Week of July Fourth 2018: The Salad Dressing Edition

Dill Vinaigrette

1/4 cup olive oil

2 Tbsp red wine vinegar

1 tsp honey

1 bunch fresh dill, chopped

2 cloves garlic, minced

1/2 tsp Dijon mustard

 sea salt and pepper to taste

In a blender, combine all ingredients.  Drizzle over salad.  Cover and refrigerate leftover dressing.

Cilantro-Lime Dressing

1 hot pepper, seeded and coarsely chopped

1 clove garlic

3/4 tsp minced fresh ginger root

1/4 cup lime juice

1/3 cup honey

2 tsp balsamic vinegar

sea salt and pepper to taste

1/4 cup packed cilantro leaves

1/2 cup extra virgin olive oil

Blend all ingredients until smooth in a blender or food processor.  Cover and refrigerate leftover dressing.

adapted from allrecipes.com

Escarole with Artichoke Hearts

1 head escarole

olive oil

unmarinated artichoke hearts

garlic

sea salt and pepper

Chop escarole and wash.  Place in pot on medium heat with 3 Tbsp olive oil and 6 cloves minced garlic.  Stir to coat with oil.  Turn heat to low, cover pot and cook, stirring frequently, until escarole is soft, about 7 minutes.  Add chopped artichoke hearts.  Stir to heat through.  Season to taste with salt and pepper.

Kale with Lemon Basil

Heat 1/4 cup olive oil over medium heat in large pot.  Add 4-5 cloves minced garlic.  Chop kale and add to pot.  Stir to coat with oil.  Turn heat to low, cover pot and cook, stirring frequently, about 10 minutes.  Chop lemon basil and add to kale.  Stir and cook 1 minute longer.  Serve.

Row Covers provide vegetable plants protection from insects and the weather extremes

Next week…..Radicchio, Italian Basil, Red Leaf Lettuce, Rainbow Chard