Recently, I have watched folks snubbing others on social media. Well- meaning professionals attempting to create a dialogue about anything from what foods are in season to the correct way to write a recipe have been dissin’ on people that may not know any better. I am not excluding myself from this offense. It is human nature to point out weaknesses in others, in order to feel better about ourselves. We all have probably found ourselves hitting delete right before posting or tweeting something a little snarky. Corbin In The Dell was founded upon the principles of supporting those who give a damn and continuing a dialogue about the very thing that sustains us….food! If we are going to make a positive change in the world around us, the golden rule is crucial. Treat others the way you would want to be treated. Pretty simple, huh?
This summer, I taught a series of cooking classes for the kids of Hadley Park Community Center. The Green Fork Academy asked me along with Chef Signe and Chef Shane to introduce kids to vegetables and fruits that they may have never tried. We played around with different lesson plans. One of the recipes we collectively agreed upon was ranch dressing. Those 6-9 year-old kids lapped it up. The day we cut squash and zucchini up for them to try, one little girl entered the room exclaiming, “OOO, that’s nasty!” By the end of the class, with her little fist tightly grasping the last piece of squash she motioned, “Uh, we’re gonna need some more squash over here!” We started with where the kids were. We didn’t try to make them eat something they weren’t ready for. In the words of Chef Signe, “I’m trying to get kids to run TO healthy food, not AWAY from it.”
Those kids were so much fun! I think they taught me more than I taught them. The Green Fork Academy is having their first restaurant day August 27. Eat at Silo, Rolf and Daughters or F. Scotts and a portion of the proceeds will help support community programs like the Hadley Park series. Click here for more details. This week, I encourage you to remember the ranch dressing. You’ll gain more momentum by respecting other’s comfort zone!
½ cup Buttermilk
½ cup Sour Cream or Greek Yogurt
1 tablespoon Mayo
1-2 teaspoons of apple cider vinegar or lemon juice
1 clove of garlic
2-3 tablespoons of chopped fresh herbs (I use dill, chives, parsley and basil)
Salt and Pepper
Mince garlic and with back of knife work the garlic and salt into a paste. Blend buttermilk, sour cream/yogurt, garlic and mayo. Dependent upon how thick or thin you prefer, slowly add the vinegar or lemon juice. Stir in herbs and season with salt and pepper to taste. Refrigerate for at least 30 minutes for flavors to marry. While I doubt you will have any left over, the dressing will keep for up to 3 days in the refrigerator.