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Tag Archives | Salad Dressing

Garlic Vinaigrette

Bright, fresh homemade vinaigrette with fresh garlic and a touch of honey.

The Sauce: Garlic Vinaigrette – Easy vinaigrette has the perfect balance between bright vinegar and fruity olive oil with finely grated garlic and a touch of honey.

‘Great Sauces Transform Good Food into Gourmet’

No more preservatives in salads

Bottled salad dressing used to line the door of my fridge. Bleu cheese, of course, plus Ranch, Italian, Sesame, Thousand Island, Catalina and the like. Now I’m hard pressed to find a bottle of any salad dressing in my fridge. I make my own fresh dressing for the salad I’m serving. How can you prepare fresh salad greens with juicy tomatoes, crisp cucumbers, pungent red onions and then pour on preservative laden goop.

This is my favorite everyday dressing. It’s easy! I always keep the ingredients in my kitchen. It takes 2 minutes or less to whip together. My favorite tool for this dressing is a microplane grater. It evenly minces garlic in half the

Olive Oiltime it takes with a knife and cutting board.

I love to make it in the bottom of a salad serving bowl then add the salad ingredients right on top. Saves me an extra bowl to wash. Just before dinner, toss it together and serve. It has a bright fresh flavor.

You might also enjoy Bacon and Egg Spinach Salad with Poppy Seed Vinaigrette, Caprese Salad, Park City Salad, Fiesta Bean Salad, Peach Spinach Salad and Taco Salad Kit.

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Recipe: Garlic Vinaigrette

Prep Time: 2 Minutes | Cook Time: 0 Minutes | Yield: 1/2 Cup | Level: Easy

Olive Oil, Mustard, Garlic

  • 1 small clove garlic, finely grated
  • 1/2 Tbsp Dijon mustard
  • 1/2 Tbsp honey
  • 2 Tbsp white vinegar
  • dash kosher salt
  • dash freshly ground pepper
  • 4 Tbsp olive oil
  • salad greens and vegetables

Special Equipment – large salad bowl


1 In the bottom of a large salad bowl whisk garlic, mustard, honey, vinegar, salt and pepper.

Pouring Olive Oil2 Slowly drizzle olive oil, whisking to emulsify.

3 Add salad greens and vegetables to the bowl, toss.
Salad Greens with Vinaigrette
Using a homemade dressing tossed right into the green salad de-clutters the dinner table. It is absent bottles of dressing littering the presentation.

Switch up the ingredients for little changes like using different vinegars or fresh lemon juice. Different mustards change the flavor. See the Dish Designer below for suggestions.

A rule of thumb is to start with 1 part vinegar to 2 parts oil.

Serve this dressing on a tossed green salad with tomatoes, cucumbers, red onion, carrots, bell peppers, etc.

This dressing also works great to flavor or sauce grains such as quinoa, brown rice, and pearl barley. Mix in 1-2 tablespoons of vinaigrette per 1 cup cooked grain while still hot to help absorb the flavor. Try Mediterranean Quinoa Salad.

Dish Designer

  • Exchange minced garlic for finely chopped scallions or shallots.
  • Exchange Dijon for coarse ground, spicy brown or ball park mustard.
  • Exchange 1/2 tablespoon honey for 1 teaspoon agave.
  • Exchange white vinegar for rice, red wine, champagne or white balsamic vinegar. Also try lemon juice.

Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 1, 2013

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Chunky Bleu Cheese Dressing

Tangy, creamy bleu cheese dressing.

The Sauce: Bleu Cheese Dressing – Bleu cheesy, this dressing has bleu mixed right into the creamy sauce plus plenty of crumbled cheese for a chunky texture. It’s tangy and rich.

‘Great Sauces Transform Good Food into Gourmet’

Bleu baby bleu

Aged in moist, dank caves, bleu cheese is made with cultivated bacteria creating the blue-green veins. Very pungent and a bit salty, it has a strong, tangy flavor. It’s an acquired taste so you could start with half the bleu cheese for a mild tangy dressing and increase the amount of cheese to your liking over time. If you’re already a bleu cheese lover, this potent sauce is ready to drizzle over salads or dunk buffalo wings. At my house this dressing doesn’t last long so I love that it only takes 5 minutes to make. I keep bleu cheese on hand and generally have the rest of these bleu-cheese-dressing-on-Romaineingredients, too. You’ll never want go back to bottled bleu cheese dressing again.

You might also enjoy Buffalo Wings, Park City Salad, Maytag Bleu Cheese Terrine, Bleu Cheese Ball, Bleu Cheese Wedge Salad and Bacon, Rockamole and Bleu Egg Salad Sandwiches.Click here for more about bleu cheese.

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Recipe: Chunky Bleu Cheese Dressing

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 3 Cups | Level: Easy


  • 2 cups crumbled bleu cheese, divided, 8 oz
  • 6 Tbsp sour cream
  • 1/2 cup mayo
  • 6 Tbsp buttermilk
  • 2 Tbsp white wine vinegar
  • 10 chives, cut in thirds
  • 4-6 grinds of pepper
  • salt

Special Equipment – blender or food processor

bleu-cheese-dressing-ingredients1 Combine 1 cup bleu cheese, sour cream and mayo in a food processor or blender. Process until smooth.

2 Add buttermilk, vinegar, chives and process.

add-crumbled-cheese3 Stir in the remaining cup of bleu cheese and pepper. Taste and adjust for salt if needed.

Bleu is a fairly salty cheese so added salt may not be needed. Taste before salting as it depends on the type of bleu cheese used.

Purchase a good flavor bleu cheese. Top of the line bleu can be very expensive and not necessary in this dressing. Choose a variety you love that is not too waxy and not extra creamy. Somewhere in the middle works great because in Step 1, if it’s not too waxy it will process into the dressing and make it creamy and cheesy. In Step 3, if it’s not too creamy it will mix well enough to add small chunks that don’t stick together for chunky texture.

If a thinner dressing is preferred, add a little more buttermilk.

For a creamy, smooth dressing omit the second cup of crumbled bleu cheese.

Spoon over tossed green salads. Especially good on Park City Salad. Also great for dipping Buffalo Chicken Wings. Works well for a dipping sauce for vegetable crudités.

Brown a couple of pounds of bacon, crumble and freeze. For a simple dinner salad, chop some crunchy lettuce and top with diced tomatoes and some crumbled bacon. Spoon bleu cheese dressing over all.

Dish Designer

  • Exchange the white wine for white balsamic, white, tarragon, red wine or cider vinegar.
  • Exchange chives for scallions tops.
  • Add a pinch of garlic powder.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 1, 2013

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Shrimp Remoulade on Bibb Roses

Seafood sauce with a little horseradish.

Love it in Potato Salad, too!

Remoulade is one of the sauces on my Bucket List (cooking challenges I haven’t surmounted yet).  And so here goes, my first ‘time in the ring’ with Remoulade.  I looked around for a good recipe to try and settled on this one. Shrimp-Remoulade-Bibb-RosesIt has complex flavors and the sassy hint of horseradish was a perfect pairing with the shrimp.  I also discovered that Remoulade is used a lot of other ways besides on seafood.  I tried some of the leftover sauce as the dressing for warm potato salad using 2 good sized potatoes cooked in their jackets and 4 hard boiled eggs, both rough chunky cubed.  While everything was warm, I mixed enough Remoulade to make it wet, about ½ cup and served on a bed of Bibb.  Real yummy, in fact this was my favorite way to enjoy Remoulade.

Recipe: Shrimp Remoulade on Bibb Roses

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 1 1/2 cups | Level: Easy


  • 2 Tbsp fresh squeezed lemon juice
  • 1/3 cup vegetable oil
  • 1/3 cup finely chopped onion
  • 2 Tbsp finely chopped celery
  • 2 Tbsp minced garlic
  • 1 Tbsp prepared horseradish
  • 2 Tbsp prepared mustard
  • 1 ½ Tbsp ketchup
  • 1 ½ Tbsp chopped fresh parsley
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lb large cooked shrimp
  • Bibb lettuce leaves

1 Place lemon juice, oil, onion, celery, garlic, horseradish, mustard, ketchup, parsley, salt and pepper in a medium bowl.  Stir to combine.  Chill 4 hours or overnight to meld and ripen flavors.Shrimp-Remoulade-Bibb-Roses

2 Serve shrimp on Bibb lettuce leaves arranged in roses with a dob of Remoulade.

For a smoother texture, rough chop the ingredients and whirl everything in a food processor or blender.

Use as a sauce for potato and egg salad or serve as a dressing for tossed green salad.

Dish Designer

  • Exchange shrimp for scallops.

Inspiration – Emeril Lagasse
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 28, 2012

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