Recipes
for The Farm at Miller’s Crossing, Week13
– 2009
Carol Hargis,
The Market Fresh Chef
Salad
Dressing Edition
Creamy Dill Salad Dressing 2 cups
1 EGG
1&1/2 cups OLIVE OIL
1/2 tsp. minced GARLIC
1 Tbsp. Red wine VINEGAR
1&1/2 Tbsp. Dijon MUSTARD
1 tsp. LEMON JUICE
1&1/2 tsp. DILL
1 tsp. WORCESTERSHIRE
1/4 cup CREAM
S&P
Add egg to processor. Blend
1 minute. Slowly add oil. Add remaining ingredients & blend. Chill.
Try over salad greens topped w/ steamed cold shrimp or poached salmon.
Peanut Yogurt Dressing (or dip for fresh fruit…)
Whisk 2T P-NUT BUTTER, 1/4c
plain YOGURT, 1T WATER, 1/4t SALT, 2t LIME JUICE.
Pesto Vinaigrette 1&1/2 cups
1/4 cup walnut
1/2 cup basil
2 cloves garlic
1/4 cup white-wine vinegar
1/2 cup xv olive oil
1/3 cup Parmesan, grated
1/2 tsp. salt
1/2 tsp. ground black pepper
In small skillet on med-hi
heat, toast walnuts, shake skillet often, 3 min. In processor
pulse basil, garlic & vinegar 30 sec. Add nuts & with processor
on, add oil in thin stream til mixture emulsifies. Add cheese, salt
& pepper & process 30 sec. Refrig, covered.
Balsamic
Sweet Basil Dressing
Whisk 1/2c olive oil,
1T balsamic vinegar, 2T chopped basil, 1t brown sugar,
s&p.
Lo Fat Caesar Dressing 1 cup
3 tbsp. LEMON JUICE
2 tbsp. red wine VINEGAR
1 tsp. OLIVE OIL
2 tsp. ANCHOVY PASTE
1 tsp. PEPPER
1&1/2 tbsp. minced GARLIC
1&1/2 tbsp. WORSECTERSHIRE
1/4 cup PARMESAN cheese
3/4 cup low-fat RICOTTA
1 tbsp. low-fat MAYONNAISE
1 tbsp. BALSAMIC VINEGAR
Pour all ingredients into
a processor or blender. Process or blend until smooth. 