Simple Balsamic Vinaigrette
- I love balsamic vinaigrette. It's my favorite dressing. It's delicious and a good source of healthy fat because of the olive oil. John Wayne asked me to make it a couple of weeks ago so I've obliged. Here is my recipe for it.
- Ingredients
- 1 clove of garlic, not too huge
- 1 tsp. agave or honey
- 1/4 C. balsamic vinegar
- 3/4-1 C. olive oil
- salt and pepper to taste
- Directions
- Put garlic in food processor or blender and chop until fine. Add the vinegar, honey and salt and pepper. Start with a 1/2 tsp. each of salt and pepper then see if you need more. Blend until mixed. While the blender or food processor is still on, slowly drizzle olive oil into the mixture until thick. Stop machine at about 3/4 C. and check it to see how thick it is. If you like it thicker, add more olive oil. Makes enough for 6 small salads or one huge salad. Bon Appetit!
Fall Sucotash (when you don't have fresh veggies)
- This is my take on this quintessential summer dish. The trifecta that makes up sucotash is usually some form of squash, tomatoes and corn but I have seen lovely and simple combinations of lima beans and tomatoes called sucotash too.
- My recipe calls for canned veggies which sort of breaks tradition with the original idea of sucotash but is an homage to The Ladies. Serves 6.
- Ingredients:
- 6 fresh zucchini, tips removed and diced
- 1 large can of tomatoes, quartered
- 2 cans of sweet corn, drained
- 2 T. olive oil
- salt to taste
- Directions:
- Heat up olive oil in skillet and add the zucchini. Saute zucchini on med/low until it is soft about 10 minutes. Add your tomatoes and corn and continue to cook another 10-15 minutes allowing the vegetables to stew. Add some of the tomato juice from the can to the mix if it dries out. Sucotash is made very simply, allowing the juices of the veggies to mingle. Add salt to taste. Serve.
- Bon Appetit!
