Garlic-Lemon Dressing

Drizzle the dressing over any vegetables. Dijon mustard is more intense, sharp, and complex than yellow mustard. It is make with white wine and black or brown 

                                                                      mustard seeds. 

Makes over a 1/2 cup (120 ml)

1/2 cup (120 ml) olive oil
3 Tbs. (45 ml) vinegar
2 Tbs. (30 ml) organic lemon juice
3 tsp. (15 ml) Dijon mustard
2 grated organic garlic
little Himalayan salt and black pepper

Combine all the ingredients in a jar and shake well.

Try some of the other dressings:

https://veggiefernandezs.blogspot.com/search/label/dressings

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Homemade Ranch Dip or Dressing

Ranch dressing is great as an appetizer dip.

Makes a cup (240 ml)

1 cup (240 ml) organic (dairy-free) yogurt
1 Tbs. (15 ml) organic lemon juice
1/4-1/2 tsp. (1,2 g-2,5 g) red pepper flakes 
3 Tbs. (45 ml) olive oil
4 organic scallions, thinly sliced
1 to 2 Tbs. (15-30 g) chopped cilantro or parsley


1. Stir together the yogurt and lemon juice. 
2. Heat the oil, scallions, crushed red pepper flakes, and cilantro/parsley in a small skillet or saucepan over medium-low heat.
3. Cook, stir, until scallions and red pepper flakes start to sizzle. Remove from the heat.
4. Pour the scallion olive over the yogurt sauce. Do not combine the two.
5. Serve with vegetables, chips, or over a salad.


Try a spicer ranch dressing: https://veggiefernandezs.blogspot.com/2020/08/poblano-ranch-dressing.html

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Peanut Dressing

Peanut dressing over Asian noodles, roasted vegetables, green salads or slaws or in a stir-fry, you will find many ways to enhance a dish.

1. 1/3 cup (85 g) creamy organic peanut butter
minced organic garlic clove
2 Tbs. (30 ml) rice wine vinegar
juice of 2 organic limes
2 Tbs. (30 ml) each: hot water and soy sauce or gluten-free liquid aminos
2 tsp. (5 g) grated ginger
2 tsp. (10 ml) organic honey

optional: for a spicy dressing, 2 tsp. (10 ml) Sriracha or sambal oelek (chili paste) and more garlic

1. Whisk all the ingredients except the water.
2. Add hot water and whisk until dressing is smooth.
That is all to it!

 Full grown peanut tree. 
They are formed underground.

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Poblano Ranch Dressing

Do you like a little "kick" to a salad dressing?

Preheat a broiler to high

1 medium poblano pepper
juice of 2 organic limes
1 organic garlic clove
2 Tbs. (8 g) chopped cilantro
1/2 tsp. (2,5 g) onion powder
1  Tbs. (4 g) chopped dill
2 Tbs. (8 g) chopped parsley
1/2 cup (95 g) Greek yogurt or dairy-free yogurt
1/4 cup (55 g) dairy-free mayonnaise
1/4 tsp. (1,25 g) garlic powder
1/2 tsp. (2,5 g) black pepper

1. Line a baking sheet with foil or parchment paper.
2. Place the poblano on the sheet and boil for 8-10 minutes, turn frequently.
3. Remove and cool for a minute.
4. Place in a plastic bag and steam for 10 minutes.
5.  Peel off the skin and discard along with the stem and seeds.
6. In a blender or food processor, combine the poblano and the rest of the ingredients.
7. Blend until smooth and creamy.

Try with one of our Latin American salads.

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Cold Noodle Salad with Dressing

Warm weather after a long winter, Japanese restaurants start serving this refreshing cold noodle salad. It is a quick lunchtime meal or a cooling dinner for the family.

冷やし中華

/hiyashi chuka/

Serves 2

A. Ramen noodles:

1/2 pound (225 g) 

1. Bring a large pot of water to a boil.
2. Add the noodles, cook according to the package until al dente.
3. Drain and rinse under cold running water. Set aside.

B. Topping:

2 organic eggs

1/2 tsp. (2,5 g) organic sugar

1 Tbs. (15 ml) olive oil

4 slices organic ham (about 2 ounces/60 g)

1 organic cucumber

4 organic green onions

1. In a bowl, beat the eggs with a fork or chopsticks.

2. Add the sugar, stir until dissolved.

3. In a nonstick frying pan over medium-heat, warm the oil.

4. Pour in the egg mixture and swirl to cover the bottom of the pan.

5. Cook, lifting the edges to let the uncooked egg flow underneath, until the bottom is cooked but not browned, about 4-5 minutes.

6. Slide the eggs out onto a flat pate and blot with paper towel.

7. Let it cool, cut into fine shreds, and set aside.

C. Optional toppings: 

• 1/4 pound (115 g) organic shrimp 蝦 /ebi/ 
• cold roast pork chashu チャーシュー
• tomato wedges
• chilled seafood
• snow peas
• carrots
• radishes

1. Fill a saucepan with salted water and bring to a boil.

2. Add the shrimp, cook until pink and beginning to curl, about 3 minutes, and drain.

3. When cool to handle, peel and devein. 

D. Next:

1. Slice the ham into narrow strips.

2. Cut the cucumbers crosswise into 3-inch (7,5 cm) lengths, then julienne. 

3. Mince the green onions including the green tops. Set aside.

E. Dressing:

1/4 cup (30 g) organic sugar

1/2 cup (120 ml) soy sauce or gluten-free liquid aminos

1/4 cup (60 ml) rice vinegar

2 Tbs. (30 g) roasted and ground sesame seeds

1 tsp. (5 ml) sesame oil 胡麻油 /goma abura/

3/4 cup (180 ml) water

1. Add all the ingredients in a bowl, stir until the sugar is dissolved.

F. Garnishes (all, some, or none):

• pickle ginger beni shoga 紅生姜
• shredded, toasted sheets of seaweed yakinori  焼きのり
• organic plain seaweed nori 海苔
• Chinese hot, yellow mustard karashi 芥子, 辛子

G. Assemble:

1. Divide the noodles between 2 large serving bowls.

2. Pour half of the sauce over each bowl of noodles.

3. Top each with half of the omelet shreds, (optional shrimp or pork), ham, cucumber, and green onions, arranging them in a traditional pinwheel.

4. Garnish alongside each serving to mix into the noodles as desired.

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Herb Oil

Add something different to any dish:

L'huile aux herbes (French)

Makes 1 cup (240 ml)

Use a single herb or your favorite combination.

4 1/2 cups (25 g) fresh herb leaves
1 cup (240 ml) olive or avocado oil

1. Blanch the herb in a medium saucepan of boiling water for 30 seconds.
2. Remove and plunge into a bowl of ice water.
3. When they are completely cool, drain and squeeze to remove water.
4. Using a kitchen towel, pat herbs to dry.
5. Place in a food processor, combine with oil. Purée until well blended.
6. Keep chilled in an airtight container up to 4 days.

Use as a salad dressing, brush on homemade pizza, over vegetables, on meats or fish....

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Cauliflower Salad with Herbs and Lime

This Greek salad is a gluten-free twist on Middle Eastern tabbouleh dish.

Σαλάτα κουνουπιδιού με βότανα και ασβέστη (Greek)

/saláta kounoupidioú me vótana kai asvésti/

Serves 6

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) organic lime juice

1 tsp. (5 g) lime zest

1/2 tsp. (2,5 g) ground cumin

1/2 each organic: medium head cauliflower and English cucumber

1 diced organic red bell pepper

1 cup (9 g) each: parsley, mint, and cilantro leaves

1 minced organic shallot

1/4 cup (30 g) crumbled (dairy-free) feta cheese

optional: 1/4 tsp. (1,25 g) crushed red pepper flakes

A. Dressing: 
ένας /énas/ 1. Combine the oil, lime juice, zest, and cumin in a bowl. Set aside.

B. Salad: 
δύο /dyo/ 2. Grate cauliflower into large mixing bowl.

τρία /tría/ 3. Add cucumber, bell pepper, parsley, mint, cilantro, shallot and optiioal red pepper.

τέσσερα /téssera/ 4. Pour dressing overtop salad.

πέντε /pénte/ 5. Top with feta.

έξι /éxi/ 6. Serve immediately.

επτά /eptá/ 7. Refrigerate any leftovers.

Καλή όρεξη

/kalí órexi/

Bon appétit

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Italian Parmesan Dressing

Italian + cheese + dressing over a nice salad and lunch is ready.

Condimento al parmigiano

Makes about 1 1/2 cups (360 ml)

2/3 cup (160 ml) olive oil

1/3 cup (80 ml) red wine vinegar

dash or two of black or lemon pepper

1 tsp. (5 g) organic sugar

3 organic garlic cloves, minced

2/3 cup (85 g) grated Parmesan cheese or a dairy-free hard cheese

1 (4 ounce/115 g) jar diced pimientos, drained

1. Combine all the ingredients in a mason jar with a lid and shake.

2. Store in the refrigerator for up to 2 weeks or freezer for 3-6 months.

Try some of our salads with this dressing.

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Pizza--Your Choice of Toppings

Either small, individualized pizza shells or all join in with their favorite on an extra large pizza.


store-bought (gluten-free) pizza shells 

Individualized or one large, group pizza...

A. Pair with protein pizza:

• chopped organic red tomatoes
• organic cannelloni beans
• Kalamata olives
• (dairy-free) feta cheese
• oregano
• etc.

B. Organic vegetables pizza:

• sliced yellow and orange tomatoes
• roasted golden organic beets
• red onions
• thyme
• etc.

C. Organic fruity pizza:

• green tomatoes wedges
• watermelon
• berries
• peaches
• mint
• etc.

D. Stack them!

• sliced organic multicolored tomatoes
• (gluten-free) croutons
• basil
• olive oil
• white balsamic vinegar
• etc.

E. Turn it into dressing pizza:

• organic tomato puréed with olive oil, red wine vinegar
• little organic lettuce
• shaved (dairy-free) cheese
• etc.

F. Make up your own ingredients:

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Fresh Mint Sauce

A simple dressing over boiled potatoes or boiled eggs, steamed or boiled vegetables.

Salsa Fresca (Italian)

Makes enough for 6 hard-boiled eggs cut in half

or

1 pound (455 g) boiled potatoes

Serving 6 

1 cup (130 g) packed cup of fresh parsley leaves

1/2 packed cup (65 g) fresh mint leaves

2 Tbs. (30 ml) white-wine vinegar

1/4 cup (60 ml) olive oil

1. In a food processor, combine the parsley, mint, and vinegar.

2. Pulse once or twice.

3. While the machine is running, drizzle the olive oil in slowly.

4. Serve over halved hard-boiled eggs, toss with boiled warm potatoes or steamed vegetables. (example: zucchini, broccoli, or cauliflower)

Mint plants are annuals. 

   

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Anything with Garlic Taste Great!

Garlic is high in antibacterial and antimicrobial activities to enhance immune function and shown to protect against a variety of bacteria. Raw garlic is best. Here are three ways to enjoy garlic.

Use organic ingredients:

• Press whole garlic cloves in garlic press, add to olive oil and drizzle over cooked vegetables or grains.
• Finely mince garlic and whisk with minced ginger, miso paste, rice vinegar, and sesame oil for an easy Asian dressing.
• Mix mashed garlic cloves with apple cider vinegar, raw honey, and a dash of cayenne pepper. Take a spoonful for a powerful antibacterial tincture. 

Garlic plant

       

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Broccoli Recipe Tips

Broccoli is high in vitamin C, boosts overall immune function, and helps the body's resistance to infections. 

Use organic ingredients.

• Grate broccoli stems and combine with shredded carrots, red cabbage, thinly slices scallions and a dressing of (dairy-free) yogurt, honey, and apple cider vinegar.
• Roast broccoli florets tossed with olive oil, garlic, and pitted olives.
• Cook broccoli, potatoes, onions, and garlic in stock. Purée until creamy.

Try different types.

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3 Creamy Dressings

It does not always be cream-based. Here are three alternatives. Store in a covered glass jar in the refrigerator for up to 3 days.

I. Yogurt Dressing

Yogurt gives a tangy and rich taste. Nonfat organic yogurt has a lighter taste than organic Greek yogurt, which is good dressing for dips. Optionals: spices, herbs, Tbs. (15 ml) pumpkin seeds oil in place of olive oil for nuttiness.

3 Tbs. (45 ml) organic yogurt
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) organic honey
ground pepper to taste

1. In a small jar, add the yogurt, oil, and honey. Shake.
2. Season to taste.

II. Cashew-Cumin Dressing

Organic cashews puree makes a healthy vegan recipe for salad dressing. For a thicker dressing, add a few more organic nuts to the bowl or spoonful of cooked organic beans

1/2 cup (100 g) organic raw cashews

1/4 cup (60 ml) boiling water

1 tsp. (5 ml) organic honey

1/4 tsp. (50 g) ground cumin

black pepper to taste

1. In a blender, purée the cashews, water, honey, and cumin until smooth.

2. Seasons to taste.

III. Feta-Basil Dressing

It makes a great summer dressing. Then too, feat and basil dressing is good all year around!

1 1/2 cups (300 g) crumbled feta

1/2 cup (120 ml) organic plain yogurt

3 Tbs. (45 ml) olive oil

zest from 1 organic lemon

1/4 cup (50 g) basil

optional: (dairy-free) milk for thinning 

1. In a food processor or blender, add the feta and yogurt, 15-20 pulses to combine.

2. Add the oil and zest, blend about a minute.

3. Thin with few spoonfuls of milk if desired.

4. Add the basil and pulse until mixed in a coarse, about 10 pulses.

-modified Salad Days

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Green Goddess Dressing

Substituting mayonnaise and sour cream to make this dressing...

3/4 cups (180 ml) organic yogurt or dairy-free almond yogurt
1 small chopped organic avocado
2 chopped garlic cloves
some minced chives or scallions
some minced parsley and/or basil
1 Tbs. (15 ml) organic lemon juice
1 Tbs. (15 ml) white wine or tarragon vinegar
olive oil

3 anchovy fillets, rinsed, patted dry and minced or 
1 tsp. (5 ml) anchovy paste or
1 tsp. (5 ml) tahini

1. Combine all ingredients except the olive oil in a blender and process until smooth.
2. Slowly add the oil unit it is desired consistency.

-modified "Spring 2015/Natural Choices"

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Tarator Sauce

Tarator sauce is used as "mayonnaise" in Lebanese dishes. It does not have eggs.

(Arabic) صلصة طرطور

 /salsat turtur/

Makes 1 cup (200 g)

1 tsp. (5 g) garlic paste: https://veggiefernandezs.blogspot.com/2019/01/garlic-paste.html
1/2 cup (100 g) tahini (is gluten-free)
1/4 to 1/2 (60-120 ml) organic lemon juice
1/4 to 1/3 cup (60-80 ml) water
mint or parsley leaf for garnish
optional: 1/2 cup (65 g) chopped parsley to the tartar and mix well before serving

1. Place the garlic paste in a bowl.
2. Add the tahini and mix well.
3. Add the lemon juice and water gradually, stirring until it is creamy yogurt.
4. Add more water slowly if needed.
5. Taste and adjust the sauce as needed.
6. Mint or parsley leaf on top for garnish
7. Usage:

• on falafel sandwiches
• mixed with chickpeas for hummus
• on boiled and fried vegetables
• appetizer dip
• grilled meats and fish
• with the parsley, as a salad dressing

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Every day salad dressing

Fast! Quick! Need Fast!

Makes 1/2 cup plus 1 1/3 Tbs. (215 ml)

1/4 cup (60 ml) organic lemon juice

1/3 cup (80 ml) olive oil

1 tsp. (5 g) chopped herbs of your choice

options: 

• add garlic paste
• 1 tsp. (5 g) sumac powder
• 1 tsp. (5 ml) white or grape vinegar
• 1 tsp. (5 ml) pomegranate molasses 

1. Combine all ingredients in a jar or salad dressing container.

2. Shake well.

3. If you add any of the options, whisk the dressing well before using.

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Basque Tossed Salad

We enjoyed this salad many times, while visiting the Spanish and French Basque regions.

Euskal entsalada (Basque)

Serves 4

A. Salad dressing/ Entsalada janzteko:

pinch or two of dried sea salt, oregano, and organic sugar

3 organic peeled garlic cloves

1 Tbs. (15 g) minced organic red onion

1 tsp. (5 ml)  organic lime juice and Worcestershire sauce

2 Tbs. (30 ml) red wine vinegar

3/4 cup (160 ml) olive oil

bat 1. Mash the oregano and garlic with a spoon or mortar and pestle.

bi 2. Add onion, sugar, lime juice, Worcestershire, vinegar, and oil.

hiru 3. Whisk well for 2-3 minutes.

lau 4. Pour dressing into a bowl.

B. Salad/ Entsalada:

2 large chopped organic tomatoes

1/2 cup (100 g) chopped organic bell pepper

1 large organic  chopped cucumber

1 tsp. (9 g) finely chopped capers

2 Tbs. (12 g) chopped pimiento-stuffed olives

4 cups (800 g) shredded organic salad greens, chilled

2  organic boiled eggs, chopped for garnish

chopped parsley for garnish

1 large organic chopped tomato for garnish

bost 5. In the bowl of dressing, add tomatoes, bell pepper, cucumber, capers and olives.

sei 6.  Serve on a platter over chilled salad greens.

zazpi 7. Garnish with eggs, parsley, and chopped tomato

On egin!

Enjoy your meal!

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Lemon-Oregano Dressing for Greek Salad

'Looking for a different salad dressing for the wonderful Greek salad?

3 Tbs. (45 ml) organic lemon juice
1 clove of garlic
2 tsp. (10 ml) Dijon mustard
1/2 tsp oregano
1/3 cup (80 ml) olive oil

1. Whisk all the ingredients together. 
IT is READ!

Judy and Mike visited the city of Dijon in the Burgundy region of France and toured a Dijon factory. 

       

mustard field                                    mustard flower and seeds

They also got to taste different Dijon mustards.

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Middle Eastern Sumac Dressing

It is also spelled: sumach, sumaq, sumak, (Arabic) سمّاق‎‎ /summāq/. It grows in East Asia, Africa, and North America. A spice used in Middle Eastern cuisines, with a tart, lemony taste to foods*.                                               sumac fruit in autumn>>>

Makes about 1/2 cup (120 ml)

1/4 cup (60 ml) each: organic apple cider vinegar and extra-virgin olive oil

1 tsp. (5 ml) sea salt

4 tsp. (18 g) sumac*

1. Whisk all the ingredients.

* You cannot find "sumac", try these substitutes (adjust to taste):

• lemon zest: mix some fresh organic lemon zest with salt
• lemon pepper: add some to the dish
• zataar: it contains some sumac, so the taste is there
• vinegar: add a few drops of organic vinegar
• lemon juice: add a little bit of organic lemon juice
• amchoor or mango powder: it has a sour flavor, so balance it with a bit of sugar

* What to do with sumac:

• dry rub on meat or fish
• marinade foods
• dressing in salads
• goes well with vegetables, grilled lamb, roasted chicken, and fried fish
• add to organic popcorn
• drizzle a mixture of sumac and oil over bread
• add to roasted cauliflower
• mixture of tahini and sumac for a salad
• dust over fried potatoes
• coast roasted sweet potatoes
• blend with tofu
• etc.

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Tofu Basil Dressing

Great to add some protein to a salad. Tofu will do that!

Makes 8 Tbs. or 1/2 cup

120 (ml)

14-ounces (1 package) /400 g organic tofu

2 Tbs. (30 ml) organic: cider vinegar, apple juice, or orange juice*

1/2 tsp. (2,5 ml) Dijon mustard

2 Tbs. (30 g) basil

1. Blend all ingredients.

2. Refrigerate up to a week.

  

Pinch off the small, top leaves of a basil plant to grown and produce more leaves.

* Try each liquid or have three bottles handy for the next salad.

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