Dressings, Sides

Orange Herb Vinaigrette

Cilantro Pesto

5 garlic cloves

5 bunches cilantro, rinsed and dried, large stems removed

1 C roasted pumpkin seeds

¼ C fresh lime juice

1 t salt

½ t pepper

Olive oil

Using a food processor, drop garlic cloves through the feed tube while machine is running. After garlic is fully minced, add cilantro, pumpkin seeds, lime juice, salt and pepper to the bowl. Pour about 2 T of olive oil into the bowl. Turn processor on and add additional olive oil through the feed tube until desired consistency is achieved. It should be spreadable. Not too thick, not too runny. See photo. Pesto can be stored for several days in the refrigerator or it can be stored in the freezer for later use. This is great on the shrimp quesadilla, grilled pork, burgers or cheese enchiladas. Flavor galore.

Basil Pesto

2 – 4 ounce bags fresh basil, stems removed

¾ C toasted walnuts

6 garlic cloves

1 t salt

1 t pepper

1 C grated parmesan cheese (a middle-of-the-road parmesan is fine, like DiGiorno)

Olive oil

top off with a thin layer of olive oil

Using a food processor, drop garlic cloves through the feed tube while machine is running. Once garlic is fully minced, add remaining ingredients – except olive oil. Turn machine on and drizzle olive oil through the feed tube until desired consistency is achieved. See photo. This makes about 2 cups of pesto. Once you go to the trouble of making pesto, you might as well freeze some for future use. Great on pasta, sandwiches, salads, flatbread, soup and more. This recipe uses walnuts instead of the traditional pine nuts. Gentler on your wallet. AND just as tasty.

Mango Pico

2 large mangoes, peeled and diced small

1 small red onion, diced small

1 small bunch of cilantro, finely chopped

2-3 jalapenos, seeded and finely diced

1 sweet red pepper, trimmed and diced small

Zest of one lime

Zest of half an orange

½ t salt

2 T fresh lime juice

2 T olive oil

Prep all ingredients according to specifications. When you go to a Mexican restaurant, look at how they prepare pico de gallo. Is it fresh and diced well? When preparing the mango pico, chop ingredients in a uniform manner. Nothing should be extremely smaller or larger than the other ingredients. Take pride in this tedious exercise. Balance of flavors and a nice presentation depend on your efforts. If you want to make ahead, just prepare the vegetables, mango and zest. Add the lime juice, olive oil and salt about 30 minutes prior to service. The addition of these start to break down the other items. I like the mango pico to have crunch and freshness. Often it can be slimy and past its peak.

Marinated Olives

1 C pitted Kalamata olives

1 C pitted Manzanilla olives

Zest of 1 small lemon

Zest of half an orange

1 ½ t Herbes de Provence

½ t red pepper flakes

1 ½ t fennel seeds

1 T minced garlic

3-4 bay leaves

¼ C EVOO

Combine all ingredients in a bowl and stir to mix. Let olives marinate for several hours before serving. They can be refrigerated for up to 1 week. Serve at room temperature.

Herbes de Provence is a savory mix of dried herbs including rosemary, thyme, savory, marjoram and lavender.

How can you go wrong with that flavor combination?

Roasted Red Pepper Aioli

3 cloves garlic, minced

1 C mayonnaise

1 roasted red pepper, patted dry

Zest of half an orange

Pinch of Italian parsley

1 t capers, drained

Several dashes of Tobasco

Drop garlic through the feed tube of a food processor while the machine is running. Once garlic is completely minced, add the remaining ingredients. Process until smooth and store in refrigerator. Good for 1 week. In addition to being a delicious spread for sandwiches, this aioli is great as a topping for fish, crab cakes and fried shrimp.

“Aioli” is fancy language for garlic mayo. Jarred roasted peppers are fine to use.

Simple Vinaigrette

2 garlic cloves, minced

¼ C white wine vinegar

2 t Dijon

½ t salt

½ t black pepper

1 t agave nectar

¾ C EVOO

In a bowl, combine minced garlic, vinegar, Dijon, salt, pepper and agave nectar. Whisk to combine. Drizzle in EVOO while whisking. Continue to whisk until a smooth consistency is formed.

Pumpernickel Croutons

5 slices pumpernickel bread

Olive oil for brushing

Garlic salt

Generously brush both sides of bread with olive oil. Sprinkle both sides with garlic salt. Remove crusts and cut into large-sized croutons. Place on a cookie sheet and bake in a preheated 375 degree oven for 15 minutes. Croutons should be crispy. Makes about 30 croutons.

Orange Herb Vinaigrette

(makes 1 ¼ C of dressing)

¼ C red wine vinegar

1 T Dijon mustard

2 T orange juice concentrate

½ t salt

½ t black pepper

1 T orange zest

2 t Greek Mediterranean seasoning *

¾ C olive oil

Combine all ingredients except olive oil in a pitcher. Use a stick blender and blend well. With blender running, slowly drizzle in olive oil until a smooth emulsification forms.

*Greek Mediterranean seasoning can be purchased at World Market/Cost Plus Stores. It is a blend of chili flakes, garlic, lemon peel, dill, oregano, cinnamon, mace, spearmint, and chervil.

Secret Sauce

1 C mayo

1/3 C barbeque sauce (KC Masterpiece is good)

2/3 C dill pickle relish, strained

Mix ingredients together. Great on our meatloaf sandwich.

Sherry Vinaigrette

(makes 2 C of dressing)

½ C sherry vinegar

1 t salt

½ t black pepper

1 T sugar

2 T Dijon

1 ½ C olive oil

Add all ingredients, except olive oil, into a pitcher and use a stick blender to mix well. Slowly drizzle in olive oil while blender is running. Continue to blend until a smooth emulsification forms.