We might actually get rain tomorrow … in California. Can you believe it? I am loving the cooling temps for a change, but Miko is not so sure. He’s in a hurry to get through our morning walks before work because it’s chilly now. I’ve been trying to compensate with more playtime inside having 15 minute fetch sessions in the evening to make sure he gets exercised too and he loves it!
Leela loves to hang for more attention while we’re playing, she’s never been a fan of toys.
And I’m trying to figure out what to do with the loads of fennel we got in our farm box, lots of fennel fronds to use up soon.
But a little goes a long way for flavor in this fun hemp seed dressing recipe. It’s oil free and packs fresh fennel and parsley with Dijon mustard for a tangy and savory herb flavor. You can add salt and pepper to taste, but I ended up not adding any and didn’t think it needed it.
Creamy Fennel Dressing
- ½ cup shelled hemp seeds
- 2 tsp. Dijon mustard
- 2 tbsp. apple cider vinegar
- 1 tbsp. of chopped fennel fronds or a sprig
- 2 tbsp. chopped fresh parsley
- ½ cup water as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
The texture is thick and creamy with a tangy, savory flare from apple cider vinegar and Dijon mustard blended with fresh herbs.
Perfectly fresh and bright way to wrap up a long work day.