One of the reasons I’ve considered discontinuing the blog is I get so much satisfaction from my time on social media, especially Instagram. I’d rather be hanging out there, including posting actual recipes on those outlets so you can get all the details where you are, too. On the other hand, it’s nice to have this journal of recipes to refer back to and bookmark from, and I have the freedom to post several photos.
I had an AHA! moment this morning when I realized the obvious: I can do both. So, going forward, I’ll be posting blog recipes directly to Facebook and Instagram, as well as recording them here. I suspect this is one of several changes I’ll make to how I use this space in the coming months to make it work for me (and hopefully, you too).
I borrowed the idea for this cilantro salad dressing from my friend Viney, who whipped it up during our apple picking trip a few weeks ago. Making do with random odds and ends in our rental kitchen, she combined fresh cilantro, garlic, lime juice, and sour cream to make this tangy, creamy, herbaceous number. I can think of a few different salad combinations where this application would be particularly great, but we’ve been sticking with one version in particular. A big bowl of greens, apple slices, and salted peanuts tossed with the cilantro dressing makes
1 cup loosely packed fresh cilantro (leaves and tender stems)
1 tablespoon sour cream
1 lime, juice and zest
1 tablespoon balsamic vinegar
1/2 teaspoon honey or maple syrup
1/4 teaspoon salt
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
Combine all the ingredients except olive oil in a blender or food processor, and process until smooth. Add the olive oil and process until just incorporated.
Toss with baby greens, sliced apples, and salted roasted peanuts. Serve immediately.