I’ve wanted to make a Green Goddess dressing for a long time now. Last night was the night. Easy!
Thursday Menu – Honey Mustard Glazed Chicken, Fruity Cous Cous, Green Goddess Green Beans
Farm Share Produce – Green Beans, Parsley
Green Goddess Green Beans
based on http://www.epicurious.com/recipes/food/views/Green-Goddess-Green-Beans-231809
1 ½ cups green beans, trimmed
1/3 cup parsley
¼ cup mayonnaise
¼ cup sour cream
1 ½ t red wine vinegar
½ t lemon juice
Salt and pepper
Place Green Beans in a pot of salted water and cook for 6-8 minutes, until tender. Transfer to a bowl of ice water at the end of the cooking time. Pat dry when you are ready to add dressing to the beans.
Use immersion blender to combine the remaining ingredients.
Toss Green Beans with dressing.
NOTE: The original recipe also had ½ t of anchovy paste in the dressing. My husband tends to not like things with this ingredient, to I left it out. The comments suggested substituting pesto for the anchovy paste.
Thursday Menu – Honey Mustard Glazed Chicken, Fruity Cous Cous, Green Goddess Green Beans
Farm Share Produce – Green Beans, Parsley
Green Goddess Green Beans
based on http://www.epicurious.com/recipes/food/views/Green-Goddess-Green-Beans-231809
1 ½ cups green beans, trimmed
1/3 cup parsley
¼ cup mayonnaise
¼ cup sour cream
1 ½ t red wine vinegar
½ t lemon juice
Salt and pepper
Place Green Beans in a pot of salted water and cook for 6-8 minutes, until tender. Transfer to a bowl of ice water at the end of the cooking time. Pat dry when you are ready to add dressing to the beans.
Use immersion blender to combine the remaining ingredients.
Toss Green Beans with dressing.
NOTE: The original recipe also had ½ t of anchovy paste in the dressing. My husband tends to not like things with this ingredient, to I left it out. The comments suggested substituting pesto for the anchovy paste.
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