Make your own salad dressing!
Seriously Simple Vinaigrette – adapted from Serious Eats
2 Tablespoons minced shallot
or sweet onion
1 clove garlic, pressed
(about ½ teaspoon)
2 teaspoons Dijon mustard
3 Tablespoons red wine vinegar
1 tablespoon water
½ cup EVOO
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
Mix everything in a pint jar
with a tight lid and shake enthusiastically until emulsified. Adjust seasonings. Keeps in the refrigerator for up to two
weeks.
Green Summer Saute’
1 ounce dry fettuccine
1 strip of bacon
1 medium zucchini
1 cup of sweet onion, chopped
1 cup broccoli florets
¼ cup pesto
Parmesan cheese
o
Fry the bacon, crumble and set aside, leaving
the grease in the pan.
o
Add onion to pan and cook on medium heat.
o
Start cooking the fettuccine according to
package directions, three minutes before it is done, add in the broccoli.
o
Quarter the zucchini length-wise and then chop
in ¼-inch slices. Add to pan with onions.
o
Drain pasta and broccoli, set aside until
zucchini is just tender then add to pan.
o
Stir in the pesto, check for salt and pepper
o
Sprinkle with cheese before serving.
Makes 2-4 servings.
It's all the olive oil that will keep your lips soft! Pesto has a lot of it!
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