Zucchini is one of my favorite veggies and Trader Joe's sells a two pound pack for $2.79. A pretty good deal compared to other grocery stores. I've been grilling them this summer but they keep falling through the grate, even when I use my expandable grill basket. I feel a great sense of loss whenever a nice chunck of zucchini falls down to the flame. So now I just soften them in the pan with some olive oil and it's just as good, and I don't have to worry about losing any of my zucchini.
The store bought ranch dressings aren't very satisfying with my zucchini so I decided to make my own. I came across a ranch dressing recipe on Food Network's site & tweaked it a bit. It was a hit. Here's my tweaked recipe, if you care to make some:
1 clove garlic
1 cup mayonnaise
1/3 cup buttermilk
2 tablespoons minced dill
1 shallot, trimmed and finely chopped
1 teaspoon white wine vinegar
Mash the garlic to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, dill, shallot and vinegar. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.
No comments:
Post a Comment