Herb Vinaigrette
If you can get your hands on some fresh herbs and you know how to chop then you should really be using this homemade dressing versus the store-bought stuff. It is delightfully light, super fresh and easy to make.
Ingredients (makes 1 cup):
1/4 cup white wine vinegar
1/4 teaspoon (tsp) salt
1/2 tsp sugar
2 tsp finely chopped shallots
2 tsp Dijon mustard
1/3 cup chopped herbs (you can use whatever you want here, but I like Italian parsley, basil, thyme, dill, sage and rosemary)
3/4 cup extra virgin olive oil (Evoo)
Ground pepper
In a medium-sized bowl or measuring cup whisk all ingredients together except for the Evoo and pepper. Whisk until well combined, then add in the Evoo and continue whisking until thick. Add the pepper and adjust seasoning if need be.
Pour this mixture into one of those salad dressing glass bottles you can buy at the supermarket and make sure to shake it well before serving. See how happy your salads will be!
Rice Pilaf with mushroom, shallots and wine
This is a crowd pleaser. I love serving it at dinner parties because it makes a great side dish and is also hearty enough to act as the main course for my vegetarian friends. I would definitely make this a day or two ahead of time to let the flavors meld together.
Ingredients (makes 4-6 servings)
2 tbs Evoo
10 large sliced mushrooms (I like a mix of Crimini and white, but I bet Shitake mushrooms would also be good)
1 cup chopped shallot and onion (try a mix of the two)
1 tsp sea or kosher salt
1 Tablespoon (T) herbs (try Herbs d’ Provence or a mix of thyme, rosemary and basil)
1 cup wild rice (my fav is Potlatch Pilaf from Bluebird Grain Farms. It’s a mix of emmer and wild rice)
1/4 cup sherry or white wine
2 cups light chicken broth
Heat oil in a medium saucepan over medium high heat. Add mushrooms and cook for three minutes, stirring occasionally. Add shallot/onion mixture, salt, herbs and rice. Cook, stirring frequently, for three minutes.
Add sherry or wine and stir, then add broth and bring to a boil.
Turn heat to low, cover and cook for 45 minutes. Remove cover and let stand for 10 minutes. Yum!
Baked Salmon
This salmon is always a hit with my friends and it is SO easy to make I am almost embarrassed to put this recipe out there. If you have ever been intimidated by making fish this is the recipe for you. Trust me. There are only three ingredients and two of them are salt and pepper. It is also great because you can make it and serve it hot the day of your dinner, or make it a day in advance and serve it cold.
Ingredients (makes 4 servings)
4, six-ounce portions of salmon (I prefer sockeye but anything works)
Kosher or sea salt
Course ground pepper
Extra Virgin Olive Oil (Evoo)
Pre-heat oven to 500. Take a cookie sheet, cover it with foil and lay the salmon on it (skin side down).
Take a pastry brush and brush both sides of the fish with the Evoo. How much Evoo? Just enough so that each side is lightly coated.
Sprinkle salt and pepper liberally on the top of the fish and put in the oven.
Here is the secret: once you put the fish in the oven immediately turn the oven down to 450. Cook approximately 11 minutes. Remove from oven and congratulate yourself for creating fish awesomeness!
