Remember this spring when I told you I couldn’t wait to slip on my garden clogs and start digging in the dirt? I had plans for a big backyard garden this year–and plans for a big blog post about it too.
But the good (busy, cringe!) life happened. It does that sometimes, doesn’t it.
We bought a new house and sold our old house–and spent the summer renovating an investment property. And we had that big, old summer bucket list to conquer too. So that big backyard garden? It never happened. Eh, whatevs. Maybe I’ll get around to it next spring at the new house. We’ll see.
Lucky for us, I have a brother-in-law who has the most amazing green thumb–and loves to share his impressive veggie garden crop with us! Would you look at these beauties?
I made this ranch dressing a few years ago when I tried my first Whole30 and it’s been a staple in our fridge ever since. Up until then, I was always a Hidden Valley girl, but this ranch–woooooeeeee. It takes the cake.
Here’s the recipe, straight from the Whole30 website.
- 2/3 cup light olive oil
- 1 room temperature egg
- 2 tbsp red wine vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp dried herbs (dill is the only way to go here, trust me)
- 2 tbsp full fat canned coconut milk
Place the egg, 2 tbsp red wine vinegar, spices and herbs (everything but the oil and coconut milk) in your food processor.
Pulse a few times.
Slowly pour in your oil through the top hole of the food processor (running on low speed). It will take a few minutes to get it all in.
Once the oil has been added, add the coconut milk. It looks like this.
And pulse a few more times. Then refrigerate. Or dig in.
Don’t like raw eggs? Here’s an egg-free recipe from my dear, old girlfriend. It’s sure to be a crowd-pleaser too.