Little Green Dress- a gift from a new cookbook

Little Green Dress

For Christmas, my husband Tyler gifted me with a cookbook from Vivian Howard. She is an award-winning restaurateur, New York Times best-selling author, and stars in A Chef’s Life, a show on PBS that has won many awards. I have followed her journey as she started a restaurant in her hometown, created new recipes and started an additional restaurant. This recipe for Little Green Dress is an amazing dressing that is suitable for biscuits, topped on eggs, made in a ranch dressing, and many more.

Little Green Dress in a bowl

Disclosure
Published February 17, 2023
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you).

Cost

This recipe is not complicated, but it does require a few ingredients that are not typically found outside of a larger grocery store. Trying to find these ingredients from ALDI will not do, and a local store was a win. Woodmans is a grocery store in my area that has a vast selection of health foods, ethnic foods and allergy-friendly options.

Therefore, the price is not low with this recipe. As it is just a dressing, a topping for other recipes, one would hope that this recipe would not be high.

Below is the cost breakdown for each ingredient included in this recipe:

2 medium shallots $1.88
2 cloves of garlic $0.25
3 tablespoons red wine vinegar $0.25
2/3 cup Castelvetrano olives $1.25
1 1/2 tablespoon capers $0.50
2 oil-packed anchovy filets $1.99
1 bunch fresh flat-leaf parsley $1.89
2 packages fresh mint $1.99
1/2 cup extra-virgin olive oil $0.50
1/4 cup lemon juice $0.25
1 teaspoon hot sauce $0.10
1/2 teaspoon kosher salt $0.01

The cost to make Little Green Dress is $10.86.

Allergy alternatives

Allergies stink.
Like, really stink.
So, when new recipes are considered, alterations and replacements need to be taken into consideration before they are made. For example, being allergic to fresh fruit, and especially citrus, I cannot eat them and need to make room for adjustments.

Because of an allergy to fresh lemon, the lemon zest and fresh lemon juice was avoided. In its place, lemon juice that is in the bottle was replaced. In as much as real lemon juice was encouraged, this is the next best thing. Check it out by clicking the link below to see Realemon on Amazon.

This new book from Vivian Howard, This Will Make it Taste Good has recipes that are filled with simple recipes and delicious ideas. Tyler gifted me this for Christmas, along with our four kids.

This recipe for Little Green Dress, LGD, is on page 10-11. In the next blog, this recipe is going to be used with a homemade biscuit recipe also included in Vivian’s cookbook. Stay tuned for that recipe.

Recipe

Ingredients

2 medium shallots
2 cloves of garlic
3 tablespoons red wine vinegar
2/3 cup Castelvetrano olives, pitted
1 1/2 tablespoon capers
2 oil-packed anchovy filets
1 bunch fresh flat-leaf parsley
2 packages fresh mint
1/2 cup extra-virgin olive oil
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt

Ingredients for Little Green Dress

Directions

1. In the bowl of a Cuisinart Food Processor, with the blade attachment, firstly mince the shallots and the garlic.

2. Empty the shallot mixture into a small bowl and then add the red wine vinegar. Stir well to combine, then let the mixture sit for 20 minutes to allow them to slightly pickle.

3. In the bowl of the Cuisinart Food Processor, add the pitted olives, capers and anchovies and process until minced.
Make sure the capers are rinsed before you add them to the bowl.

4. Using a spatula, then transfer the mixture to a medium bowl.

olive paste in bowl for Little Green Dress

5. Pick the leaves and smaller pieces of parsley off of the stems, then transfer them to the Cuisinart Food Processor bowl with the chopping blade.

parsley removed from stem and put in food processor

6. Pick the leaves off the stems of the mint and then add them to the parsley in the Cuisinart Food Processor bowl.

7. Process the parsley and mint until they are fully processed. This may take longer, and you may need to scrape the bits off of the edge of a bowl with a spatula, then continue to process.

8. Transfer the processed herbs to the bowl with the olive mixture and then mix well to combine.

9. Add the vinegar-shallot mixture into the olive mixture and then mix well to combine.

10. Measure and then add the lemon juice, hot sauce, olive oil and salt to the bowl with everything else and mix well to combine.

11. Let the Little Green Dress sit for 30 minutes before using.

Little Green Dress in bowl

The LGD will keep in the fridge for a month in a sealed container as long as the green bits are fully submerged in the olive oil. When preparing to use the Little Green Dress, remove it from the fridge and stir it well to combine.
For this dressing, it was made for an additional recipe from Vivian Howards book, Gas Station Biscuits. Check out her book, This Will Make It Taste Good on Amazon. Stay tuned for that recipe later next week!
~Monica

Little Green Dress with ingredients for Gas Station Biscuits

Little Green Dress Recipe

Little Green Dress Ingredients

2 medium shallots
2 cloves of garlic
3 tablespoons red wine vinegar
2/3 cup Castelvetrano olives, pitted
1 1/2 tablespoon capers
2 oil-packed anchovy filets
1 bunch fresh flat-leaf parsley
2 packages fresh mint
1/2 cup extra-virgin olive oil
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon kosher salt

Directions for Little Green Dress

1. In the bowl of a Cuisinart Food Processor, with the blade attachment, firstly mince the shallots and the garlic.
2. Empty the shallot mixture into a small bowl and then add the red wine vinegar. Stir well to combine, then let the mixture sit for 20 minutes to allow them to slightly pickle.
3. In the bowl of the food processor, add the pitted olives, capers and anchovies and process until minced.
4. Using a spatula, then transfer the mixture to a medium bowl.
5. Pick the leaves and smaller pieces of parsley off of the stems, then transfer them to the food processor bowl with the chopping blade.
6. Pick the leaves off the stems of the mint and then add them to the parsley in the food processor bowl.
7. Process the parsley and mint until they are fully processed. This may take longer, and you may need to scrape the bits off of the edge of a bowl with a spatula, then continue to process.
8. Transfer the processed herbs to the bowl with the olive mixture and then mix well to combine.
9. Add the vinegar-shallot mixture into the olive mixture and then mix well to combine.
10. Measure and then add the lemon juice, hot sauce, olive oil and salt to the bowl with everything else and mix well to combine.
11. Let the Little Green Dress sit for 30 minutes before using.
The LGD will keep in the fridge for a month in a sealed container as long as the green bits are fully submerged in the olive oil. When preparing to use the Little Green Dress, remove it from the fridge and stir it well to combine.
~Monica

One response to “Little Green Dress- a gift from a new cookbook”

  1. […] baking soda $0.0510 tablespoons cold unsalted butter $1.001 1/2 cups buttermilk $0.342/3 cups Little Green Dress […]

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Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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