Garlic Chive Buttermilk Salad Dressing

Garlic Chive Buttermilk Salad Dressing
Author: 
Recipe type: Dressing
 

Ingredients
  • 3 Tbsp. garlic chives, minced
  • 3 Tbsp. sour cream
  • 3 Tbsp. mayo
  • 1 Tbsp. Dijon mustard
  • ¼ c. buttermilk
  • salt & pepper to taste

Instructions
  1. Whisk together garlic chives, sour cream,
  2. mayo, & mustard.
  3. Keep whisking & slowly add buttermilk.
  4. Season to taste & chill before serving.

 

Skin-on Garlic Mashed Potatoes & Parsnips

Skin-on Garlic Mashed Potatoes & Parsnips
Author: 
Recipe type: Side Dish
 

Ingredients
  • 2 lb. red potatoes
  • 1 lb. parsnips
  • 5-7 whole cloves garlic, peeled
  • 4 Tbsp. butter
  • 1 c. milk or half & half
  • ¼ c. sour cream
  • salt & pepper to taste

Instructions
  1. Scrub potatoes & cut into 2” pieces.
  2. Scrub parsnips & cut into similar sizes.
  3. Place cut potatoes, parsnips, & whole peeled garlic cloves into a medium sauce pan & cover with salted water.
  4. Bring to a boil covered, lower heat, & simmer uncovered for about 10-15 minutes, until vegetables are tender.
  5. Drain water & mash vegetables & garlic with the remaining ingredients.
  6. Serve immediately.

 

Potato Salad, New York Style

Potato Salad, New York Style
Author: 
Recipe type: Salad
 

Ingredients
  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • ½ cup bread & butter pickles, chopped
  • ½-cup onion, chopped
  • ½ cup celery or green pepper, chopped
  • Dressing:
  • ½ buttermilk
  • ½ sour cream
  • ½-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste

Instructions
  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.

 

Cabbage and Noodles

Cabbage and Noodles
Author: 
Recipe type: Side Dish
Serves: 4
 

Ingredients
  • 2 c. thinly sliced onions
  • ¼ c. unsalted butter
  • 1½ Tbsp. paprika
  • 8 cups finely shredded green cabbage (about 1 ½ pounds)
  • 2 tsp. salt
  • 12 ounces fine or medium-wide egg noodles
  • freshly ground pepper to taste
  • dollop of sour cream (optional)

Instructions
  1. In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes.
  2. Add the paprika & saute for a few seconds more.
  3. Stir in the cabbage & salt & continue to cook for 5 more minutes, stirring now & then. Cove tightly & cook on very low heat for 40-60 minutes, stirring occasionally, until cabbage is very soft & brown.
  4. When cabbage is almost done, cook noodles in boiling water until al dente.
  5. Drain & toss well with cabbage mixture.
  6. Add generous amount of pepper, &, if you like, top with a dollop of sour cream & serve!