Buttermilk Chive Dressing
Makes about 2 cups

Always in our fridge, this quick, easy & versatile dressing is light & creamy dressing, but without any preservatives, thickeners, gums, or things you don't necessary need or want when dressing fresh, local produce.   

Be sure to source out high-fat, good quality buttermilk.   Harmony Organic brand is our go-to, but if you can't find a higher fat buttermilk, here's a couple of options:  replace 1/2 cup of the buttermilk with sour cream, OR increase the amount of mayonnaise to 4 tablespoons.   

Fresh garden chives were an easy grab for this, but dill, parsley or even a bit of spring onion would work well.   The key is fresh lemon juice and a really good amount of sea salt & freshly ground black pepper.   

This dressing is ideal on buttery lettuces or spinach, but add in some blue cheese or cheddar cheese and dress that broccoli-bacon salad, or a wedge salad with steak!   

1 clove of garlic, cut in half for easy blending
Juice of 1 lemon 
1 tsp. good quality sea salt
5-6 turns of freshly ground black pepper 
1 tsp. Dijon mustard 
2 tbsp. mayonnaise 
a good handful of snipped chives 
1 1/2 cups Buttermilk 

1. Place garlic, lemon, salt, pepper, Dijon, mayonnaise and chives in your blender.   Blend until smooth, 30-45 seconds.  Add just a little of the buttermilk if you need to accomplish this. 
2. Just stir in buttermilk (or blend for 2 seconds).  
3. Pour into a jar and enjoy! 
4. Will keep for a week or more in the refrigerator. 

Spring Roll Stir-Fry with Jasmine Rice 

1 lb ground chicken 
1 tbsp. oil 
1-inch piece of ginger, peeled and finely chopped 
2 cloves garlic, peeled and finely chopped 
4 green onions, finely sliced  
1 long red chili, finely sliced 
1 large carrot, julienne or grated 
¼ piece of savoy cabbage, finely sliced 
2 tbsp. fish sauce 
1 tbsp. soy sauce 
Juice of 1 lime 
Handful of fresh mint leaves, finely sliced 
2 tbsp. toasted peanuts, chopped (optional) 

1. Pre-heat a wide frying pan over medium-high heat
2. Drizzle in oil, followed by ground chicken.  It’ll sputter and spit for the first little bit while you break it up.  After it is broken up, leave on the heat, undisturbed, allowing it to crisp, about 3-4 minutes.  
3. Stir, and then add in ginger, garlic, green onion and chili.  Stir-fry for 1 minute, then add in carrot and cabbage.  Stir-fry for another minute. 
4. Add in fish sauce, soy sauce and lime juice.  
5. Serve with jasmine rice, garnish with fresh mint and peanuts, if using.  

Jasmine Rice
1 ½ cups Jasmine Rice
1 ¾ cups water

1. Rinse and swirl rice in your pot about 3 times.
2. Drain water and then add the 1 ¾  cups fresh water.
3. Bring rice to the boil over high heat.  Continue to boil until you see steam holes and not a lot of visible water, about 6 minutes.  At this point cover and turn heat to lowest setting. Steam for 10 minutes
4. Turn off heat and let stand for 10 minutes, up to 30 minutes.