-Add to a jar with a tightly fitting lid…
-¼ cup extra virgin olive oil, 1 TBS mayonnaise, 1 TBS Dijon mustard, 1 tsp maple syrup or sugar, 1/8 cup Balsamic or rice wine vinegar, ¼ tsp sea salt and lots of freshly ground black pepper.
-Add 2 cloves of garlic put through a garlic press. Shake well and serve.
-Press 2 cloves of fresh garlic through a garlic press.
-Finely chop 2 TBS chives (optional).
-Add the following to a jar with a tightly fitting lid:
¼ cup olive oil
1/8th cup Balsamic vinegar
1- 2 TBS maple syrup
1-2 TBS lemon juice
1 rounded tsp of Dijon mustard
a big pinch of salt
-Shake well and serve fresh.
-Boil a small pot of water, enough to boil 3-4 eggs.
-Add the eggs in when boiling and set timer for 7 minutes.
-When eggs are done add some cold water and then lightly crack them on the edge of the pan.
-Soak in cold water for about 5 minutes, then peel.
-When ready to serve, cut in half carefully as yolk is still semi soft. Sprinkle with sea salt and freshly ground pepper.
-Preheat your oven to 375 degrees.
-Put 6-8 pieces of thick cut bacon on a baking tray and bake in the oven for about 12 minutes until golden.
-Cut into bite size pieces then set aside.
-Cut the ends off 2 heads Little Gem lettuce.
-Separate leaves into bite size pieces and wash well.
In a small jar with a tight fitting lid, mix together the following:
1 clove of garlic (put through a press)
¼ cup extra virgin olive oil
1/8 cup Balsamic vinegar
1 scant tsp Dijon mustard
A pinch of sea salt and freshly ground black pepper to taste.
-Mix well.
-Chop up some green onions.
-Arrange the lettuce leaves on some salad plates.
-Top with some green onions, the bacon pieces and the eggs.
-Sprinkle with a few tsp of dressing and the cheese of your choice, Gruyere or sharp cheddar would be nice.
-For the dressing: Mix 1 cup good mayonnaise with 1 tsp coarsely ground black pepper and 1 tsp hot sauce.
-Stir well then add ½ cup coarsely crumbled blue cheese. Stir until blue cheese is incorporated.
-Thin the dressing with water or buttermilk if necessary.
-Cut ½# pound of bacon into 1-inch pieces and cook over medium heat until just crisp. Set aside.
-Cut 1 iceberg lettuce into 6 wedges, leaving some of the core intact to hold the wedge together.
-Place each wedge on a plate and add some dressing.
-Cut ½ a sweet onion into rings, and add to the plates along with 1 tomato sliced into wedges.
-Add the bacon and some more black pepper.
Best made with Helsing Junction Farm honey!
-Put 2 heaping TBS honey in a small mason jar with a tight fitting lid.
-Add the following:
1 TBS Dijon mustard
2 cloves of garlic put through a garlic press or finely minced
The juice of 1 fresh lemon
A big pinch of sea salt and some freshly ground black pepper.
-Stir together well.
-Add ¼ cup olive oil.
-Shake until well mixed and serve fresh, makes about enough for 4 small salads.
-Using a food processor, puree ¼ bunch green onion.
-Add the following:
2 tsp lavender blossoms
1/3 cup rice wine vinegar
¼ cup honey
½ tsp salt
Pulse until well blended.
-With the processor running slowly drizzle in 1 cup olive oil.
-Place in a sealed container and refrigerate 24 hours before serving.
-Add the following to a blender.
1 bunch cilantro, coarsely chopped
1 cup olive oil
5 tablespoons white wine vinegar
1 garlic clove, peeled
1 tsp ground cumin
1 tsp serrano chile, minced seeded
-Combine all ingredients in processor.
-Blend until almost smooth.
-Season dressing with sea salt and pepper.
-Press 1 clove of garlic through a garlic press.
-Finely chop 2-3 TBS chives (optional).
-Add to a jar with a tightly fitting lid along with the following:
¼ cup olive oil
1/8th cup Balsamic vinegar
1- 2 TBS maple syrup
2-3 TBS red wine or lemon juice
1 rounded tsp of Dijon mustard
A big pinch of sea salt
-Shake well and serve fresh.