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Lemony Turmeric Dressing

Lemony Turmeric Dressing

Lemony Turmeric Dressing


1 C. yogurt

2 T. extra-virgin olive oil

1 T. fresh lemon juice

zest from one lemon

1 large clove garlic, minced

1½ tsp. ground turmeric

Sea salt and freshly ground black pepper


Add all of the ingredients to the pitcher of your high-speed blender. Blend until smooth and creamy. Add additional lemon juice or a little water to thin the dressing, as desired. Add sea salt and freshly cracked black pepper to your liking.

Barbara’s Kumquat Salsa

Barbara’s Kumquat Salsa

Barbara’s Kumquat Salsa

Enjoy with your favorite chips or crackers, or serve with seafood, fish, or chicken. It’s also delicious tucked into a taco.


Makes about 2½ C.


½ pound (about 2 C.) kumquats

1 shallot, diced

1 jalapeño or serrano, diced

Zest and juice from ½ lime

2 T. olive oil

¼ cup chopped cilantro

Salt and pepper to taste


Wash kumquats, thinly slice or dice coarsely, and remove the seeds (as desired). Combine all ingredients in a medium bowl and serve.

Fried Green Plantains with Avocado Black Bean Salsa

Fried Green Plantains with Avocado Black Bean Salsa

Fried Green Plantains with Avocado Black Bean Salsa


Juice of 1 lime or 1/2 lemon

1 large or 2 small garlic cloves, minced

1/4 cup (60 ml) olive oil

1 T. chopped fresh cilantro

Salt and freshly ground black pepper

1 large avocado, diced

1 cup (about 175 grams) diced papaya, mango, or pineapple

1 cup (250 grams) cooked black beans, drained and rinsed


3 firm green plantains

Vegetable oil, for frying



Whisk the lime juice, garlic, olive oil, cilantro, and salt and pepper in a small bowl. Put the avocado, papaya, and black beans in a larger bowl. Season with salt and pepper and toss with half of the dressing. Taste for seasoning and set aside. Cut off the ends of each plantain so that a small amount of the inner vegetable is exposed. From here, there are many ways to remove the skin. You might be able to peel it with your fingertips, first making a slit from top to the bottom and opening the plantain from the side. You might find it easier to remove the skin in neat sections if you make a few slits down the side. Or, if you have a tough one, you might just use a sharp knife to pare the peel away. If any green skin remains, scrape it off with your knife. Cut each plantain into six to eight 1-inch pieces. Heat 1 inch of oil in a medium-sized heavy skillet over medium-high heat to 325 degrees. If you don’t have the right kind of thermometer, I find plantains forgiving of inexact frying temperatures. As long as they’re not taking more than 5 minutes in the first frying, or not blackening before 2 minutes, you’re probably in a good-enough range.  Add about one plantain’s worth of pieces to the oil, and cook, turning as needed, until they are just a little bit darker in color and hollow sounding when lifted from the oil and tapped, 3 to 5 minutes. Drain them on a large paper-towel-lined plate. Repeat with the remaining plantains in two batches. Using a heavy skillet or the underside of a can, press down on the still-hot fried plantain chunks until they make 2-to-3-inch flattish discs. Return these to the frying pan a handful at a time, and fry until lightly bronzed, about 1 minute more per side. Drain again, and immediately season with salt. Serve the warm plantains with the salad, with the extra dressing on the side to drizzle over the plantains.

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)

Confiture d’Olives et Citron (Sweet Olive Jam with Lemon)


Note that while you don’t have to break the bank on olives, they should be of reasonably good quality to make a full-flavored jam (i.e. no canned California olives!). Your best bet is probably going to be a Mediterranean or Middle Eastern shop that sells olives in bulk.


2 cups (ca. 300g) drained and pitted Kalamata olives (packed)

1 cup (ca. 150g) drained and pitted high-quality green olives (packed)

1 1/3 cup (270g) sugar

1 1/3 cup (325ml) water

1 medium organic lemon

1 large green apple, peeled, cored and diced

1/3 cup (80ml) mild honey


Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 cups water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a cup of liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate. I haven’t tested how long this keeps, but mine is a week and a half old and still going strong. Of course you can also sterilize a couple of small canning jars and can them for shelf storage.


And how to use this miraculous substance? I love this jam with cheese, particularly with hard pungent cheeses like Manchego or Pecorino or an aged farmhouse cheddar. In Scotland nice restaurants will often serve a cheese selection with oat biscuits and a homemade chutney – it would be perfect for that. I’ve also fallen in love with it on sandwiches with Italian dry salami and Emmenthal or Gruyere cheese and a bit of peppery arugula.

Garlic Mustard & Olive Oil Bread Dip

Garlic Mustard & Olive Oil Bread Dip

Garlic Mustard & Olive Oil Bread Dip


2 cup of leaves Garlic Mustard (and blossoms if available)

1 cup of olive oil (and 3 extra tablespoons)

2 tablespoon of lemon juice

1 tsp. of sea salt

3-4 tablespoons of parmesan cheese (or more if you’d like!)

1 clove garlic (optional if you want it extra garlicky)



Place all your ingredients and half a cup of olive in a food processor. Whirr (blend) to a fine texture, then add another half cup of oil. Pulse till well mixed. Pour into a large, clean jar. Pour over your three tablespoons of additional olive oil to seal off any air from getting into your mixture – keeping it fresher longer. Store in the fridge until you’re ready to serve. Just remember you’ll need to let warm to room temperature first – otherwise it will be a bit waxy.

Persimmon Salsa

Persimmon Salsa

Persimmon Salsa


Spoon this refreshing condiment over grilled fish or scoop up yummy bites with tortilla chips.


4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)

2 tablespoons minced white onion, rinsed, drained

1 tablespoon plus 1 teaspoon fresh lime juice

1 tablespoon minced fresh basil

2 teaspoons minced seeded Serrano chile

2 teaspoons minced fresh mint

1 teaspoon minced peeled fresh ginger


Mix persimmons, onion, lime juice, basil, Serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

Cranberry Poblano Salsa

Cranberry Poblano Salsa

Cranberry Poblano Salsa


1 red bell pepper

1 poblano chili

1/2 cup sugar, plus more if needed

1/2 cup orange juice

1/4 cup water

12 ounces cranberries

2 T. grated orange peel

1/4 cup chopped toasted pecans

1/4 cup chopped fresh cilantro

Pinch cayenne



Roast the bell pepper and Poblano chile under the broiler until blackened, about 5 minutes per side. Place the peppers in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice. Meanwhile, place the sugar, orange juice, water, and cranberries into a large saucepan and toss until the sugar is evenly distributed over the cranberries. While occasionally stirring, cook the cranberries over medium-low heat until softened, about 5 minutes. Remove from the heat. Taste and if the cranberries are way too tart for your liking, stir in more sugar, a T. at a time.

Once the peppers are ready, stir them into the cranberry salsa along wit the orange peel, pecans, cilantro, cayenne, and salt. Taste and adjust seasonings. Can serve either warm or chilled. This can be made ahead and will keep 4 days in the refrigerator.

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

Wild Foraged Black Trumpet Mushroom Spread

1 T. Ghee or butter

2 T. Garlic Scapes or shallots

1/2 cup coarsely chopped Black Trumpet Mushrooms (cleaned)

8 ounce Cream Cheese (organic, cultured)

1 pinch Sea Salt to taste

1 pinch White Pepper to taste


In a skillet over medium/low heat, sauté garlic scapes in ghee until soft. Add in black trumpet mushrooms continue sautéing until mushrooms are cooked through and any liquid is evaporated. Reduce heat to low, add cream cheese (cut or scooped into roughly 1 T. sized chunks). Stirring constantly until the cream cheese is melted and mixed thoroughly. Transfer to a an air tight jar or container and chill in the refrigerator for at least 2 hours prior to allow the flavors to come together. Remove dip from at the refrigerator roughly 30 minutes prior to serving to allow it to warm to room temperature. Serve with crackers, toasted bread or raw vegetables. Notes: Use 1 ounce dried Black Trumpets that have been reconstituted in warm water in place of the fresh.

Herbed Ricotta Dip

Herbed Ricotta Dip

Herbed Ricotta Dip


2 cups ricotta cheese

1 clove garlic

2 tbsp extra virgin olive oil plus more to drizzle over dip when served

1 tsp. coarse salt

1/2 tsp. white pepper

1/2 lemon (zest of) and 1 tbsp of the juice

1 bunch fresh herbs (such as oregano, thyme, basil, dill, chives, garlic chives, mint etc.) or 1 heaping tbsp dried herbs (Italian mix or Herbs de Provence)

1-2 cured anchovy fillet (optional)*

1-2 preserved lemon rinds, thin strip(s) (optional)*


Mince the garlic and finely chop the fresh herbs. If using anchovy and/or preserved lemon rind, press into a paste using a small fork or pestle and mortar.

Place the ricotta in a mixing bowl and add the rest of the ingredients. Mix and taste to assess flavor. Adjust herbs, olive oil, seasoning to taste, transfer to a serving dish and drizzle with a bit of olive oil before serving.  *These two ingredients if mashed into a paste and folded into the dip add umami depth and really boost the flavor base of the dip. Feel free to increase the quantities to taste.


Other optional ingredients: sun dried tomatoes, roasted garlic, smoked paprika, olive tapenade, grated Parmesan or Pecorino.


Yield: 6 servings

Calories:  218

Fat: 15g

Fiber: 1g

Herb Whipped Cream Cheese

Herb Whipped Cream Cheese

Herb Whipped Cream Cheese


8 oz [230 g] cream cheese, at room temperature

2 T. milk

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 T. chopped fresh basil leaves

2 T. chopped fresh chives

1 T. chopped fresh dill

1 tsp. grated lemon zest


Place the cream cheese, milk, salt, and pepper in a food processor. Process until the mixture is whipped and creamy, about 30 seconds. Add the basil, chives, dill, and lemon zest and pulse to combine.


ROASTED GARLIC AND HERB: Replace the lemon zest with several cloves of smashed roasted garlic.


MAPLE CINNAMON: Replace 1 Tbsp of the milk with maple syrup and add 1/4 tsp of cinnamon in place of the lemon zest and herbs.

Creamy Salad Dressing, Three Ways

Creamy Salad Dressing, Three Ways

Creamy Salad Dressing, Three Ways


A big salad packed with protein and topped with a homemade creamy salad dressing makes for a satisfying meal. Surprisingly, most creamy dressings share the same base ingredients with just a few changes in seasonings. These versatile dressing recipes can also be used as dips for fresh vegetables, and the Cilantro-Lime Dressing is perfect for drizzling over tacos


1 C. mayonnaise

½ C. sour cream

½ C. milk

2 T. lemon juice

1 tsp. kosher salt

¼ tsp. freshly ground black pepper



1½ tsp. dried dill

¼ tsp. paprika

1 garlic clove, minced



2 tsp. Dijon mustard

1 tsp. unseasoned rice vinegar

1 tsp. granulated sugar

2 garlic cloves, minced



Juice and zest of 1 lime

¼ tsp. ground cumin

¼ C. fresh cilantro, minced

1 garlic clove, minced


In a bowl, whisk together all of the base dressing ingredients until well combined. Stir in the additional ingredients for the specific dressing you’re making.  Riff: Make ranch recipe and add ½ C. blue cheese crumbles

Ricotta with Pesto Swirl Dip

Ricotta with Pesto Swirl Dip

Ricotta with Pesto Swirl Dip

Creamy ricotta with a pinwheel pattern of fresh basil pesto invites you to dive in with vegetables or Seedy Crackers. Pesto freezes well. It’s a good idea to make a big batch when basil is plentiful in summer and early fall.


2 big bunches fresh basil

4 garlic cloves

¼ C. Pine Nuts

1 oz. Parmigiano- Reggiano or Pecorino

½ C. olive oil, plus more for serving

1 lb/450 g ricotta


Assemble, prepare, and measure ingredients. Pick basil leaves from stalks and discard stalks. Poach garlic by immersing whole unpeeled cloves in a small pot of cold water; bringing to a boil over medium-high heat, draining, and repeating once. Slip off skins. Heat pine nuts in a small Salt and pepper skillet over medium heat just until golden and aromatic. Grate cheese.  In a blender or food processor, combine three-quarters of the basil leaves with poached garlic cloves, pine nuts, and olive oil. Transfer to a bowl and stir in cheese. Season with salt and pepper. Smooth ricotta in an even layer over a serving plate. Swirl in pesto to make a pinwheel pattern. Scatter remaining basil leaves over top and drizzle with some olive oil. Season with more salt and pepper.

Herbed Goat Cheese and Sun-Dried Tomato Spread

Herbed Goat Cheese and Sun-Dried Tomato Spread

Herbed Goat Cheese and Sun-Dried Tomato Spread


½ lb. mild soft goat cheese, softened

3 T. finely chopped sun-dried tomatoes

3 tsp. minced fresh thyme

2 tsp. minced fresh rosemary

1 small shallot, minced

¼ cup extra-virgin olive oil

Finely minced Garlic, optional

Salt and Pepper


Stir all ingredients together until smooth, add garlic, salt and pepper to taste. For a smoother texture, process in food processor until smooth and creamy, if desired. Serve on toast or crackers, or your favorite vegetable.

Miso-Turmeric Dressing

Miso-Turmeric Dressing

Miso-Turmeric Dressing


â…“ C. unseasoned rice vinegar

¼ C. mirin

¼ C. vegetable oil

2 T. finely grated carrot

2 T. white miso

1 T. finely grated peeled ginger

2 tsp. finely grated peeled turmeric or ½ tsp. ground turmeric

1 tsp. toasted sesame oil


Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

2 T. water

2 small carrots,, peeled and diced

1/2 shallot,, peeled and roughly chopped

2- inch knob of ginger,, peeled and grated

1/4 C. grape seed oil

2 T. rice wine vinegar

1 T. sesame oil

1 T. sweet white miso paste

1 avocado,, fanned

Sesame seeds,, for topping


To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal T. of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.

Broccoli & Lemon Pate

Broccoli & Lemon Pate

2 Tablespoon (600 g) medium heads broccoli, stems and florets sliced

2 Tablespoon (180 g) small leeks, sliced, washed well

2 Tablespoon zested, juiced

6 Tablespoon fresh thyme leaves, leaves only

2 Tablespoon cloves, peeled

1 teaspoon sea salt, optional

½ teaspoon ground black pepper

¼ cup (60 ml) extra virgin olive oil, optional

Preheat oven to 350°F (180°C).


Place the broccoli and leeks into a large bowl. Zest the lemon over the vegetables, then cut the lemon in halve and squeeze the juice onto the vegetables. Add the fresh thyme leaves, garlic clove, salt, pepper and drizzle the olive oil over the vegetables, tossing well to combine. Place mixture onto a parchment-lined baking sheet and cover tray tightly with aluminum foil. Bake for 30-45 minutes or until vegetables are very soft. Place the vegetable mixture into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 3. Blend for 30-45 seconds, using the tamper to press ingredients toward the blades.

The Best Blue Cheese Dressing

The Best Blue Cheese Dressing

The Best Blue Cheese Dressing

3/4 tsp. minced garlic

1/4 tsp. dry mustard

1/3 tsp. onion salt

1/3 tsp. freshly ground black pepper

1/8 tsp. freshly ground white pepper

2 T. red wine vinegar

1/2 tsp. Worcestershire sauce

A few drops of Tabasco

1/2 C. sour cream

1 1/2 C. mayonnaise

1/4 C. buttermilk

1/4 pound blue cheese


Whisk together in a large bowl the garlic, mustard, peppers, and onion salt. Whisk in the vinegar, Worcestershire, and Tabasco. Whisk in the sour cream, mayonnaise, and buttermilk. Fold in the blue cheese.  It’s best chilled overnight, but I have eaten it immediately, and it’s still good. It keeps for a couple of weeks in the fridge.




1 C. oil-cured olives, about 5 ounces, pitted

1 C. pitted kalamata olives, about 4 ounces

1 C. pitted Castelvetrano olives, about 4 ounces

1/4 C. pine nuts, toasted golden

2 garlic cloves, chopped

2 T. extra-virgin olive oil

1 tsp. finely grated lemon zest

1/2 tsp. freshly ground black pepper


Combine all of the ingredients together in a bowl of a food processor. Pulse to finely chop, without making a paste. Transfer to a glass jar or container and refrigerate for at least one hour to let the flavors develop. Serve at room temperature. Store the olivada in the refrigerator for up to 5 days (the flavors will mellow over time).

Seedy Ranch Dressing

Seedy Ranch Dressing

Seedy Ranch Dressing

1/2 C. hemp seeds

1/4 C. raw cashews

1/2 C. unsweetened soy, hemp or almond milk

3 T. fresh lemon juice

1 1/2 T. nutritional yeast

1 tsp. coconut aminos

1 small clove garlic

1/4 tsp. black pepper

1/2 tsp. dried parsley

1/2 tsp. dried dill


Blend all ingredients except parsley and dill in a high-powered blender until creamy and smooth.

Additional non-dairy milk can be added if needed to adjust consistency. Add parsley and dill and pulse for a few seconds to combine.


Yield: 4 servings

Calories: 154

Far: 11.5g

Fiber: 1.6g

Carbs: 8g

High Kickin’ Creamy Tomato Dressing

High Kickin’ Creamy Tomato Dressing

Creamy Tomato Dressing

1 lb. juicy, vine-ripened tomatoes (about 3 medium), coarsely chopped

1 C. yogurt

1 C. sour cream

3 T. apple cider vinegar

3 cloves garlic, peeled & chopped

1 T. ground cumin, preferably freshly ground

1 tsp. ground coriander seeds, preferably freshly ground

1 tsp. chile powder

1/2 tsp. salt


Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick. Store in refrigerator for up to 3 days. Warning note: The heat from the chile powder in the dressing becomes more pronoz.d the next day.


Other ways to enjoy this dressing:


Mixed into a Tex-Mex potato salad

Drizzled over a platter of sliced garden tomatoes

Tossed with a green salad

With a plate of grilled summer squash

In your favorite chicken salad

As a quick way to give rice salad a kick

Garbanzo Guacamole

Garbanzo Guacamole

Garbanzo Guacamole

11/2 cups cooked garbanzo beans or 1 (15-ounce) can, no salt added, drained

2 cloves garlic

1 tablespoon lemon juice

1 avocado, peeled and cubed

11/2 fresh green chili peppers, minced

1 cup chopped tomato

3/4 cup chopped green onions

1 teaspoon Bragg Liquid Aminos or low-sodium soy sauce

2 tablespoons chopped cilantro


In a food processor, puree beans and garlic with lemon juice. Add avocado and chili peppers, pulsing until mixture is fairly smooth with some small chunks. Remove to bowl and stir in tomato, green onions, liquid aminos, and cilantro. Serve with raw vegetables or refrigerate in an airtight container for up to 4 days.


Yield: 3 servings

Calories: 261

Fat: 11g

Fiber: 13.1g

Carbs: 35g

IQS Green Minx Dressing

IQS Green Minx Dressing

IQS Green Minx Dressing


1 large avocado

1 large handful of fresh cilantro, including stalks (or you can use parsley, chives, or basil, or a combo)

1 large handful of chopped lettuce

1 small zucchini

2 cloves garlic

2 T. apple cider vinegar

1/4 tsp. each of sea salt and freshly ground black pepper


Process all the ingredients in a blender or use an immersion blender and a large mixing bowl. Thin, if required, with a little water.  If you use avocado, this will keep for 3–4 days in the fridge, or it can be frozen for 1–2 months in a freezer-proof airtight continuer, as long as the dressing is totally puréed (lumps make the dressing icy). To use, simply thaw in your refrigerator or in a bowl of cold water. Whisk to bring everything back together and serve cold!

Aji Verde (Peruvian Green Sauce)

Aji Verde (Peruvian Green Sauce)

Aji Verde (Peruvian Green Sauce)

1 whole lime, juiced

2 T. olive oil

1/2 C. good-quality mayonnaise, (such as Hellmann’s)

3 ounces queso fresco or blanco

2 serrano peppers, ends trimmed

1 bunch cilantro (remove leaves from stems for blenders other than vitamix)

4 garlic cloves, peeled

2 green onions, ends trimmed and roughly chopped

2 tsp. huacatay paste, (optional)

1 T. aji amarillo paste, (optional)

1/4 tsp. kosher salt


To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won’t be totally smooth, but keep the blender running and it will eventually become cohesive and smooth. Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

Crudités with Garlic and Anchovy Dressing

This punchy anchovy-based dressing – similar to the Italian classic bagna cauda – is a year-round favorite of mine and easy to whip up from the sort of ingredients you’re likely to have in your pantry and fridge. It’s a superb accompaniment to all kinds of vegetables – raw or cooked. I love it as a dip for crunchy summer crudités, but I also serve it as a dressing for steamed broccoli, cauliflower, and kale. It will keep happily in a jar in the fridge for at least a couple of weeks. It will probably separate but can be re- emulsified by shaking or whisking.


For the dressing:

2 anchovy fillets, drained

2/3 C. olive oil

2 garlic cloves, peeled

Leaves from a sprig of thyme

A few fresh basil leaves (optional)

1/2 small red chile, or a pinch of red pepper flakes

1 tsp. Dijon or English mustard

2 tsp. cider vinegar or wine vinegar

A few grindings of black pepper


A selection of raw baby vegetables, such as carrots, zucchini, beets, lettuce hearts, radishes, fresh young peas in pods, and tender celery stalks


For the dressing, simply blend all the ingredients together in a blender until completely smooth. Or, if you are using fresh chile, you might prefer to chop it very finely by hand, then stir it into the blended dressing to give it a little texture. Let the dressing stand for half an hour or so, to allow the flavors to mingle and develop, then transfer to a bowl. Prepare the crudités: Halve or quarter lengthwise the lettuce hearts and larger baby vegetables, such as zucchini and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing.

Pimento Cheese

Pimento Cheese

Pimento Cheese


2 garlic cloves, grated on a Microplane

1 whole roasted red bell pepper, peeled, seeded, and chopped (1/2 cup)

4 ounces cream cheese, softened

1/2 C. mayonnaise

1 tsp. cayenne pepper

1/2 tsp. kosher salt

8 ounces sharp cheddar cheese, grated (2 cups)

8 ounces Monterey Jack cheese, grated (2 cups)


Combine the garlic, bell pepper, cream cheese, mayonnaise, cayenne, and salt in the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until well mixed, scraping the bowl occasionally. Add the cheddar and Monterey Jack cheeses and beat on low speed until the cheese is evenly distributed. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour and preferably overnight. The garlic will mellow over time and the flavors will meld.

Black-Eyed Pea Hummus with Crudités

Black-Eyed Pea Hummus with Crudités

Black-Eyed Pea Hummus with Crudités


1 (15.5 ounce) can black-eyed peas, drained and rinsed

2 T. tahini

1/4 tsp. chile flakes

1 tsp. apple cider vinegar

Kosher salt

1/2 C. extra-virgin olive oil

Crudités, for serving


Pulse the black-eyed peas in a food processor until finely ground. Add 3 T. water and pulse until very smooth. If needed, add another T. water to get the beans to a very smooth consistency. Add the tahini, chile flakes, vinegar, and V2 tsp. salt and process until incorporated. With the machine running, add the oil in a steady stream through the feed tube. Season to taste with salt. Serve with crudites.

Bone Broth Garlic Aioli

Bone Broth Garlic Aioli

Bone Broth Garlic Aioli


1 whole egg

1 T. apple cider vinegar

2 egg yolks

1 T. Dijon mustard (choose one that uses apple cider vinegar, like 365 Everyday Value brand)

3 T. bone broth (neutral or lightly flavored)

1 tsp. sea salt or Himalayan salt

2 C. extra-virgin olive oil

Optional spices for flavor and balance of tastes:

1 tsp. thyme

1 tsp. basil

1 tsp. black pepper

2 large cloves garlic


Peel the garlic cloves and cut them in half lengthwise. Put garlic in a small saucepan, cover with cold water, and bring to a boil. Then discard the water and return garlic to the pan. Add about ¥2 C. of water to the saucepan with the parboiled garlic. Add the apple cider vinegar and a pinch of sea salt. Bring the water to a boil and add the whole egg. Allow the egg white to fully cook and the yolk to stay runny. This will take about a minute or two. Remove from heat and remove the egg and garlic with a slotted spoon, discarding the water. Put the cooked egg and garlic into your food processor with the S-blade or blender. Add the 2 egg yolks (discard the whites or save them for another recipe), the mustard, bone broth, and sea salt. Turn on the food processor or blender (low or medium speed for the blender). Take the olive oil and very slowly pour it in, so it’s dribbling slowly into the food processor or blender. This is key because if you pour too fast, the aioli will not thicken properly (emulsify). In order for emulsification to happen, time your pouring so that it takes 2 minutes to pour the olive oil slowly into the running food processor or blender. This is a good time to meditate, do your breathing exercises, or say your affirmations! The slow pouring is worth it. You should start to see the aioli thicken like mayonnaise or pudding. Once all the oil is slowly poured in and the aioli has thickened, turn off your food processor or blender and taste. If you’ve used a flavored broth, see if you like the flavor as is. If it needs a little more, consider adding some black pepper, dried basil, and/or dried thyme per the ingredients listed earlier under optional spices. You may also decide that you want a little more sea salt. Add the spices you want and blend thoroughly. Do not over-blend; just blend until all ingredients are mixed in.  Note: Sometimes when you first blend up aioli, you may detect a bitter taste from the garlic; this goes away after you refrigerate it for 24 hours. Some people like to remove the germ (center) of the garlic cloves to reduce the potential for bitterness. We haven’t seen this make a huge difference after the garlic has been boiled, so do what you feel is best based on your own tastes. (If, however, your garlic contains a green germ, you may want to remove it.)

Marinated Goat Cheese with Honey and Hazelnuts

Marinated Goat Cheese with Honey and Hazelnuts

Marinated Goat Cheese with Honey and Hazelnuts

4oz. log Goat Cheese

¼ C. Hazelnut Oil

1 1/2 tablespoons honey

2 tablespoons chopped toasted hazelnuts

Sea salt

Freshly ground black pepper


Place the goat cheese in a serving dish just a little deeper and wider than the log itself. Pour the oil over the cheese, then drizzle the honey on top. Let sit at room temperature for 1 hour, turning once or twice. Sprinkle the hazelnuts, salt, and pepper on top, and serve spread on bread or crackers.

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

Chardonnay Italian Sausage Bites with Spicy Mustard Dip

5 lb. Italian sausages (sweet, mild or hot), cut into fourths

1 bottle chardonnay wine


3/4 C. mayonnaise, homemade or store-bought

1/4 C. plus 2 T. prepared yellow mustard

2 tsp. to 1 T. Sriracha hot sauce, more or less to taste

2 small to medium size cloves of peeled garlic, finely grated

1 tsp. paprika

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper


Place the quartered sausages into a large pot and pour in the whole bottle of chardonnay. Cover and bring to a boil. Meanwhile whisk together the mayo, mustard, sriracha, garlic, paprika, salt and pepper. Cover and refrigerate until ready to serve. Once boiling, reduce the heat to medium-low and simmer for 40 minutes or until fully cooked. Stir the sausages occasionally to keep them from sticking. Once the sausage bites are fully cooked, remove and place them onto a rimmed metal baking sheet that is lined with aluminum foil. Arrange your oven rack so it is 4-inches below the broiler and preheat your oven to broil (on high). Slide the pan of sausage bites underneath the broiler for 2 to 3 minutes, rotating the pan at 1-1/2 minutes or until all are evenly browned on top. Remove the pan and carefully turn each sausage bite before sliding the pan back under your broiler for another 2 to 3 minutes, again, rotating the pan at the 1-1/2 minute mark to ensure even browning. Remove and let cool slightly before transferring the sausage bites to a clean platter. Serve with the spicy mustard dip and toothpicks!

Salami Chips with Roasted Garlic White Bean Dip

Salami Chips with Roasted Garlic White Bean Dip

Salami Chips with Roasted Garlic White Bean Dip


1 whole head of garlic

1 tsp. olive oil

1 14-oz. can Great Northern white beans, drained and rinsed

1/4 tsp. salt

1/4 tsp. black pepper

3 T. olive oil

1 T. fresh lemon juice

2-3 T. warm water

For the salami meat chips:

4 oz. very thinly sliced salami


First, preheat the oven to 375. Slice the top off of the head of garlic and place it in a small baking dish. Pour the olive oil on top and let it soak in while the oven preheats. Roast the garlic for 45 minutes. Remove from the oven but keep the oven on. Meanwhile, make the bean dip: squeeze the cloves from the garlic bulb into the bowl of a food processor. Add all remaining ingredients. Pulse until smooth. Use extra warm water to thin it out, if desired. To make the salami chips, lay out the slices of salami on a large baking sheet. It’s fine if they slightly overlap because they will shrink as they cook. Bake at 375 for 9-12 minutes, until the edges start to slightly brown and curl. They will further crisp as they cool. The salami chips stay crispy for up to 2 days.

Fennel Frond Salsa Verde

Fennel Frond Salsa Verde

Fennel Frond Salsa Verde


1 or 2 cloves of garlic, peeled (number depends on your preference and the size of your cloves)

1 handful of capers, rinsed

2 whole anchovies (I prefer large salt-packed anchovies), rinsed

3 handfuls of fennel fronds, washed and dried

1 large bunch of flat-leaf parsley, leaves picked

2 tablespoons rosemary leaves

Sea salt and freshly ground black pepper

Zest of 1 lemon

8 tablespoons really good extra-virgin olive oil (approximately)

Juice of half a lemon


Finely chop the garlic, capers, and anchovies; place them in a mortar (or bowl) and pound them with the pestle until a rough paste forms (or pulse in a food processor). Finely chop the fennel fronds and herbs and add them to the mortar; pound and grind a bit more. Add a good pinch of salt, a few grinds (four or so) of black pepper, and lemon zest; pound until combined. Slowly stir in the olive oil until you achieve the right consistency. Stir in the lemon juice. Taste and adjust seasoning as necessary (I often have to balance the flavors with freshly ground black pepper, a bit more salt and a bit more lemon).


Canning Summer in a Jar Salsa

Canning Summer in a Jar Salsa

Canning Summer in a Jar Salsa

14 pints

5 lbs tomatoes (red and green tomatoes seeded and chopped = 5 pounds)

1 lb chile (I used 2 jalapenos, 2 bell peppers, 1 habanero, 1 Tabasco, and 1 chipotle that I made)

1 lb sweet onion, diced

1 C. vinegar (5 percent acidity)

1 lime, juice and zest of

1 tsp. cumin powder

3 tsp. dried parsley

1 tsp. salt

1⁄2 tsp. black pepper

4 garlic cloves, minced

6 ounces tomato paste

1⁄4 C. fresh cilantro (Also additional fresh cilantro can be added at time of serving)


Place all but the paste and cilantro in a heavy bottom pot bring to a boil then simmer 10 minutes stirring occasionally. Add paste stir in and cook 10 minutes. Add the cilantro stir in and simmer for 5 more minutes. Ladle into hot jars leaving 1/2 inch headspace. Wipe jars and adjust lids and process in water canner for 15 minutes.

Olive Oil & Balsamic Vinegar Dipping Sauce

Olive Oil & Balsamic Vinegar Dipping Sauce

Olive Oil & Balsamic Vinegar Dipping Sauce

1/4 cup extra-virgin olive oil

1 cloves garlic, minced

2 tablespoons balsamic vinegar

1 tablespoon dried oregano

1 tablespoon dried basil

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper


Add oil and garlic to a shallow bowl or rimmed plate. Drizzle vinegar over top, then add herbs, salt and pepper.   Serve with a hearty, fresh whole-grain bread.

Smoked Salmon Dip with Dill & Horseradish

Smoked Salmon Dip with Dill & Horseradish

Smoked Salmon Dip with Dill & Horseradish

¾ C. Sour Cream

¾ C. Mayo

3 oz. Smoked Salmon

2 tsp. Lemon Juice

1 tsp. Horseradish

2 tsp. minced Fresh Dill

Salt & Pepper

Process first 5 ingredients in food processor until smooth and creamy. Transfer to serving bowl, mix in dill and salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.

Buttermilk Scallion Dressing

Buttermilk Scallion Dressing

Buttermilk Scallion Dressing


1/3 C. low-fat Buttermilk

2 R. Light Mayonnaise

2 T. nonfat plain Greek Yogurt

1 T. Cider Vinegar

Salt & Pepper

1 Scallion, minced


In small bowl, whisk together all ingredients, except green onion, until smooth. Add green onion and whisk just to incorporate.  Add 1 tsp. sugar to become a coleslaw dressing.  Add horseradish for a steak salad dressing.


Serving Size: 2 T.

Calories: 30

Fat: 2g

Fiber: 0g

Salted Olive Crisps (Croquets Sales Aux Olives)

Salted Olive Crisps (Croquets Sales Aux Olives)

Merry Christmas!


Salted Olive Crisps (Croquets Sales Aux Olives)

½ C. all-purpose flour

½ C. whole wheat flour

1 tsp. granulated sugar

½ tsp. dried thyme

½ tsp. sea salt

½ tsp. baking soda

½ tsp. black pepper

1 C. buttermilk

â…“ C. almonds, coarsely chopped

â…“ C. pitted olives, coarsely chopped

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.

Pub-Style Cheese Spread

Pub-Style Cheese Spread

Pub-Style Cheese Spread


½ cup beer

1 pound white Cheddar cheese, grated

4 tablespoons butter, softened

2 tablespoons snipped fresh chives

2 tablespoons finely chopped fresh parsley

1 tablespoon grated sweet onion

1 teaspoon lemon juice

1/2 teaspoon dry mustard

3 cloves of garlic, peeled and halved


In a blender or food processor, combine the beer, Cheddar, butter, chives, parsley, onion, lemon juice, and mustard. Process until blended and smooth. Spoon one-third of the mixture into a crock or jar with an airtight cover. Push 2 garlic halves into the mixture. Add another one-third of the mixture. Insert 2 more garlic halves. Fill the crock with the remaining cheese mixture and garlic. Cut a circle of wax paper to the size of the crock top; cover the cheese mixture with the wax paper. Seal the crock tightly. Age the spread in the refrigerator and remove garlic cloves before serving.

Celery Scrap Pesto

Celery Scrap Pesto

Celery Scrap Pesto

This pesto is simple, boasts good flavor and texture, and keeps well. You can use it as a spread, a dip, or a snack. (Make sure to include the pecans!)


1 C. finely chopped celery leaves

1/4 C. chopped celery (inner yellow-white parts are fine also)

1/3 C. chopped pecans

1/3 C. olive oil.

1 tsp. grated lemon zest

1/4 tsp. lemon juice.

½ tsp. kosher salt.


In a medium bowl, combine the celery leaves, celery, and pecans. Drizzle with the oil until it is well combined, then mix in lemon zest, juice, and salt.

Fromage Fort

Fromage Fort

Fromage Fort

1 pound cheese, at room temperature (leftover ends, mixed types is fine)

1/4 C. dry white wine

3 T. unsalted butter, softened

2 T. fresh parsley leaves

1 small clove garlic

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

Asiago-Artichoke Dip

Asiago-Artichoke Dip

Asiago-Artichoke Dip

1 14-oz. can artichoke hearts, rinsed and drained

2 oz. thinly sliced prosciutto or 2 slices bacon

1 C. arugula or fresh spinach, chopped

1 8-oz. carton sour cream

3 T. all-purpose flour

1/2 C. mayonnaise

1/2 C. bottled roasted red sweet peppers, drained and finely chopped

3/4 C. finely shredded Asiago or Parmesan cheese (3 oz.)

1/4 C. thinly sliced green onions

Thinly sliced prosciutto or bacon, cut up and crisp-cooked (optional)

Assorted crackers, pita chips, flatbread, and/or toasted baguette slices


Preheat oven to 350. Place artichokes in a finemesh sieve; press with paper towels to remove liquid. Chop artichoke hearts. Set aside.  Stack 2 oz. prosciutto or 2 bacon slices; cut crosswise into thin strips and separate pieces as much as possible.  In a medium skillet cook and stir prosciutto or bacon over medium heat 2 minutes or until browned and slightly crisp. Add arugula; cook and stir l minute. Set aside.  In a large bowl stir together sour cream and flour until combined. Stir in mayonnaise and roasted peppers. Stir in V2 C. of the cheese, the green onions, artichokes, and arugula mixture. Transfer to an ungreased 9-inch pie plate. Sprinkle with remaining V4 C. cheese (if desired, set aside 1 T. cheese for serving).  Bake, uncovered, 30 minutes or until edges are lightly browned and dip is hot in center. Cool 15 minutes. If desired, sprinkle with additional prosciutto or bacon and reserved cheese. Serve dip with crackers, chips, flatbread, and/or baguette slices.