Hello? Hi! Is this thing on? It’s me. Melissa. I’m still here, over on the other side of the screen. I just haven’t been here, at my desk, pecking away at the old dirty keyboard like usual. I’ve been everywhere else—up and down the north shore and back again, to the doctors, to the vintage store, back to the doctors, to Target and Target and Target. I wish I could write that we’ve been living our best summer, tending to the tiny garden, relaxing and splashing, and going on summer adventures, but…

We’ve been chasing an idea to the finish line, The Minne Stuga. And the carrot keeps moving. And the basement didn’t get finished as promised. And Linnie keeps getting ear infections. And we keep running and pivoting and looking for the line (and the Gatorade stand and the cheering section). We’re close. We’ve even been able to welcome our first guests, which is just the coolest thing to hear and see people enjoying this cedar-clad respite. I’ll spare you the rest of the long story for now and share this recipe for Green Goddess Dressing before summer gives way to fall. It’s coming. Oh, and I wanted to say hi. Hi! 

About that Green Goddess Goodness

In the middle of the pandemic, when things got tight, for us and for everyone, we decided to order out once a week, for my sanity and to invest in the places we love. Every other Thursday, we ordered from Hi-Lo Diner. A crispy chicken sandwich for me, with the best slaw this side of the Mississippi plus a side salad with Green Goddess Dressing. I’d save the tiny black plastic cup of dressing and make a salad or two with the leftovers, eventually adding the recipe to my to-recreate list. It’d be a perfect way to use up the plethora of herbs from the garden, I thought.   

The garden never happened, like most things this summer, but the Green Goddess Dressing recipe did. Made with overpriced fresh herbs from the grocery store and lots of pantry staples like yogurt and garlic and olives and mayo and lemon, it’s so bright and delicious. And comes together under a quick whirl of the blender. 

This Green Goddess Dressing is best on anything—a huge summer salad, the glue to your chicken salad, a sauce to your veg burger, or a dip for your carrots. If you’ve never imbibed in Green Goddess Dressing, the base flavor is a cross between ranch and caesar, with green peppery flakes of herby brightness. To make this recipe pantry-friendly, I’ve swapped plain whole milk yogurt, that I always have on hand, for the sour cream more traditionally used. And I’ve subbed salty green olives in place of the anchovies. I think you’re gonna love it.

Here’s to pricey grocery store herbs and big ideas and making it to the finish line, one way or another. 

Green Goddess Dressing

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• Total Time: 5 min.
• Yield: 3/4 cup 1x

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Description

A quick recipe for Green Goddess Dressing made with lots of herbs. Everything else is in the pantry. Best on a salad, as the glue to chicken salad, or the sauce to your sandwich.

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Ingredients

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• 1/2 c. curly parsley
• 1/3 c. whole milk plain yogurt
• 1/4 c. cilantro 
• 1/4 c. basil
• 3 tbsp. high-quality mayo
• 1 tbsp. chives
• 1 tbsp. lemon juice + 1 tsp. zest
• 1 green olive
• 1 garlic clove, smashed
• 1/4 tsp. kosher salt
• a couple cracks of black pepper

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Instructions

1. Add all of the ingredients into a high-powered blender. Blend on medium speed until the dressing is pale green with tiny specks of herbs.
2. Store leftovers for 1-2 weeks in the fridge.
3. Smile from the goodness, but check your teeth first.

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SOURCES: Enamel Salad Bowl in Pigeon Grey | Dress (See Chambray Everyday post | Wooden Salad Tongs (Vintage) | Pinch Pot in Pigeon Grey | Striped Levi x Target Kitchen Towel (Similar towel and also my favorite right now)