When I began this blog,  part of my message and hope was to share recipes with stories - daily.  It seemed to me that everything I prepared had some tale to tell. I love telling both. I am always cooking, why not share?  What I discovered in my cooking anyway is that once I shared my tried and true recipes I didn't have all that much more to share. I tend to cook alot of the same things. This category "recipes from the heart" certainly has the most posts and plenty for someone to poke around in and have some culinary fun. I just find a year later it's different than what I expected.

When I was a kid my parents sometimes had a summer garden. I remember plowing my hands into the dirt, the wonderful smell of it. I remember eating the efforts of homegrown. I just don't remember it consistently

One such summer treasure and memory was fresh picked buttery lettuce drizzled with something white and fresh black pepper. I only recently started making buttermilk salad dressings but man oh man the first time I did I was definitely taken back to that white stuff from summer salad days gone by.
 
This is adapted from the Better Homes and Gardens NEW Cookbook, given to me by my mom - forever ago.

Combine in blender 1/2 C mayo ( I use safflower by Hains), 1/2 C sour cream ( I use yogurt),  1/2 C buttermilk. Add 2 T parmesan cheese, 1/2 teas dry mustard, 1/4 teas paprika, 1/4 teas celery salt, 1 clove fresh garlic, lots of white pepper.  For a very interesting twist add grated jalapeno. Onion for a very adult flavor would also be excellant. Once blended, store in a glass jar. This keeps very well.  This is a very versatile dressing.

one can make a lower fat soured milk by taking a cup of skim milk and adding a T of cider vinegar - let it sit for 20 minutes - it will be curdled, thus sour and fine for dressings and or baking.

A word on salad dressings. A long time ago I was taught that you are "allowed" 1 T of salad dressing. I have always applied that philosophy. I will either pour my dressing into a ramekin and fork dip it per bite OR pour a tablespoon on the side of my plate and work it in that way. Occasionally I might pour over a salad, but very meagerly always being mindful of the tablespoon rule. A little goes a very long way. This keeps the calories low.



garden red leaf lettuce flickr image credit

Karen Hanrahan ~ Wellness Educator/Nutritional Consultant/Blog Publisher
708.482.0678 ~ Websites: Nutrition, Weight Loss, and Green Clean