cilantro mayo

Cilantro Mayo - spices things up a bit!

Time to jazz up our crudite platter with new flavor, so I adapted the Cilantro Mayonaise from the original South Beach Diet book.  (The herb flecks and green color are reminiscent of our Divine Dressing - but the flavor is completely different!) This bright and spicy condiment pairs nicely with an Asian or Southwestern inspired dinner.  Watch those veggies disappear!

Cilantro Mayo
adapted from the South Beach Diet Book

Blitz the following ingredients in your food processor:

1 clove of garlic

1/4 c Greek Yogurt

1/4 c Mayonaise

1 avocado

juice of 1 lime

1 t soy sauce

1/2 t cumin

1/2 jalapeno, seeds removed (keep if you want it super spicy)

3/4c cilantro leaves, loosely packed

1 scallion, roughly chopped

Tip:  I reserve 3 T of the dip for later.  Whisk with 1/4 c buttermilk for salad dressing!  

Fantastically fast to assemble!

light lunch - avocado

I often eat five small meals a day
(keeps the crankiness at bay)
& this was my plate at 11AM today. 

Today's post is a 'Thank you' to my favorite witty Brit, Justine. One of my first meals at her home began so elegantly: a small salad with an avocado half in the center, filled with a delightful fig and walnut dressing.  Eating it with a spoon made it feel like a dessert.  Delicious!  It is not an overstatement to say that I fell in 'food love'.

I must admit, until a year or so ago, I bought avocados for guacamole or taco salad and not much else. Now, you'll always find two or three resting comfortably with the apples, pears and oranges in my fruit bowl.  I use them to garnish salads and soups, thicken my Divine Dressing or for this light lunch. Try it with your favorite dressing or one of my two ... Stonewall Kitchen's Cilantro Lime Dressing or Artisan's Savory Fig and Walnut Balsamic Vinaigrette.  I've found both at my local Whole Foods Store.

Enjoy!

divine dressing

divine dressing makes delicious dipping!

This dressing is ridiculously good.  Perfect for dipping crudites (like we did last night during our homage to Joe), for spreading on sandwiches, jazzing up wraps and makes a spectacular potato salad. It is one of my favorites and I hope that you will give it a try this holiday season.  The fresh herbs may seem extravagant - but they are worth it.  It will ensure that your 'make to take' crudites platter is the hit of the party!

Divine Dressing

adapted from "Crudites with Green Goddess Dressing" Bon Appetite, December 2010

Ingredients:

1 1/2 c mayonnaise

1/4 c chives, snipped

3 T tarragon, chopped

2 T basil, snipped

2 T champagne vinegar
  (my twist, called for white wine)

2 garlic cloves, peeled
  (originally called for 1 clove)

1 anchovy fillet

1 ripe avocado
  (ok without but so creamy with) 

Directions:

1. When I say 'snipped' above it is to refer to when I use my kitchen shears for ease but chopping with a knife will work well, also. 

2. Blend the mayo in your food processor with the next 6 ingredients.  Scrape down the sides to incorporate. Then gently pulse in the avocado. 

2. This makes enough for two generous crudites platters.  So I stash a cup in the fridge for later use on sandwiches, etc. It generally keeps in my fridge for a week.

3. Have fun designing your crudites platter.  This is a great project for the kids.  There are some great ideas on the internet ... and I'll post pictures of the ones we make from time to time.

Happy dipping!