REAL food recipes
Tastes like a light version of fall 🙂
Separate the seeds (arils) from the pith of a pomegranate. Discard the pith, put the seeds in a food processor. Strain out the juice and discard the remaining solids.
Add the rest of the ingredients to the juice. Pour into small dressing bottle
Shake before serving.
We never buy salad dressings. They are expensive and often have scary ingredients. Plus, salad dressing is one of the easiest things to make!
I’ve been making Honey-Mustard dressing for a few years. This new version, with the addition of flax seed, is even more nutritious, adding omega-3 essential fatty acids. The flax also gives it more “body”. It’s just nicer all around!
Place all of the ingredients in a blender and blend on high until well combined and the seeds are nicely ground up. Pour into a glass jar, put on a lid and refrigerate.
Nutritious, easy, economical, and delicious!
Here is an excellent way to use up hopelessly stale bread. I collect pieces, sometimes the heels, in a container in the freezer. When I have enough, then I make a batch of croutons! Of course, this may also be made from fresh bread if you wish. Marvelous on a salad or used to garnish bowls of soup! If you are a soup and cracker lover, these can nicely replace store-bought crackers in your soup.
Cut your bread into little cubes (or bigger ones or even fingers if you prefer.)
Melt the butter in a skillet and add the bread.
Cook, stirring, over medium heat until the bread is thoroughly toasted.
Sprinkle with sea salt to taste, and then a small amount of pepper. Stir well.
Sprinkle sparingly with poultry seasoning and dried parsley to taste. Stir well.
You can use more butter if you like. This is really more of a method than an exact recipe. Store these in an airtight container. Use soon, or freeze for later and re-crisp them in an oven.
Rich, creamy and sweetened with real honey (not corn syrup!), this honey mustard salad dressing is one of our family’s favorites.
Combine all ingredients in a blender and blend until smooth. Refrigerate.
Utilizing some fresh, in-season produce, I created this summery salad dressing for those south-of-the-border flavor cravings. The dressing might be prettier prepared in a food processor (bigger chunks), but I used a blender for a smoother texture. Not only is this dressing tasty, it provides some serious immune support using raw garlic, apple cider vinegar, and cilantro. This is a very mild dressing, so for those who are sensitive to spice (my kids), this is the dressing for you.
Blend all ingredients in a blender for a smoother texture (as seen in the picture above) or mince in the food processor for a chunkier dressing. NOTE: The flavor matures if you let it sit for at least a half hour before serving.
TO ROAST POBLANO PEPPERS:
Over an open flame, char chilies until black (or broil for about 10 minutes). Seal in an air-proof container for 10 minutes, then peel off skin and de-seed. The end.
With ranch as our favorite salad dressing, it’s a wonder this recipe hasn’t shown up here until now. Not only does this dressing contain wince-free ingredients such as essential, nourishing fats to help your body absorb the valuable nutrients from the salad, it’s packed full of probiotics to help aid digestion, strengthen immunity, and give it that tongue-dancing tang. Let’s not forget to mention the many benefits of raw apple cider vinegar, Celtic sea salt, and immune-boosting fresh garlic.
Place all ingredients in a quart-sized mason jar, screw the lid on, and shake until combined.
Like the ease of instant salad dressing packets, but wish you had something with more wholesome ingredients (and less cost??). This recipe is a family standby for a quick Italian salad dressing without all of the fillers and preservatives.
Combine dry ingredients in a bowl. 2 TB of mix equals one salad dressing packet.
Mix one “packet” of seasonings in a cruet or jar with oil, water, and vinegar.
OPTIONAL: For those who like a slightly sweeter dressing, add up to 1 TB of your favorite sweetener (honey, sucanat, etc.).
A delightfully light dressing that works beautifully on delicate butter or red leaf lettuces.
Combine all ingredients in a small bowl.
Whisk well.
Having a great salad dressing is like having a perfect little black dress. In this case, one Medjool date makes all the difference.
Combine all ingredients in a blender. Blend until emulsified and serve!
A thick, rich Ranch Dressing. You won’t miss the dairy at all!
Combine the lemon juice with the almond milk and allow to sit until the milk is curdled, about 5 minutes. Whisk in the remaining ingredients and chill until serving.
Lovely on a romaine salad with tomatoes, red onions and feta, also nice over a piece of grilled fish.
In a small bowl, combine olive, red onion, mustard, red wine vinegar, honey, garlic, parsley, sea salt and pepper.
Whisk to combine.
While continuing to whisk, stream in extra virgin olive oil.
Whisk until thoroughly combined.
* To crush garlic with a knife: Mince the garlic on a cutting board. Once minced, sprinkle a pinch of coarse sea salt overtop. Chop some more. Then using the flat side of a knife, carefully press down firmly on the garlic and drag the knife forward until the knife is no longer on top of the garlic. Lift the knife. Re-pile the garlic and start again until it forms a paste.
A versatile savory dressing, I might even go so far as labeling this dressing as having a rustic decadence.
In a large saute pan over medium-high heat, add bacon fat and heat until glistening.
Add chopped onions.
Cook for 3 minutes, stirring occasionally; onions will be softened and slightly browned.
While onions are browning, locate a glass jar with a tight-fitting lid.
To the jar, add egg, water, apple cider vinegar, maple syrup, arrowroot, sea salt and cayenne pepper. Put on the lid and shake vigorously, until well-combined.
Once onions are cooked, turn the heat down to medium and add cooked bacon to the pan.
While whisking, pour the egg mixture into the hot pan.
Continue to whisk constantly until the dressing thickens.
Serve warm.
