| Makes 1 1/2 cups 1 cup olive oil or avocado oil 1/3 cup or more vinegar – unfiltered apple cider, sherry, rice, balsamic, etc. 2 teaspoons Dijon mustard Combine the ingredients in a bottle, cover and shake well. Taste and add more vinegar a teaspoon or two at a time, to taste. Your vinaigrette can be stored on the counter. Variations: Creamy Dressing: Add a few tablespoons of avocado mayonnaise, full fat sour cream, or full fat yogurt to taste. Store in refrigerator. Herb Dressing: Add chopped fresh herbs to your vinaigrette or creamy dressing. Mint, basil, chive, dill, tarragon, are all delicious additions. |  |
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 Mint is the unsung hero of the herb family. It is such a wonderful addition to a meal any time of year. It always reminds me of spring. I use this vinaigrette as a dressing for side dishes and as a sauce for lamb, seafood, and chicken.
Makes about 1 1/4 cups ¾ cup avocado oil or olive oil ¼ cup rice vinegar (or white vinegar) 1 teaspoon sugar ½ cup mint leaves, chopped ½ cup flat leafed parsley, chopped Kosher salt and ground pepper
How to use this vinaigrette:
 Curry Miso Dressing Makes 1 cup 2 tsp fresh ginger 2 lg garlic cloves 1 Tbs miso paste (white miso) 1 ½ Tbs honey 1 tsp curry powder 1/3 cup rice vinegar ¼ cold water ½ cup avocado oil Combine the ingredients in a blender and process until smooth. Serve immediately or refrigerate for up to 2 weeks. Coconut Peanut Sauce adapted from GreenCityGrowers.com Makes 1 ½ cups 2 cloves of garlic ¼ cup soy sauce 3 Tbs toasted sesame oil 3 Tbs rice vinegar 3 Tbs peanut oil 3 Tbs crunchy peanut butter (unsweetened) 3 Tbs honey 1/8 tsp crushed red pepper 7 ounces (1/2 can) coconut milk Combine all ingredients in a blender and process until smooth. Store in refrigerator until ready to use. Southwest Dressing 1 tsp Southwest seasoning: see below 3 Tbs olive oil 3 Tbs apple cider vinegar Kosher or sea salt and fresh black pepper to taste Combine all ingredients and store in an airtight container at room temperature. Southwest seasoning: ¼ cup smoked paprika 2 tsp chipotle power or ¼ tsp cayenne pepper 1 Tbs granulated garlic 1 Tbs ground coriander 2 tsp ground cumin 1 tsp Kosher salt Ginger Sesame Dressing
Makes 1 ½ cups ¼ cup Bragg Organic Apple Cider Vinegar ½ cup olive oil, ¼ cup sesame oil ¼ cup Bragg Liquid Aminos or soy sauce 2 Tbs local honey 3 cloves, organic garlic 1 Tbs organic ginger 1 scallion 1 Tbs organic sesame seeds Combine all ingredients in a blender or use and emersion blender. Sometimes you come across a sauce or dressing that you can use on anything and it tastes great! This dressing is one of those recipes. I use this on salads, coleslaw, noodle bowls, hot and cold veggies, fish, and chicken. Its the right combination of sweet and savory. I hope you like it! P.S. I wondered how long miso can keep in the refrigerator. According to Mark Bittman...months or years! Here is a link to his article on miso: https://bittman.blogs.nytimes.com/2012/03/12/the-miso-primer/ Curry Miso Dressing
1. Combine the ginger, garlic, miso paste, honey, curry powder, rice vinegar, and water in a food processor or blender and process until smooth. 2. With the food processor running, slowly add the oil. Serve immediately or refrigerate until needed. This recipe will turn a pea hater into a pea lover. Honest! Frozen petite peas that have been thawed combined with the sweet and savory mint vinaigrette is a winning combination. It is the perfect sidedish to bring to a dinner party. Add steamed sugar snap peas, asparagus, or cauliflower for variety. Dress the peas with half of the vinaigrette about one hour before serving, Save the rest for another day. Season with salt and pepper and serve cold or at room temperature. You'll love it. Honest!  Serves 6-8
1 pound frozen petite peas, thawed 1/2 pound of sugar snap peas, steamed for 2 minutes, then cooled 2 tablespoons red onion, chive or scallion, chopped ¾ cup avocado oil or olive oil ¼ cup rice vinegar (or white vinegar) 1 teaspoon sugar ½ cup mint, chopped ½ cup flat leafed parsley, chopped Kosher salt and ground pepper Edible flower petals for garnish: pansy, bachelor buttons, dianthus, etc. Optional: Add ½ pound sugar snap peas that have been steamed for 30 seconds then cooled in cold water.
* Keep remaining dressing for another salad or to serve with vegetables, salad, fish, lamb, or chicken. I recently featured this recipe on WMUR's Cook's Corner. Click here to see the segment.  Makes 1 ½ cups
Zest of 2 lemons, chopped 4 small garlic cloves, minced 1 ½ cups fresh Italian flat-leafed parsley, chopped 1 tablespoon finely chopped fresh rosemary 1 cup shredded Parmesan cheese ½ cup Extra Virgin Olive Oil Kosher salt and freshly ground pepper to taste Combine all ingredients in small bowl. How to serve your gremolata:
 1 pound frozen petite peas, thawed
3 Tbs cider or red wine vinegar 1 tsp Dijon mustard 1/2 cup olive oil ½ tsp fresh thyme 1 Tbs flat leafed parsley, chopped 1 egg hard cooked, chopped 1/4 small red onion, finely chopped 1 Tbs capers, drained Salt and freshly ground pepper 1. Place the thawed petite peas in a medium serving bowl. 2. In a small mixing bowl, whisk together the vinegar, mustard, oil, thyme, parsley, egg, onion, and capers, and salt and pepper to taste. Drizzle half of the vinaigrette over the peas and toss. Serve immediately or refrigerate until ready to serve. Keep remaining vinaigrette refrigerated for up to 5 days. Use on salads, boiled potatoes, or on top of cooked chicken or fish. Optional vegetables: Asparagus, broccoli, cauliflower, and sugar snap peas make wonderful additions or substitutions. Steam until just cooked but still crisp and cool before adding marinade. |
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