05 Mar 2015
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Vinaigrettes using a blender or food processor

Cucumber Dressing 1 small cucumber seeded and chopped 1/4 c LG UP mild to med robust herbaceous EVOO 2 T LG Organic Traditional Balsamic Vinegar 2 T fresh chives, chopped 1 T tarragon 2 T fresh parsley, chopped 1 T Greek Yogurt 2 tsp Dijon Mustard 1 tsp prepared Horseradish Sea Salt   Organic Traditional Dijon Vinaigrette 2 T Sicilian Lemon Balsamic 2 T Organic Traditional Balsmic 2 T Dijon mustard 2 cloves garlic, minced 1/2 c. med to robust LG UP EVOO 1/2 tsp Sea Salt   Ginger-Soy Vinaigrette 3 cloves garlic 1/3 c Honey Ginger Balsamic 1/2 c...

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05 Mar 2015
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Simple Vinaigrettes using Liquid Gold EVOO and Balsamics

These Vinaigrettes can be made in a bowl with a whisk. The mustards I use, are either French Farm or Summer Kitchen, both available in store.  Although I have used our Pure Culivar Extra Virgin Olive Oils in these recipes, a LG flavour fused/infused could be substituted. Basic Lemon Vinairgrette 2 T Sicilian Lemon Balsamic 1/4 c LG Extra Virgin Olive Oil Sea Salt and Pepper to taste   Basic Balsamic Vinaigrette 1 T Balsamic Vinegar (any flavour) 3 T LG  Extra Virgin Olive Oil (Mild to Med Robust) Sea Salt and Pepper to taste   Lemon-Dijon Vinaigrette 1 tsp...

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23 Oct 2014
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Vegan Caesar Salad Dressing

  Ingredients:   1 Head Romaine Lettuce 1/4 Blanched almonds 1/4 Cup vegan mayo 2 Tbsp Nutritional Yeast 2 Tbsp UP Extra Virgin Olive Oil or flavour infused oil 2 Tbsp Sicilian Lemon White Balsamic Vinegar 1 Tbsp Capers 1 Tbsp Dijon Mustard 1 Clove garlic, minced Salt & Pepper to taste    Garlic Croutons: 1 French Baguette (or other thick bread such as sourdough or Focaccia - use gluten free if available or omit) 2 Cloves garlic, minced 3 Tbsp UP Extra Virgin Olive Oil Directions: Preheat oven to 350 Cut the bread into small cubes, about 3cm thick...

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