Recipe Tag: Dressings

Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, lime zest, lime juice, yogurt, and cayenne pepper in a blender or mini chopper and puree until smooth.

Chill well before serving.

Place the tomatoes in a medium pan and place the pan in the preheated oven. Roast for about 15 – 20 minutes. Shake the pan about three or four times. The outside of the tomatoes should be slightly browned in spots. Do not roast so long that the tomatoes burst open. If one or two do, it’s time to take the pan from the oven.

Place the roasted tomatoes, olive oil, vinegar, salt, pepper and parsley in a mini-chopper or blender (a stick blender will work too).

Process until smooth and then chill for at least an hour.

This goes especially good over spicier greens like arugula (rocket) or watercress.

Preheat the oven to 375°F. Place the tomatillos and onion wedges in a grill pan or a large skillet and place the pan in the oven.

Roast the vegetables for about 20 – 25 minutes. Turn once or twice to let them brown on all sides.

Remove and let cool to warm. Place in a blender or using a stick blender with a medium bowl puree the roasted tomatillos and onions until smooth.

Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Chill for at least a half an hour.

Whisk in the reduced-fat sour cream and chill.

Preheat the oven to 325°F.

Place the peeled shallots in a small sauce pan with 1 teaspoon of the olive oil.

Cover and place in the oven. Roast for 30 minutes.

Remove and place in a blender with the remaining 3 teaspoons olive oil, tarragon, vegetable stock, vinegar and salt.

Puree until smooth.

Chill.

Place a large skillet in the oven and preheat to 325°F.

Cut the green tops away from the white of the scallions.

When the oven is hot, place 1 teaspoon of the olive oil in the skillet and add the scallions. Reserve two pieces of the green tops for later.

Roast the scallions for 15 minutes, then turn the white part over so that both sides will be lightly browned. Stir the green tops into a pile to one side of the pan.

Roast for another 10 minutes.

Remove the pan from the oven and place the green tops on top of the white part of the onions and let them cool in the pan.

When cool, place the green onions, including the two pieces of reserved fresh tops, in a blender with the vegetable stock, vinegar, 3 teaspoons olive oil, honey, salt, and pepper.

Puree until smooth.

Chill well before serving.

Place the roasted garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese and yogurt in a blender and process until smooth.

Chill for at least 2 hours.

Place the water in a medium saucepan over high heat.

When the water boils, add the egg to the boiling water.

Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.

Remove the egg and peel it under cold, running water.

Place the egg in a small mixing bowl and mince it using the tines of a fork.

Place the Dijon mustard, paprika, Cajun seasoning, salt, Tabasco, white beans and milk in a mini-chopper or blender and puree until smooth.

Add the egg, garlic, and celery to the dressing and fold together until well blended.

This is best chilled overnight before serving.

Place all ingredients in a mini-chopper or blender and blend until smooth.

Chill for at least 1 hour.

Place all ingredients in a blender and puree until smooth. Chill for at least an hour before serving and overnight is best.

Place the olive oil, vinegar, mustard, honey, salt, pepper, tarragon and water in a small bowl or jar.

Whisk until smooth and chill well before using on salads or grilled vegetables.