Rosalind Creasy's Recipes from the Garden. Rosalind Creasy
grated shallots or sweet onion
1 garlic clove, minced or pressed
1 cup (250 ml) buttermilk
½ cup (125 ml) mayonnaise
1 teaspoon honey
1 teaspoon white wine vinegar
¼ teaspoon hot sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chervil
½ teaspoon chopped fresh tarragon
In a mixing bowl, combine all the ingredients, blending them together well. Refrigerate before serving. Makes 1½ cups (350 ml).
Light Roquefort Dressing
No dressing made with Roquefort can be truly low-cal; however, this version cuts out much of the fat but not the flavor of the classic version. You can also substitute Gorgonzola or Maytag blue cheese, one of the few domestic blue cheeses that works in this recipe. The dressing keeps for up to ten days in the refrigerator.
1 garlic clove, minced or pressed
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
4 oz (125 g) Roquefort cheese, crumbled
⅓ cup (85 g) nonfat plain yogurt
⅔ cup (170 g) low-fat sour cream
3 tablespoons nonfat milk
¼ teaspoon hot sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
In a small mixing bowl, blend the garlic, lemon juice, oil, and Roquefort with a fork until creamy. Add the yogurt, sour cream, milk, hot sauce, and salt and pepper. Whisk until the mixture is well blended. Refrigerate until ready to serve. Makes 2 cups (475 ml).
Sauce Verte
Here is a variation of the classic French sauce verte and the German grüne sosse traditionally served over cold cooked vegetables. It can also be used as a dip for cooked or raw vegetables.
½ cup (115 g) fresh blanched and drained spinach
¼ cup (25 g) chopped fresh water-cress leaves or ⅛ cup (15 g) fresh young arugula (rocket) or nasturtium leaves
¼ cup (10 g) fresh chopped parsley leaves (preferably Italian)
4 tablespoons fresh chopped sorrel leaves
1 scallion (green onion) or 1 shallot or 2 tablespoons snipped chives
1 small garlic clove, crushed
2 tablespoons minced fresh tarragon, dill, or chervil
1½ cups (350 ml) mayonnaise
½ cup (125 g) sour cream or yogurt
Blend all the ingredients in a blender or food processor. Makes about 2½ cups (625 ml).
low-calorie dressings
There are many ways to cut down on fat and calories in salad dressings. Most of their calories come from the oil, which gives them a rich flavor and a slippery “mouth feel.” You can still get the same effect by using less oil and adding vegetable or chicken stock. The amount you substitute is a matter of personal taste. I’ve given proportions I like; you may want more or less oil. You can also use a little maple syrup or honey for the oil, to help add viscosity. To add rich flavors to a dressing, try adding fruit juice or tomato juice or substitute some of the richer-flavored nut oils for a milder olive or vegetable oil. The Asian Vinaigrette (page 25) is one such recipe; here are a few more.
Basic Low-Cal Vinaigrette
This dressing is to my salad repertoire what my jeans are to my wardrobe. Always there, always comfortable. It’s at home with any mixed or mesclun salad, and I often substitute my favorite herb of the day for the fennel.
3 tablespoons commercial low- or nonfat chicken stock
1 tablespoon fresh lemon juice
1½ tablespoons extra-virgin olive oil
1 teaspoon chopped fresh fennel or chives, basil, dill, or tarragon
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
Pour all the ingredients into a small bowl and whisk to blend them. Use immediately or refrigerate for up to a week. Makes ½ cup (125 ml).
Sun-Dried Tomato Dressing
I met David Hirsch, chef at the Moosewood Restaurant in Ithaca, New York, and author of The Moosewood Restaurant Kitchen Garden, while visiting the restaurant. I asked him if he’d share a salad dressing recipe that was low in fat. David suggests serving this robust thick and creamy dressing with greens “that are more than delicate,” such as crunchy romaine, endive, arugula (rocket), radicchio, lightly steamed vegetables, and potatoes. The dressing looks best when made with sun-dried tomatoes that have retained some of their red color. The carrots also add color as well as sweetness, fiber, and nutrition.
5 dry-packed sun-dried tomatoes
⅓ cup (50 g) raw grated carrot
1 garlic clove, minced or pressed
2 tablespoons extra-virgin olive oil
1½ to 2 tablespoons cider vinegar
1 tablespoon minced fresh parsley
1½ tablespoons minced fresh basil
Soak the tomatoes in boiling water to cover for about 15 minutes, or until they’re soft. Drain the tomatoes, reserving 2 tablespoons of the liquid. Combine all the ingredients except the fresh herbs in a blender, add ⅓ cup (85 ml) water and the reserved 2 tablespoons of drained water, and purée until smooth. Stir in the herbs. Makes 1 cup (250 ml).
Jody’s Low-Cal French Dressing
So-called French dressing is actually an American invention. This dressing is also flavored with tomatoes, but the result is very different. Jody Main contributed this recipe. On some days she is my venerable garden manager, on others she caters healthy food to conscientious companies or tests products for a natural-food store. This dressing keeps in the refrigerator for about a week.
1 cup (250 ml) tomato juice
¼ cup (55 g) tomato paste
Juice of 1 lemon
1 teaspoon honey
1 garlic clove, pressed
¼ teaspoon freshly ground black pepper
1 teaspoon grated onion
2 tablespoons red wine vinegar
Combine the ingredients by rotating them in a jar with a good seal, or whisk them together in a small bowl. Makes 1½ cups (350 ml).
Salads are a perfect, tasty way to enjoy the bounty of a home garden. Here are peppers, tomatoes, garlic, and green beans—all great additions to any salad.
flower butters
Both savory and sweet butters can be made with flowers. Probably the most versatile savory butters are made from chive blossoms or nasturtium flowers. Serve these savory butters with a crisp French bread or melt them over vegetables, fish, or poultry. Or also add savory herbs, lemon juice, or other flavorings such as ground chipotle peppers or grated fresh ginger. Sweet flower butters can be made with roses,