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easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, November 28, 2016

Basil Vinaigrette


Homemade vinaigrettes are incredibly easy to make when you use a mini-food processor. Add everything but the oil, stream it in with the processor running and you have vinaigrette. And it is so much better than anything you can find in a bottle. I usually have a bottle of homemade vinaigrette of some kind in our refrigerator to go along side the giant box of mixed greens from Costco. Those mixed greens last forever, I'm not sure what the secret is.  This recipe takes vinaigrette to the next level with the addition of sweet basil.  Be sure to taste the vinaigrette with a small piece of lettuce, add more sugar if necessary.
Basil Vinaigrette

¼ cup fresh lemon juice
¼ cup white vinegar
¼ cup chopped basil
1 teaspoon Dijon mustard
1 teaspoon sugar
¾ cup extra-virgin olive oil

Combine all ingredients except the oil in a mini-food processor. Pulse to combine. Stream in the olive oil with the processor on to emulsify the dressing. Serve over mixed greens.
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