Slightly adapted from Tadashi Ono, Japanese Soul Cooking This tangy dressing is great on plain lettuce, cabbage, or chunk salads. Will keep for a couple weeks in the fridge and also freezes very well. We like to make a large batch and freeze into cubes for later. 2 medium carrots (about 8 ounces), peeled, trimmed, … Read More →
Cider-Maple-Dijon Vinaigrette
Slightly adapted from Ashley Christensen, Poole’s 2 teaspoons minced shallots ⅓ cup cider vinegar ⅓ cup maple or sorghum syrup ⅓ cup whole-grain mustard 2 tablespoons Dijon mustard 1 cup neutral vegetable oil Salt To make the vinaigrette, place the shallots and vinegar in a small bowl and let soak for at least 15 minutes. … Read More →
Pesto
Original recipe 6 ounces fresh basil 6 ounces fresh basil 4 cloves garlic 4 ounces pine nuts, toasted and cooled 4 ounces parmesan Lemon zest (optional) ½ cup extra virgin olive oil ½ cup olive oil (or other neutral oil) Salt and pepper Add garlic, pine nuts, parmesan, and zest to a food processor and … Read More →
Duane Juice
Adam Perry Lang Makes about 1 cup You never knew corn could taste this good. Named for our dear cousin-in-law who first introduced this recipe to us. 1/2 cup cilantro 2 tablespoons lime juice 1 garlic clove grated 1/2 teaspoon kosher salt 1 teaspoon black pepper 1/4 cup canola or vegetable oil 1/4 cup extra … Read More →