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The Natural Food Chef Program at NTI really sparked a love for local and seasonal food in me. I was already passionate about healthier cooking, but the more I learned about locally grown foods, the more interested I became. After graduating, I started volunteering at farms and really wanted to connect with the land and the farmers. The farmers would always offer me produce and it was really cool to taste the difference in fresh, seasonal foods. This summer, I signed up for a Community Supported Agriculture (CSA) share and just got my first box. I immediately made a salad with beets, butter lettuce, snap peas, turnips, and microgreens. It was so good! I made a vinaigrette, but wanted to try making ranch since I had a lot of herbs and wanted something different. I get a raw milk share from a local ranch and have been making kefir for years so I decided I would try a kefir ranch dressing. It turned out great and was so simple!
Why We Love It
All the herbs pair so nicely together in this dressing. I used dill, parsley, chives, and fresh garlic. It’s a great way to use your summer herb garden! I used homemade mayo as well so everything was very fresh and tasty. I really enjoyed making the mayo; it had been a while and was a good excuse to make a batch!
Kefir is full of probiotics, which are so good for the gut. The ranch dressing we all grew up with sure didn’t have that! Kefir is a fermented food, which develops good bacteria over time. Kefir only takes about 2-3 days to ferment and it’s absolutely delicious! I added a little bit of lemon zest into this recipe to bring out some more of a lemon flavor. This ingredient is absolutely optional; I just love to add zest for a little extra kick!
I am so excited for the summer season ahead and to watch things bloom and ripen. I am also excited to continue cooking with and eating nutrient-dense, local foods. The summer is all about savoring the warmth, the abundant produce, and our community.. I love the summer so much and am grateful for its bounty. I hope you get to enjoy some local foods and also try a yummy ranch dressing to add to your table.
How to Make Milk Kefir
Ingredients:
Kefir grains (you can get these online or from a trusted source like a dairy farmer!)
2-4 cups of milk (preferably raw milk or whole if you cannot source raw)
Directions:
- Place your kefir grains in a sterilized glass jar.
- Cover your grains with your desired amount of milk leaving about 3 inches at the top.
- Place a small towel or cheesecloth over the lid and secure with a rubber band.
- Let it sit on your counter for 12-48 hours depending on how thick you want your kefir.
- Once a desired taste and thickness is reached, strain your kefir and store in a glass jar with a lid.
- You can repeat the process with the grains, or put the grains in a glass jar, cover it with milk, and store in the fridge until ready to use again.
Creamy Kefir Ranch Dressing
Ingredients:
- ½ cup kefir
- ½ cup homemade mayo or store bought
- 1 large clove garlic, minced
- 1 Tbsp fresh chives, chopped
- 1 Tbsp fresh parsley, minced
- 1 Tbsp fresh dill, minced
- ½ lemon, zested (optional)
- 1 tsp lemon juice
- ½ tsp salt
- 1 tsp onion powder
- ¼ tsp fresh ground black pepper
Directions:
- Add all ingredients to a bowl and mix well.
About the Author: Meghan McGee is a graduate of NTI’s Certified Natural Food Chef program as well as an Integrative Nutrition Health Coach. She believes food is the most powerful catalyst that brings people together. Sitting around a table, enjoying a nourishing meal with strangers or friends is her absolute favorite thing to do. Her mission is to inspire others to take control of their health. You can find Meghan’s personal chef and other services at megsnourishedkitchen.com.
Photo by Meghan McGee
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