I celebrated a landmark birthday recently and was loved on thoroughly by those who know me best. One of my gifts was a new salad bowl hand painted by this sweet young man. He’s quite the artist…don’t you think?
I love it and plan on putting it to good use frequently!
Moving on …. I’ve been thinking about the seasons of flexing we’ve been through in our marriage of 38 years. Seasons of having less money, but more time and then the reverse of seasons with more money but less time. With less money but more time our kitchen table offered mostly vegetarian dining, sometimes creating festive dishes – like tempura, from the simplest ingredients. When we had more money and less time, our eating style adjusted accordingly. Both sets of circumstances have pro’s and cons that I embrace with a sense of adventure. However, I’ve come to realize the simpler lifestyle holds the greatest satisfaction for me.
I’ve been picking up stride in making more of our staples and condiments in our home kitchen. With a new salad lunch box and greens coming up in the garden, salad dressings are high on my list. Homemade salad dressings are not only cheaper and healthier, but they have better flavor than store bought dressings. There is also something to be said about controlling the quality of ingredients that go into your dressings.
Keeping an assortment of oils, vinegars and citrus on hand inspires spontaneous creativity for these tangy salad toppers. Don’t forget about seasonal fresh herbs. They add depth and flavor to dressings as well. Once the ingredients are gathered, all it takes is a good whirl your blender and they’re done. It’s quick and easy.
Tonight I had extra time (because I defrosted one of my freezer meals for dinner) so I got busy making some of our favorite dressings. I’ve been hoping to have the time to do this, and here was my chance! It’s a dream come true to have them all within reach. The one dressing I didn’t have time to make was my Creamy Carrot Ginger Dressing. Maybe next week?
1 cup extra virgin olive oil
*3/4 cup balsamic vinegar
4 -5 cloves fresh garlic
1/4 cup honey
3 tablespoons fresh lemon juice
salt and pepper to taste
Place garlic, lemon juice, honey and vinegar in your blender pitcher. Turn on low and gradually increase speed. Add oil in a steady stream, not all at once. Blend well. Season with salt and pepper to taste. I use a whole teaspoon of sea salt for this amount of dressing.
* alternately, use 1/4 cup of any fruit vinegar (like raspberry or pomegranate) along with 1/2 cup balsamic vinegar. Delicious!
And there you have it cooking friends!
Thanks for stopping by,