Our beloved dining/living/multi-purpose/life-in-full-swing room has just now returned to its original state. The past month has run that poor room ragged. Our family gathered from Sydney, New York, and all over California to melt into this cozy room for days on end. Wine was drunk, intoxicated selfies were snapped, Shepard’s Pie was devoured, and chair after chair was squeezed in around our welcoming dining room table.
That 4th floor San Franciscan hostel has seen some things. And yet it still seems to have in it room for the cozy, familiar weeknight dinner.
As we store our grandma’s china and the extra bedding back into the hall closet, the day-to-day rhythms slowly begin to return to their normal pace. Farmer’s markets on Sundays, puppy walks before the sunrise, and train rides from the Financial District to quiet Cole Valley fill our days. The holidays always seem to last just as long as they should. And after all of the comfort feasting that has occurred, we also welcome our old favorite fall-back recipes.
A most integral part of this routine is the preparation of the week’s meals. After roasting potatoes, golden beets, brussel sprouts, and whatever else was in season at this week’s market, we have basically got our very own Svalbard Global Veggie Vault packed and ready to go in the fridge. Don’t you think for one second that were touting a recipe for a week’s worth of leftovers though. This veggie vault is just the foundation for a multitude of glorious condiments.
With a little bit of weekend prep, you can save yourself heaps of time and ensure that you come home to a glorious dinner after a day at l’ufficio. One such aforementioned condiment is a recipe for fresh salsa verde. Not the tomatillo-based Mexican version, this recipe calls for the flavors of Italy with capers, anchovies, and liberal amounts of fresh squeezed lemon. Play around with it and let us know what you doused it on!
Salsa Verde Dressing
(aka the Everything, Everything Sauce)
makes about 1.5 cups
- 6 cloves of garlic
- 6 anchovy filets
- 2 tablespoons of capers, rinsed
- 2 tablespoons dijon mustard
- juice of 2-3 lemons, depending on their size
- 1.5-2 cups of both parsley and basil, depending on how you pack the leaves
- 1/2 -2/3 cup of good olive oil, depends on the consistency you want
- salt and pepper
Place the garlic, anchovies, capers and mustard in a food processor with 1/4 cup of olive oil and blend until roughly chopped. Then add in all of the remaining ingredients and blend until a consistency and texture you prefer. This is most definitely not a science, add more of any ingredient you prefer and play around.
Finally, put it on everything! From roasted potatoes to bean salad. Or, use as a salad dressing by adding a bit more lemon juice and olive oil when the time calls for it.