A New Green Goddess & Tie-Dye Ice Cream

on the menu (vol. 4)

Hi everyone!

The chat has been buzzing this week with everyone’s go-to proteins. As I pull together a post of easy proteins to pair with any salad, what else do you want to see?

We’ve also been chatting about Geoffrey Zakarian, who joined me recently on content day. We made crispy salmon and an incredible herby salad that came together in literal minutes. It’s the perfect summer meal to keep in your back pocket.

And speaking of summer meals to have on hand, this week is all about Memorial Day. On top of three incredible savory meals, I also have a bonus recipe for you—homemade, naturally colored tie-dye ice cream. And no, you don’t need an ice cream maker. Who has the space?!

To make sure it all fits in your inbox, I’ve included the recipes as PDFs. Let me know what you think in the chat or the comments! I’m finally getting notifications for them 😅

Here’s what’s on the menu this week:

a new spin on the green goddess, a big pasta salad filled with veggies, spinach & artichoke chicken burgers, and a BONUS tie-dye ice cream

Rainbow Green Goddess Grazing Board

By now you should know that I could put Green Goddess dressing on anything. Think of it as a vegan, veggie-packed pesto with endless versatility.

Lately when I’ve had people over, I’ve served this variation as part of a grazing board while we cook. It’s thicker than the original, which is key for dipping. Set it out with a rainbow of crudité and pita slices, or, if you’re grilling, use it to make a delicious sandwich for vegetarians/vegans. The perfect meal for me would be fresh pita, cut in half spread with a tablespoon or two of Green Goddess, filled with fresh veggies, lightly dressed arugula, and marinated tofu.