Buttermilk Green Goddess Dressing

Before I get to the food today, I thought I would update you on my garden. I have several different planting areas going on. 
To the left you can see my seedlings and my mint plant that we transplanted from my friends garden. 

 Here you have another spot where I sew seeds and place plants that need partial shade, along with my well established herbs and my lemon tree is behind it. 

This is my pepper pot. I am growing Jalapeno, Habanero, Serrano, and Thai chile's. They are coming along nicely and are starting to show signs of  growing peppers 

Here you can see some of my tomato plants, red onion, some squash and then my compost bin, where I throw all my vegetable trimmings and coffee grounds to get the soil full of nutrients. 

 Here are more tomato plants, peppers, Jasmine and snow pea pods.

  On the left are my pea pods. To the right...One of my Basil pots, I have several.

  On the left...Cilantro On the right...Strawberries... they are starting to get some color!

 On the left is our Orange tree. All that green fruit won't ripen until December, but once it does... they are the best Orange's ever.  On the right is our lime tree that has fruit about 10 months out of the year. 

Having all these fresh herbs, I wanted to make another great dressing. When Randy and I go to the Melting Pot, one of my favorite dips is the Green Goddess sauce. This is taking that sauce and making it a dressing for a salad or a dip for veggies. Fresh, fast and fantastic.

Gluten Free Buttermilk Green Goddess Dressing
adapted from The Bon Appétit Test Kitchen

1/2 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
2 anchovy fillets packed in oil (drained, chopped)
1 chopped garlic clove
Kosher salt and freshly ground black pepper

In a blender, add all the ingredients and blend until mixed well. Season with kosher salt and freshly ground black pepper to taste.

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