Empty Mustard Jar Vinaigrette

 What? Yes, do not toss out the jar but use the little mustard that is left to make a vinaigrette.

Voilà

Vinaigrette en pot de moutarde vide (French)

Add and shake in an empty mustard jar with the little mustard that is left:

organic, chopped shallots and garlic

2 Tbs. (30 ml) each organic: maple syrup and apple cider vinegar

1/2 cup (120 ml) olive oil

optional spices to taste

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Roasted Blueberry Vinaigrette

We are always looking for different and unusual dressings. In this one, we get a dressing and fruit!

Preheat the oven to 400F (205C)

1 cup (150 g) fresh organic blueberries
1/3 cup + 2 tsp. (90 ml) olive oil
2 tsp. (10 ml) organic maple syrup
pinch or two black pepper
1 organic garlic clove
1/3 cup (80 ml) balsamic vinegar

1. Line a large rimmed baking sheet with parchment paper or foil.
2. Add the blueberries, 2 tsp. (10 ml) oil, maple syrup, and black pepper to taste.
3. Toss to cost and bake for 10 minutes or until they are juicy and have begun to break down.
4. Remove and let cool.
5. Combine the roast blueberries, garlic, vinegar, 1/3 cup (80 ml) oil in a food processor or blender and blend until smooth.

Try it over one of our salad recipes.

Blueberry plant can grow in a pot.

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4 Sauces, Many Dishes

Here are four sauces that can be used with many dishes.

Mediterranean Olive Sauce

1 cup (240 g) pitted olives

1/4 cup (60 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

1 tsp. (5 ml) Dijon mustard

handful of parsley leaves

2 garlic cloves

pinch or two of red pepper flakes

1. In a blender, purée all the ingredients until nearly smooth.

Cilantro-Lime Yogurt

1 jalapeño (seeded and chopped)

1 cup (240 ml) (dairy-free) plain organic yogurt

1/2 cup (100 g) cilantro

2 Tbs. (30 ml) organic lime juice

pinch or two of ground cumin

1. In a blender, purée all the ingredients until very smooth.

Sriracha-Honey Vinaigrette

2 Tbs. (30 ml) each orange cider vinegar and olive oil

1 Tbs. (15 ml) sriracha

1 tsp. (5 ml) organic honey

1. Whisk all together.

Romesco Sauce

1 cup (200 g) roasted red peppers

1/2 cup (100 g) packed parsley

1/4 cup (50 g) roasted organic almonds

1. In a food processor, pulse all ingredients.

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Honey Mustard Vinaigrette

Add to any vegetable dish or salad.

Makes a cup (240 ml)

3/4 cup (180 ml) olive oil

3 Tbs. (45 ml) red wine vinegar

2 Tbs. (30 ml) each: Dijon mustard and organic honey

1 tsp. (1,25 g) chopped garlic

black pepper to taste

1. Place all ingredient in a food processor or blender.

2. Blend until smooth.

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French Vinaigrette

This is a classic French vinaigrette. Oil and acidic such as vinegar or lemon juice enhance herbs and/or spices. It can be poured over vegetables, salads, blow of fruit.


Cut the recipe in half if you do not want a lot.
A.
2 Tbs. (30 ml) red, white, or champagne vinegar
3 tsp. (15g) chopped shallots
1 tsp (4g) each: (dairy-free) organic mayonnaise and Dijon mustard


1. Whisk the ingredients.

B. 6 Tbs. (90 ml) olive oil
1. Slowly pour and whisk in the oil.

Keep in the refrigerator up to 2 weeks.

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8 Vinaigrettes

I was going to list separate vinaigrettes but decides to provide some examples. My salad dressing seem to be the same, night after night. So let's use some different home-made variations.-Mike

Vinaigrette is a mixture of vinegar and oil. There are many types of oils, but olive oil is the healthiest.

I

Paprika Vinaigrette

Might as well start off with a little heat and with a touch of Hungarian* spice. It is made from air-dried fruits of the chili pepper family, but the chilies are native to the Americas and introduced to Europe by the Spanish and Portuguese explores.

A. In a bowl, whisk:

1 small minced shallot

2 Tbs. (30 ml) Dijon mustard

1/4 cup (60 ml) each: organic lemon juice and white vinegar

1 tsp. (5 ml) honey

1 1/2 Tbs. (45 ml) sweet paprika

B. Gradually whisk in 1 cup (240 ml) olive oil

C. Optional: season with pinch of sea salt and black pepper

D. Serve over any: 

• root vegetable: cooked potatoes; sliced radishes, carrots, etc.
• shredded: cabbage, zucchini, cucumber, etc.

*Now used in cuisines from Turkey to Morocco.

II

Lemongrass Vinaigrette

Lemongrass is also called cymbopogon, native to India and tropical Asia, has a citrus flavor, either dried or powdered, as well as an anxiolytic tea.

A. In a saucepan, heat: 

2 Tbs. (30 ml) olive oil

B. Add: 

2-inch (5 cm) piece of fresh lemongrass with the bulb thinly sliced

1 Tbs. (15 ml) chopped peeled ginger or 1 tsp. (5 ml) ginger powder

2 sliced cloves of garlic

1/2-inch (2,5 cm) piece of cinnamon stick (substitute pinch or two of  cinnamon)

C. Cook on medium heat, stir until the garlic is golden, about 3 minutes. Transfer to bowl.

D. Add:

1/2 cup (80 ml) olive oil

1 Tbs. (30 ml) sambal oelek (an Indonesian/Dutch chile paste) (substitution: 
Chinese chile sauce, harissa paste, or hot pepper flakes to taste)

E. Serve over:

• sliced tomatoes
• mix lettuce or spinach

III

Fruit Vinaigrette

All those U-pick berries we have, can make interesting fruit vinaigrette. Then too, substitute any fruit will do as well.

A. In a blender until smooth:
1/2 cup (120 ml) fruit (thaw any frozen fruit)
1/4 cup (60 ml) olive oil
2 Tbs. (30 ml) organic lemon juice
1 Tbs. (15 ml) honey

B. Serve on:

• salads
• cooked or raw vegetables

IV 

Jalapeño Lime Vinaigrette

Turn up the heat! 

A. In a blender or food processor until a chunky mixture forms:

4 Tbs. (60 ml) olive oil 

2 Tbs. (30 ml) organic lime juice

1 sliced scallion, white and green parts

2 Tbs. cilantro or parsley

1 large jalapeño

1/2 cup (120 g) organic corn

1 roasted organic red pepper

B. Serve over:

• salads
• quinoa
• other grains
• vegetables
• fish

IV 

Coconut Water and Lime Vinaigrette

We have boxes of coconut water, so....

A. Whisk:

1/4 cup (60 ml) each: coconut water and rice vinegar

1 finely chopped scallion

3 Tbs. (45 ml) organic lime juice

2 minced garlic cloves

1 Tbs. (15 ml) grated ginger

pinch of sugar

B. Serve over:

• fish
• vegetables

V

Citrus Vinaigrette

A left over orange...pink grapefruit still in the refrigerator...combine and drizzle:

A. Whisk:

juice of 2 each organic: oranges and tangerines

juice of 1 pink grapefruit

2 Tbs. (30 ml) olive oil

pinch of sea salt and pepper

B. Serve on:

• mixed salad with torn mint leaves and a copped red onion

VI

Classic Vinaigrette

makes about 1/2 cup (120 ml)

1 Tbs. (15 ml) Dijon mustard

2 Tbs. (30 ml) red wine vinegar or any type of citrus juice

black pepper to taste

6 Tbs. (90 ml) olive oil

optional:

• 2 Tbs. (30 ml) diced shallots
• chopped herbs: parsley, chives, cilantro, basil, or chervil
• 1 chopped garlic clove
• 1 tsp. (5 ml) drained capers, chopped

1. In a small bowl, combine the vinegar, shallots and/or garlic.

2. Set for 30 minutes.

3. Blended in the mustard and black pepper.

4. Pour in the oil in a slow stream then whisk the mixture.

5. Stir in any herbs and/or capers.

6. Taste and season if needed

VII

Leeks & Vinaigrette

1 hard boiled organic egg, cooled and peeled

Leeks with vinaigrette? Yes, try it as a dip.

1 1/2 pounds (680 g) thin organic leeks

1 Tbs. (15 ml) red wine vinegar or cider vinegar

1 1/2 tsp. (7,5 ml) Dijon mustard

2 Tbs. (30 ml) diced shallots

black pepper to taste

3 Tbs. (45 ml) olive oil

A. Leeks: can prepare up to a day ahead (refrigerate in an airtight container)

1. Cut off the dark tops of the leeks, keep for making a vegetable stock.

2. Trim and wash the leeks.

3. Cut them lengthwise into halves or quarters to form long, thin strips.

4. Steam until they are done, about 12 minutes.

5. Rinse under cold running water and set aside to drain and cool.

B. Vinaigrette:

1. Whisk all the ingredients

C. Boil egg:

1 hard boiled organic egg, cooled and peeled

1 cup (20 g) chervil, parsley, or cilantro

1. Mash the egg.

2. Arrange the leeks in heaps on a plate.

3. Drizzle with vinaigrette and sprinkle with the egg and chervil

D. This French dip is a great hors d'oeuvre with:

• céleri rémoulad grated celery root in mustardy mayonnaise
• œuf mayonnaise  deviled egg
• radis beurre radishes with butter
• carottes râpées grated carrots in vinaigrette

VIII

Honey Lemon Vinaigrette

makes 2/3 cups (160 ml)

Honey and tangy from the lemon juice go great on a green salad.

4 tsp. (20 ml) organic honey

1 tsp. (5 ml) Dijon mustard

zest of one organic lemon

3 Tbs. (45 ml) organic lemon juice

1/3 cup (80 ml) olive oil

1. In a small bowl, combine the honey and mustard.

2. Whisk in the lemon juice and zest with a folk.

3. Whisk in the oil.

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Leek Vinaigrette

Leeks are closely related to elephant garlic, but instead of forming a bulb, it produces long cylinder leaves, which are edible. Leeks have a mild, onion-like taste and eaten cooked or raw in salads or add to a side dishes. Here, it is turned into a vinaigrette.

1/2 an organic leek, washed well and finely diced

1/4 cup (50 g) white wine vinegar

1 tsp (5 g) Dijon mustard

pinch or two of black pepper

6 Tbs. (90 ml) olive oil

1 tsp. (5 g) chopped tarragon

1. Whisk in a bowl: leeks, vinegar, mustard and black pepper.

2. Whisk in the oil.

3. Fold in the tarragon.

4. Drizzle over organic: chicken, fish, tofu.

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4th of July Salad

For U.S. Independence's Day or just a colorful, red-white-&-blue fruit salad for a summer evening, combine these ingredients.

Adjust the amount of ingredients for the number of people at the table. Option, have bowls of the different color fruits and have people add their choice for #2 below.

1. Lay a layer of organic spinach leave inside each bowl.
2. Add a layer of organic (your choice): 
 (a) blue fruit: blueberries or elderberries
 (b) red fruit: cherries, cranberries, red grapes, raspberries, strawberries, or watermelon
3. Sprinkle (dairy-free) goat cheese crumbles.
4. Top with organic pine nuts
5. Add a vinaigrette* for a tangy, creamy, and sweet holiday or summer salad.

* Berry vinaigrette

1/2 cup (120 ml) white wine vinegar
1/4 cup (60 ml) olive oil
1/4 cup (50 g) of fresh or frozen organic berry
2 tsp. (10 ml) organic honey

1. Put all the ingredients in a blender or food processor and bend until smooth.
2. Store in the refrigerator up to four days.

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Grilled Sweet Potatoes

Domesticated sweet potato might have originated in either Central America some 5000 years ago or a type of sweet potato from Peru was found 10000 years ago.

Young sweet potato leaves and shoots are sometimes eaten as greens.

Serves 4

medium-low charcoal fire or

preheat gas grill or broiler

A. Cilantro or parsley-lime vinaigrette: 

1 tsp. (4,5 g) grated or minced organic lime zest

3 Tbs. (45 ml) fresh organic lime juice

1 Tbs. (15 ml) white wine vinegar

1/4 cup (60 ml) extra virgin olive oil

2 Tbs. (30 g) chopped cilantro or parsley

2 minced garlic cloves

1. Combine lime zest, juice, and vinegar in a large bowl.

2. Whisk in the oil.

3. Stir in cilantro or parsley and garlic.

B. Sweet potatoes:

2 pounds (510 g) organic sweet potatoes, peeled and sliced 3/8-inch (10 mm) (If sliced too thick, they will not cook through; sliced too thin, they will char quickly.)

1 organic red bell pepper, diced

2 scallions, white and green parts sliced

3 Tbs. (45 ml) organic orange, mango, or pineapple juice

1. Add the potato slices to the vinaigrette to marinate a few minutes.

2. Transfer the sliced to the grill.

3. Turn occasionally, basting with the remaining vinaigrette.

4. Cook until tender when pierced with a fork, about 10-15 minutes.

5. Put the grilled potatoes into the vinaigrette

6. Add red pepper, scallions, and juice. Toss gently.

7. Serve immediately.

Sweet potatoes provide 400% of your daily requirement of vitamin A, have more vitamin C, fewer calories, and more fiber with fewer total crabs than white potatoes. So grill some sweet potatoes for a side dish.

-modified "Vegetarian Times"

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French Dijon Mustard Dressing

Add a French dressing to a crisp green salad. The mustard is named after the city of Dijon in Burgundy, France.

Vinaigrette à la Moutarde de Dijon

Makes 1 ½ cups (360 ml)

Put all the ingredients in a blender and process until smooth and creamy.

1 cup (240 ml) water

¾ cups (180 ml) chopped organic walnuts

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) Dijon mustard

½ tsp. (2,5 ml) Italian seasoning

¼ tsp. (1,25 ml) organic: brown sugar or maple syrup Grade B

Store in a tightly covered container in the refrigerator up to 2 days.

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Thai Ginger Dressing

Add a different taste to an Asian salad...

แป้งขิงไทย

/pæ̂ng k̄hing thịy/

5 Tbs. (75 ml) olive oil
2 Tbs. (30 ml) each: soy sauce or gluten-free liquid amino
1 Tbs. (15 ml) each: grated ginger and water

1 tsp. (5 ml) each: chopped garlic and organic sugar

1. In lidded jar, combine the ingredients. 

2. Shake well.

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Honey Mustard Vinaigrette

We get tired with the same Italian salad dressing. Here's a dressing that also be used on vegetables and fish. Try the different "options".

Moutarde et Vinaigrette au Miel (French)

Makes about 1 1/2 cups (355 ml)

1/4 cup (60 ml) vinegar (apple cider, red wine, or balsamic)

1-2 Tbs. (15-30 ml) organic lemon or orange juice

1 Tbs. (15 ml) organic honey

1-2 minced or pressed garlic cloves

1 Tbs. (15 ml) prepared mustard or 1 tsp. (5 ml) powdered mustard (There are so many different types of mustards, so try different ones.)

black pepper to taste

1 cup (240 ml) extra virgin olive oil

optional: one or more to the dressing

• 1/2 tsp. (2,5 ml) sweet paprika
• 1 tsp. (5 ml) grated organic lemon or orange peel
• 1 tsp. (5 ml) dried herbs: tarragon, basil, mint, or oregano or 1 Tbs. (15 ml) of finely chopped leaves

1. Combine all the ingredients excerpt the oil. Mix well.

2. Add the oil while whisking.

3. Pour over a salad, vegetables, etc.

4. Store in the refrigerator for up to two weeks.

5. Bring to room temperature before using.

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Asparagus with Balsamic and Dijon Vinaigrette

One cup (180 g) of asparagus has only 40 calories and high in vitamin K (aids in blood clotting and calcium for bones and tissues). So, when they are in season, try different dishes and enjoy the flavors.

Serves 6-8

Preheat the grill to medium-high heat.

1-2 minced garlic cloves

1 ½ tsp. (7,5 ml) each: organic honey and Dijon mustard

pinch or two of black pepper

¼ cup (60 ml) Balsamic vinegar

¾ cups (180 ml) extra virgin olive oil

1 bunch of organic asparagus, remove the hard ends

1 organic lemon cut in half, slice two small pieces

1. In a small glass jar with a lid, add the garlic, mustard, honey, pepper, vinegar, and olive oil. Shake to combine.

2. In a shallow dish, toss the asparagus with the 1 Tbs. (15 ml) of oil and two pinches of black pepper.

3. Grill the asparagus for 4-5 minutes until just tender.

4. Transfer to a serving dish and drizzle with desired amount of vinaigrette.

5. Quickly grill the lemon halves, squeeze over the asparagus, and place the two slices on top.

6. Serve immediately.

7. Any remaining dressing can be saved and refrigerated for another dish.

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Homemade Anything Dressing

For years, we throw away the empty jam, mustard, marinated artichokes, or other condiment jars. But wait! That little leftover ingredient can turn into a great dressing.

1. Add to the jar some:

• olive oil
• wine, red, or balsamic vinegar
• spices and herbs (Italian, basil, garlic, thyme, parsley, chives, etc.)

optional:

• little organic lemon juice
• little water

2. Cover and shake well. 

Voilà! A fast, different, interesting vinaigrette!

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Farro, Grapefruit and Avocado Salad

Odd combination, but delicious healthy summer salad.

Farro, Pompelmo e Insalata di Avocado (Italian)

Serves 4

A.
1 cup (200 g) uncooked organic farro* (not gluten free)

3 cups (700 ml) water

3 cups (600 g) mixed organic lettuces

14-ounce (400 g) can hearts of palms, drained, thinly sliced; marinated artichoke hearts; or cooked asparagus

1 organic pink grapefruit, peeled and segmented

1/2 ripe avocado, sliced thinly

1. Over medium-high heat, combine the farro and water. Bring to a boil. 

2. Reduce to a simmer and cook for about 10 minutes or unit the farro is tender.

3. Drain the liquid and set aside.

B. Vinaigrette:

3 Tbs. (45 ml) organic lemon juice

2 Tbs. (30 ml) each: soy sauce or gluten-free liquid aminos & olive oil
2 tsp. (10 ml) organic honey

1. Whisk together the lemon juice, soy/liquid aminos, olive oil, and honey.

C. 
1. Add the cooked farro, lettuce, and hearts of palm/artichoke/asparagus to the bowl of vinaigrette.
2. Fold in the grapefruit.
3. Add the sliced avocados on top.

* Farro or emmer wheat is an ancient Roman grain (Latin farrum), rich in fiber (10%), protein (15%), and magnesium

*substitutions: barlely, spelt, or winter wheat (All requires soaking and longer cooking times. They are not gluten-free and will have different flavors to the salad)

Bite of health: Grapefruit helps with weight loss and has vitamins A, C, and B6.

field of farro 

-modified Clean Green Eats

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Balsamic Vinaigrette

Balsamic vinegar is made from grape juice that is reduced to a thick syrup and then aged in barrels for a decade to a century! Wine, white, cider, and rice vinegars are made from fermented alcohol.

Makes a cup (240 ml)

True balsamic comes from only Modena or Reggio Emilia, Italy.

1/4 cup (60 ml) balsamic vinegar
3/4 cups (180 ml) olive oil
black pepper to taste
optional: 

• 2 tsp. (10 ml) organic brown sugar
• 1 Tbs. (15 ml) chopped garlic
• 1 Tbs. (15 ml) Dijon mustard
• 1 Tbs. 15 ml) honey
• herbs

1. Combine al the ingredients in a jar or container with a lid. Shake vigorously.

or 1. in a bowl and whisk.

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