Totally did not eat the leftovers with a spoon

There is an episode of the Simpson's where Homer hallucinates about concubines bringing him a hose full of ranch dressing. My friend Pete has coveted that hose ever since. Seriously, the dude will put ranch dressing on anything. Probably even waffles. This dressing is way better than ranch, and, trust me, I love me some ranch dressing. If I had to choose a hose full of condiments, I just might choose this. Really, so easy, and so so good.

Buttermilk salad dressing
enough for 2 salads

1/4 cup low-fat buttermilk, well shaken
1 tablespoon sour cream
1/2 tablespoon mayo
1/4 cup finely chopped garlic scapes (or garlic chives)
1/8 teaspoon dry mustard
salt and pepper, to taste

Whisk all ingredients together.

Great on a simple green salad.

VARIATIONS: You could also use fresh basil, oregano, or tarragon in this with delicious results. If you do that, use only a tablespoon or two of fresh herbs, and add about a 1/4 teaspoon of finely minced garlic.

Taste the rainbow

Carrots come in as many colors as Skittles. (Just take away the green and add white.) You just most often see the orange ones. Too bad, because the other colors are really cool, and make a beautiful carrot salad. If you've never had farm market or homegrown carrots, you really should give them a try. They taste so much more carrot-y than carrots from the grocery store.

As an aside, I have a friend who hates carrots. He even picks them out of Campbell's soup! (But they are so teeny! Maybe he uses tweezers.) John N., do not make this recipe. The main ingredient is carrots. It would knock you over with it's carrot-ness.

Carrot salad
Serves 4 (5, if John N. is coming to your house for dinner)

6 carrots (try the ones from the farm market! Or steal them out of your neighbor's garden like Peter Rabbit. But don't sue me if he comes after you with a shotgun.)
1 tablespoon chopped cilantro (you could use any herb, but I was going for a Moroccan thing)
1/2 lemon, juiced
1 teaspoon olive oil
1/2 teaspoon red wine vinegar
salt and pepper

Thinly slice carrots. Or julienne them in a food processor.

Whisk together cilantro, lemon juice, olive oil, vinegar, and salt and pepper to taste. Toss carrots with dressing.

The salad will keep for a couple of days in the refrigerator.