It’s Summertime. And with Summer, comes a plethora of zucchini and squash. Seriously. They’re like the rabbits of the gardening world. They just multiply and grow so dang fast, that you can’t possibly eat them all before you’re sick and tired of the same ol’ same ol’. So what do you do, after you’ve had your umpteenth grilled or sautéd squash? Make bread, of course!
I’m just going to start by saying that I have been, and always will be a ranch girl. No, not the kind who knows how to wrangle cattle or anything like that, although that would be cool…I’m talking about that creamy white dressing that is good on everything. Only problem is that with our new food journey it’s been difficult to find a recipe that I just LOVE. I still haven’t given up hope, and I promise that as soon as I find it, I WILL share it with you fine folks.
In the meantime, I have been forced out of my ranchy comfort zone, so to speak, and have had to look for other tasty and satisfying dressings for my salads. Because, let’s face it, if you have to eat a salad, it better be amazing.