This recipe got its start in a 70's vintage vegan cookbook as a salad dressing (just add more water if you want to use it as a dressing). Don't hold that against it. And feel free to modify and riff based on what you have available from the garden or the depths of your refrigerator.

• 1/2 cup pumpkin seeds

• 2 big handfuls of tender herbs or greens (any combo of cilantro, dill, parsley, basil, carrot greens...)

• 1 tablespoon pickle juice (or vinegar + salt)

• sprinkle dried onion flakes

• 2 tablespoons olive oil

• water to thin to desired consistency

Blend everything together in the blender. Taste and adjust seasonings as desired.

This recipe is ideal when we get Santa Ana winds in January. It's not technicolor orange, but the flavor is wonderful. Choose your favorite citrus fruit - we've successfully used tangerines, navel oranges, blood oranges, and pomelos.

• 1/2 cup freshly-squeezed citrus juice

• 1/2 cup milk/cream - from the cow or plant based

• 1-2 tablespoons sugar

Mix everything together. Pour into a bowl and freeze for several hours, stirring occasionally.

Serves 2