Made From Scratch: Tahini Dressing

As the days grow longer (it was light until nearly 8 the other night!) and the temperatures rise (or at least theoretically they rise, though I did spy 70 degrees on tap for this weekend, aaaaah!), I'm leaning away from the heavier meals of winter to the lighter flavors of spring.

That, and, uh, warmer temperatures also mean fewer layers, and it's probably time that I shed my personal layer of winter insulation as well. So! Salads and fresh greens it is. While I've never been one to push away a fresh salad, for me, the key is a delicious dressing that brings it all together.

If you like the flavors of hummus, you'll love this creamy tahini dressing. It is tangy and vibrant and gives a little zing to what might otherwise be a boring bowl of greens. You can season the dressing with just salt and pepper, or add the same flavors from your favorite hummus recipe -- ground sumac, cumin, or roasted red peppers would be a great place to start.

Tahini Dressing (printer-friendly version)
makes about 1/2 cup

2 garlic cloves
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoon water
4 tablespoons tahini
salt and pepper, to taste

1. Add the garlic cloves to the bowl of a food processor with the metal blade attached and process until finely minced. Add in the lemon juice, olive oil, water, and tahini and process until well combined, scraping down the sides of the bowl as necessary.
2. Season to taste with salt and pepper.
3. Store any leftover dressing in an airtight container in the refrigerator for up to one week.

Made From Scratch: Maple-Dijon Vinaigrette

While I might not be too stoked about our recent snowfall and the fact that our temperatures are still bouncing around the below-freezing mark, one benefit of this weather is that it is prime conditions for sugaring season. Up here in the Northwoods, you'll spy metal pails, plastic buckets, blue bags, and clear bags hanging from sugar maple trees, all collecting sap to be evaporated down into maple syrup.

It typically takes about 40 gallons of sap to make one gallon of syrup -- making the final product a bit of a labor of love. We have several sugar maple trees on our property and planned to tap them this spring, but unfortunately we neglected to mark the trees before all the leaves fell off in the autumn. So, next year! Luckily, Dustin has a friend that taps a huge sugarbush (sugar maple grove) near town, so through the time he puts in helping to collect sap, he "earns" several jugs of finished syrup that last us the year.

While I primarily use our maple syrup for pancakes, it also makes a great alternative sweetener. And, with a few other ingredients, you can use it to make a delicious salad dressing or glaze. I recently used this maple-Dijon vinaigrette as both a marinade for salmon roasted in the oven and as a dressing for a salad of spring greens. The maple syrup adds a complex smoky sweetness to the vinaigrette which balances the robust bite of the mustard and vinegar.

What is your favorite way to use maple syrup?

Maple-Dijon Vinaigrette (printer-friendly version)
makes about 1 cup

2 tablespoons pure maple syrup
1/2 tablespoon Dijon mustard
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
1/2 teaspoon fine sea salt

1. In a small jar with a tight lid, add together the maple syrup, Dijon mustard, sherry vinegar, pepper, and salt. Place the lid on the jar and shake vigorously to combine. Alternately, place all the ingredients in a shallow bowl and whisk to combine.
2. The dressing can be stored in the refrigerator for several weeks.

What's On the Side: Balsamic Vinaigrette with Dijon, Rosemary, and Oregano

Happy October everyone! I am off early this a.m. on a flight headed to Chicago, so I've just got a quick post for today. Last night I hosted a dinner party for a group of friends. Though I had some balsamic vinaigrette in the fridge, I decided the "less processed" thing to do would be to make my own for a salad I was serving. I based this dressing recipe off my standard balsamic vinaigrette recipe, but added in a few extra seasonings.

Balsamic Vinaigrette with Dijon, Rosemary, and Oregano (printer-friendly version)

makes about 3/4 cup of dressing

1/4 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon organic Dijon mustard

1/4 teaspoon finely chopped dried rosemary

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon fine sea salt

1. Whisk together the balsamic vinegar, olive oil, and Dijon mustard. Stir in the rosemary, oregano, black pepper, and salt. Use immediately or chill in the fridge until ready to use. Stir thoroughly before using this to dress your salad.