Blender Buttermilk-Feta Dressing

Let’s get this out of the way; today’s post is less about the salad dressing (which was just OK, and I’ll offer my ideas for making it better) and far more about my excitement in finding the new appliance I used to make it. What can I say? —I don’t take my decisions lightly.

We are approaching the six-month mark since the completion of our beautifully remodeled kitchen, and I am still on the hunt for the right tools to help equip me for success. You know how it is—you improve one thing, and suddenly everything in and around it seems outdated. My husband, Les, and I gave every countertop gadget we own a once-over when we did our update, and though a few appliances were deemed worthy, I have decided to replace my tired, old food processor (more to come on that one) and to purchase a real, honest-to-goodness blender. It’s about time!

I’ve had a Nutri-Bullet personal blender for a few years, and it’s great for breakfast smoothies and small amounts of things that I want to puree into oblivion, but not so good for anything that requires finesse, because the Nutri-Bullet has only one setting. It is also inconvenient for making anything that requires adding or adjusting ingredients halfway through, because once you open the wide, jar-like lid, the blended mixture gets all over everything and makes a mess. I needed a blender that opened at the top and had multiple settings and functions to help me with more than just smoothies.

When I had lamented to Les a few years ago that it was difficult to find a quality blender “like they used to make,” you know, with a sturdy glass carafe, he disappeared to our garage and returned with a dusty relic that had been gifted to him many years ago (for his first wedding, as he recalls). It was tall and heavy, with real glass! Unfortunately, when we finally found replacement gaskets for the ones that had dry rotted, we discovered that the blender didn’t have much oomph. It was mostly good for, well, stirring things.

After months of intense research, and reading reviews on every website imaginable, I have finally found the best blender for us. It’s tall, attractive, powerful and versatile enough to handle whatever role I give it. In other words, it’s the George Clooney of countertop appliances. The first challenge I had with it was deciding what to make first, and so far, I’ve only used it to make coconut martini cocktails and this buttermilk feta salad dressing, which was included in the little recipe cards that came with the machine. Regardless of your blender brand, I’m confident that you can make this dressing, and it only requires five ingredients, plus salt and pepper.

This dressing can’t help being tangy, with feta, buttermilk and lemon! Garlic and olive oil round out the ingredients list.

Part of the appeal of this recipe was that I already had all the ingredients, and the dressing wasn’t bad but I would recommend a few tweaks to improve the texture and balance the tang. Just about any kind of fresh, tender herb would be good here; basil, cilantro or dill would add a zesty punch. In the texture department, I would recommend addition of a couple tablespoons of mayonnaise to produce a creamier dressing that will cling better to your salad greens. If you do stick to the recipe offered by Breville, I recommend using a buttermilk with a thicker consistency so it doesn’t turn out watery.

Here’s how things went for me.


But enough about the dressing. 😉

I am very pleased with our new Breville blender, which has a pre-programmed setting for smoothies, and eventually I will get around to making one. I especially appreciate the self-clean function, which makes cleanup a snap, even after making a creamy salad dressing like this one. It’s so easy, I literally put two drops of dish liquid into it with about one cup of water and touch the “auto-clean” button. The blender does the rest, switching between speeds and settings until the pitcher is clean. Quick rinse, and done. I should have bought it years ago. Did I mention that I paid full price for this appliance, and nobody is paying me for my opinion? Just thought I’d mention that, in case this sounds like an advertisement.

Besides the debut of our fab new blender, I am also excited to apply a new way of sharing the details of my recipes with you. When I first started my blog, my sister-in-law, Andrea, suggested adding a “print” feature to make it easier for a reader to save a recipe for later. It was a great idea, and up to this point, I have accomplished it by formatting the recipe into a PDF that I upload at the end of a post. Today, I’m doing something different.

After an hour-long chat session with WordPress support (which left me as confused as ever), and then a few friendly emails and helpful coaching by one of my blog buddies about something called “shortcode,” I have finally figured out how to apply my recipe ingredients and instructions to my posts, including a quick “print” option, without so much background work.

I first spotted this feature on a post by Maylee at BeyondGumbo.com, and when I reached out to ask about it, Maylee graciously walked me through how she uses the feature. As you’ve probably guessed, her blog is all about the regional cuisine of Louisiana (which is so much more than gumbo!), including a beautiful bibb salad with luscious Louisiana strawberries, which she just posted on Sunday. And if you think that sounds delicious, wait until she surprises us with something that she casually whips up from the satsuma trees growing in her backyard. 😊


Let’s see how this goes!

Easy Buttermilk Feta Dressing

  • Servings: 8
  • Difficulty: very easy
  • Print

This recipe is simple and versatile, and it can be made in any blender. Consider tweaking it by adding other ingredients, such as your favorite fresh herbs, for a twist of flavor.

Ingredients

  • 1/2 cup cultured buttermilk
  • Approximately 1/2 cup feta, crumbled
  • 2 Tbsp. extra virgin olive oil
  • The juice of one organic lemon
  • 1 small clove garlic, rough-chopped
  • 1/2 tsp. organic lemon zest
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Place buttermilk, feta, olive oil, lemon juice and garlic into the jug of a blender. Puree 15 seconds, or longer if needed to achieve smooth texture.
  2. Add lemon zest. Season with salt and pepper. Mix on a low speed for 5 seconds, to incorporate seasonings. Transfer dressing to a jar and refrigerate until ready to serve.



Roasted Garlic Ranch Dip

There was a time (in the not-so-distant past) that we didn’t rely on overly processed food from the supermarket for every little thing. Before the grocery aisles were jam-packed with 173 kinds of salad dressing, there was oil and vinegar, and people spiced those up by whisking in a handful of other common items to create dressings far tastier than the pre-made stuff. Vinaigrette is one of the simplest dressings to make from scratch, and creamy dressings are equally simple with a few basic ingredients.

You might be amazed at how much flavor you will be able to create at home with nothing more than simple fridge items, a few spices and a whisk (or, as I’ll show you today, a food processor). On the economic side, it costs pennies on the dollar to make your own dips and dressings, and it only takes a few minutes to pull them together.

The other benefit of making your own dressing—besides the savings and the flavor factor—is that you will know exactly what is in it. Commercial dressings contain so many stabilizing and preservative ingredients that aren’t necessary. And if it seems a healthier bet to buy the packets of ranch dressing mix and “make it yourself” with fresh buttermilk, all I can suggest is to take a closer look:

As soon as I see maltodextrin and monosodium glutamate (MSG), I’m gone!

I suppose these ingredients might be perfectly harmless (remember when they said that about partially hydrogenated vegetable oil?), but it’s a fair assumption that the fresh herbs and minimal spices you add to a real homemade dressing will present a lesser concern. And your dressing will taste better, which might even lead you to enjoying more salads and vegetables.

For this creamy ranch dressing dip, I have used a whole bulb of roasted garlic to add a mellow flavor to plain Greek yogurt, buttermilk, olive oil-based mayo and a bunch of fresh herbs. A little salt and pepper, a squeeze of lemon, and that’s all there was to it. If you prefer a bit more zing, use fresh garlic, but only a fraction of what is called for here. If you don’t have the same fresh herbs, substitute what you have or what you like. If you want to add half of a ripe avocado in place of some of the mayonnaise, go for it.

Nice to have something a little healthy for a game day snack!

My homemade roasted garlic ranch dip was intended for dipping fresh veggies as a game day snack, but if you prefer a more pourable dressing for salads, simply ease up on the mayo and use more buttermilk.

This recipe makes about 1 1/4 cups.


Ingredients

2 scallions, white and green parts

1 small handful fresh parsley

1 small handful fresh dill

1 tsp. Dijon mustard

2 Tbsp. freshly squeezed lemon juice (about 1/2 an average-sized fruit)

1 Tbsp. olive oil

Kosher salt and black pepper

1/2 cup mayonnaise* (see notes)

1 bulb roasted garlic*

1/4 cup thick, cultured buttermilk*

1/4 cup stirred Greek yogurt (whole fat or 2% recommended)

1/4 tsp. onion powder

1/4 tsp. carboxymethylcellulose (just kidding—I’ve never heard of this, but it’s in the store-bought ranch mix!)


*Notes

Choose a mayonnaise that you trust, bearing in mind that labels can be misleading. The front of the jar may suggest that your mayo is made with olive oil, but on further inspection, soybean oil could be listed as the first (most prominent) ingredient, with the healthier oil listed much later. Learning what your food is made of can be an eye-opener, and when you do find a product that meets your health standards, you will be able to build on it to make a lot of other foods serve you better.

Thick buttermilk works especially well for dip-style dressings. Look for a brand that doesn’t have a lot of “gum” ingredients, which are unnecessary stabilizers. Bacterial cultures should be present in good buttermilk as well. And for this dip, I do not recommend making a buttermilk substitute using regular milk and lemon juice or vinegar. That works for some baking recipes, but not in this instance, as you will miss the smooth textural element that buttermilk lends to your dip or dressing.

I love roasting garlic for use in many things, and it is easy to do. If you have never made your own, you may find some helpful tips in my previous post for making your own roasted garlic. When roasted, the garlic takes on a mellow, somewhat nutty flavor that lends a lot of depth to foods. If you prefer fresh, or simply don’t have the time or patience to roast it, I would recommend only using one or two segments of the garlic rather than a whole bulb (unless you’re battling vampires, obviously).


Instructions

  1. Begin by chopping up your fresh herbs, together with the Dijon, salt, pepper, lemon juice and olive oil. I made a small batch this time, and my processor only rough-chopped these ingredients, even in the small insert bowl. As long as the volume reduces to make room for the other ingredients, it’s fine.
  2. Add the mayo and pulse to combine. Add the roasted garlic and process until you no longer see visible bits of the garlic.
  3. Transfer the mixture to a bowl. Add yogurt, buttermilk and onion powder, and whisk until smooth. Adjust seasoning to taste (remember that additional salt will need time to dissolve, so you may want to let it rest a few minutes before final taste adjustments).
  4. Chill the dip at least one hour before serving. Enjoy within a few days for best freshness and give it a good stir when you take it out of the fridge.



Green Goddess Dressing

Don’t be surprised to see a lot of late winter recipes showing up here with highlights of fresh summer herbs. No, I haven’t lost track of the seasons (not possible with all the bad weather news everywhere). It’s more a situation of appreciating the Christmas gift that keeps on giving.

My husband, Les, undoubtedly tired of my chronic lament over the deer having eaten my summer garden, gifted me this year with an AeroGarden. It’s a hydroponic, countertop device with individual seed pods for growing whatever your heart desires (or, at least, whatever is legal in your state). Knowing my love of using fresh herbs in the kitchen, Les opted for the herbal variety pack, which included two basil varieties, chives, mint, thyme and two kinds of parsley.

At first, the thing just sort of sat on the table by the kitchen window, blazing its bright blue light across the kitchen for 15 hours a day. The thing comes on by itself at 5:00 a.m., waking the pets, who then wander in to wake us, because they know it must be almost time to eat. It took me a couple weeks to adjust to this new growing schedule, about the same time that tiny sprouts emerged, first from the Genovese basil. It has been fun to watch our little herb babies grow. 🙂


What began as a fun “let’s see what happens” Christmas gift has turned into a “holy moly, what are we gonna do with all this parsley” adventure. By Valentine’s weekend, I realized I needed to do something with the parsley before it consumed the kitchen, as my outdoor basil did last summer in the backyard garden. Les had asked for simple embellishments to our romantic dinner of lobster tails, including roasted asparagus and a Caesar salad (his fave).

“How do you feel about green goddess dressing,” I asked. And so it was.

Green goddess is a throwback food, originally created in the early 1920s at a San Francisco restaurant, and at that time the dressing included mayonnaise, chives, scallions, parsley, garlic, anchovies and tarragon vinegar. By the late ‘40s, The New York Times published a recipe for it, and it hit the grocery shelves in bottled form about 1973. Thank you, Wikipedia, for all that helpful information.

Like any other recipe, green goddess can be switched up to match your flavor (and consistency) preferences. If you want to use it as a dip, ease up on the buttermilk and add more mayo. Hate basil? Leave it out and use extra parsley. If you are gaga for garlic, double it—or roast it for milder flavor. I went rogue a little bit and added a small handful of baby spinach leaves to this version (hey, they’re green), and I love a recipe that is so flexible. The dressing seems to me a mash-up of ranch and Caesar, but with a bounty of freshness to punch up the flavor and, thankfully, a perfect vehicle for freshly picked herbs.

I’ve made my own salad dressing for years, and this was my first green goddess but definitely not my last. Obviously!


Ingredients

1/4 cup thick cultured buttermilk

Small handful of fresh basil leaves

Small handful of curly or flat parsley leaves

Several stems of fresh chives

2 scallions (white and green parts), trimmed

2 cloves fresh garlic

4 to 6 fillets of anchovy, to taste* (see notes)

2 tsp. prepared Dijon mustard

Juice of 1/2 fresh lemon

Kosher salt and freshly ground pepper

1/2 cup mayonnaise

1/4 cup whole milk Greek yogurt

Small handful fresh baby spinach leaves (optional)

1 to 2 Tbsp. extra virgin olive oil


*Notes

Remember that anchovies are fairly salty on their own, and you may or may not want additional salt in the mix. If you prefer to omit the anchovies, consider substituting a few shakes of Worcestershire sauce to add a similar punch.


Instructions


  1. In the small insert bowl of a food processor, combine herbs, scallions, Dijon, salt and pepper, anchovies and lemon juice. Pulse several times to chop herbs into somewhat uniform mixture.
  2. Add mayonnaise and Greek yogurt and pulse about 8 times. Give it a taste and adjust seasonings or ingredients as desired, pulsing to incorporate additions.
  3. Turn processor on steady and slowly drizzle olive oil into the dressing. Transfer dressing to a bowl and chill several hours or overnight.
Great as a dressing for crisp salad, or dipping sauce for fresh cut veggies!

Want to make this dressing?


Whole Grain Banana Pancakes

Your weekend deserves these soft, sweet pancakes. They are packed with whole grain goodness, a serving of fresh fruit and real cultured buttermilk for richness without extra fat. We are making breakfast better this month, and these sweet stacks are bringing all the comfort without so much guilt.

My pancake recipe is inspired by King Arthur Baking Company’s buttermilk pancakes, and they are terrific as written, but I’ve dressed them up with fresh banana, and made a few ingredient swaps to pull it further into the “healthy” column—whole wheat pastry flour delivers fiber and complex carbs, coconut sugar lends rich flavor and easier impact on blood sugar, and an addition of unsweetened coconut and toasted pecans for texture and crunch that makes these so satisfying.

Small bits of banana and pecan in every delicious, mouthwatering bite!

Last weekend, my husband, Les, and I enjoyed these whole grain banana pancakes with crisp butcher shop bacon and real maple syrup from Western New York, where the autumn colors are more beautiful than any other place I’ve been. Sure, I can go anyplace (even Walmart) to purchase maple syrup, but I grew up beneath the brilliance of the maple trees of Upstate New York, and I am especially comforted to dress my pancakes in syrup made near my childhood home. As we head into fall, I expect maple will pop up many times in the recipes I will share with you.

Some of the ingredients listed may be new or intimidating to you, but not to worry—the original King Arthur recipe is excellent, or use any pancake mix you like and add the banana and other flavors to customize them. All the same, I’ll share some background notes about the special ingredients in case you want to try these items.

What is pastry flour and how is it different from regular flour?

Flour that is labeled as “pastry flour” is lower in protein content than all-purpose flour. In simple terms, it means that the flour is not as strong as you would want for making yeast-risen bread. Pastry flour is softer, which makes it ideal for making cookies, quick breads, pancakes and muffins. For this pancake recipe, I’ve recommended whole wheat pastry flour, available in larger supermarkets or online from Bob’s Red Mill. The softness makes it a good bet for pancakes and the whole grain gives a big nutrition boost.

What is coconut sugar?

Coconut sugar is produced when the moisture is evaporated off the sap of a coconut palm tree. You can substitute it 1:1 for regular sugar in nearly any recipe. It looks similar to brown sugar, but it has a drier, less sticky texture. Coconut sugar still has a fair amount of calories, but it also has iron, zinc and potassium—though for the small amount of sugar used in a baking recipe, the health benefits are negligible. There is some evidence that coconut sugar doesn’t spike your blood sugar as intensely as refined cane sugar. Beyond the potential “good for you” notes, I like it for the richness of flavor, especially in baked goods, and I’ve chosen it for these pancakes because it tastes great with banana.

What is dessicated coconut?

I wish they had a better word because “dessicated” sounds so harsh, doesn’t it? The main difference with this kind of coconut is that it is a drier and finer shred than typical “baker’s” coconut, and the brand I buy (Bob’s Red Mill) is also unsweetened. If you dislike the texture or cloying sweetness of typical coconut, but enjoy the flavor, this would be a good option. In these banana pancakes, I love the delicately flaky texture it adds to the tender pancakes, as well as the pairing of tropical flavor to the bananas.

Can I swap another milk for buttermilk?

In some recipes, regular or dairy-free milk may be substituted 1:1 for buttermilk. But in this instance, the acidity of the buttermilk is meant to balance the alkaline nature of the baking soda, to create a lighter, fluffier pancake. If you don’t have buttermilk on hand, or if you have issues with dairy in general, substitute another type of milk (2%, almond, etc.) and add a tablespoon of lemon juice or white vinegar. Allow the mixture to rest 15 minutes before using, and you will get similar results.

What can I use in place of bananas in these pancakes?

If you are not bananas for bananas, you can still enjoy the benefit of whole fruit by substituting berries or another fruit with similar moisture makeup. I would not recommend very wet fruit such as melon, citrus or kiwi in pancakes, but any kind of fresh berry can be added to pancake batter. I have also had great success making apple cinnamon pancakes, using small cut up bits of fresh firm apples. If you try this, I’d recommend increasing the cinnamon in the dry ingredient mix, and sprinkle the apple bits atop the pancake before turning it, rather than adding the apple to the batter.

Ready to make them?

This recipe made six 4 1/2″ pancakes, plus two miniature pancakes for my taste tester. Feel free to put on Jack Johnson as you make them. 🙂

This song is perfect for a laid-back, “hanging out with your baby and making banana pancakes” weekend.

Ingredients

3/4 cup whole wheat pastry flour* (see notes above)

1/4 cup all-purpose flour

2 Tbsp. coconut sugar*

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

1 egg, lightly beaten

1 cup low-fat cultured buttermilk*

1 Tbsp. canola oil

1 tsp. vanilla extract

1 medium firm, ripe banana, cut into bite-sized pieces

1/4 cup chopped toasted pecans, optional

2 Tbsp. unsweetened dessicated coconut, optional*

Butter and maple syrup for serving


Instructions

First, the visual, and written instructions listed after, along with a downloadable PDF copy for your recipe book!

  1. Whisk together dry ingredients in a large mixing bowl and set aside.
  2. Combine egg, buttermilk, oil and vanilla, and whisk until evenly blended.
  3. Pour wet mixture into the bowl of dry ingredients and stir only until flour is completely mixed in. It’s OK to see a few small lumps. Set this aside to rest for 15 minutes while you preheat the griddle or pan to 350° F (medium setting on stovetop).
  4. After rest time, fold pecans, banana bits and coconut (if using) into the batter mixture. Be as gentle as you can, to keep an “airy” texture to the batter.
  5. When skillet is pre-heated (water beads will “dance” on it), spoon or ladle out the batter in 1/4 cup amounts. Cook until large bubbles appear on top and edges of pancake appear set. Turn gently to cook the other side.
  6. Keep pancakes warm on a platter until all are cooked. Serve with butter and maple syrup.
  7. Spoil the dog. ❤

Want to print this better breakfast recipe?