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Tag Archives | Vinaigrette

Red Bliss Potato Salad

Creamy red bliss potato salad with sugar snap peas and radish slices marinated in red wine and dill vinaigrette.

The Sauce: Red Wine Vinaigrette – Soak hot cooked red bliss potatoes in this vinaigrette. Red wine vinegar turns it a rosy hue when mixed with Dijon mustard and dill weed. Whisk in canola oil to emulsify.

‘Great Sauces Transform Good Food into Gourmet’ 

Crazy Ivan

Hunting for Red Bliss Potato Salad is finally over. Sugar Snap Peas and red radishes lend crunch factor. Green onions and minced parsley provide flavor. But the crazy Ivan Red-Potatoes-cut-for-roastingis red wine vinaigrette with dill. Submerge the hot, barely tender red bliss in this sauce and toss gently. Like thirsty sponges, the potatoes soak up the seasonings, vinegar and dill as they cool. Then stir in the vegetable and creamy mayonnaise and sour cream. This is bliss.

You might also enjoy Mediterranean Quinoa Salad, Fiesta Bean Salad, Bacon and Egg Spinach Salad, Caprese Salad, Shrimp Remoulade on Bibb Roses, Creamy Orange Fruit Dip, and Taco Salad with Creamy Tomatillo Sauce.

2012 AniversaRecipe – Herb Garlic Bread
2011 AniversaRecipe – Chocolate ‘Cinnful’ Cookies

Recipe: Red Bliss Potato Salad

Prep Time: 15 Minutes | Inactive Time: 45 Min | Cook Time: 15 Min | Yield: 12 Servings | Level: Easy

Salad ingredients Red Bliss

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Potato Salad

  • 2 1/2 lbs small red potatoes, 11 or 12 2-inch diameter, quartered
  • 2 tsp salt
  • 1 cup sugar snap pea pieces
  • 1 cup thinly sliced red radishes
  • 6-7 green onions, thinly sliced, about 2/3 cup
  • 4 hard boiled eggs, sliced
  • 1 Tbsp minced fresh parsley
  • 2 Tbsp mayonnaise
  • 2 Tbsp sour cream

Red Wine Vinaigrette Red Wine Vinaigrette

  • 1/3 cup red wine vinegar
  • 2 Tbsp Dijon mustard
  • 1/2 tsp dried dill weed
  • 1/4 tsp garlic powder
  • 1/2 tsp freshly ground pepper
  • 1 tsp salt
  • 1/4 cup canola oil

Special Equipment – medium pot, large bowl

1 Place potatoes in a medium pot with 2 teaspoons salt and cover with water. Bring to boil then reduce heat and simmer until knife tender, about 8-10 minutes.

Potatoes with Vinaigrette2 Meanwhile make red wine vinegar. Whisk mustard, dill weed, garlic powder, pepper and 1 teaspoon salt in the bottom of a large bowl. Slowly drizzle in the canola oil whisking to emulsify the red wine vinaigrette.

3 Drain potatoes and place in the bowl with vinaigrette. Gently toss, then set aside to cool slightly. Cover and refrigerate until chilled.

4 Meanwhile combine the mayonnaise and sour cream. Place in the fridge.

5 Add sugar snap peas, radishes, green onions, 3 hard boiled eggs and parsley to the cooled potatoes.
Radishes and Sugar Snap PeasRadishes and Sugar Snap Peas sliced






Slicing Hard Cooked Eggs6 Gently stir in the mayonnaise/sour cream mixture until all combined. Garnish with remaining hard boiled egg slices, if desired.

Knife versus Fork Tender – When testing doneness with a paring knife, if it easily slides into the flesh of a potato it is perfectly done for potato salad. The potato chunks are done but will hold their shape. Fork tender potatoes are cooked until more tender since the potato will be softer when a fork slides in easily. Fork tender potatoes are good for mashed potatoes.

Tossing cooked potato chunks in vinaigrette allows them to soak in the flavors of the sauce while their are hot and porous.

Slice 2-3 extra hard boiled eggs and mix in with the vegetables.

Serve with Burgers with Creamy Mustard Sauce, Burgers with Horseradish Sauce, Chili Cheese Dogs, Slaw and Pepper Dawgs, steaks or Smoky Sweet Chicken Thighs and Chicken with Apple Cider and Bacon.

Take on a picnic with submarine sandwiches or fried chicken.

Serve on a salad buffet.

Dish Designer

  • Double the radishes and omit the sugar snap peas or double the sugar snap peas and omit the radishes.
  • Exchange 1 tablespoon fresh parsley for 1 tsp dried parsley.
  • Exchange 1/2 teaspoon dried dill for 1 teaspoon fresh dill.

Inspiration – Helen Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 13, 2013

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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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Mediterranean Quinoa Salad

Quinoa with colorful vegetables and creamy cannellini beans plus salty feta cheese and kalamata olives mixed with a homemade vinaigrette.

The Sauce: Garlic Vinaigrette – Simple 4-ingredient dressing with minced garlic, dijon mustard, rice vinegar and olive oil. The flavors soak into hot cooked grains adding life to the blank canvas. Mixes in 3 minutes.

‘Great Sauces Transform Good Food into Gourmet’ 

Go-to dish

Here’s the secret to this quinoa salad my family, friends and guests are raving about. Pour the vinaigrette over the cooked quinoa while it’s hot so it soaks up the flavors of the garlic, dijon, vinegar and olive oil dressing. After that, you can succeed with a variety of ingredient add-ins to your liking. It’s a simple and delicious Mediterranean Quinoa Saladway to use a boutique grain. Whether you’re a seasoned quinoa fan or a newbie, you’ll love this salad. It’s festive and colorful, delicious and healthy, easy and fast. It’s a go-to recipe in my arsenal.

You might also enjoy Quinoa Under Stained Glass, Risotto and Sushi on the Fly.

1 of 2 part series ”Quinoa Soup and Salad”. Part 2 Cajun Quinoa Chicken Soup. For more on quinoa click here and here.

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Recipe: Mediterranean Quinoa Salad

Prep Time: 10 Min | Inactive Time: 10 Min | Cook Time: 25 Minutes | Yield: 6-8 Servings | Level: Easy

Quinoa Salad
bell peppers, feta, beans and olives

  • 1 cup quinoa
  • 2 cups water
  • 1 cup large diced color bell peppers; mix of red, green, yellow or orange
  • 1 15-oz can cannellini beans, rinsed and drained
  • 3 oz crumbled feta cheese
  • 10 Kalamata olives, rough chopped
  • salt

Garlic Vinaigrette
garlic, dijon, olive oil, vinegar

  • 1 clove garlic, minced
  • 1 Tbsp dijon mustard
  • 2 Tbsp rice vinegar
  • 1/4 cup oil olive
  • dash of freshly ground pepper

Special Equipment – rice cooker

1 If the quinoa is not pre-washed, place in a mesh strainer and rinse with cold water. Place the quinoa and 2 cups water in a rice cooker and set to cook, about 20 minutes. Once it turns off, allow to steam for 10 minutes without removing the lid.

2 Meanwhile prepare the peppers, beans, cheese and olives and set aside.

3 For the vinaigrette, mince or microplane the garlic in a small bowl. Add the mustard, vinegar and whisk. Slowly add the oil, drop by drop at first, then in a slow stream whisking continuously. Add a dash of pepper.

add the vinaigrette to the hot quinoa4 Once the quinoa has finished steaming and while still piping hot, scoop it into a bowl, pour 3 tablespoons of the vinaigrette over and mix well. The hot quinoa will soak in the vinaigrette.

5 Once the quinoa comes to room temperature, about 10 minutes, add the peppers, beans, cheese and olives. Adjust for salt and pepper as needed.

6 Serve at room temperature or chilled.

Substitute a saucepan for the rice cooker. Place the quinoa and water in the pan. Cover and bring to a boil. Reduce to simmer and cook until water is absorbed, about 20-25 minutes. Allow to steam for 10 minutes without removing the lid.

Buy the exact amount of olives on the olive bar to control waist.

The vinaigrette must be added to the quinoa while hot to properly season it.

Feta cheese and Kalamata olives are both salty ingredients. Added salt may not be needed. Taste and add salt as needed.

Quinoa is a boutique grain that’s actually a seed and relative to leafy greens like spinach and chard. Gluten-free, it’s very high in protein containing all eight amino acids plus a source of dietary fiber, B Vitamins and iron. It has a fluffy, slightly crunchy texture and nutty flavor with circular threads around each grain.

Serve this as a side salad with roast chicken or pork chops.

Excellent option for a summer canyon picnic or ‘symphony in the park’ supper.

Make a double or triple batch of vinaigrette and enjoy it drizzled over salad greens or fresh cut vegetables.

Dish Designer

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 21, 2013

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Bacon and Egg Spinach Salad with Poppy Seed Vinaigrette

Spinach salad with bacon and hard boiled egg with poppy seed dressing.

The Sauce: Poppy Seed Vinaigrette – Polka dotted with poppy seeds, this tarragon infused vinaigrette is a sweet dressing with dry mustard and minced onion. It pairs well with this main dish salad adding depth and sweetness to the spinach and eggs.


Double the poppy seed dressing

When my sister Jo Ann makes this salad, she always doubles the dressing because the sauce is the star of the show. She loves to dress other salads later in the week with the leftover sauce. I was working on my ‘Spinach Salad Amid Fruit’ series a few weeks ago and sharing a few details about the recipes with Jo Ann. She told me about this fabulous spinach salad. Not on the series because it didn’t make the ‘fruit’ requirement, Bacon-and-Egg-Spinach-Saladit is a spectacular combination of ingredients. It showcases smoky bacon and tender hard-cooked eggs. The tangy cranberries, sweet crunchy walnuts and creamy Jack cheese make each bite rich in contrasting flavors.

Yesterday I made dinner for a neighbor, Carrie, who just had a new baby. It’s her first. Along with this salad I delivered some Gazpacho, Chicken with Apple Cider and Bacon Sauce and Maple and Oatmeal scones with a couple extra scones for her new mom midnight snack. A few days later Carrie contacted me to say, ‘I loved your spinach salad. I wanted to eat slowly and savor it but it was so fabulous I just kept eating and eating. The dressing was so good you could drink it.’

Recipe: Bacon and Egg Spinach Salad with Poppy Seed Dressing

Prep Time: 15 Minutes | Cook Time: 0 Minutes | Yield: 10-12 Servings | Level: Easy

Poppy Seed Dressing

  • 1/3 cup red wine vinegar
  • 1/2 tsp dried tarragon
  • 3/4 tsp ground dried mustard
  • 2 tsp salt
  • 3 Tbsp yellow onion, finely minced
  • 2/3 cup sugar
  • 1 Tbsp poppy seeds
  • 1 cup canola oil

Bacon and Egg Salad

  • 12-15 oz baby spinach
  • 4-6 slices crisp bacon, crumbled
  • 4 hard-boiled eggs, sliced
  • 1 small or 1/2 large red onion, sliced very thin
  • 1 cup thinly sliced button mushrooms, about 5-6 medium
  • 1/2 cup dried cranberries
  • 1 cup grated Monterrey Jack cheese, (4 ounces)
  • 1/2 cup candied walnuts

1 Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing.

2 Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.

For candied walnuts, add 1/2 cup walnuts and 1/3 sugar to a sauté pan over medium heat. Stir constantly until sugar melts. Pour on a baking sheet lined with parchment paper to cool.

Serve this salad build on individual plates for a first course salad fancy enough for company.

Dish Designer

  • Exchange cranberries for dried cherries, blueberries or raisins.
  • Exchange red for Vidalia, Walla Walla, Maui or other sweet onions.
  • Exchange button for crimini mushrooms.
  • Exchange walnuts for pecans or sliced almonds.

Inspiration – Julie Reneer
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 30, 2012

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Roasted Vegetable Tapas

I’ve never met fairy eggplant before now but they are so darling that I couldn’t resist them at the farmers market. Neon lavender with streaks of white, they rival any impressionistic palette. Happily, this variety lacks the light bitterness of a regular garden variety eggplant. It is best eaten when only 4 inches or so long. When roasted it becomes soft and creamy with intensified flavor. This is the perfect ingredient for this roasted tapas dish.

Tapas, ‘small plates’, are a wide variety of appetizers or snacks originating in Spanish Cuisine. Nancy Hartwell, executive chef of My Kitchen Catering and tapas instructor, explains that when people would sip sherry on a restaurant patio the sweet wine aroma would collect flies. To keep them at bay, a small plate would be put on top of the glass. In time, it just made sense to serve little morsels of goodness on the plates to encourage conversation and lingering a little longer. Several combined together become a tasty meal with a variety of textures and flavors.

This tapas dish features roasted veggies served in a fragrant and fresh vinaigrette. The colors are bright before baking and rustic after roasting. Use which ever vegetables you love.

The Sauce-Vinaigrette
1/3 cup vinegar
1 large Clove Garlic
2 tsp Dried Oregano
1 tsp Salt
1/2 tsp Freshly Ground Pepper
1/3 cup Olive Oil

The Rest
Golden Zucchini
Green Beans
Red Pepper
Purple Onion
Salt and Pepper
Olive Oil

Preparation Instructions
1. Cut vegetables in bite size pieces.

2. Spread on a baking sheet. Drizzle olive oil lightly over all and season with salt and pepper. Mix to evenly coat vegetables.

3. Bake at 400 degrees for 35-40 minutes until tender and roasted.

4.  In the meantime, combine vinegar, garlic, oregano, salt and pepper in a food processer or blender and process until garlic is finely chopped. With motor running, drizzle oil to slowly blend and emulsify.

5. Slide vegetables into a bowl and add enough dressing to coat.

6.  Serve on small plates as a starter, appetizer or as a side dish with dinner.

Dish Designer
• Use other vegetables such as yellow squash, green or yellow peppers or yellow onion. Three vegetables work well if one of them is a pepper or onion.
• Try different vinegars such as red, apple cider, or sherry

Inspiration—My Kitchen Catering
sauces over under and through

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