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FEATURED RECIPE OF THE WEEK

 

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Basic Vinaigrette (Plus Variations!)

Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).

INGREDIENTS

  • ½ cupextra-virgin olive oil
  • 3 tablespoonsvinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
  • 1 tablespoonDijon mustard
  • 1 tablespoonmaple syrup or honey
  • 2medium cloves garlic, pressed or minced
  • ¼ teaspoonfine sea salt, to taste
  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
  2. Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
  3. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.

NOTES

BALSAMIC VINEGAR: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.

RED WINE VINEGAR: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).

WHITE WINE VINEGAR: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.

GREEK/ITALIAN VARIATION: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.

▸ NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

 

Easy Green Goddess Dressing

This homemade green goddess dressing recipe is so easy to make! It’s creamy, fresh, completely delicious—and a great way to use up your leafy herbs. Recipe yields about 1 ¼ cups dressing; multiply if desired.

INGREDIENTS

  • 1 cupplain Greek yogurt, preferably full-fat (made with whole milk)
  • 1 cuplightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to ¼ cup chives or green onion (sliced into ½″ segments)
  • Optional: Up to 2 tablespoons fresh tarragon leaves
  • 1medium clove garlic, roughly chopped
  • ½ teaspoonfine sea salt
  • Lots of freshly ground black pepper, to taste

INSTRUCTIONS

  1. Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
  2. Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.

NOTES

MAKE IT VEGAN: Make my tahini dressing in a food processor, adding the herbs suggested above (same quantity).

MAKE IT SPICY: Add jalapeño! Remove and discard the seeds and ribs from a medium jalapeño. Roughly chop the pepper flesh, and blend half of it with the other ingredients. Blend, taste, and add even more if you’d like.

RECOMMENDED EQUIPMENT: A small to medium-sized food processor is perfect for making this dressing, such as this 11-cup Cuisinart (affiliate link). Or make it in a blender—you’ll likely need to double the recipe to gain enough traction. As a last resort, you could finely chop all of the ingredients by hand.

 

ENJOY!!!  HAPPY  COOKING!

Tune in every  Thursday at 3 p.m.  for “Cooking with Karen”

If you would like to submit  your favorite  recipe, please  email it to
kareno@winyradio.com

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