7-Herb Green Sauce

Frankfurter Gruene Sause | Frankfotter grie Soß

I remember how difficult it was for me to recreate Grüne Sosse in Texas 6 years ago. Two herbs with fresh cucumbery aroma — borage and burnet — were impossible to find. Since they were not available at any local stores or farmers markets, and I tried to grow them, unsuccessfully. Finally, I gave up and replaced them with finely diced cucumber. Who knew a few years later I would find both of them grown by Livin’ Organics farm right here in Spicewood, available almost regularly! This season, Frankfurt-style green sauce is a delicacy I can enjoy more than once during the season.

One of my German friends says Grüne Sosse is a higher-calorie modification of Italian salsa verde. As if herbs, vinegar, and olive oil were not enough for Germans to survive in a colder climate, and they added eggs and fatty cream. Per about 5 oz of chopped herbs, a typical recipe includes 1) 3.5 oz of Schmandt (24% milk fat) and 2) 3 eggs + 3.5 oz vegetable oil + 3 tbsp white wine vinegar + 2 tsp mustard. Does the second part remind you something? Exactly! It’s mayonnaise.

It’s hot and sunny in Texas most of the year, and the ratio of herbs to the mix of sour cream and mayo is different in my recipe. I go for more herbs and less fat. I also skip making mayo and use my favorite Kewpie. In my opinion, this sauce is the best served with soft-boiled eggs and boiled Yukon Gold potatoes. If you want to add proteins, consider seafood — fried or roasted fish, smoked salmon, seared sea scallops, etc.

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Beets Salad with Feta Dressing

Steamed beets salad with Feta dressing

Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!

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Black Friday Salads: Greens, Pears, and Crispy Cured Meat

Greens, Pears, and Coppa Salad

My daughter found this recipe years ago and it became one of the favorite salads in our family. She always makes it following the original to the letter. I like variations. Three ingredients (I do not add cheese) — greens (with arugula or arugula only), fresh fruit slices (apple or pear), and crispy cured pork (panchetta, coppa, capocollo, proscuitto, bacon) — plus classic French salad dressing make a quick, delicious, beautiful, and light meal. I featured this salad last Wednesday on French Crepes Party for my neighbors. Judging by speed it was finished, everybody loved it. This salad is perfect for after-Thanksgiving light meal.

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Modern Capon Magro | Seafood and Vegetables Salad

Capon Magro

Served buffet style, this preparation is perfect for parties. It is heathy and beautiful, light and bright, a meal you’ll be happy to share with friends and family! The variety of fresh, blanched, grilled, marinated, pickled, roasted, broiled vegetables and seafood could be endless — whatever is available, the best quality, and preferred by your guests.

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More Ramps! Salad Dressing

Ramps Salad Dressing

Blanching is a must for herbs and vegetables to stop the enzyme action and to destroy any microorganisms present on the surface. Freezing only helps to remove extra moisture. Are there any other techniques to replace blanching benefits? Yes. There is heat-shocking.

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Strawberry Fields Forever

Strawberries, Fresh Goat Cheese, and Pine Nuts Salad

The more varieties of different greens you mix, the better the taste. Adding arugula is highly recommended. Add sunflower and sweet pea sprouts/micro greens. This salad is not sweet. It is neither sour, nor it is salty. It tastes like a fountain of spring freshness!

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