Recipes

Dress it up! Salad dressings you'll make all season long!

Stoneground Honey Mustard Vinaigrette

2 T stoneground mustard 1/3 c. olive oil 1/2 c. white wine vinegar 1 shallot, minced 2 tsp. honey Cracked black pepper

Whisk to combine ingredients, or place in a mason jar and shake. Store for up to 1 week in the refrigerator.

Honey Mustard Vinaigrette

2 T honey 2 T dijon mustard 1 clove garlic, grated 1/4 c. olive oil 1/4 c. lemon juice Cracked black pepper

Whisk to combine ingredients, or place in a mason jar and shake. Store for up to 1 week in the refrigerator.

Warm Bacon Mustard Vinaigrette2 strips bacon 1 shallot, minced 1 clove garlic, grated 1 jalapeño, minced 2 T stoneground mustard 1 T honey 2 T red wine vinegar 1/4 c. olive oil

Heat bacon in a skillet, cooking until crispy. Set aside on a paper towel.

Reserve 3 T of bacon drippings in skillet, draining the rest. All shallot and garlic. Sauté 2 minutes. Add in jalapeño and cook 1 more minute.

Stir in mustard, honey and vinegar.

Remove from heat. Whisk in oil. Serve warm. Adapted from Thyme for Cocktails

Easy Avocado Dressing

Half an avocado 1/4 c. Greek yogurt 1/2 c. water 1 c. cilantro 1 clove garlic 1/2 tsp. salt Squeeze of lime juice

Pulse ingredients together in a food processor or blender.

Ginger Sesame Dressing

1/4 c. rice vinegar 2 T sesame oil 2 T soy sauce 2 T brown sugar 1 tsp. garlic flakes 1 tsp. dried ginger 1 tsp. chili flakes (optional) 1 tsp. sesame seeds (optional)

Whisk to combine ingredients, or place in a mason jar and shake. Store for up to 1 week in the refrigerator.

Caesar Dressing

1/4 c. lemon juice 2 cloves garlic, chopped 2 T. mayonnaise 2 tsp. Dijon mustard 1 tsp Worcestershire sauce 1 c. olive oil 1/3 c. Parmesan cheese, grated Cracked black pepper

Combine lemon juice, garlic, mayo, mustard and Worcestershire sauce in a food processor or blender until smooth. On low speed, slowly drizzle in the olive oil, processing until thickened. Add the Parmesan, pausing until combined. Season to taste with cracked black pepper.

Tasty Croutons

3 T. olive oil 2 cloves garlic, chopped 1/2 French baguette 2 T Parmesan cheese, grated or shredded

Preheat oven to 350F. Line a large baking sheet with parchment paper. Combine olive oil and garlic in a bowl. Press the mixture through a fine mesh sieve. Cut or tear baguette into bite-sized pieces and add to a large bowl. Add the oil mixture and Parmesan. Toss to combine. Spread croutons on a single layer on the baking sheet. Bake 8 minutes until golden and crispy. adapted from USA Today

Your New Favorite Ranch

1/2 c. sour cream 2 T canola oil 2 T lemon juice 1 T garlic flakes 1 T dried parsley 1 tsp. dried dill 1 tsp. onion powder 1/2 tsp. dried chives 1/2 tsp. salt 1/4 tsp. pepper

Whisk to combine ingredients, or place in a mason jar and shake. Store for up to 1 week in the refrigerator.

A Spicy Variation

In addition to the above ingredients, add: 1 T hot sauce 1/8 tsp. cayenne pepper

Whisk to combine ingredients, or place in a mason jar and shake. Store for up to 1 week in the refrigerator.

Jelly Jar Vinaigrette

We love a good recipe hack! This makes creating a sweet, flavorful vinaigrette a snap… and as a bonus, it helps use up the last of a jar of jelly! This is especially good with grape jelly, orange marmalade, raspberry jam, strawberry preserves or a hot pepper jam.

The remains of your favorite jam or jelly 2 T Dijon mustard 2 T white wine vinegar 1/4 c. olive oil Salt and pepper, to taste

To the almost-empty jar of jam or jelly, add the other ingredients. Shake to combine.