I’ll say it: I’m sick of canned and frozen food!!! As a result, I’ve started splurging on a weekly organic farm-direct produce box so I have fresh veggies every week. It’s easily the highlight of my week. I realize it’s not feasible for everyone to get a produce box, but if you live in LA or a farmy region, I highly recommend it as a way to safely get fresh produce from the comfort (and cleanliness) of your own home.
So now I’ve been eating way more raw veggies and salads. And nothing pairs with raw veggies and salads quite like ranch. Being the proud midwesterner I am, I love ranch and enjoy eating it on almost anything. However, I almost never keep it in the house since I used to eat most of my meals at work (r.i.p those days).
Well, now I need it! And I don’t have it! And I can’t just waltz into the store and buy a bottle of ranch anymore! Especially since I don’t have a mask (S/O MayEric Garcetti). So I decided to make my own using some pantry staples. And you know what? It did the trick.
Yields ¾ cup ranch
Total time: 2 min
Ingredients:
½ cup plain greek yogurt
Juice from 1 lemon
¼ tsp each: salt, pepper, dill, garlic powder, onion powder
Combine all ingredients in a small jar. Shake vigorously until well combined. Leave it thick to use as a dip, or thin it out for salads. If it’s too thick, add more lemon juice. If it’s too runny, add more yogurt. It's not rocket science.
**If you have fresh parsley/chives/dill, by all means use it. But this is the Even Greater Depression, so I’m skeptical of your economic choices buying herbs that go bad that quickly.
Funny tidbit about my produce box: I customized it so I could get 4 sweet potatoes. Turns out I can’t read and ordered 4 POUNDS of sweet potatoes. Needless to say, I have a lot of sweet potatoes.
So now I’ve been eating way more raw veggies and salads. And nothing pairs with raw veggies and salads quite like ranch. Being the proud midwesterner I am, I love ranch and enjoy eating it on almost anything. However, I almost never keep it in the house since I used to eat most of my meals at work (r.i.p those days).
Well, now I need it! And I don’t have it! And I can’t just waltz into the store and buy a bottle of ranch anymore! Especially since I don’t have a mask (S/O MayEric Garcetti). So I decided to make my own using some pantry staples. And you know what? It did the trick.
 |
| Humble Ranch. Unphotogenic and endlessly useful. |
Pantry Ranch
Yields ¾ cup ranchTotal time: 2 min
Ingredients:
½ cup plain greek yogurt
Juice from 1 lemon
¼ tsp each: salt, pepper, dill, garlic powder, onion powder
Combine all ingredients in a small jar. Shake vigorously until well combined. Leave it thick to use as a dip, or thin it out for salads. If it’s too thick, add more lemon juice. If it’s too runny, add more yogurt. It's not rocket science.
**If you have fresh parsley/chives/dill, by all means use it. But this is the Even Greater Depression, so I’m skeptical of your economic choices buying herbs that go bad that quickly.
Funny tidbit about my produce box: I customized it so I could get 4 sweet potatoes. Turns out I can’t read and ordered 4 POUNDS of sweet potatoes. Needless to say, I have a lot of sweet potatoes.
 |
| Good thing I made all those blog posts about how to use sweet potatoes. |