Meatless Luscious Fun - Creamy Lime Dressing and Dip - 070113

The big day is coming up - filled with fireworks, grills and food that reminds us of childhood and warm summer evenings. Fourth of July is one of my favorite holidays, how bout you? No need to haul out the fine china, no last mad dashes to the store for gifts, just a relaxed sultry day with shorts, hats, sunscreen, good food and lots of friends. Followed by an evening of cool drinks and bright lights. Can it get better? 

I developed this dressing to capture the tastes of Brazil for last week's class at Cooks Warehouse Brookhaven. Sous Chef Lea and I shared our passion for the food of this interesting country with a bunch of students eager to eat better, fresher and more deliciously!

This is a super easy recipe to take along to the cookout. Whether you serve it like the picture with fresh veggies, or add to a big salad, your family and friends will love its fresh flavor, and you'll be happy knowing that you've shared a delicious recipe that is better-for-us too!

Creamy Lime Dressing and Dip

2 TB Chopped Cilantro

Juice and Zest of 2 Limes

¼ Cup Light Sour Cream

¼ Cup Non Fat Greek Yogurt

1 Garlic Clove

1 TB Honey

¼ - ½ Cup Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper to Taste

In a food processor or blender, combine all the ingredients except the olive oil and process until smooth. While machine is running, slowly drizzle in the oil until desired consistency. Taste, and season with salt and pepper.

Unexpected Gifts

It’s been a pink week for me! On Tuesday, I arrived to teach a private class at Cooks Warehouse and a present was waiting for me. The Brookhaven team knows me well - A “Glam Box” of Pink Lipsticks and Glosses were the perfect fun surprise! So in the spirit of unexpected gifts, fun and laughter, here’s one of my favorite desserts. So Fast, Easy, and Delicious, it's a gift to you AND your family or guests.
Grilled Bananas with Pecans and Cinnamon
4 Ripe Bananas

¼ Cup Dark Brown Sugar
2 TB Cinnamon, plus more for garnish
1/2 Gallon Vanilla or Ginger
Ice Cream or Yogurt

1/2 Cup Pecans, Chopped and 
Roasted
Step One
Slice the bananas, in their skins, in half crosswise and then lengthwise so each banana yields 4 pieces. In a small bowl, combine the brown sugar and cinnamon. Drizzle the honey on the cut sides of the bananas and sprinkle them with the cinnamon sugar. Let the bananas sit for 5 minutes.
Step Two
Place the bananas, cut side down, on the center of grill. Grill for 2 minutes or until grill marks appear. Using a pair of tongs, turn them over and cook for 5 more minutes, or until the skin darkens and easily pulls away from the bananas. When done, place on a plate, and while still warm, dollop with a scoop of Vanilla Ice Cream, sprinkle with roasted Pecans and cinnamon. Serve Immediately.