Stacking Functions Garden


Recipe: Ranch Dressing

Hi, it’s Adam. I haven’t posted on here in a while, but here’s something I’m excited about. I’ve been making a lot of my own salad dressings lately, and this is one of my favorites… probably the best ranch dressing I’ve ever had. The recipe is pretty much straight from Bittman, but I add a little onion powder. The real secret though, is the buttermilk powder.

Adam’s Ranch Dressing:

1 c. Mayonnaise
1 c. Buttermilk
1/4 c. Buttermilk Powder
1/4 c. Fresh Chives (or parsley)
Pinch of salt
Fresh ground pepper
1/2 tsp Onion Powder

Put all the ingredients in a pint-sized mason jar and and shake until mixed well. Taste and adjust seasoning (if needed) and store in fridge. Use within a few days.

*Powdered Buttermilk is usually found in the baking section, the can we picked up at the co-op looks like  this:

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Adam’s Recipe of the week: Zucchini Lasagna

lasagnapieceSo, my big challenge for the week was trying to figure out something to do with the giant zucchinis in the fridge. I also wanted to use ingredients that we had on hand…the result was quite delicious.

3 large zucchinis sliced thin the long way (or 1 jumbo!)
1 T. olive oil
1 T. Butter
1 large onion diced
2-4 cloves garlic minced
1-2 T. fresh parsley
10 oz. roasted red pepper, diced
1 c. yogurt cheese* (or ricotta)
2 eggs
1 c. bread crumbs
2 c. mozzarella  cheese
1 c. parmesan cheese
salt and pepper
1 recipe pasta sauce* (or 1 jar store bought)

Slice zucchini and sprinkle with a pinch of salt. Leave rest while you prepare the other ingredients:zucchinisliced

In a large saute pan heat olive oil and butter over medium heat, add onion and cook until soft. Turn off heat and add garlic, red pepper, and parsley:lasagnafilling

In a large bowl mix together the yogurt cheese, 1/2 of the mozzarella, 1/2 of the parmesan, eggs, red pepper mixture, and a pinch of salt and pepper.

Assemble in a 9×13 cake pan. Start by spreading 1/4 of the pasta sauce an the bottom of the pan, sprinkle 1/4 of the bread crumbs, cover with 1/3 of the zucchini slices and 1/2  of the red pepper cheese filling. Repeat (sauce, bread crumbs, zucchini, red pepper mixture, sauce, bread crumbs, zucchini). Cover with the remaining sauce and bread crumbs, and the remaining mozzarella and parmesan cheeses. I then added some fresh basil and oregano and another pinch of salt and pepper to the very top. Bake at 350 covered for 20 min., uncover and bake for an additional 10 min. (or until cheese starts to brown). Let stand for 10-15 min. to set.lasagnafinishedI baked this one on the grill, because I hate turning on the oven in the summer. Just make sure you don’t have the flame directly under the lasagna.

*Yogurt CheeseyogurtcheesePour plain yogurt into a colander lined with 2 layers of cheese cloth and let drain into a bowl for 2-6 hour (or overnight). The result is a nice thick cheese like yogurt. Use in place of cream cheese or ricotta.

*Simple pasta saucepastasauce

1 T. olive oil
1/2 onion
1-2 cloves garlic
1 can diced tomatoes 14 oz. with some of the liquid drained (or 2 whole peeled and diced)
2 T. fresh herbs (here I used basil, oregano, and thyme)
Pinch of salt, pepper, and sugar

Saute onion in olive oil over medium heat until soft. Add remaining ingredients and simmer stirring and squashing tomato chunks with back of wooden spoon for about 10 minutes until slightly thickened.

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Recipe: Cucumber Fennel salad

Hi, this is Jennifer’s husband Adam. We thought that since I do the majority of the cooking in our house, that I should share some of my favorite recipes. This my own recipe. A result of trying to come up with something new to do with fennel.  Jennifer planted a ton and we also keep getting it in our weekly CSA.


1 large cucumber (peeled, seeded and sliced)
large pinch of salt
1 bulb fennel (sliced)
1/2 onion (chopped)
1/2 red bell pepper (chopped)
juice from 1/2 lime (or lemon or orange)
1 T. olive oil
1-2 T. fresh dill, or to taste (or 1-2 tsp. dried)
fresh ground black pepper

Peel, seed and slice cucumber, place in a bowl and add a good pinch of salt. Toss cucumber in salt and let sit for about 30 min – an hour, occasionally pouring off the liquid that forms. Add remaining ingrediends, toss and chill for 15 – 30 minutes to allow flavors to mingle slightly.

Works great as a side dish for grilled meat, or toss in some black beans and cheddar cheese and put in a tortilla shell for a very healthy and delicious wrap.