(makes 2 ¼ C dressing)
¾ C Fischer & Wieser Roasted Raspberry Chipotle Sauce
½ C apple cider vinegar
1 ½ t salt
1 ½ C olive oil (not EVOO)
Place the first 3 ingredients in a pitcher and mix well using a stick blender. Slowly drizzle in olive oil while blender is running. Continue to blend until you have a smooth emulsification.
Stores well in the refrigerator. Needs to come to room temperature before serving.
1 ½ C mayo
¼ C whole grain mustard
3 scallions, finely chopped
¼ C dill pickle relish
1 ½ t paprika
½ t garlic powder
¼ t cayenne
¼ t salt
Zest of ½ a lemon
Combine all ingredients in a bowl. Stir to mix and store in the refrigerator. Perfect for crab cakes, grilled fish, fried shrimp, Po Boys, etc… Store for up to 5 days.
(makes 2 ¼ cups)
½ C red wine vinegar
1 t lemon zest
2 t fresh squeezed lemon juice
1 ½ t salt
1 ½ t black pepper
1 T Dijon
1 T dried oregano
2 T sugar
1 ½ C olive oil
Combine all ingredients except olive oil in a tall plastic pitcher. Using a stick blender, blend ingredients until well incorporated. Slowly drizzle in the olive oil in a steady stream while running the stick blender. Blend until a smooth emulsification is achieved. Store in the refrigerator. Perfect for our version of a Greek salad.
1 package white pita pockets
Olive oil for brushing
Garlic powder
Kosher salt
Finely chopped parsley
The pita pockets are scored down the middle. Cut along the score and then cut each half in half again. Carefully split the quarters open and separate. Place pita triangles on a baking sheet and lightly brush with olive oil. Sprinkle garlic powder, kosher salt, and chopped parsley over the pitas. Bake in a 400 degree preheated oven for 10 minutes, rotate pan and cook for additional 10 minutes or until crisp. These store well in an airtight container.
6 red corn tortillas
Canola spray
Garlic salt
Chili powder
Stack corn tortillas and trim off sides in order to form a rectangular shape. Cut tortillas into thin strips. Arrange on a baking sheet and spray the strips with canola spray. Evenly sprinkle garlic salt and chili powder over the strips. Place in a 400 degree preheated oven and bake for about 15 minutes or until crispy. Great over salads and soups.
2 large garlic cloves
1 bunch cilantro, stems removed
¼ t salt
¼ C fresh squeezed lime juice
1 C olive oil
Place garlic, cilantro, salt and lime juice in a blender. Process ingredients until smooth. Add olive oil in a slow drizzle through the feed spout. Refrigerate. Drizzle over pasta dishes, soups, goat cheese.
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