad

Once you start making dressings from scratch, you'll never buy another bottle of preservative (and expensive!) packed dressing.  It is s...

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Recipes | Grilled Flat Iron Steak, Grilled Bread con Tomate & Grilled Corn with Basil, Lemon & Garlic Vinaigrette

<div>This weekend we had a late dinner at Michael Smith's Extra Virgin in Kansas City's Crossroad District. It was fabulous. We started with a Lobster & Churizo Fried Rice, then had an excellent seared flat iron steak, Panna Con Tomate (Grilled Bread with Tomato) and ended our night with fresh fried donuts drizzled in chocolate. So delicious.<br /><div><br /></div><div>For tonight's dinner, I wanted to try a couple of these items for a fresh late summer Labor Day Weekend meal.</div></div><div><br /></div><div><br /><div style="text-align: center;"><span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; border-collapse: collapse; color: #666666; font-family: 'Lucida Grande'; font-size: 11px; white-space: pre;"><a href="http://picasaweb.google.com/lh/photo/IPc6AcVaI9lLAj4OuJas_SfAK9BbK3koc3YNOcw0aBE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCaDhfe0L2CDRKNUE4fP5YoQu0d68plu7Eh9E0-VjYHujGcw_LeRYEb8n48aaUbwZRHRONSIY0QMkLuvj_QSqnKAHlR_eb2ojJA-obn498VbUlnXDoIsVJlSMUajL0ZFmK2w1ub0vwIE/s600/IMG_0056.JPG" /></a></span></span></span></div><br /><div>Grilled Flat Iron Steak</div><div>Grilled Corn on the Cob with Basil, Lemon & Garlic Vinaigrette </div><div>Sliced Avocado</div><div>Grilled Bread with Fresh Tomato Puree </div><div><br /></div><div>The bread, in my opinion, was the star of the show. </div><div><br /></div><div>1 soft baguette (I find these in the bakery section at the grocery - they are partially baked that you finish baking at home)</div><div>2 tablespoons of olive oil</div><div>1 tomato</div><div>1 clove of garlic</div><div>parmesan cheese</div><div><br /></div><div>I pureed a tomato in my new mini food processor and let the liquid drain out by placing it in a paper towel lined colander. I drizzled a (soft) baguette with olive oil, then grilled it face down for about 3 minutes. After I removed it from the grill, I rubbed a garlic clove over the grilled side of the bread, then topped it with the tomato puree and some parmesan. </div><div><br /></div></div>

Recipes | Grilled Flat Iron Steak, Grilled Bread con Tomate & Grilled Corn with Basil, Lemon & Garlic Vinaigrette

This weekend we had a late dinner at Michael Smith's Extra Virgin in Kansas City's Crossroad District. It was fabulous. We started w...

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