I haven’t posted in forever. This winter has gone on and on and frankly my motivation has dwindled. It’s not that I haven’t been hard at work. And certainly my creative wheels have been turning. I just haven’t posted about it, and that just isn’t fair.
So here are two delicious recipes I’ve been using lately. Both are so easy, you just can’t go wrong with either.
The first, a glaze/dip/dressing, is sweet, tangy, soft and crunchy all at the same time. The boldness of mustard is tempered by the sweetness of agave or honey and the umami of the soy sauce adds nuance. Not to be all fancy, but it does come together nicely on the palate.
- 1/2-3/4 cup stoneground Dijon Mustard (Trader Joe’s makes a decent one)
- 1/4-1/2 cup honey, real maple syrup or agave nectar
- 1 TB soy sauce
Mix it all together and use as a glaze, dip or dressing! It is as good for the chicken breasts you see here as it is for asparagus in all forms, brussel sprouts, pork chops, salmon, shrimp and credit.
The second recipe is my latest go-to vinaigrette. Bright and flavorful, I’ve used it on salads, over asparagus, to touch up some sauteed kale and even to marinade some chicken breasts.
This (poorly executed at a stop light with my piece-of-junk cell phone) photo is my idea of road food. I mixed up steamed shrimp, lettuce greens, some avocado, tomatoes, cuke, a smattering of feta and a few pine nuts. Poured about 1 TB of dressing over, stuck it in a cooler bag with a plastic fork, and enjoyed it on a trip down Route 50. My friend says there is no way this is better than a pit stop, but I TOTALLY disagree!
- 3 TB fruity olive oil
- 1 TB fresh lemon
- 1 TB shallot, minced (about 1 shallot)
- Sea salt and pepper to taste—just a dash
- ¼ ts thyme or lemon thyme
- ¼ ts marjoram
Whisk the lemon juice, shallot, seasonings and herbs. Gently and slowly whisk in the olive oil.
Note: The classic ratio is 3 parts oil to 1 part acid. I really like an assertive lemon flavor, so I used at least 2 TB. Honestly, I didn’t measure, I just tasted, adding a little more at a time until I got what I liked. You should do the same.
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