Bring on the Sides

• 4 anchovy filets (optional)
• 2 cloves fresh garlic, peeled
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• dash or two of Tobasco 
• 1 teaspoon Dijon mustard
• Pinch cumin powder
• Pinch chipotle powder
• 1-2 roasted and peeled hatch or similar green chiles, chopped
• a handful of cilantro leaves (optional) 
• 2-3 teaspoons to taste, lemon or lime juice
• 1-2 tablespoon crumbled cotija cheese
• 1-2 tablespoon olive oil
• 1 cup good quality mayonnaise
• Romaine lettuce, washed, chopped, and crisped up in the fridge

• frozen corn, thawed and roasted in a skillet
• strips of roasted red bell pepper
• seasoned and toasted pumpkin seeds
• a bit more cotija cheese on top
• corn tortilla “croutons”, diced up and fried until crispy, and salted or tortilla strips packaged in the produce department
• grated Parmesan cheese

Directions: 

• Combine all ingredients in a food processor or blender romaine and optional garnishes. Process until smooth.  Taste, and adjust as needed.
• Right before serving toss romaine well with dressing, don’t overdress, you can always add more, this is more than enough dressing for a few salads.  Top with garnishes.
• The recipe makes about 1-1/2 cups.  

https://sockfairies.blogspot.com/2016/10/autumn-side-dishes.html

WARM MUSHROOM AND ASPARAGUS SALAD

https://sockfairies.blogspot.com/2014/03/part-two-vegetarian-options-for-spring.html

SPINACH PEAR SALAD WITH CRANBERRIES AND PECANS WITH HONEY DIJON MUSTARD DRESSING