{ balsamic vinaigrette }

Every family needs a house dressing that can be made in a jiffy for tossing with salad greens. A simple vinaigrette, made with the simple ingredients is something that is great for keeping in your fridge. And for good reason. It's versatile, fast and tasty, with a touch of sweetness. We use a blender, which produces a thicker vinaigrette, but you can whisk by hand {just won't be as "thick"}. We always double, or even triple this recipe and keep on hand for our weekly salads. Enjoy!

• 3 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, crushed through a press or microplane
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• Any seasonings you wish--we like it as is. But, feel free to experiment! 

1. Combine the balsamic and red wine vinegars, mustard and garlic in a blender. With the machine running, gradually add the olive oil through the opening in the lid to process into a thick dressing. 

2. Season with salt and pepper. The dressing can be made up to 1 week ahead, stored in a covered container and refrigerated. Stir well before using--we like to throw it on top of lettuce, shredded chicken, sliced grapes, chopped onion, and toasted almonds. Although, it would be delicious with any combination--really.

Let us know what other ingredients/seasonings you added!!

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{ roasted salsa }

As requested...we have been promising this recipe for awhile. Sorry to those of you who have been patiently waiting for it. This recipe will make about 2 quart sized {canning} jars or about 8 cups of salsa. Surely, you can store this in anything container you would like. We just like to use canning jars, for freshness and saving space in the refrigerator. Anyways..we will just cut to the chase on this one, go ahead...roast those veggies. Make your salsa! Enjoy!

 

• 12 roma tomatoes
• 3-4 anaheim peppers
• 2 jalapeno peppers {1 for less heat}
• 1 medium onion
• 2-3 garlic cloves
• 1/4 cup fresh cilantro leaves
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1/4 cup lime juice
• 1/4 cup braggs cider vinegar

1. Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet covered in foil, arrange tomatoes cut side down, peppers, quartered onion, & garlic cloves.

2. Roast for a total of 40 min., removing garlic after 15 minutes and turning the peppers once--halfway through. When finished the skin of tomatoes and peppers should be blistered and partially blackened. {like the picture above}

3. Remove pan from over, and cover for 15 minutes--with another baking sheet; steaming the veggies will make peeling skin easier.

4. Remove tomato skins. Remove skin, stems from peppers, and scrape the seeds out with the side of a fork--or just leave them in like we do. Just beware, your salsa will turn out a little more on the spicier side.

5. Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, you can add those to thin out if needed, too. Put salsa in fridge for at least 3-4 hours before eating; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used.

Voila! 

Coming soon...

Pumpkin spice latte/Creamer, Sticky apple crisp

{fall treats! prepare yourself now!}

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{ paleo mayo }

Homemade condiments are much better for you, and they don't have all the sugar, preservatives, and chemicals that you get in the store bought kind. It's always a good idea to keep this on hand. Because it's great for many different things, and we like to use it as a base for salad dressings..my favorite "experiments" to come! Enjoy!

Homemade Mayo
via

• 1 egg, room temperature
• 2 T. lemon juice, room temperature
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/4 c.--plus 1 c. olive oil. (LIGHT, not extra virgin!)

1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and  1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.

THIS IS THE IMPORTANT PART!

2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Breathe. Relax. Drizzle slowly.

3. If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle. If your ingredients were all at room temperature and you were patient, you will be rewarded!

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