Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
1/4 cup (60 mL) cider vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
Freshly ground black pepper to taste
1 1/2 Tbsp (25 mL) maple syrup or honey
1/4 cup (60 mL) olive oil
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Posted in /Cooking/Entrees/Vegetarian on Monday, July 10, 2017
I stumbled upon this recipe by accident when I happened to have leftover pumpkin puree. It wasn't enough puree for pie or cookies so I went looking for something I could use the leftovers in.
Posted in /Cooking/Side_Dishes on Monday, July 10, 2017
5 Tomatoes, seeded and diced small
1 Red onion, brunoise (extremely small dice, but not minced)
3 cloves garlic, minced
1-3 jalapenos - brunoise
Lime Juice - to taste
Salt and Pepper - to taste
3 cups fresh pineapple diced small - Optional
1/2 cup Colourful bell pepper diced small - Optional
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
1/4 cup creamy peanut butter
2 tablespoons water
juice and zest of one lime
1 tablespoon rice or white vinegar
1 tablespoon chopped peeled ginger
1 tablespoon soy sauce
1 tablespoon honey
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
1/4 cup buttermilk
1/4 cup sour cream
1/2 cup crumbled blue cheese
juice and zest of 1/2 a lemon
salt and hot sauce to taste