4 oz. Crumbled Bleu Cheese - divided
3 Tbsp. Buttermilk
3 Tbsp. Sour Cream
2 Tbsp. Mayonnaise
2 tsp. White Wine Vinegar
¼ tsp. Sugar
1/8 tsp. Garlic Powder
Salt & Ground Black Pepper
Mash 2 oz. of the bleu cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds. Stir in the remaining ingredients. Taste and adjust the seasonings with salt and ground black pepper.
This dressing can be refrigerated in an airtight container for up to a week. DO NOT FREEZE.
1 tsp Coleman's Dry Mustard
4 Tbsp sugar
1 tsp salt
1 tsp coarse ground pepper
4 Tbsp red wine vinegar
1/4 C olive oil
1/4 C vegetable oil
Bacon Bits (optional)
Mix all of the ingredients together (I use a bowl with a lid and shake it) Heat on stove until warm, DO NOT MICROWAVE!
1 C water
2/3 C seasoned rice wine vinegar
2/3 C peanut butter (I prefer super chunky)
4 Tbsp soy sauce
2 Tbsp sugar
8 cloves garlic - crushed
1/4 tsp red pepper flakes
Mix all ingredients in a sauce pan and heat over LOW heat until it thickens - be patient and DO NOT ALLOW TO BOIL. Do not use a microwave, stove top only.
Yields 2 C, which is enough for 1 lb pasta if serving warm. Or refrigerate and use as salad dressing.
1 Large English Cucumber - peeled & sliced thin
1 Vidalia or Red Onion - chopped into pieces
3 heaping TBSP Sour Cream or 5.3 oz PLAIN GREEK YOGURT
1 tsp dill weed
splash of white vinegar
splash of lemon juice
salt to taste
1/8 tsp sugar
Mix all together until blended - refrigerate for an hour - Serve chilled
1 (16 ounce) package fusilli pasta
1 cup fresh basil leaves
1/4 cup grated Parmesan or Romano cheese
1/4 cup pine nuts, toasted (optional)
2 cloves garlic
1/4 cup olive oil
1 pint cherry tomatoes, halved
3 tablespoons grated Parmesan cheese
4 ounces fresh mozzarella cheese, cut into strips
salt and pepper to taste
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.
6 large red-ripe vine tomatoes - sliced
1/2 C fresh basil - chopped
8 oz fresh mozzarella (in water) - drained and sliced
salt & pepper to taste
extra virgin olive oil
Layer sliced tomates, chopped basil, sliced fresh mozzarella cheese on a plate - drizzle with vinegar & oil, salt & pepper to taste - Enjoy!
4 C Spinach
1/8 C Extra Virgin Olive Oil
1/4 C Balsamic Vinegar
1/2 tsp Black Pepper
2 cups Strawberries, sliced
1 cup Walnuts
1/2 cup Feta Cheese
Put spinach, olive oil, balsamic vinegar and pepper in a large salad boil. Toss to combine. Add strawberries and walnuts. Toss again. Add feta and toss gently.
1/4 C basalmic vinegar
2 Tbsp honey
1 Tbsp olive oil
1 tsp coarsely ground pepper
1/4 tsp salt
4 cloves garlic - minced
Combine all ingredients in a bowl.