Homemade vinaigrettes are so easy that there is no reason to ever slather your greens in store bought dressings.
After I mix the ingredients together, I like to store mine in a small mason jar, so that I can shake it well before using (in case the oil and vinegar have separated).
The addition of a small amount of mayonnaise helps keep the dressing stabilized. I usually use Champagne vinegar, but a good red wine vinegar or fresh squeezed lemon juice will work as well.
Strawberry season is in full swing across most of the country, so chances are you're buying lots of them. You are, aren't you? Then that also means you likely have a few soft or slightly bruised berries -- good enough to eat but not pristine enough to showcase on the top of a strawberry shortcake.
Well I'm not going to suggest you use them to make sweet jam or a smoothie (though I love both). I'm going savory with strawberries. That's right. If you've never paired strawberries with meat, then expect to be wowed.
Succulent strawberries and creamy mango are enhanced with aromatic anise seed in this simple yet flavorful salsa. The fruits' sweetness provides the perfect balance to the savory, buttery flavor of the pork tenderloin.
It’s hard to believe that we’re already approaching Memorial Day weekend. So most likely, if you’re not hosting a gathering, you’ve been invited to one.
No other side dish embodies a cookout quite the same as coleslaw. When made correctly, it’s the perfect accompaniment to savory barbecued meats and vegetables.
The trick is to create a crisp salad with fresh vibrant flavors that isn’t too sweet or too soupy. This is one of my favorite “dressings” for coleslaw. It can be made ahead and stored in the refrigerator until you’re ready to toss with the cabbage and veggies.
There is a restaurant in my town that serves a dish using shrimp and very large cannellini beans. It's one of my favorite things to order when I go there. However, since I rarely go out to dinner, I decided to use those two ingredients and create something I could enjoy at home.
I do love shrimp and cannellini beans and I thought incorporating them into some type of salad would work well.
I never expected it to turn out so good. This Shrimp and Cannellini Salad with Oregano-Chive Vinaigrette has such an incredible flavor. I couldn't stop eating it.
I made the dressing strong in flavor since the beans, lettuce and shrimp tend to be bland. Do not try to soften the acidity of the dressing as it really livens up the flavors of the foods I just mentioned.
The best part about this dish is it could be served as a light appetizer for six, salad or first course for four or a heavy meal for two. I can't wait to make this again.
This is a fantastic recipe that makes great use of fresh summer peaches. Cobbler is a classic summer dessert and just about as American as Apple Pie. The clever folks at Cook’s Country have mastered a method that prevents the cobbler from sitting in too much liquid.
Traditional cobblers are usually made with a biscuit-like topping and can be made with almost any fruit, although peaches are my favorite. I usually make biscuits with buttermilk or heavy cream, but the yogurt really works well here.
Top the warm cobbler with some vanilla ice cream and enjoy.