Dress it Up: Two Salad Dressing Recipes

As lettuce starts to spring up in fields around us a quick salad dressing becomes more and more appealing. Here are 2 that were part of The Cooperage's Stourbridge Pie market demo.

Honey Balsamic Vinaigrette 

Ingredients:

~~3 tbsp honey
~~2 tbsp Dijon mustard
~~1/3 cup balsamic vinegar
~~1 cup olive oil
~~pinch of salt
~~grind of pepper

How to:

Combine: honey, mustard, and vinegar in a bowl that's wide enough for whisking

Drizzle In: the olive oil slowly with one hand, while whisking with the other. The dressing will thicken and become creamier as you create this state of emulsion (thanks to the honey & mustard that helps this suspension). 

Season: salt & pepper to taste. If you're feeling zesty, throw in some garlic or any other herb you have around. 

Tangy Cilantro Lime Ranch

(Inspired by this recipe from thelatinkitchen.com)

Ingredients:

~~juice of 1 lime
~~1/2 cup of mayonnaise
~~1/2 cup of half & half combined with Greek yogurt
~~1 tsp garlic powder
~~2 tbsp chopped cilantro
~~1 tbsp chopped scallions
~~pinch of salt
~~grind of pepper

How to:

*This recipe uses an immersion blender. A blender or food processor would work well too.

Combine: lime juice, mayonnaise, and garlic powder in a pint size ball jar. To a 1/2 cup measuring device, add 2 heaping tablespoons of Greek yogurt. Fill the rest of this with the half & half and add to the other ingredients. 

Blend: the mixture with an immersion wand.

Stir In: chopped cilantro, scallions, salt, and pepper. Enjoy!

Thanks to everyone who stopped by the market to sample these and happy cookings!

Spring Sorrel Pesto

One of the first tastes of spring in Northeast PA, this New England traditional plant adds a bright lemony pop wherever it goes.

Like other leafy greens, it's chief characteristics create a rather distinguished pesto. Whip up a batch and pop it into the week's meals. 

sorrel_pesto

Spring Sorrel Pesto

Ingredients:

1 bunch sorrel
1 cup walnuts
4 small garlic cloves
½ cup olive oil
1/8 cup lemon juice
½ tsp salt

How to:

First, put the cup of walnuts in an oven or toaster oven on 350 until slightly brown. In the toaster oven this only takes about 4 minutes.

While these are toasting, remove the sorrel leaf from the stem and rinse off any dirt. If you use minimal water it'll preserve the herb's flavor. 

Peel the garlic and toss the cloves in a food processor.

Once the walnuts are aromatically toasted, add those to the food processor and blend until the mixture's a course sand consistency.

Add the sorrel, olive oil, lemon juice, and salt.

Blend until well combined.

That’s it! This spread makes a rocking grilled cheese, a zesty topping for poultry and fish, and a memorable evening pasta dish. 

Happy Cookings!

Room

Mush. Like a dog sled expedition. A team to get from here to there. We see it in local movies. We see it in local food. Combined energy towards a common goal expedites the trip.

A swiss army knife team of folks gathering together to create cinematic spectacles. A farming community bringing well cared for crops to collaborative markets. It's all pretty cool.

Just like this fungi. Unique and beautiful in it's uniqueness.