August 10th, 2011 § 0 comments § permalink
Makes 1 cup
Ingredients
3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper
Directions
Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.
August 8th, 2011 § 0 comments § permalink
Makes approximately 1 cup
Ingredients
½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
½ red onion, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
1 teaspoon black pepper
Directions
In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.
June 26th, 2011 § 0 comments § permalink
Makes 1 cup
Ingredients
2 strawberries, mashed
1 tablespoon shallots, chopped fine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon champagne vinegar
¼ cup almond oil
1 teaspoon salt
1 teaspoon black pepper
Directions
In a medium or small bowl whisk together all ingredients until smooth and emulsified. Toss together with salad or use as a marinade for chicken or fish.
June 23rd, 2011 § 0 comments § permalink
Makes 2 tablespoons
2 tablespoons créme fraiche
1 tablespoon lime juice
Pinch of lime zest
½ tablespoon fresh cilantro leaves, chopped fine
Salt
Place all ingredients in a small bowl, and whisk. Set aside.
November 9th, 2009 § 0 comments § permalink
Makes approx ¾ cup
¼ cup honey
1 teaspoon grated ginger
Juice and zest of 1 lime
1 tablespoon fresh mint, chopped fine
In a small mixing bowl, whisk together all ingredients together until blended well.
Serve over fresh tropical fruit like spring mangoes, papaya and pineapples……
November 9th, 2009 § 0 comments § permalink
Makes approx ¾ cup
2 strawberries, cleaned and destemmed, and chopped finely
½ cup champagne vinaigrette
2 tablespoons hazelnut oil
1 teaspoon sugar
1 tablespoon fresh basil, chopped fine
Serve with a spinach & strawberry salad with almonds
November 9th, 2009 § 0 comments § permalink
Makes approx ¾ cup
2-3 cloves garlic, chopped
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
Juice of 2 lemons (approx 1/4 cup)
1 tablespoon tahini (hulled or unhulled)
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
Salt/pepper
Whisk together in a small mixing bowl garlic, olive oil, balsamic vinegar, lemon juice and tahini, until emulsified well.
Serve with mixed baby greens or mesclun mix salad
November 9th, 2009 § 0 comments § permalink
Makes approx 1 ½ cups
1 c Greek yogurt
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
Juice of 2 limes and zest of 1
1 tablespoon curry powder
Salt/pepper
In a medium mixing bowl blend all ingredients together with a whisk.
Serve over Cauliflower salad, use for curry chicken salad or with a fresh pea salad.
November 9th, 2009 § 0 comments § permalink
Makes approx 1 ½ cups
1 medium sized cucumber, peeled but not deseeded and chopped fine
1 c Greek yogurt
¼ cup feta drained and crumbled
1 clove garlic chopped fine
¼ cup fresh dill, chopped
juice of 1 lemon
salt and pepper
Blend all ingredients together with a blender or hand held processor, blend well and season with salt and pepper to taste.
Serve over a spring pea and radish salad
November 9th, 2009 § 0 comments § permalink
Makes approx 1 cup
2 anchovy filets, rinsed and dried
2 cloves garlic chopped
Juice and zest of 1 large lemon
1/3 cup extra virgin olive oil
1 teaspoon whole grain mustard
2 teaspoons thyme, chopped
2 teaspoon parsley, chopped
2 teaspoon chives, chopped
Salt/pepper
In a medium bowl mash the anchovies with the garlic and form a paste, whisk together withthe paste lemon juice, olive oil, and mustard. Whisking rapidly until emulsified, add the fresh herbs and mix well. Season with salt and pepper.
Serve over baby romaine leaves with hearty herb croutons
November 9th, 2009 § 0 comments § permalink
Makes approx 1 ½ cups
½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 tablespoon shallot, chopped fine
¼ cup basil, chopped
Salt/pepper
Drizzle over steamed baby new potatoes
Blend all ingredients together with a blender or hand held processor, blend well and season with salt and pepper to taste.
November 9th, 2009 § 0 comments § permalink
Makes approx ¾ cup
1 tablespoon chopped thyme or lemon thyme
1 tablespoon parsley, chopped
¼ cup champagne vinegar
Juice of one large lemon
2 cloves garlic chopped fine
½ medium shallots chopped fine
2 tablespoons honey
1 tablespoons whole grain mustard
1/3 cup extra virgin olive oil
Salt/pepper
In a medium glass jar with lid combine all ingredients and shake well.Or In a medium mixing bowl whisk together all ingredients until emulsified well.
Serve with a butter leaf lettuce and red onion salad
November 8th, 2009 § 0 comments § permalink
Makes approx ¾ cup
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped tomatoes
½ cup extra virgin olive oil
2 Tablespoons of fresh tarragon, chopped
Salt/pepper
In a medium bowl combine the vinegar, the mustard, and tomatoes and whisk together well, add the oil and whisk the dressing until it is emulsified. Stir in the t tarragon, and add salt and pepper to taste.
Serve over fresh steamed asparagus
November 8th, 2009 § 0 comments § permalink
Makes approx 1 ½ cups
½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.
**Serve with a chopped turkey salad
November 8th, 2009 § 0 comments § permalink
1 cup shredded green cabbage
1 cup shredded purple cabbage
1 cup baby tatsoi leaves
1 cup cauliflower florets (par boiled)
½ cup red bell peppers, chopped fine
½ cup shredded carrots
Buttermilk Herb Ranch Dressing
½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons red onion, grated
1 tablespoon shallot, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
Toss together, cabbages, tatsoi, cauliflower bell peppers and carrots, mix well. Set aside. For dressing, in a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste. Pour over mixed slaw veggies and mix well.
November 1st, 2009 § 0 comments § permalink
2 small heads butter lettuce ripped to desired size
1 cup packaged herb blend salad greens
1 cup sliced red or rainbow radishes
1 cup sliced, mixed red and white spring onions
3 medium sliced carrots
1 ½ cups fresh shelled peas
1 cup shredded smoked salmon
Smoked Salmon
Cold, smoked salmon is smoked at very low heat. It is usually smoked at around 60 -70° F for 12-18 hours. The smoking process slowly takes the moisture out of the fish and creates a firm, delicate, flaky texture. Smoked flavorings are added along with other herbs to create a more savory flavor.
For the dressing, mix 1 cup yogurt with ½ c chopped fresh mint and ½ c chopped parsley, the juice of 2 lemons, zest of 1 lemon, 2 T wholegrain mustard, 1 T honey and salt and pepper to taste.
October 13th, 2009 § 0 comments § permalink
Mix ¼ cup of olive oil, the juices and zests of one lemon, one tangerine and one lime, one chopped shallot, ¼ cup chopped flowering thyme, and salt and pepper. Add one teaspoon of tahini paste if you want the dressing to be thick. Toss over a salad, grilled fish, shrimp, or roasted carrots.
October 12th, 2009 § 0 comments § permalink
Makes approx. 1 cup
1 medium avocado, pitted and peeled
Juice of 2 medium limes
1 T jalapenos, chopped and deseeded
½ c yogurt
1 teaspoon cumin
1 teaspoon salt
Mix all ingredients in a blender and blend until smooth.
Serve on a chicken Caesar with red peppers , serve over fajitas or over fish tacos!