Edible Omaha

Creamy Buttermilk Dressing

Yield: ¼ cup or 2 servings 2 tablespoons buttermilk 1 tablespoon mayonnaise (see recipe) 1–3 teaspoons minced spring herbs (dill, chives, parsley, thyme) ¼ teaspoon garlic powder Salt, to taste Ground black pepper, to taste Whisk together the buttermilk and mayonnaise until smooth. Gently whisk in herbs and spices until combined. Refrigerate until serving. Dressing … Read moreCreamy Buttermilk Dressing

Smoky Strawberry Vinaigrette

  Yield: ½ cup or 4 servings 2 cups fresh strawberries, rinsed and hulled 2 tablespoons lemon juice 2 tablespoons smoked balsamic vinegar 3 tablespoons extra-virgin olive oil Combine ingredients in a food processor or blender; blend for 1 minute. Serve immediately over spring greens. Store leftovers in the refrigerator, covered, up to 3 days. … Read moreSmoky Strawberry Vinaigrette

Homemade Sweet White Miso and Homemade Red Miso

From the story At Home with Miso, A New Winter Tradition By Abigael Birrell | Photography by Alexis Abel   Homemade Sweet White Miso Yield: Approximately 1 gallon 2 pounds whole, dry soybeans, well rinsed 2 pounds firm granular rice koji ¼ pound + 1½ teaspoons sea salt, divided 2 tablespoons mature miso, unpasteurized and … Read moreHomemade Sweet White Miso and Homemade Red Miso

Arugula Pesto

Yield: 8 servings ½ cup extra-virgin olive oil 5 small garlic cloves, peeled and sliced 3 cups arugula leaves, rinsed and dried 1 cup freshly grated Parmesan cheese 1 cup canned chickpeas (garbanzo beans), drained and rinsed Salt, to taste Heat the olive oil in a small skillet over medium heat. Add the sliced garlic … Read moreArugula Pesto

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