Lone Dressing For Today

-
1 large glass bottle with pour lid
2 cups olive oil
½ cup basil
½ cup rice vinegar
1 cup parsley
1 Tbsp black pepper
1 Tbsp sea salt
½ cup black peppercorn

In a large glass bottle, combine olive oil, basil, rice vinegar and parsley. Place a pour lid on the bottle and shake the ingredients thoroughly. Next, remove the bottle's lid and blend black pepper, sea salt and black peppercorns into the dressing. Place the lid back on the bottle and shake the ingredients for 1 minute. Chill the dressing for 30 minutes and then use the dressing over your favorite salad. 

Comments

Post a Comment

Popular posts from this blog

Nick's Coming Into Your Own Salad

-
Image
1 head lettuce – washed and chopped ½ cup lemon juice 1 Tbsp black pepper 1 large bowl 3 cups pineapple - crushed 1 cup almonds – chopped 2 cups boiled eggs – peeled and chopped 1 Tbsp chili pepper 2 cups red wine vinegar Melba or similar toast
This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients.
Serve this cool salad immediately with Melba or similar toast.


Read more

Happy Marsala Fry

-
Image
Large frying pan or wok 2 cups Marsala wine 1 lb kabocha or yellow squash – sliced and seeded 2 cups chopped tomatoes ½ cup black peppercorns ½ cup parsley leaves – finely chopped 2 lbs lean beef – sliced French bread 2 bottles Merlot wine
Time to make this meal!
In a large frying pan or wok over “Medium” heat, combine Marsala wine, kabocha or yellow squash, tomatoes, and black peppercorns. Stir the mixture for about 15 minutes – the squash will slowly start to become tender. Once 15 minutes has passed, add parsley leaves and lean beef to the stir fry. Keep stirring the mixture until the beef is done and no longer raw – the meat should have a slight pink center.
Serve this dish immediately with French bread and Merlot wine. Enjoy!!







Read more