Nothing tastes better than food straight from the earth -- a truth that fuels our dreams of ditching the city for country air and seasonal living. Our farm-fantasy is reality for food blogger, Andrea Bemis, who lives on 6-acres outside of Portland with her husband and all the fresh veggies she could ever wish for. According to Andrea's new cookbook, Dishing Up The Dirt, making the most of all those plants has everything to do with the right sauces.
Here are three of our faves from inside the pages of her new book, including the "hippie ranch dressing" we can't wait to pour on everything...
Garlic Cashew Herb Sauce: Taylor, my husband, calls this “hippie ranch dressing,” and it really does have a ranch flavor. It’s absolutely spoonworthy and tastes great served with roasted vegetables or meat dishes, as a condiment for fries, or spread on a sandwich in place of mayo.
Tumbleweed Farm Basic Pesto: Every summer I dedicate a weekend to preserving food with two of my best girlfriends, who just happen to live right up the road from Tumbleweed Farm. We make large batches of pesto to freeze for the year, and this simple recipe is our absolute favorite. Use this pesto on everything from pasta to pizza to roasted veggies and even toast.
Herbed Tahini Sauce: This versatile sauce tastes great served with pretty much anything. Sometimes I like to keep it on the thicker side by adding less water so it can be served as a dip for crackers or raw veggies. However, when taco night comes rolling around (page 108), I like to achieve a smooth and pourable sauce by adding more liquid.
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The post No Veggie Left Behind: Dishing Up The Dirt’s Hippie Ranch Dressing appeared first on The Chalkboard.
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