Recipes

Simple Vinegrette
This is the way I like to make a vinegrette. Make plenty and use it all week!

In a jar, place salt and pepper (to taste) and whatever herbs or spices you love. Atop this, add between 1 teaspoon and 1 tablespoon dijon mustard (depending on how much vinegrette you're making).
Pour in enough of your favorite vinegar to cover the mustard and disolve the salt. Then, add your oil. Traditional recipes call for 3 times the oil as vinegar, but I like to add the same amount.
Cover the jar, tightly and shake until emulsified.

You can always add other items like diced shallots or capers. Play with it! Make it your own!_________________________________________________


Roasted Garlic

Cut the top quarter off your head of garlic. Place it on enough aluminum foil to encase it loosely. Drizzle some olive oil over the exposed head, wrap it up and place in a 400 degree oven for 20-25 minutes, or until the cloves are soft. Squeeze out the cloves and enjoy spread on toast, blended into your favorite soup or sliced over sauteed greens. This is an extremely versatile item. Have fun!
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Roasted Veggies

Preheat your oven to 450 degrees.
Chop your veggies into bite-size pieces, put them in a bowl and pour your favorite marinade over them (try the vinegrette!). Toss until coated. With a slotted spoon (or your hands), spread the veggies onto a baking sheet, not letting them get piled on top of each other. This will ensure more carmelization for each individual item. Roast them in the oven for about 15 minutes, then turn them. Let them get another 10 minutes of carmelization before serving. Yum.
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