This tart, fruity dressing is also good on mixed greens or Grilled Chicken Breasts. Makes about 1 1/2 cups vinaigrette 1/4 cup red wine vinegar 1/4 cup balsamic Vinegar 1 shallot, minced 1/2 cup dried tart cherries or dried cranberries 1 tablespoon chopped fresh chives Juice of 2 limes 1/4 cup olive oil 1/4 cup […]
Lemon-Dill Vinaigrette
June 8, 2010 by Leave a Comment
Makes about 1 1/2 cups vinaigrette 1/4 cup white wine vinegar Grated zest and juice of 2 lemons 2 tablespoons peeled, grated fresh ginger 2 tablespoons chopped fresh dill 1/2 cup canola or safflower oil 1/4 cup olive oil Salt and freshly ground black pepper to taste Combine the vinegar, lemon zest, lemon juice, ginger, […]
Tartar Sauce
March 2, 2010 by Leave a Comment
Our Tartar Sauce is made with sweet and dill pickles. Slather it on a grilled or fried fish sandwich. Yields 2 cups 1 cup good quality mayonnaise 3 tablespoons sour cream 3 tablespoons red onion, minced (about ¼ of a small onion) 3 tablespoons dill pickle, finely diced, plus 1 tablespoon dill pickle juice 3 […]
Southwestern Cheese Dip
January 22, 2010 by Leave a Comment
This rich, spicy dip is great served with crudites or tortilla or pita chips, accompanied by cold beer or margaritas. It’s also delicious spread on soft flour tortillas filled with chicken or as a spread for vegetarian sandwiches or wraps.
Fat Free Black Bean Dip
January 22, 2010 by Leave a Comment
When we created this recipe, our goal was to have a really flavorful, heathful dip-one that could accompany tortilla chips as well as fill burritos, enchiladas, and omelets We achieved that, and more.
Roasted Tomato Vinaigrette
January 15, 2010 by 1 Comment
Oven-roasted tomatoes add a tart-sweet flavor to this vinaigrette, which is also delicious drizzled on salads or grilled fish, chicken, or vegetables.
Cranberry Relish Two Ways
January 14, 2010 by Leave a Comment
For best results, use fresh cranberries — never frozen — and the best oranges you can find. Presented with the individual tastes of guests in mind, cranberry relish served two ways can be a thoughtful addition to this year’s Thanksgiving table.
Sweet and Spicy Vinaigrette
December 30, 2009 by 2 Comments
Sweet and Spicy Vinaigrette Makes about 1 cup 1/3 cup apple cider vinegar 2 tablespoons honey Grated zest and juice of 1 lemon 1 teaspoon crushed red pepper flakes Sea salt and freshly ground black pepper to taste 1/4 cup extra virgin olive oil 1/4 cup canola or safflower oil Stir the vinegar, honey, lemon […]
Cider Vinegar-Honey Dressing
December 30, 2009 by Leave a Comment
This tangy dressing is also delicious on mixed greens or marinated vegetables
Foster’s Salsa
December 28, 2009 by Leave a Comment
Fresh, homemade salsa is infinitely better than packaged salsa. This recipe is quick and easy, and keeps 3 to 4 days in the refrigerator. Try Foster’s Salsa with grilled fish or chicken, poached or fried eggs, enchiladas, burritos or huevor rancheros.