This summer pasta salad is absolutely delicious with its bright and zesty flavor! It’s the perfect salad to serve at a casual dinner party, barbecue, or beach picnic. INGREDIENTS: Dressing 1/2 cup plain Greek yogurt or sour cream 1/4 cup fresh lime juice Zest of one lime 1/4 cup cilantro, roughly chopped 2 garlic cloves...Read More

INGREDIENTS: 1 cup sour cream 1/2 cup cultured buttermilk 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon granulated garlic 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh cracked pepper 5-6 ounces blue cheese, and more if desired METHOD: In the jar of a blender or food processor...Read More

INGREDIENTS: 1/2 cup mayonnaise 2 tablespoon Dijon mustard (smooth, not stone ground) 2 tablespoon honey 1/2 tablespoon fresh lemon juice or apple cider vinegar 1 teaspoon poppyseed METHOD: Place all ingredients except poppyseed in a blender and process until smooth. Stir in poppyseed. Store dressing in the refrigerator.Read More

An elegant, show-stopper salad perfect for holiday dinners! INGREDIENTS: Pomegranate Orange Vinaigrette 2 1/2 cups pomegranate juice 1 1/2 cups orange juice 1 large shallot finely diced 1/2 cup raw, organic honey 1/2 tablespoon Dijon mustard 1/2 tablespoon red wine vinegar 1 3/4 cups blended oil (light olive oil blended with vegetable oil)   Freshly...Read More

Sweet tangy apples, crisp fennel, and crunchy Belgian endive make a light salad that perfectly complements rich fall foods. INGREDIENTS: Vinaigrette 2 tablespoons minced shallot
 1 tablespoon white wine vinegar
 1 teaspoon sugar or honey 1 1/2 teaspoons kosher salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons extra virgin olive oil Salad 1 large...Read More

To me, “white balsamic vinegar” is a bit of a misnomer as one of the things that give balsamic vinegar its particular flavor is the succession of barrels it goes through over time. The white balsamic version is lighter and subtler than regular balsamic vinegar and makes a nice dressing or sauce when you want...Read More

Use this dressing with Savoy Cabbage and Apple Slaw. It’s also great with Apple Arugula Salad or a fennel apple salad. INGREDIENTS: 1/4 cup cider vinegar 1 teaspoon Dijon-style mustard 1 tablespoon (or to taste) agave syrup, or other neutral-flavored sweetener 1/2 tablespoon minced shallot 1/4 teaspoon fresh minced thyme or a pinch of dried...Read More

Dill and cucumber have a natural flavor affinity. Use this dressing over mixed baby greens, or as a sauce drizzled over grilled fish. INGREDIENTS: 12 ounces thinly sliced cucumbers, peeled and seeded before slicing 1/4 cup lemon juice 8 ounces sour cream 3 tablespoons fresh minced dill 1 tablespoon sugar, or to taste Salt and...Read More

INGREDIENTS: 8 cups baby spinach, washed OR 8 cups mesclun mix (baby greens) 4 red d’anjou pears, sliced thinly 3/4 red onion, sliced thinly 6 oz. crumbled goat cheese, gorgonzola, or other favorite blue cheese 8 strips Corralitos applewood smoked bacon, cooked until crispy and crumbled 1 recipe Maple Syrup Pecans (recipe below) 1/4 recipe...Read More

This dressing is natural for anything sharp and nutty such as arugula, sprouts, or escarole. INGREDIENTS: 3 tablespoons cider vinegar 1 tablespoon balsamic vinegar 1 tablespoon apple cider 1 teaspoon honey mustard or Dijon-style mustard 1/4 teaspoon fresh minced thyme Salt and pepper to taste 3/4 cup grapeseed or other neutral-flavored oil METHOD: In a...Read More