I like to think of Green Goddess dressing as Caesar dressing’s sort of hippier, more free spirited cousin.
Caesar is the dressing that you want for a beautiful dinner party, while Green Goddess is for summer picnics and dancing through a garden in a sundress while wearing a daisy crown.
My Parsley Green Goddess dressing has all the things that you love about Caesar dressing (the rich savoriness and creaminess, with a bit a bit of garlic thrown it to punch up the flavor) and is full of anti-inflammatory herbs like parsley, rosemary, and basil.
It’s light and creamy, a little thinner than most green goddess dressings (which makes it better for drizzling over a salad), and is packed with heart healthy olive and avocado oils.
This is also the perfect recipe for when you’re looking to use up a bunch of fresh parsley in a hurry. You can blend it all into this beautiful dressing.
Parsley Green Goddess Dressing
Makes 1 1/4 cups
Ingredients
3/4 cup packed parsley (stems and leaves)
1/2 cup water
2 cloves garlic
1 egg (lightly scrambled over a double boiler, and cooled to room temp)
2 tbsp + 2 tsp apple cider vinegar
3/4 tsp fish sauce (I used the Red Boat brand)
1/8 level tsp dried rosemary
1/4 level tsp dried basil
1/8 level tsp granulated onion
1/4 level tsp granulated garlic
1/4 level tsp black pepper
1/2 level tsp sea salt
1/4 cup avocado oil + 1 tbsp (or any neutral oil)
1/4 cup olive oil
Instructions
1. Add all the ingredients except the oils to the blender and blend until smooth, stopping to scrape down the sides of the blender occasionally.
2. Take the top cap off of the blender, and with the motor running, slowly drizzle in the olive and avocado oil into the dressing (you’re basically making a cooked mayonnaise).
If there is some separation in the dressing at this point, that’s ok. Put the top cap back onto the blender and blend on high until well combined.
3. Pour the dressing into a jar and keep in the fridge until ready to use. The dressing should keep at least 3-4 days.
This dressing would also be delicious over chopped roasted potatoes for a quick potato salad, but honestly it’s good on just about anything.
Sometimes eating vegetables can be a little less than exciting. Eating should be a pleasure. You want to have something that has a lot of flavor and be so delicious that you crave eating it the next day.
For me, this dip is the answer to getting myself to eat a big serving of vegetables, and to do so very happily.
This creamy garlic rosemary dip takes just minutes to put together and makes snacking on everyday vegetables feel like a fun and tasty treat.
I used avocado oil mayo (but you can also use vegan mayo) and olive oil, so this recipe is packed with heart healthy oils and anti-inflammatory ingredients like parsley, garlic and rosemary.
Creamy Garlic + Rosemary Dip
Makes 1 serving
Ingredients
3 tbsp mayo or vegan mayo (I used avocado oil mayo)
Salt to taste (if needed)
Notes – * Thawed frozen garlic has a milder taste than fresh raw garlic and less of a bite to it. If you’re making this dip with fresh garlic, start out with adding 1 clove of garlic and then adding more to taste.
Instructions
1. Add the mayo and olive oil to a small bowl. Tilt the bowl to that the olive oil pools together and slowly stir it into the mayo until well incorporated. Add the rest of the ingredients and give it all a good stir.
Serve with any vegetables that you like. This dip is great with sweet potato fries, or I like eating it with 2 carrots (cut into carrot sticks) and a diced tomato for a quick snack.
Finding giant bags of organic peeled garlic at the grocery store (or at Costco) usually seems like a huge win. It’s not very expensive (yay!) and will save you tons of time peeling garlic when you’re cooking.
Cut to a week later and you realize that even though you’ve been eating more garlic than normal (because you don’t have to peel it, throwing extra garlic into dishes is super easy) you’ve barely made a dent in your giant bag of garlic.
Peeled garlic also doesn’t have as long of a shelf life as unpeeled garlic either, so now you’re thinking that it’s unlikely that you’ll be able to eat all of it before it goes bad.
But don’t worry! Here are two ways of storing extra garlic cloves so that you can use them up when you’re ready to.
1. Freeze The Extra Garlic Gloves
This is super simple to do and you can use up all your garlic cloves in your own time.
Instructions
1. Pour the extra garlic cloves that you want to freeze into a bowl and set aside. Add a folded paper towel or two to the garlic cloves in the original package that they came in that you want to keep fresh in your fridge (the paper towel will absorb any excess moisture and the garlic will keep fresher for longer). Replace the paper towel every couple of days.
2. Give the excess garlic cloves a good rinse. Transfer them into ziploc freezer bags and squeeze out as much air as possible, and freeze them flat.
3. When you’re ready to use them, take out as many cloves as you need and run them under warm water for a few seconds to defrost. Chop and use as usual.
They will have a softer texture than fresh garlic cloves, and the flavor might be slightly milder, but you can always add another clove or two to your dish to balance that out.
2. Make Fermented Garlic Honey
I love watching the It’s Alive series on the Bon Appétit YouTube channel. It is hilarious. The editing and the host are fun and you learn a lot about fermentation. Here’s the episode about fermenting garlic in honey.
I’ve made garlic honey a few times now. I’ve made a few other fermented things before (red cabbage kimchi kraut and lacto-fermented garlic cloves) but the fermented garlic honey is by far the easiest thing to make if you’re looking to start preserving food using fermentation.
Garlic honey is delicious drizzled onto gluten-free bread, or homemade tortilla chips. I like to eat a few cloves of this when I have a cold. I’m not sure if it does anything to fight off a cold, but it’s a nice treat to have nonetheless.
I’m not a expert in this, so please watch the video above for more info, especially about adding the splash of apple cider and keeping the pH below 4.6 to be on the safe side.
Instructions
1. Rinse off your garlic cloves with filtered water (chlorine can prevent or slow fermentation). If you use straight tap water, that’s ok too. Just rinse them off with filtered water. Drain off as much water as possible and place them onto plates lined with paper towels to dry.
The next day replace the paper towels with dry ones, and leave the garlic cloves to dry another day until they are completely dry to the touch.
2. Pick out the cloves the look a little rough and trim off any blemishes or dark spots on the cloves. Put the cloves onto a cutting board and bash them with a knife or cut them in half. Add all the garlic into a clean dry wide mouth mason jar and cover them in raw honey (leaving about 2-3 inches of headroom in the jar).
I didn’t leave enough headroom in my jar, and the honey has leaked a little out of the top of the jar while it’s been fermenting (not a big deal, you can just wash it off). Give everything a good stir so that the garlic and honey are well combined.
3. Put the lid on the mason jar and don’t screw the jar completely tight, leave it a little loose so that any gases produced during the fermentation can escape. Set the jar aside in an area without any direct sunlight where it wont be disturbed. I set my jar on a small plate so that it will catch any honey that might leak out from the top of the jar during fermentation, which makes it easy to rinse the honey off of the plate and the outside of the jar every few days.
Every day for the first few days, screw the lid on tightly and turn the jar upside down so that the honey can cover all the garlic cloves. Turn the jar right side up, loosen the lid, and place it back in it’s spot again.
After the first week, you can just do this every few days or so. After a month, you can just leave it alone with the lid a little loose and it should look after itself. Check the pH periodically to make sure that it stays below 4.6.
I’ve never had a jar of garlic honey go bad on me yet, but if you have any mold growing in the jar or if anything looks funny, when in doubt, throw it out.
This is what the garlic will look like after 6 months. The flavor of the garlic mellows out over time, and the cloves become sweet and chewy. The longer the garlic sits in the honey, the mellower the garlic flavor and the chewier they get. If you have a friend who loves garlic, a jar of this garlic honey makes a great gift.
