Four Seasons. One Lifestyle.
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My admiration for the vinaigrette is widely known by fans of Harvest Eating. In the Harvest Eating cookbook, there are many recipes showing the proper way to make vinaigrettes. …
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Today I provide a recap of my trip to The Colorado Rockies to visit with and help nurse Omi (my mother in law) back to health. My goal was to assist her immune system, which is being ravished by anti-biotics that are killing her lung infection, …
Created by: Chef Keith Snow
Serving Size : 10
Description:
This video show how to make a healthy and easy Strawberry Balsamic Vinaigrette.
Ingredients:
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1 cup strawberries, stems removed
1 each shallot, sliced
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
1/4 cup olive oil, pure
Directions:
1. Place all ingredients in a jar or a blender pitcher.
2. Using an Imersion or conventional blender puree the dressing until smooth.
Yield: “2 1/2 cups”
Per Serving (excluding unknown items): 53 Calories; 5g Fat (89.1% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 47mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates.
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Active Time: 5 minutes
Total Time: 5 minutes
Servings: 10
Created by: Chef Keith Snow
Description:
This fruity and zesty vinaigrette has many applications such as a sauce for chicken and fish recipes.
Ingredients:
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1/4 cup POM wonderful juice
1 tbs Dijon mustard
1 sm shallot minced
1 pinch kosher salt
1 tbs lemon juice
2 tbs extra virgin olive oil
1/4 cup pure olive oil
Directions:
1. Reduce your pomegranate juice to 1/4 cup, allow to cool.
2. Add Dijon mustard, shallots, garlic and lemon juice. Whisk well.
3. Season with salt and pepper.
4. Slowly drizzle oil into vinaigrette until emulsified.
Chef’s Notes: Β POM juice is available in most supermarkets coast to coast.[/private]
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 7
Recommended Beverage: pino grigio
Description:
This is a delicious and refreshing summer vinaigrette. Use Fresh Basil – grown in your garden is best. Use this vinaigrette not only on salads, also on tomatoes, chicken, and other grilled items.
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1/2 small shallott sliced roughly
1 small garlic clove
1 1/2 cup fresh basil leaves
1 tbs Dijon mustard I use Maille
3 tbs red wine vinegar
9 tbs pure olive oil
salt & pepper to taste
Directions:
1-Peel and coarsely chop the shallot and garlic. Add all ingredients into a mason jar and blend with an immersion blender until creamy. A blender could be used in the absence of an immersion blender. Add more vinegar if the mixture is too thick.
Chef’s Notes: A blender could be used in the absence of an immersion blender. Add more vinegar or even cold water if the mixture is too thick. Other optional additions are Parmesan cheese or Romano cheese.[/private]
Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Description:
Chef Keith Snow demonstrates how-to make this sesame ginger vinaigrette. Perfect on salads, grilled tuna or even as a marinade for seafood and chicken….
Fresh vegetables are the foundation to this simple Vegan vegetable wrap yet the tangy and protein rich Meyer lemon hummus give the dish some heft….
Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Recommended Beverage: Chardonnay
Description:
A delicious salad with seasonal mixed baby greens and a lemon-thyme vinaigrette.
Ingredients:
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2 cups green leaf lettuce torn into bite size bits
2 tbs lemon thyme vinaigrette
Directions:
1. Mixed greens with vinaigrette, serve.[/private]
Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Description:
Learn how to make a refreshing lemon vinaigrette dressing with seasonal thyme. Perfect for your seasonal salad.
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1/2 cup olive oil
2 1/2 tbs extra virgin olive oil
1 clove garlic minced
1 tbs lemon juice
2 tbs champagne vinegar
1 tbs Dijon mustard
1 tsp fresh thyme chopped
salt and pepper to taste
Directions:
1. Add all ingredients to bowl except oil, salt and pepper. Whisk well to incorporate.
2. Slowly whisk in oils, then season with salt and pepper to taste.
Chef’s Notes: Lemon thyme vinaigrette is simple to make and can be adjusted with other herbs such as basil, tarragon or chives.[/private]
Created by: Chef Keith Snow
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 5
Description:
A very simple orange herb vinaigrette recipe made using four different herbs and juice from Noble honey oranges from Florida.
Ingredients:
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1/2 tsp chives minced
1/2 tsp oregano minced
1/2 tsp basil minced
1/2 tsp thyme minced
1 large orange juiced
1/4 cup pure olive oil
2 tbs extra virgin olive oil
1 tbs Dijon mustard
2 tbs rice wine vinegar
kosher salt to taste
black pepper to taste
Directions:
1. Combine all ingredients except olive oils, salt, and pepper.
2. Whisk while adding olive oils to emulsify.
3. Season with salt and pepper.
Chef’s Notes: You can omit any herbs you do not like and get similar results. Also, try different vinegars like white champagne vinegar.
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