How Alaska eats: The grass is brown but the dip is Green Goddess

Newsletter #40: Lettuce eat something green

What’s that sound? Oh, it’s dripping. And what’s that smell? It’s eau de mud puddle, a refreshing parfum with notes of rotty lawn and dog doo. Break-up time, people. Smiling sunglasses emoji face all the way. Doesn’t it just make you want to eat something green?

Some shishito peppers, salted and quick-broiled in a cast-iron pan? A steamed artichoke? Roasted fennel? This time of year I like to go for an all-green salad with butter lettuce, steamed green beans and asparagus, and then, maybe, a jammy 7-minute boiled egg and some shaved radishes. Guess what goes great with all of that? Kim Sunée’s Green Goddess dip.

In the mood to make something new for lunchboxes? I’m enamored with Maya Wilson’s lemon elderflower loaf. Too dainty for palates used to Goldfish crackers and Jif? I get that. Try throwing this queso fundido at the after-school hyenas instead.

[Read previous newsletters here. Find more Alaska recipes here.]

Also on my to-do list: getting to know my way around some wild scallops and making salsa with some imperfect strawberries presently in my fridge. What are you thinking about?

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Oh: I’ve been catching up on reading you might like too. I learned some very nice facts from this story about some of Anchorage’s oldest restaurants. (You guys: Jamicos Pizzaria is 55!) I also got lost in this long story about eating seal on St. Paul island. If you don’t already, support local cooking and local food news and subscribe. Have questions or suggestions for me? Email!

Here’s hoping the snow melts enough you can catch a glimpse of the lawn.

RECIPE: GREEN GODDESS DIP