Dressings & Sauces

Ingredients: 4 tbsp key lime juice 2 tsp Dijon mustard 2 tbsp Key Lime White Balsamic Vinegar 6 tbsp Lemon Premium Extra Virgin Olive Oil 1/2 tsp salt 1/4 tsp ground black pepper 1 tsp Herbes de Provence Olive Oil Instructions: Combine ingredients into a cruet and shake well.

Ingredients: 1/4 cup Roasted Walnut Oil 4 tablespoons Gravenstein Apple White Balsamic Vinegar 1 tablespoon water 1 tablespoon Franklin Raw Honey 1 teaspoon Himalayan Sea Salt 1/4 teaspoons pepper Directions: Combine vinegar, water, honey, salt and pepper. Mix thoroughly.  Drizzle olive oil into blender until combined. Enjoy with Fresh Veggies or a Salad!

For a few magical weeks each summer you can find garlic scapes at your local farmer’s markets.  These curlicued wonders are the top of the garlic bulb, what you see growing above ground. They have a wonderful garlicky flavor that really punches up a pesto!  Try this before they’re gone! Ingredients: 10-12 garlic scapes 1/3 cup Premium Extra Virgin Olive Oil 1/3 cup pine nuts (can substitute with walnuts, almonds or cashews) 1/3 cup grated Parmigiano Reggiano or other parmesan cheese Juice of 1/2 lemon Pinch of Himalayan Pink Salt to taste Freshly ground pepper to taste Directions: Cut garlic scapes...

Ok…I am in search of Papalo Leaves. Had to use cilantro instead and still delicious.  If anyone finds someone local who grows these fresh…let me know.  Thanks!   Instructions:  2 cups tomatillos (chopped) 1 avocado (peeled and chopped) 2 teaspoons Serrano Honey Specialty Vinega 1 teaspoon Chipotle Extra Virgin Olive Oil 2 tablespoons Garlic Extra Virgin Olive Oil 1/2 lime 2 tablespoons leaves (papalo or cilantro, chopped) Himalayan Sea Salt (to taste)  Directions: Combine the tomatillos, papalo, avocado, Serrano, garlic, chipotle and lime juice in a blender and mix well. Taste and add salt.