Mango-Cucumber Rice Noodle Salad 
Make this salad your own!   Omit or add as you like-- even try the vinaigrette on fresh, local honeydew melon garnished with toasted peanuts.  Amazing!  

1/4-cup peanuts
1 pkg. Thin rice noodles

Dressing:
2 tsp. chilli garlic paste (also known sambal oelik)
Juice of 2 large limes
1 tbsp. white sugar
2 tbsp. fish sauce

1 mango, peeled and julienned (ideally not too ripe) 

1 English cucumber seeds removed and cut on a bias
3-4 sprigs of mint leaves, finely sliced
3-4 sprigs of coriander (cilantro), including steps, finely chopped 

1. Toast peanuts either in a dry frying pan and toast for a few minutes until fragrant or in the oven on a baking sheet (375- 400) for 3-4 minutes. Let cool before chopping.
2. Soak rice noodles in hot water for 10 minutes (if necessary), then drop into boiling water until just cooked.   Check for directions on the package.   Drain and rinse with cold water for a couple  of minutes.  Set aside until ready to toss with remaining ingredients.  
3. Whisk together dressing ingredients in a large bowl (chilli paste, lime juice, sugar and fish sauce) until sugar is dissolved. 
4. Thinly slice mango & cucumber and finely chop herbs.   Stir in with the dressing along with the peanuts and rice noodles.  Enjoy!  

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. 

Makes about 6 cups of salad.  Keeps 4-5 days in the fridge (not dressed), so perfect for lunch take-alongs!  Add cooked chicken for extra protein.