I can’t help but see God’s fingerprints on these stunning veggies just picked from a friend’s garden. Once again, the creative beauty of the Lord is seen in His handiwork, and that becomes the medium for my art today.
Summer Sandwich Recipe
- Grilled sourdough toast
- Lots of sliced avocado, salted
- Thick slices of ripe tomato from the garden
- Crisp uncured bacon
- Spinach or Spring greens
- Generous drizzle of my lemon-tarragon Ranch Dressing (below)
- Lots of freshly-ground pepper
- Optional: baked chicken breast sliced thin if you have it. (If not, leave it out rather than use deli chicken.)
Here’s a favorite staple I keep on hand: Lemon-Tarragon Ranch Dressing.
Combine in a wide-mouthed jar:
½ C. buttermilk
¾ C. Dukes Lite Mayo (or your favorite)
Zest and juice of ½ a medium lemon
¼ t. granulated garlic
¼ t. Kosher salt
1 t. mild mustard (or 1 T. mild whole grain)
¾ t. dried tarragon (crushed with your fingers)
Lots of freshly-ground black pepper.
Whisk the ingredients together until well-blended and refrigerate.
This is best done several hours ahead to allow the tarragon flavor to develop.
Try using this to dress up a simple potato salad, drizzle it over chilled, blanched asparagus, or just on some sliced heirloom tomatoes. You could add fresh herbs like basil and fresh dill along with a few capers to make a nice sauce for salmon or grilled chicken. The possibilities are endless!
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