Rosemary Applesauce Vinaigrette

Ingredients: 2 tbsp sherry vinegar the juice of 1 lime 1 tsp fermented garlic flowers (or one garlic clove, crushed) 1 tbsp Dijon mustard 2 tsp fresh rosemary, chopped ¼ tsp Himalayan salt ¼ tsp freshly cracked black pepper ½ tsp pure vanilla extract ¼ cup unsweetened applesauce Combine all ingredients into food processor.  Process…

Lemon-Dill Yogurt Sauce

Lemon-Dill Yogurt Sauce 1 container (6 oz) Greek Fat Free plain yogurt 1 Tbsp chopped fresh dill weed (or 1 tsp dried dill) 1/2 tsp grated lemon peel 1 Tbsp lemon juice 1/8 tsp pepper Mix all ingredients together.  Goes nicely with salmon.

Honey Mustard Garlic Dressing

Ingredients: 2 heads roasted garlic** 2 Tbsp. Dijon mustard 1.5 to 2 Tbsp. mild honey 3 Tbsp. cider vinegar 1/4 cup unsweetened apple juice 1/4 tsp. salt ground black pepper to taste Directions: Squeeze the garlic paste from the roasted heads into a blender/food processor.  Add the mustard, honey, vinegar, apple juice, salt, and pepper…

Metro Fresh Basil Dressing

Last summer, I had the most amazing roasted vegetable salad at the Atlanta Botanical Garden’s Metro Fresh restaurant.  Unfortunately Metro Fresh is no longer at ABG, but the chef was kind enough to share the recipe for the Basil Dressing with me by email last year: Ingredients: Fill a food processor with Basil (it will…

Honeysuckle Jelly

Our honeysuckle vines are in fragrant bloom right now!  After the success of Dandelion Jelly and Johnny Jump Up Jelly, I decided to try Honeysuckle Jelly.  This is my third attempt at jelly this spring.  My first two attempts have been fairly successful, except they were a little runny (especially the JJU Jelly – it…

Dandelion Jelly

I decided to make some dandelion jelly last weekend.  It turned out delicious – it had the warm honey flavor that I had read about.  I looked up a number of recipes online and ultimately settled on the following, a blend from a few different sources: I easily clipped about 4-5 cups of dandelion heads…

Fresh Basil Pesto

2 cups basil leaves, packed 1 tsp minced garlic 1/4 to 1/3 cup grated Parmesan cheese 1/3 to 1/2 cup toasted walnuts 1/2 cup olive oil salt & pepper to taste In a food processor, pulse basil and garlic.  Add walnuts and cheese.  Blend until well-combined.  Then, with the food processor on, drizzle in olive…

No-fail Turkey Gravy

Rachel Ray’s No Fail Turkey Gravy – 5 Tbsp. butter 1 tsp. Cracked black pepper (more or less to taste) 4 Tbsp. flour 1 Tbsp. poultry seasoning 1 quart stock-in-a-box turkey or chicken (low-sodium) 2 Tbsp. Worcestershire sauce 2 Beaten Egg yolks 1 to 2 cups pan drippings, fat skimmed or separated (or additional stock-in-a-box)…