A New Green Goddess & Tie-Dye Ice Cream
Posted: | Categories: Substack Archives | Tags:substackHi everyone!
The chat has been buzzing this week with everyone’s go-to proteins. As I pull together a post of easy proteins to pair with any salad, what else do you want to see?
We’ve also been chatting about Geoffrey Zakarian, who joined me recently on content day. We made crispy salmon and an incredible herby salad that came together in literal minutes. It’s the perfect summer meal to keep in your back pocket.
And speaking of summer meals to have on hand, this week is all about Memorial Day. On top of three incredible savory meals, I also have a bonus recipe for you—homemade, naturally colored tie-dye ice cream. And no, you don’t need an ice cream maker. Who has the space?!
To make sure it all fits in your inbox, I’ve included the recipes as PDFs. Let me know what you think in the chat or the comments! I’m finally getting notifications for them 😅
Here’s what’s on the menu this week:
Rainbow Green Goddess Grazing Board
By now you should know that I could put Green Goddess dressing on anything. Think of it as a vegan, veggie-packed pesto with endless versatility.
Lately when I’ve had people over, I’ve served this variation as part of a grazing board while we cook. It’s thicker than the original, which is key for dipping. Set it out with a rainbow of crudité and pita slices, or, if you’re grilling, use it to make a delicious sandwich for vegetarians/vegans. The perfect meal for me would be fresh pita, cut in half spread with a tablespoon or two of Green Goddess, filled with fresh veggies, lightly dressed arugula, and marinated tofu.
Veggie Pasta Salad
MAKE IT A MEAL: Serve with Reverse-Seared Ribeye
The best pasta salad, in my opinion, is packed with juicy veggies and has a light, flavorful dressing. You get the best of everything with every bite, and you get practically a whole meal in one bowl—veggies, grains, and protein. It’s even better the next day!
Spinach & Artichoke Chicken Burgers
I LOVE a good burger, especially the ones Adi makes. But sometimes I want something lighter, that makes me feel full but not sluggish. These chicken burgers are it. I used jarred artichokes to add extra volume (and flavor), so the burgers pack the same punch as spinach & artichoke dip, but are handheld.
Bonus! Tie-Dye Strawberry Ice Cream
If you’re ever going to make homemade ice cream, this is the weekend to do it. All you need is a loaf pan and a hand mixer! Here’s the spirulina powder I used to dye it blue, but if you aren’t into that, you can leave it out. It’ll still be pretty.
