Any regular reader of WKC knows I am obsessed with my food processor. Not all of us have a food processor, and frankly sometimes it’s easier to just be simple – enter humble and wonderful Mason jar. One of my greatest pleasures is watching Ridgely run wild making a Mason jar dressing. She chops herbs and maybe a shallot, pours her oil and vinegars, shakes the jar and then the alchemy – a delicious vinaigrette! There are so many studies out showing kids are more bought-in when they have a hand in choosing and making a family meal. It’s not only being on-board with dinner, it’s that they are proud of their contribution. They become excited to share their creations and we, as parents, want them engaged.
- 4 tbsp Fresh herbs
- 1/2 tsp Kosher salt
- 1/2 of Lemon, juice (You can also add the zest if you have time)
- 1 cup Buttermilk
- 1/2 cup Sour cream
- Place all ingredients in a Mason jar and shake vigorously.
- Use immediately or store in the refrigerator for up to 5 days.