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High Mowing Organic Seeds
   

The Seed Bin - March 2011

Katie's Kitchen - Delicious Dressings! - Katie Lavin, Wholesale Sales Manager


There are a lot of choices out there regarding bottled dressings and marinades. But, with a few basic ingredients that you probably already have in your pantry, you can make them fresh and delicious.  Dressings and marinades should highlight and compliment your food, not overpower it (although I have been known to devour an iceberg salad smothered in creamy blue cheese dressing when that is the only salad option).  Between the root crops and cabbages we are all still consuming, and with all of the lovely spring greens appearing in your garden and farmerís market, itís a great time to experiment. 

Winter Vinaigrette

  • (1/3 cup) Rice or plum vinegar
  •  (2/3 cup) Olive oil
  • Tamari, to taste
  • One or two minced garlic cloves
  • Toasted sesame oil, just a few drops, to taste
  • A few tablespoons of orange juice (optional)

Whisk together. Pour on salad. Consume. (I toss grated or sliced red cabbage, shredded carrots, currants or raisins (soaked in boiling water for a few minutes to get them nice and juicy), shredded apple, and pea shoots together and then add this dressing)


Spring Vinaigrette

This is so nice tossed with fresh greens on a salad.  It would also be delicious as a marinade for grilled meats.

  • 1/3 cup vinegar or lemon juice (I like balsamic vinegar)
  • 2/3 cup olive oil
  • 1 or 2 cloves minced garlic and/or 1 or 2 finely chopped scallions
  • 2-3 Tablespoons fresh herbs (thyme, basil, oregano, parsley, or a mix of whatever you have) or 1 Tablespoon dried herbs
  • 1 tsp Dijon mustard, or to taste (optional)

Whisk together. Pour on greens or marinate your meat and grill. Consume. 

 


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