Ranch Dressing – the Root Down way!

It starts with Ranch.  When we start working with a new group of kids, they are almost always willing to eat at least SOME kind of veggie if they can dip it in – guess what – Ranch Dressing

Why do we make our own ranch dressing?

Many store-bought dressings have unhealthy ingredients like MSG and high fructose corn syrup.  We like this Ranch because it doesn’t have all the chemicals and preservatives that many store bought brands do.  You can make it just the way YOU like and keep it in the fridge until you’re ready to eat your favorite salad or veggies. (You can also smother your less favorite veggies in it if it helps you eat your veggies!)  Lots of veggies +  healthier Ranch = healthy eating!


1 cup mayonnaise
1 cup sour cream
1 cup buttermilk and 1.5 tablespoons (more or less to get correct thickness)
1 teaspoon dried chives
1 teaspoon dried parsley
1.5 teaspoons dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper.   Add the buttermilk until it’s as thick as you want it – more for a salad dressing and less for a dip.
Adjust salt & pepper and spices to taste
Cover and refrigerate for 30 minutes before serving (or not but flavors will mix better if given a little time to hang out together).

Jennie Cook's Zucchini Fritters

Zucchini squash are growing in abundance in summer.  We use our Gratingtechnique to break down these little veggies, light fry them until they are crisp, and serve them with sour cream, salsa or tomato sauce!

•    3 pounds (approx. 5-6 medium sized) zucchini
•    1 1/3 cups plain fine dry bread crumbs
•    1 tsp baking powder
•    2 large eggs, lightly beaten
•    1/2 teaspoon dried basil (Try oregano, fresh mint or cayenne too!)
•    Approx one cup Extra Virgin Olive Oil for frying
•    Salt and pepper

Grate zucchini on a box grater or in a food processor with the medium shredding disc.  Transfer zucchini to a bowl and toss with 2 teaspoons of salt.  Let stand for 30 minutes.  Squeeze zucchini in batches in a kitchen towel to remove as much water from them as possible.  Transfer zucchini to a large bowl and stir in bread crumbs, eggs, basil or other spices, 1/2 tsp salt and 1/2 tsp pepper.
Preheat oven to 200 degrees now if you are serving immediately and want to keep these warm.  You can also reheat these in a pan later.
Heat 1/3 cup oil in a heavy skillet over medium heat.  Scoop 2 tablespoons of the mixture and drop it onto the skillet, flattening it with a fork slightly so it cooks evenly.  Fry until golden brown, about 2 minutes on each side.  Transfer to a paper-towel lined baking sheet to keep in the oven.