Jacqui Malouf Grandma Goodwitchs Green Goddess Recipes

JACQUI MALOUF AUNT MAGGIE'S BEER DIP

Steps:

• Slice the top off rye bread, reserve tops. Scoop out the inside of bread and make a bowl. In an electric mixer combine cream cheese and butter. Add mustard and onion. Fold in beer. Mix at low speed. Make sure not to add too much beer because it will become too soft. With a spatula transfer dip to the bread bowl. Cover with the bread lid. Cover with plastic wrap and refrigerate overnight.;

GREEN GODDESS MAYO

Steps:

• In a food processor, pulse the basil, parsley and scallions until finely chopped. Add the cheese and anchovies and process to a paste consistency. Add the mayonnaise and puree until smooth. Season with pepper.

GREEN GODDESS BOWL

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: Add the basil, yogurt, chives, parsley, lemon juice, lemon zest, scallion whites, jalapeno, garlic and 3/4 teaspoon salt to a mini food processor. Pulse until roughly combined (about 10 times), scraping down the sides halfway through. With the motor running, drizzle in the oil until the dressing is smooth and creamy, scraping down the sides occasionally. Transfer the dressing to a small bowl, cover with plastic wrap and keep refrigerated until ready to serve.
• For the toppings: Toss the broccoli florets, oil and 1/4 teaspoon salt on a baking sheet. Bake until some parts are charred but still bright green, about 10 minutes. Set aside to cool, about 10 minutes.
• Bring a medium pot of salted water to a boil. (This pot will be used to cook the snap peas, asparagus and noodles.) Prepare a large bowl of ice water.
• Add the snap peas to the pot of boiling water and cook until crisp but still bright green, about 30 seconds. Remove with a slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
• Add the asparagus to the pot of boiling water and cook until crisp but still bright green, about 1 minute. Remove with a slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
• Cook the rice noodles per package instructions. Rinse with cold water and drain well. Transfer to a medium bowl and toss with 1/4 cup of the green goddess dressing.
• To serve, divide the noodles between bowls. Top with the broccoli, snap peas, asparagus, cucumber, scallion greens and sliced avocado. Generously drizzle the remaining green goddess dressing all over and serve

GREEN GODDESS DRESSING

Steps:

• In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.