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Archive for the tag “dressing”

Zukay Life Foods Vegetable and Herb Salad Dressings

Zukay Live Foods has a really exciting line of salad dressings that I have been looking forward to posting about since before I even tried them.  I first heard about them from the product blog of the Park Slope Food Coop where, like much of the NYC metropolitan area’s population, I was at one time a member.

As the brad name implies, Zukay Live Foods’ salad dressings are made from, well, live ingredients.  100% raw and vegan, they’re a mixture of fermented vegetables and herbs without added fats or sugars.  They are only about 5 calories per serving.  So, they’re wonderful alone or for mixing with your desired amount of olive oil (or other variety of oil).

Another use I discovered was mixing them with hummus to make a dip.  Delicious!

Let’s get on to the flavors. There are six:

Carrot Ginger

Tomato Provencal (with kalamata olives and herbs de Provence)

Sweet Onion Basil

Cucumber Mint

Tomato Pepper Pesto

Red Pepper Cilantro

I have sampled the first four (thanks, Scott!) and can vouch for the freshness, vibrancy and wonderfulness of each.  I have no doubt the last two are delicious as well.  The bottles “hiss” a bit when you open them- proof of their “life”!- and they have very herby, lively aromas.

Learn more at Zukay Live Foods, where you can also place an order.


Simply Salads’ Chinese Chicken Salad Recipe

Chinese Chicken Salad with Peanut Dressing

From Simply Salads, a wonderful cookbook by Jennifer Chandler that builds on store-bought salad greens to make an incredible variety of healthy, tasty meal-sized salads!

Makes 4 dinner salads
Peanut butter lovers beware.  The dressing in this colorful and tasty salad is addictive.

For the Peanut Dressing:
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter (if you use natural you may want to add a bit of sugar to sweeten)
1 teaspoon finely grated fresh peeled ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
A pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper

For the salad:
1/2 cup Peanut Dressing
1/2 cup fresh snow peas
1 bag (5 ounces) Spring Mix salad blend
2 cups shredded cooked chicken (can use supermarket rotisserie chicken)
2 carrots, peeled and shredded on the large holes of a traditional grater
1/4 cup thinly sliced scallions
1/4 cup fresh cilantro leaves
1/2 cup chopped roasted peanuts
2 limes, quartered, for garnish

For the Peanut Dressing:
In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with salt and pepper to taste.

For the salad:
Bring salted water to a boil in a medium pot. Add snow peas and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the peas and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl.

Add the salad blend, chicken, carrots, scallions, cilantro, and peanuts and toss. Add the dressing to taste and gently toss to coat.

Garnish with lime wedges.  Serve immediately.

Chestnut Leek Apple Parsley Stuffing

Gourmet Thanksgiving in Advance (described here) Recipe #6

You will never eat bagged stuffing again. The chestnuts are a tasty but pricey addition; the stuffing would still be delicious if you decide to leave them out.

Chestnut Leek Apple Parsley Stuffing

Adapted from Gourmet Magazine’s Chestnut, Leek, and Apple Stuffing

What I changed (reflected below) and why: Used a combination of white bread and whole wheat bagels since I had both around; Did not discard crust because that seemed like a waste (and who wants to de-crust a bagel?); Halved the butter since it seemed plenty; Did not peel apple for nutrition; Lessened chestnuts since 14-16oz appeared way too many; Substituted half-and-half for cream; Increased parsley for nutrition and for stronger flavor.

6 cups (1/2-inch) bread cubes (mixture of types is fine)
3 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)
1/2 stick unsalted butter
2 celery ribs, sliced 1/4 inch thick
1 teaspoon chopped thyme
2 Granny Smith apples, peeled and cut into 1/2-inch cubes
2 cups bottled peeled roasted chestnuts (about 10 oz), halved
1 cup half-and-half
3/4 cup chopped flat-leaf parsley

1. Preheat oven to 350°F with racks in upper and lower thirds. Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes, then remove from oven. (Alternatively, leave out to dry at room temperature 8 to 24 hours.) Then increase oven temperature to 450°F.

2. Meanwhile, wash and chop leeks. Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, half-and-half, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.

3. (Stuffing can be assembled, but not baked, 1 day ahead and chilled and covered. Bring to room temperature before baking.) Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.

Homemade Salad Dressing: Tarragon vinaigrette

I bought a bunch of fresh tarragon at the market because I don’t think I’d ever bought fresh tarragon before.

Then it sat in my fridge for a while, making me feel guilty.

In the nick of time I used it in a delicious homemade salad dressing.

Now I can buy fresh tarragon again!

Fresh Tarragon Vinaigrette

Adapted from Wasabi Bratwurst‘s Everyone’s Favorite Fresh Herb Salad Dressing

What I Changed and Why: Kept the fresh herb to tarragon only to highlight its flavor; Kept the vinegar to just balsamic for simplicity; Adjusted other spices to taste.

3 tablespoon fresh tarragon leaves, finely minced
1/2 Tbsp finely chopped garlic
1 1/2 Tbsp Dijon mustard
½ teaspoon kosher salt
½ teaspoon black pepper, fresh ground
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Salad greens (such as one small head red leaf lettuce)

1. Shake all of the ingredients together in a jar with a tight fitting lid. (If you do not have such a jar then first whisk together all ingredients, adding the fresh herbs at the very end.)

2. Toss the greens & the dressing in a large bowl and plate it.

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