Cider Sorghum Vinaigrette

Tags

avocado, bacon, cheese, cider, fall, gluten free, salad, salad dressing, sorghum, vinaigrette

Ok, this is seriously one of the best dressings I have ever made. Ever. The flavor is phenomenal and so perfect for fall. I made a salad of romaine with blue cheese, tiny cheddar cheese cubes, crispy fried bacon, creamy avocado, and a sprinkling of pecans. Then I drizzled this amazingness over it and preceded to eat in total silence. Talking would have ruined the experience.

Cider Sorghum Vinaigrette (from Southern Living Sept 2013)

• 1 cup apple cider
• 1 (3 inch) cinnamon stick
• 1/2 cup apple cider vinegar
• 1/3 cup sorghum
• 1 shallot, minced
• 2 tbsp bourbon
• 1 tbsp dijon mustard
• 1 tsp table salt
• 1 tsp freshly ground black pepper
• 1 cup canola oil

Transfer the first 2 ingredients in a 3 qt saucepan over medium heat, stirring occasionally, 10 minutes or until the cider is reduced to 1/4 cup. Remove from heat and cool completely.

Transfer the cider mixture to a bowl, discarding the cinnamon stick. Whisk in the vinegar and next six ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Makes 2 1/4 cups.

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Grilled Pierogies and Kielbasa with Whole-Grain Mustard Vinaigrette

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grilled, kielbasa, pierogies, vinaigrette, whole grain mustard

This morning when I woke up, I enjoyed a cup of coffee and good conversation on the porch. It was chilly out! Fifty two degrees seems to herald the new season, signalling to me that it is time to embrace fall food.

Fall embraces all those hearty things like root vegetables, cinnamon-y desserts, rich coffees, and strong flavors that we all enjoy. I like this recipe because it seems fancy but really it’s just dressing up frozen food. No one will criticize you for it, though. These flavors are spot on. They will be too busy eating to fuss.

One Year Ago: Chicken Veggie Noodle Bowl

Grilled Pierogies and Kielbasa with Whole-Grain Mustard Vinaigrette          (from HowTo:Simplify)

• 1 lb pork kielbasa
• 2 tablespoons whole-grain mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 large onion, cut into wedges
• 1 lb frozen potato and cheddar pierogies (do not thaw)
• Salt and pepper to taste
• 1/4 cup roughly chopped fresh parsley

Heat grill to medium. Place on grill the meat, pierogies, and onion wedges. Grill until meat/onions are marked and pierogies are warmed through (about 8 to 10 minutes).

Whisk together mustard, vinegar, and olive oil. Set aside. Whisk together the mustard and apple cider vinegar. Slowly add 2 tablespoons of extra virgin olive oil while whisking until combined. Set aside.

When you remove the meat and onion, cut each into large but bite-sized pieces. Place the meat, onion and pierogies in a bowl. Pour the vinaigrette over and toss to coat. Garnish with chopped parsley.

Honey Balsamic Vinaigrette

Tags

balsamic, dressing, honey, salad, summer, vinaigrette

My lettuce crop is out of control. I eat salads twice a day but I still am covered up in lettuce. What a wonderful burden it is! Without a tasty dressing, salad can get boring. This dressing is great but it’s color is not so gorgeous. No matter, it is worth it. I encourage you to try it!

Honey Balsamic Vinaigrette (thanks to the Orange Bee!)

 

1/2 cup Balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
¼ tsp salt
¼ tsp. pepper
1 cup olive oil

 

Place all ingredients in a blender and puree until desired consistency.

 

Pomegranate Vinaigrette

Tags

dressing, food, pomegranate, salad, spring, vinaigrette

Another pomegranate recipe!  I love pomegranate. As a whole fruit, as juice, used in cooking. I don’t think I have every had a pomegranate something that I just don’t like.  It is such a unique, robust flavor.

This vinaigrette is very nice with a simple salad. I used my homegrown lettuce, roasted beets, feta cheese, pecans, and green onions to construct my lunch. These flavors pair very well with the fruitiness of the vinaigrette. They compliment, not overwhelm the dressing. A great salad, indeed.

Pomegranate Vinaigrette

• 1 tablespoon minced shallot
• 3 tbsp pomegranate juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh thyme or finely chopped tarragon
• 1/4 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil

Combine the above ingredients with a whisk. Pour over your salad and enjoy!

Salad with Salt-Roasted Beets, Pecans, and Blue Cheese

Tags

beets, food, inspiration, lemon, roasted, salad, salt, vinaigrette

Having foodie friends is a great way to get inspiration. They tell you about fabulous things they have made or tried. That is how today’s recipe came about. My friend, David (a co-worker and fellow foodie), raved about a dish he tried at a local winery-salad of salt roasted beets with baby arugula, goat cheese, red onion, and truffle vinaigrette.

Pause for a collective yummmm! 

I didn’t eat the dish so obviously I can’t recreate it. But I can be inspired!

Salad with Salt-Roasted Beets, Pecans, and Blue Cheese 

• 3 beets, washed and tops removed
• Salad greens (arugula would be ideal but I had spinach on hand)
• 1/4 pecans, toasted lightly
• 3 small spring onions, thinly sliced
• Blue cheese
• Salt
• Lemon Vinaigrette (see below)

Spread a thin layer of salt on the bottom of small oven safe glass dish or roasting pan the pan. Preheat the oven to 425 degrees. Place the beets in the pan on top of the salt. Cover well with foil; bake about an hour, or until tender. Remove from oven and allow to cool enough to handle.

Combine the greens, pecans, onion, and blue cheese. When cool, gently peel the beets with the edge of a knife, being careful not to gouge out any of the meat. (Do this wearing something you aren’t in love with. These things are very magenta!) Slice the beets thinly and quarter into bite sized pieces and place on top of the salad. Apply Lemon Vinaigrette as desired. Serves 3.

Lemon Vinaigrette

• 1/4 cup fresh lemon juice
• 1/3 cup olive oil
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 to 1/2 tsp sugar
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Combine the above ingredients well. Refrigerate any leftovers.