FOOD + DRINK
Dress it Up SAUCES AND MARINADES CAN TRANSFORM ANY BORING MEAL. WHIP UP THESE RECIPES TO ADD SOME FLAVOR TO YOUR LIFE.
Pesto Balsamic Vinaigrette
WORDS HELEN TRISKO | PHOTO JENNA CORNICK | DESIGN MADISON KELLY
Pesto Balsamic Vinaigrette A flavorful variation on your basic homemade balsamic vinaigrette. Use for: Drizzling over a green salad, pasta salad, or a margherita pizza; marinating chicken or vegetable kabobs. ½ shallot 1 large garlic clove ½ cup balsamic vinegar ¾ cup extra virgin olive oil
French Dijon Vinaigrette A light and sour vinaigrette that is a staple of a French kitchen. Use for: Making pasta salad with veggies, herbs, and cured meats; drizzling over your favorite green salad; pickling onions, beets, or cucumbers. ½ shallot 1 clove garlic ½ cup red or white wine vinegar 1 cup extra virgin olive oil ½ cup fresh squeezed lemon juice
14 14 || spring spring + + summer summer
1 tsp. Dijon mustard or powdered mustard, preferably whole grain 3 Tbsp. pesto ½ Tbsp. white sugar or honey 1 tsp. sea salt Black pepper to taste Mince shallots and garlic clove and place in mason jar. Add balsamic, olive oil, mustard, pesto, sugar, salt, and pepper. Screw on lid and shake. Let vinaigrette rest in a fridge for two hours. Store the vinaigrette in the refrigerator for up to two weeks. Shake well before use.
1 heaping Tbsp. French Dijon mustard, preferably whole grain 2 tsp. sugar 1 tsp. sea salt Black pepper to taste Mince shallots and garlic clove and place in mason jar. Add vinegar, olive oil, lemon juice, mustard, sugar, salt, and pepper. Screw on lid and shake well. Let vinaigrette rest in a refrigerator for two hours. Store the vinaigrette in the refrigerator for up to two weeks. Shake well before use.
French Dijon Vinaigrette