Uncomplicated meals have dominated my dinner table this week. Between the hustle of normalcy returning amongst the humid joys of summertime, my food prep, eating time, and appetite have needed a few slight modifications.
Many nights, my husband Alex and I find ourselves finally settling in at the kitchen table well after ten. After cooking in the heat all day, it’s hard to decide what exactly we are hungry for.
It would be one thing if I simply enjoyed cooking, or simply enjoyed eating. Heck, it would be a lot easier and a whole lot cheaper. But because I get as much satisfaction from them both, I tend to find the unnecessary very necessary. When a little extra time can be placed in the preparation prior to the meal, for the sake of taste, it’s worth it. But when your time is limited, it’s all about utilizing what you’ve got.
Many times it is the flavors of the season available at the farmers market or a friend’s garden that set off the chain of events in my kitchen. However, as much as I love fresh ingredients, there are many times the items I have ready-made in my fridge I can’t do without. Most especially a good dressing or vinaigrette, that dictates the course of my meal.
Relying on fresh ingredients means that your cooking will always have variety because it is influenced by the seasons. With hot and humid Ohio river valley days beginning to start, my cooking has turned to cooling foods that compliment the day and my mood: bright, robust, and fresh, without weighing me down.
Much in the same, a gloomy gray day might have my tummy craving warm soothing foods. A not-so-secret, secret is making food that you like to eat what you cook.
Good food doesn’t have to be complicated. But it can be. That’s not what today’s recipes are all about though. My May meals, and most likely June’s as well, have been salads with grilled chicken or fish. Anything I can easily throw in a pan or on the grill. I utilize whatever fresh seasonal fruit or veggies I have and throw on a good dressing.
Today I have included a variety of my favorite simple uncomplicated dressings. They may also be used as marinades and or dipping sauces. My favorite factor about these is the make ahead. Several may be made minutes before serving. But if I’ve already got that bottle mixed up and can just throw it on whatever I have come up with for the evening, it’s not only a game-changer but it’s an energy changer. And that’s an ingredient we can all use more of these days.
Good luck and enjoy!
Sweet Onion Dressing
¾ cup sugar
½ cup apple cider vinegar
1 Tbsp whole grain mustard
¼ tsp salt
1 cup vegetable oil
1 ½ tsp grated sweet onion (Preferably vidalia onion.)
Creamy Honey Lemon Dressing
1 Cup mayonnaise
2 Tbsp honey
1 tsp fresh lemon juice
Salt and pepper to taste
Mix all ingredients in a bowl. Store, covered in the refrigerator prior to serving.
Raspberry Vinaigrette
⅓ cup extra virgin olive oil
¼ cup raspberry vinegar
2 Tbsp chopped shallots
1 Tbsp sugar
¾ salt
Combine olive oil, vinegar, shallots, sugar, and salt in a bowl and mix, or a jar with a tight seal and shake. Combine thoroughly. Allow time to refrigerate, 6-8 hours, before serving.
Herb Balsamic Dressing
1 small clove garlic, minced
10 fresh basil leaves, chopped
2 teaspoons Dijon mustard
1 Tablespoon honey
2 Tablespoons balsamic vinegar
½ cup olive oil
Blend the garlic, basil, mustard and honey into a paste. Add the rice vinegar and balsamic vinegar, mixing thoroughly. Then add the olive oil, slowly blending a little at a time.
Variations of this can be made.
Here are a few suggestions:
•Dill Dressing: Substitute 2 tablespoons chopped dill for the basil.
•Oregano Dressing: Substitute ½ tsp dried oregano for the basil.
•Parsley Dressing: Substitute 2 tablespoons chopped parsley for the basil.
•Shallot Dressing: Substitute ½ small shallot minced, for the garlic and omit the basil.
Carrot Ginger Dressing
1 large carrot
1-inch piece of fresh peeled ginger (about 1 teaspoon)
1 very small shallot
4 tsp unseasoned rice vinegar
1 Tbsp honey
1 Tbsp salt
½ cup safflower oil (can be substituted with sunflower or olive oil)
Puree carrot, ginger, and shallot in a food processor. Add the rice vinegar, honey, and salt. Blend thoroughly. Add sunflower oil in two batches. Blend. Store in the refrigerator. Try over veggies, meats, or starch. Makes about one cup.
The article and photos used in today’s article are from the kitchen of Chef Babz (babzbites@gmail.com).