As we move into winter, or what we call “greens season,” we’re in need of some new salad dressings to perk up our meals. We happened to see a potential candidate in Wild Garlic, Gooseberries, and Me, by Denis Cotter, and figured that we’d give it a whirl. We will say that for us, the downside is that it makes a lot, about a full cup of dressing, and that’s a lot for only two people. We’re just too used to making dressings on the fly for a single meal, or perhaps two meals at most, and this one makes enough for at least four meals. But, if you can live with salad dressing fit for a crowd, or that you need to store in the refrigerator for a few days, check it out.
We check the CSA website before we head down to pick up our produce. It gives us a bit of time to think about what we might make that would help finish up what we have in the house along with some really fresh vegetables. This week, we saw arugula on the list. Now, the arugula we get isn’t like what you can get in the store. What Farmer Frank grows seems to be super arugula, meaning it’s peppery. Very peppery. We thought we’d pair the peppery arugula with some cooling left-over watermelon in a salad. It turned out so well we had it two days in a row.
A week or so ago, we were excited to pick up Scraps, Wilt + Weeds: Turning Waste into Plenty, from the public library. It’s written by Mads Refslund, and, we figured that if we could get one or two ideas about how to use some food scraps in a novel way, well, it would be worth the time it takes to go through the book. Given all the food that’s thrown away in the United States (60 million tons or $160 billion dollars worth each year, according to The Atlantic), we figured that if we could keep some more food out of the waste stream, we’d do it.
With all that basil we picked up last week, we made a batch of pesto. We love it: it tastes great, it’s easy to make, and it uses a lot of basil, all in one whack. That also means that we have to find ways to use the pesto, which fortunately is pretty easy. We often have it as a spread for sandwiches, or sometimes tossed with pasta, but this time we thought we’d make up a quick vinaigrette dressing for salad.
As we get close to our CSA pickup day, we have fewer and fewer vegetables in the refrigerator, forcing us be a little more creative with our meals. We don’t think that’s a bad thing, however, since it gets us trying dishes that we might not have, otherwise. Today’s post is a case in point; we needed something for lunch, but, when we looked in the refrigerator, it was pretty bare.
This is a quick and easy post because it’s a quick and easy recipe: a simple vinaigrette. Now, we’re sure that everyone out there knows how to make vinaigrette, but, how many do so? With all those bottles of salad dressing that we see on the shelves at the grocery, we’d guess that most people skip making their own. Why? We’ve no idea since it takes all of 3 minutes and a few ingredients.
A short and simple post since we just got back from vacation.
We’d made this dressing just a few days before we left on vacation and liked it so well that we thought that we’d put it out there for you to try on your next salad. You do make your own salad dressings, right? We thought so; after all, they’re simple — combine a few ingredients and whisk — a five-minute task at most with almost no cleanup, and an infinite number of variations. Continue reading “Honey-Rosemary Vinaigrette”