Garlic French Dressing, Vegan Green Goddess Dressing; Marinated brocolli; Dressings for warm salads; Fall pears with blue cheese dressing

it is easy to spice up any jaded cool weather taste buds with own made, fresh dressings and marinades.
Far better than store bought as you control the ingredients..no starches nor processed sugars here:




RICH & TART..MARINATED BROCCOLI/CAULIFLOWER

4 cups broccoli florets

OR  3 POUNDS ..stems peeled and cut into bite sized pieces and florets
Steam until almost cooked.

place in a large bowl and  allow  to cool slightly.

the dressing:

1/2 cup extra virgin olive oil
4-6 cloves garlic smashed and minced
1/2 tsp salt
1/2 tsp red chili flakes
1/2 cup freshly squeezed lemon or orange juice
1 tsp dried oregano
2 tbsp prepared mustard ( German, yellow, Dijon)

whisk everything together then pour over the steamed broccoli while it is still warm.
Serve as a warm salad topped with chopped nuts or grated  cheese.

OR allow to cool completely and serve as a side salad with chopped black olives, capers, boiled eggs

Rotterdam Creamy Dressing..beautiful with ripe avocado's and crisp lettuce.
I worked in Rotterdam, Holland, for the summer of 1974, opening a Scandinavian themed restaurant and this was a popular dressing there served with steamed shrimp. The sherry IS necessary.

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup tomato ketchup
1/4 tsp sea salt
2 -3 tbsp sweet sherry
 1/4tsp red pepper flakes
1/4 cup chopped parsley

mix everything together in a bowl and  chill..delicious with fresh fries too

Garlicky French Dressing

2 cups extra virgin olive oil
8 cloves garlic smashed and minced
2 cups wine/cider vinegar or fresh citrus juice
1 tsp agave syrup/maple syrup
1 tsp salt
1 tsp ground black pepper
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1/2 tsp celery seed(optional)
1/4 cup tomato ketchup

Mix everything together and chill for 24 hours..
this is great with a warm  roasted potato salad
A celery and roasted vegetable warm salad

any cold salad

also great with avocado's and boiled eggs.

Variation you may also add 1/4 cup crumbled feta/blue cheese to the dressing.

Vegan Green Goddess Dressing

This was originally made with anchovies and mayonnaise


In a blender mix:

1 cup raw cashew nuts
1/2 cup water
1/2 cup orange juice
1/4 dulse (dried seaweed)
2 tbsp chopped scallions
1/2 cup extra virgin olive oil
2 cloves garlic smashed
1/2 tbsp dried tarragon
1/4 cup minced parsley OR 2 cups raw spinach (well washed)

this should be as thick as mayonnaise...you may dilute with a little more water ..this is fabulous on boiled or steamed potatoes and any steamed vegetable.

Italian Sweet-sour dressing
This is wonderful with any ripe and seasonal fresh cool salad..better if you can add fresh herbs just before using

1 cup extra virgin olive oil
1/2 cup citrus juice
2 tbsp agave syrup
1 tsp salt
1 tsp ground black pepper
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
4 cloves garlic smashed and minced
1/2 tsp red chili flakes

put everything in a jar with tight fitting lid and shake to combine..chill and serve.

Just before serving blend with some fresh herbs..rosemary, basil or oregano for more impact and fresh flavors.

You may also cut down on the salt and add  some finely grated Parmesan cheese.

Fresh Fall Pears with a blue cheese dressing

This is wonderful almost like the Fall's version of the summer Caprice salad.
May also be made with fresh plums and persimmons

1/2 cup mayonnaise
3 tbsp double cream
2 tbsp lemon juice
2 cloves garlic smashed and minced
2 ozs crumbled blue cheese ( this is divine with fresh Roquefort)


Mix the mayonnaise and lemon juice, fold in the cream and garlic, mix well.
Gently fold in the blue cheese but do not beat..nice to have chunks of cheese.
Cover and chill for 4 hours
4 ripe pears, comice, Anjou, Bartlet..as long as they are beautifully ripe
Cut in half and with a spoon or melon baller remove the seeds, stem and core.
Place on crisp cold,romaine leaves and pour over the dressing, filling the hole where the core was.
serve immediately .
This is also wonderful with fresh pineapple, honey dew melon and peaches when in season.


Enjoy the cooler weather with some fantastic Seasonal salads



 


 

EASY RECIPE: IDEAS too ...Gluten-free "pies"..Naturally and low processed

OK so I am being a bit tongue in cheek with these recipe ideas, but they are something that was big in the 70's and 80's and really should be brought back into fashion

BAKED POTATO SKINS

these little crunchy bowls are totally edible and delicious...no pastry to make, they can be filled with anything.

make them large for full meals or small for canapes


here's all you need to know:
Feeds 4-8

For large potatoes each weighing 3/4 (12ozs-16ozs)- 1 pound each

2 tbsp vegetable oil
2 tbsp salt


PREHEAT OVEN 400F..top shelf/highest shelf

wash the potatoes well ( even if they come in "ready to use bags") and dry.
prick all over with the prongs of a fork, then rub with oil.
Place in a roasting pan/dish with a salt covering on base  (prevents potatoes sticking and does season the potato)

Bake for 1 hour or until tender.

Remove and with a sharp knife, cut in  half.
Carefully remove the hot  potato flesh leaving a  1/2  thick shell..use a kitchen cloth and a tbsp.
Place the potato halves on a clean cookie sheet and bake in same over 400F with skin side up for 10-15 mins until crisp.


Then fill:


Ideas for filling:

any kind of chili with additions of grated cheese, sour cream or yogurt, minced scallions and salsa

Bean sprout salad:
1/3 cup bean sprouts
1 orange or red grapefruit segmented
1 ripe apple chopped
1/2 red bell pepper chopped
3 tbsp minced parsley
2 ribs celery shopped
2 cloves garlic minced
1 tbsp honey
1 tbsp light soy sauce

Refried beans and cheese, with salsa

ANY LENTIL/BEAN/CHICKPEA SALAD

Hommus, eggplant dip, vegetable dips

ANYTHING THAT YOU WOULD PUT IN A PIE (or salad)..YOU CAN STUFF IN A POTATO SKIN.

Great For breakfast filled with scrambled eggs, salsa...home fries using flesh from potatoes

You can keep the skins hot by putting in a 300f oven for 30 mins uncovered., before filling..be creative.

Leftover mac 'n cheese works

These are great and are very versatile..for canape types..use smaller potatoes and bake for 45 mins or until tender..proceed as for large potatoes

fill with:
 walnut pate

olive kaviar

Eggplant /Mushrooms marinated/Roasted

Experiment and make them your own..these also warm up  your kitchen and home!!