Page 13 - HGD9 St Bernard

DON’T FORGET THE MINT!
So many uses, so little time. The fresh, fragrant smell of mint
adds delight to any table bouquet. Freeze mint into ice cubes
to make a refreshing cranberry mint spritzer even better.
CRANBERRY Start to finish:

MINT SPRITZER 15 minutes
Serves: 6

INGREDIENTS DIRECTIONS
• 1 bunch mint, muddled Mash mint using a muddler; add crushed Start to finish:
• ½ cup sugar mint and sugar to pitcher. Follow with 10 minutes
Serves: 4
• ¾ cup cranberry juice cranberry juice, sparkling water and
• 20 ounces sparkling water lime juice. Fill remaining space with ice. WEDGE
• 1 1/3 cups lime juice Garnish with lime slices, mint leaves and/
• Ice or cranberries. SALAD

• 1 head iceberg lettuce, cut into quarters
• ¾ cup blue cheese, crumbled
• 2 green onions, chopped
• ¾ cup bacon, crumbled
• 1 ½ tomatoes, minced

Cut lettuce into 4 wedges; place one on each
plate. Pour green goddess dressing on wedges.
Sprinkle with bacon, blue cheese, green onions
and tomatoes.

BUTTERMILK

GREEN GODDESS
DRESSING

LIVE ON THE WEDGE! Start to finish:
20 minutes
Wedge salads are a consistent crowd pleaser. Serves: 4
Plus, they’re easy to make. For a green spin
on the classic wedge, try buttermilk green
goddess dressing.

INGREDIENTS
• 2 anchovy fillets, drained and chopped
• 1/3 cup buttermilk
• 1/3 cup mayonnaise
• 1/4 cup parsley, chopped
• 1/4 cup chives, chopped
• 1 1/2 tablespoons lemon juice
• 1 tablespoon tarragon, chopped
A green party
• 1 clove garlic, minced
• Salt and black pepper
your guests won’t
soon forget.
DIRECTIONS
Puree anchovy fillets, buttermilk, mayonnaise,
parsley, chives, lemon juice, tarragon and garlic.
Salt and pepper to taste. Cool in fridge or serve.
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