Greek Yogurt "Ranch" Dressing and a Summer Salad

Everyone loves a creamy dressing. Everyone. A lot of us just dislike the heaviness of them as well as the thought of how many additional, maybe unnecessary, calories we'd be consuming if we went with that dressing option. But, summer...sweet sweet summer. And a good chop. Summer and chopped salads deserve a creamy sidekick. 

So here, I've created a healthier version of the standard Ranch Dressing we all grew up with. And an easy-peasy throw together salad to bring to your next backyard BBQ.

SUMMER SALAD WITH GREEK YOGURT RANCH DRESSING

Serves: 6-8 as a side

INGREDIENTS:

• 1/2 box spinach

• 1/2 box organic girl butter lettuce or 1 small head of butter lettuce

• handful of cherry tomatoes, halved

• 4 radishes, thinly sliced

• 1 avocado, cubed

• 3 Tbsp sunflower seeds

• 2 Tbsp pumpkin seeds

• 1/4 c fresh dill

• 10-15 basil leaves, torn

• 1/4 c chives, minced

• 1/2 c microgreens

• 3/4c plain greek yogurt

• 2 Tbsp apple cider vinegar

• 1 tsp onion powder

• 1 tsp garlic powder

• salt and pepper

DIRECTIONS:

1. In a small bowl, whisk together greek yogurt, apple cider vinegar, onion powder, garlic powder and season with salt and pepper to taste.

2. In a large bowl, gently toss together spinach, butter lettuce, tomatoes, radishes, avocado, seeds and herbs.

3. Add desired amount of dressing and carefully toss with hands to prevent damaging herbs or avocados.

4. Top with microgreens and maldon salt if desired

Toast Obsession

Yep, it's official... I. AM. OBSESSED. WITH. TOAST. There aren't enough places around this town with good ol' toast.  I'm going to change that and you can quote me on that.  But, in the meantime, while you're waiting, I'll just be making it at home, for myself and for anyone else who wants to sit down with me and indulge in the many possible creations for this brilliant and simple idea we call toast.  Did you know that toast was created to make stale bread more palatable, and at one point, Streetband/Q-Tip even had a song named 'Toast' where they used toast as an instrument and the sound of toast being scraped later in the track...ummm....yeah, that happened. 

While living in Venice, I frequently (when I say "frequently", I mean "daily") walked down with Chloe to the little local joint GTA (Gjelina Take-Away) and it was almost a certainty that I'd order a toast. Sometimes the granola, sometimes the spicy breakfast sandwich with kale, but most likely...toast...and a cortado.  God, I miss that place. And with that nostalgia and longing for a good local spot where everyone knows my name and the toast that I want, I have to settle for toast at home.

Above, my favorite, salmon toast (wild alaskan smoked salmon, cream cheese, pickled cucumber, capers, radish, dill) and pear toast (winter red pear, whipped cream cheese and yogurt, maldon sea salt, thyme).

Salmon Toast

INGREDIENTS:

• Artisan bread, sliced (and optional: lightly toasted)

• 4oz Wild Alaskan Smoked Salmon

• 2 oz Organic Cream Cheese

• 1 Pickled Cucumber, thinly sliced/shaved

• 1 Tbsp Capers

• 1 Radish, thinly sliced

• 2 sprigs fresh dill

• Maldon sea salt

• fresh cracked pepper

DIRECTIONS:

1. Arrange your mise en place of ingredients.

2. Spread cream cheese onto slice of artisan bread.

3. Layer with salmon, cucumber and capers. Top with radish and dill sprigs and a pinch of maldon sea salt and fresh cracked pepper. Voila!

Winter Pear Toast

INGREDIENTS:

• Artisan bread, sliced (and optional: lightly toasted)

• 2 oz cream cheese

• 2 tbsp plain greek yogurt

• 1 red or asian pear, thinly sliced

• maldon sea salt

• 1 sprig thyme

• optional: drizzle of honey

DIRECTIONS:

1. Arrange your mise en place of ingredients.

2. In a small bowl, whip together cream cheese and yogurt. Adjust amount of yogurt for desired taste and consistency. Spread cream cheese onto slice of artisan bread.

3. Layer pear on top of cream cheese/yogurt and top with maldon sea salt, a sprig of thyme and optional honey drizzle for added sweetness. Done!