Friday Dinner: Pizza

Friday Night Dinner 9/21/12: Pizza

Last Friday we opened up the circle of regulars and invited a few more.  Unsure exactly how many to expect, I planned a relatively easy feast.  Chicken/Turkey meat balls, Homemade Tomato Sauce (for those two recipes check last weeks blog post),  Pasta  (Gluten free and Regular), a large salad,  Fresh mozzarella- tomato-basil pizza, and Caramelized Onion-Roasted Garlic- Goat Cheese pizza.

Pizza Dough Recipe:

Not wanting to repeat myself, I am not going to add the entire dough recipe again.  I normally use my basic bread recipe as pizza dough.  You can find information on how to make this dough in Friday Night Dinner Turkey Meatballs

The only difference you need to make, is that after the dough rises the second time, instead of punching it down and forming it into a loaf, you will punch it down and divide it into 3 parts.  I made 2 large pizzas and 1 small loaf of bread from this amount of dough.  If you don’t want to make this much food, you can either cut the  dough recipe or simply freeze the dough that you don’t use.  It lasts for quite a while in the freezer-then the next time you want to make pizza you can simply pull the dough out and let it thaw.  It works very well!

  • Caramelized Onion Roasted Garlic Goat Cheese Pizza Recipe:

  • Pizza Dough (look at Friday Dinner Bread for recipe)
  • 2 Head of Garlic Whole
  • 2 Large Sweet or Yellow Onions
  • 6 oz Goat Cheese
  • 1 Cup Plus of Olive Oil
  • Grated Parmesan Cheese
  • Slice tomatoes
  • Fresh Basil
  • Fresh Oregano

The first step to making this pizza is roasting the garlic.  So turn your oven on to around 350F.  Grab your two heads of garlic and just peel the outer layers of the skin off.  Do Not take the bulbs off the head and Do Not peel them completely.  Now just cut the very top of the head off from each bulb.  I usually do one cut on the very top and then go around the edges with a small knife cutting each outer bulb individually.

It should look like this when you are finished.  Now take a small piece of tin foil, place the head in the center, and pull the edges up slightly.

Now pour a TBLS of olive oil over the top of the head and wrap the whole thing up.

Pop that bundle into the oven for roughly 30 min.  You want to watch this pretty closely because the garlic can go from roasted perfection to burnt pretty quickly in the last stages of cooking.  When you smell that beautiful aroma of roasting garlic just make sure to peek in every so often. Pull the bundle open slightly and look at the tops of the garlic.  If it is a toasty golden brown it is probably done.

Poke bulb with a fork.  If the inside of the bulb feels soft pull the whole bundle out of the oven.  close the top back up and let it sit and cool.  You can do this  up to a day ahead if you want to, but watch out for snackers in your refridgerator!

The next thing you want to work on (you can be working on this while the garlic is roasting) is caramelizing the onions.  Cut the very top and the bottom off of your onions.  Peel them and slice them in half.  Now quarter them and thinly slice.

Place the sliced onions into a medium sauce pan.

Pour 1 Cup of Olive Oil over the top of the onions.  Sprinkle roughly a tsp. of Kosher Salt over the top and cover.

Over medium to high heat cook the onions, stirring occasionally at first. When the onions start to brown, make sure to stir them very often so that they do not burn or stick to the bottom of the pan.  Adjust the heat as well to keep the onions from burning.  When the onions look golden brown like this:

Turn the heat off and remove from the burner.  Have a mesh strainer positioned over a bowl ready.

Pour the contents of the pan into the strainer.  Push down slightly on the Onions with the back of a spoon.  You don’t want to smash the onions so don’t push to hard.  Your goal here is to squeeze a little of the the olive oil out of them.

Reserve that beautiful caramelized onion olive oil for later.  We will be using it.  This step can also be done a day ahead.  The next thing you want to work on is the roasted garlic and herb goat cheese.

If you are doing all these steps at once, make sure to take the goat cheese out before you start and let it come to room temp.  In a small bowl place the goat cheese, roasted garlic, finely chopped basil (roughly a TBLS), and finely chopped oregano (roughly a 1/2 TBLS), a Tsp of Kosher Salt, and a few turns from a pepper mill.  With a spoon start smashing the garlic and mixing everything into the goat cheese.

Now that you have the goat cheese mixed, and the caramelized onions ready, you can start building the pizza.  Heat your oven to 425F.  On a large baking tray covered in parchment paper stretch out your pizza dough.

Remember that Olive Oil that we reserved from the Onions?

Spoon a few TBLS onto the dough and spread with the back of the spoon.  Covering the entire surface of the pizza.

Put the pizza in the oven for 5 to 10 minutes.  You basically just want to toast or brown the dough. It should look a little like this when it is done:

Sprinkle fresh grated parmesan over the entire pizza.

Pop the pizza back in the oven for a few minutes or until the Parmesan has melted.  Once the parm has melted pull the pizza out of the oven and spread the goat cheese.

Now spread the caramelized onions.

Next add a layer of fresh basil.

Now for the thinly sliced tomatoes.  If I can get them from the garden, I like to use a mixture of red and green tomatoes.  It adds something both to the flavor and to the presentation.

Last layer is a sprinkle of grated Parmesan.

Into the oven at 425F for 20-30 minutes.

  • Fresh Mozzarella Tomato Basil Pizza Recipe:

  • Pizza dough
  • Thinly sliced tomatoes
  • Fresh mozzarella
  • Fresh Basil
  • Caramelized Onion Oil
  • Grated Parmesan

This is a simple pizza, yet despite its simplicity it has always been one of my favorites.  Basically, you want to stretch out the dough on your baking sheet (the same way I explained above.)  Use some of the caramelized onion olive oil or- if you don’t have that- just plain olive oil.  Spoon the oil onto the dough and spread it evenly.   After the pizza looks nice and golden brown, pull it out of the oven and sprinkle it with grated Parmesan.  Put the pizza back in the oven to melt the cheese.  Pull it out of the oven when the cheese is melted. (basically the same as the pizza described above)

Okay so now this is where it gets a little different.  First layer the basil onto the pizza.  Then lay the tomatoes out, like so:

  Now add a layer of thinly slice fresh mozzarella and finish it off with a sprinkle of grated Parmesan.

A sprinkle of Kosher salt and a few turns from the pepper mill to finish it off and you are ready to put this pizza in the oven.  Roughly 30 min at 425F, however like most recipes keep an eye and your nose open to tell when it is ready to pull out of the oven.

Unfortunately, my ravenous guests were so eager for a bite that I completely forgot to take any after pictures.  I was a bit worried I had made too much food, but after a wonderful evening I found that I didn’t even have any food to put away.  No leftovers and many happy faces are always telltale signs of a great dinner 🙂


How To Pick Up Chicks

Just wanted to post some new pictures of the chicks and mama.  Oh and I am open to suggestions for names!

Gluten Free Peach Cobbler

Observing from atop the refridgerator.  Pookha and Ballou. Cheering/critiquing my technique.

Yesterday, Lel bought some beautiful organic peaches, that were on sale, at the local market.  Returning home she requested/begged for peach cobbler.  Last winter, I made this cobbler for the first time with apples and it has been one of Lel’s favorites ever since.  This cobbler can be made with just about any type of fruit you would consider baking in a pie.  In the past, I have made this with apples, cherries, and berries. I suggest playing around with what ever you have on hand or whatever fruit is your favorite.  This cobbler makes a wonderful breakfast with a few spoon fulls of plain yogurt and it is so easy to make you can even whip it up that morning.

  • Gluten Free Cobbler Recipe:

  • -4-6 Peaches (apples, cherries, blueberry, strawberry, raspberry, etc.)
  • -Sugar, Honey, or Agave
  • -Lemon
  • -Orange
  • -Oatmeal
  • -Butter

Preheat your oven to 350F.  Wash and Slice the Peaches and place them in a large mixing bowl.

Squeeze a lemon and half an orange.

Add roughly the juice from one lemon and the juice from half an orange to the peaches.

Now it’s time to sweeten the peaches.  For this cobbler, I used a little bit of sugar (1 Tbls) and a little bit of honey ( 3 Tbls )  depending on the fruit, you may need to change the amount of sweeter you use.  I have made this completely sugar-free before by using a blend of agave nectar and honey.  The best way to tell how much sweetener to add is to just test it.  Add a little and then taste a piece of the fruit.  Peaches are naturally very sweet (organic) and don’t need much extra help.  However, berries or tart apples will need a little extra.  You will also want to add whatever kind of spices you might want to use at this point.  Peaches are great with a tsp. of vanilla and a touch of orange or lemon zest.  Apples are wonderful with 3/4 tsp. of ground Cinnamon and 1/2 tsp. of ground Ginger.  You can really play around with this recipe to suit your tastes.

After the peaches are all mixed up and look something like this, spread them out in a baking dish.

Now it is time to make the topping.  In a mixing bowl, put roughly 2 Cups of Rolled Oats.  Grind up a 3-4 Tbls of rolled oats in a blender or cut them up by hand using a large kitchen knife.  You are looking for the general consistency of flour.  If you have some gluten free flour on hand you can use that instead of grinding up the oats.  I am allergic to the store brands of gluten free flours (I  know we would fit right in at the allergy parade) so I make my own by grinding oats or rice up in the blender
(I suppose that is for another post).  For the cobbler, you only need a couple of Tbls of flour to hold the whole thing together.  Now add the 2-3 Tbls of oat flour to the bowl and also add 2 Tbls of your preferred sweetener to the bowl.  Cut a half a stick of butter into chunks and add that to the bowl.  Now with your hands, squish the whole thing together (mmmm.squishy).  If you need to add more butter, cut the other half of the stick into chunks and add them as you need.

You want the end product to look something like this-little bunches of oats stuck together and crumbly.

Spread the topping evenly on the peaches.  Bake in a 350F oven for 30-45 min. or until the top is golden brown and the fruit is bubbly.

Breakfast is served!

Well I hope that you will enjoy this cobbler as much as we do! Cheers!  I am off to the Tractor Supply to pick up a few things for the furry and feathered.

Apple Pie

Our neighbors across the road are having their annual BBQ.  Unfortunately, Lel and I had already made plans prior to being invited.  However, since this is the first year that we have been invited (and as a gesture of good neighborliness)  we thought we should at least contribute a dish of some kind.  My fruit bowl just happened to be full of beautiful organic apples, so I figured Apple Pie would be an easy and tasty treat to contribute.

I made this pie with what happened to be in our pantry at the time so it differs a bit from how I would traditionally make apple pie filling, but it was just as tasty and actually contains less sugar.

  • Apple Pie Recipe:

  • 6 to 8 Apples (I just happened to have some organic gala apples I think, but usually I will mix in some granny smith as well)
  • 1 lemon
  • 1 orange
  • Roughly 1/2 Cup of White Sugar
  • 3 Tbls Honey
  • 2 Tbls Maple Syrup
  • Ginger
  • Cinamon
  • Pie Crust

Wash, peel, and slice the apples into wedges.

Squeeze some lemons. I used the juice from two lemons, but they were very small lemons-so the juice from one large one would do (roughly 1 to 2 Tbls).  Add the juice from half an orange.

Add the lemon and orange juice to the bowl of apples.  Toss the apples to evenly coat them with the juice.  Now  add the sugar and spice.

My spice rack!

I tend to eye ball things, but I would say that I add roughly a 1/2 tsp of ground Cinnamon and a 1/4 tsp of ground Ginger.  Sprinkle the spices around on top of the apples.  Now you will also want to add the sugar, honey, and maple syrup to the bowl of apples.  Mix the whole thing up and let the apples sit as you prep the pie pan.

  • Pie Crust Recipe:

  • 2 1/2 Cups Organic All Purpose Flour
  • 1/4 tsp Salt
  • 2 Sticks of Butter (cold)
  • 1 Egg
  • 1 Tbls White Vinegar
  • 2-3 Tbls Ice Cold Water

In a large mixing bowl, measure out the flour and salt.  Mix the flour and the salt together.  In a small bowl, whisk together 1 egg and 1 Tbls of white vinegar.  In another small bowl, add some ice and about a cup of water.  Now remove the sticks of butter from the fridge, cut them (the sticks of butter} into chunks and add it to the flour.

With a pastry cutter, cut the butter into the flour.

It will look something like this when you are finished.  Now add the egg and vinegar mixture.  Mix this together a little, then start adding a 1 Tbls of water at a time until the dough comes together.  When the dough is starting to stick together, knead it into a ball or disk.

Wrap the dough disks in plastic wrap and chill in the refrigerator for 30-45 min.
When the dough is chilled roll it out on a lightly floured surface.

Pinch the edges up.

Now add the apples to fill the pie crust.  I have become very fond of using cookie cutters to cut shapes to make the tops of fruit pies.  It is quick and easy and looks great. Everyone loves it and doesn’t have to know that I find that it is easier than actually rolling out a flat pie top:)  I have stars on hand.

The stars are shiny, because after I finished it off, I brushed a little egg wash on.  Pop this baby in the oven for about 35-40 minutes or until toasty light brown on the crust and bubbly on the inside.

We dropped the pie off.  I guess it was a hit, because the neighbors even felt the need to drop by personally and thank us 🙂

Roasted Fig Preserve

  • Roasted Fig Preserve Recipe:

  • 1 Lemon
  • 2 LBS Ripe Figs
  • 3/4 Cup of Sugar

Preheat the oven to 300 F.  Thinly slice the lemon into rounds.  Line the bottom of a baking dish with the lemon slices.

Wash and halve the figs.  Then lay them in the baking dish on top of the lemon slices.

Sprinkle the sugar over the top of the figs.  Now pour 1 Cup of water over the top of the figs.  Cover the pan with tin foil and roast in the 300F oven for 2 hours.  After 2 hours remove the tin foil and increase the temperature of the oven to 400F.  Continue roasting the figs for another 1 and 1/2 hours.

Then spoon the mixture into 1/2 pint or jelly jars.  You can keep this in the fridge for up to a month or you can drop the jars in a hot water bath.  Roughly 5 minutes for 1/2 pints.  Although it is still recommended to keep this preserve in the refrigerator because it is not completely saturated with sugar.

Friday Night Dinner: Turkey Meatballs, Homemade Sauce, and Fresh Baked Bread!

Friday Night Dinner 9/7/12 : Turkey Meatballs, Homemade Sauce, and Fresh Baked Bread!

We held this weeks Friday night dinner at our house, so I got to spend the day in my kitchen working on dinner and wrapping up a few other projects.  Despite the 90 degree plus temp and the %100 humidity of the kitchen I did actually have a great and very productive day.  I harvested enough tomatoes from the garden to fill a large mixing bowl, prepped them for canning/saucing, baked a loaf of bread, made sauce, canned the extra tomatoes, made meatballs, herb butter, and fig preserves (which I will tell you about in another blog post).  So where to start…

I suppose we should start with the bread.  This my quick and dirty recipe for fresh homemade bread.  It is not a gluten free bread, but I do use Organic King Aurthur flour.  King Aurthur Flour’s  “ Non-GMO Statement follows: “Because of the many uncertainties surrounding genetically modified wheat, and based on input from our customers and employee-owners, King Arthur Flour does not support the introduction of genetically modified wheat, nor its use in King Arthur flours. For more than 200 years, King Arthur Flour has provided customers with flour products that are pure and naturally wholesome. Using genetically modified wheat as the basis for King Arthur flours would run counter to our centuries-old commitment to natural quality, so we don’t do it, plain and simple.” Irene @ KAF. Lel has found that despite a gluten allergy she has had no reaction to the bread and baked goods I make at home.  We believe that this might have something to do with the fact that I use only Organic Non-GMO Flour.  I am not recommending that anyone believe me and my theories, but it seems to be true for Lel and a couple other friends of ours with Gluten allergies.

  • Bread Recipe:

  • 2- 4 Cups Organic King Aurthur Bread Flour
  • 1/4 Cup Organic King Aurthur Whole Wheat Flour
  • 1 Packet or 2 Tsps Yeast
  • 1 TBLS Kosher Salt
  • Three Count  Olive Oil
  • Water

If you are lucky enough to have a stand mixer, this is a really easy bread recipe.  If you don’t have a mixer it is still easy, but obviously more labor intensive.  The first thing I do is put about a 1/4 cup of warm water in the bowl for my stand mixer.  Sprinkle the yeast on the water and then cover the top of the bowl with a kitchen towel.  Wait about 5 or 10 minutes for the yeast to start bubbling.  Once the yeast is bubbling add another 2 cups of water to the mixing bowl.  Attach the whisk attachment to your mixer or if you are doing this by hand get a whisk out.  If you are doing this in a mixer turn the mixer on 1 and start adding flour slowly.  When you get to batter texture add the salt and olive oil.  I just pour from the olive oil bottle and count to 3.  Also add the 1/4 cup of whole wheat flour now.

At this point switch the whisk out for the dough hook on your machine (or a wooden spoon if you are doing this by hand).  Turn the mixer back on to 2 and slowly add more flour.  When the dough comes together in one mass on the dough hook only add enough to keep it from sticking to the sides.  Once it stops sticking to the sides, let it be kneaded by the machine for a few minutes- if it starts to stick again just sprinkle some more flour along the side of the bowl.  Knead the dough to the point when it is elastic and only slightly sticky.

If you are doing this by hand, use the wooden spoon to mix flour into the dough- only adding a little bit at a time.  When the dough has come together, take it out of the bowl and start kneading it on a floured surface.  Sprinkling flour as needed on the the dough and then the surface to keep the dough from sticking.  Kneading the dough to the point when it is elastic and only slightly sticky.

At this point transfer the dough into an oiled bowl.  Cover the top with a kitchen towel and place the bowl in a warm place.  I place the bowl somewhere near the oven and start preheating to 425 for baking.

When the dough has doubled in size.  Sprinkle some whole wheat flour on the top and punch the dough down.

At this point I have my baking sheet ready with a piece of parchment paper.  I sprinkle some whole wheat flour on the surface of the parchment paper and spread the dough out.

Now I do what is called a letter fold  by folding one side toward the middle then folding the opposite side toward the middle.  Make sure that you sprinkle each side with whole wheat flour.

You also want to turn it 180 degrees and do another letter fold.  I forgot to take pictures of this part or the next part:(  I then shape this into a loaf form by pinching the bottom together and sort of squeezing the whole thing into shape.      Cover the loaf with a kitchen towel and let it rise.  When the loaf looks about the right size (it doesn’t exactly double)  put it in the oven at 425 for 15 mins and then reduce the heat the heat to 350.  It usually  take another 30 mins, but I stay close to the kitchen in case it is finished sooner.  You can smell the bread when it is about done.

My Kitchen Help :  Miko

  • Herb Butter Recipe:

  • 1 Stick of Butter Softened
  • Mascarpone
  • Roasted Garlic or Boiled Garlic
  • Fresh Herbs of Your Choice
  • Basil
  • Chive
  • Oregano
  • Salt to taste
  • Pepper

I have made this spread a many different ways and with many different combinations of herbs.  Feel free to experiment with whatever you have in season.  In the winter, I use flat leaf parsley, garlic, salt and pepper.  If you make extra it is great to freeze in small balls and use on grilled meat.  For last nights dinner, I used fresh basil, chive, and oregano from the garden.  This was not originally on my menu plan, but Lel requested it a hour or so before everyone was going to arrive so I decided to whip some up 🙂 It is very easy to do in a short amount of time, the only problem being that there really wasn’t enough time for me to roast garlic (I was also trying to cool the house down before everyone arrived and turning on the oven again was not an option), there is an alternative to roasting garlic though.  My quick and easy method of boiling the garlic will soften it to the point that it can be smashed into a paste. Voila!  Or if you have garlic paste you can use that as an alternative quick fix.

Peel about 6 garlic cloves and place in a small pan of boiling water.  Boil the cloves for about 5 minutes or until they are soft. While they are cooking, I finely chop the herbs and place them in a small bowl.

Once the garlic is done add it to the bowl.

Now take the back of a spoon and smash the garlic and herbs together.  It will look a little something like this when you are done:

       Now that you have all the herbs and garlic all smashed up, add the softened stick of butter and the Marscapone.  Be sure to mix it up well so that it is all one consistency.  Now add a few turns of coarsely ground pepper and salt to taste.  Mmmmm. Put the spread in a small serving dish.  If you are ready to serve or close to serving let this sit out at room temp since it is easier to spread if it is soft.  If not, just stick it in the fridge until about a half hour before serving and then take it out to warm up.

  • Fresh From the Garden Tomato Basil Sauce:

  • Fresh Roma Tomatoes
  • Fresh Basil
  • Garlic
  • Salt to taste

My garden is at it’s peak right now.  I have more ripe tomatoes every day.  Yesterday I collected a large mixing bowl full of ripe Roma tomatoes.  If you are canning right now, this is a great easy sauce to make because you are already blanching the tomatoes and removing the skins for the canning process.  I suppose you could also just can the sauce, but we didn’t have any leftovers so I haven’t tried this yet.

To start the process yesterday I first blanched and peeled the tomatoes (if you would like direction on this step see my post on canning tomatoes).  Once I had a bowl full of peeled tomatoes I was ready to start the sauce.  Peel almost a whole head of garlic. Mmmm, garlic…

In a large pot, add enough oil to cover the bottom and the peeled garlic cloves.  Turn the burner onto medium low heat.  You want the garlic to cook slowly and not brown.  When the garlic is soft, it is time to add the tomatoes.

  I added enough to fill to about the half way mark on the pot.  I was saving some for canning, but I could have easily added all the tomatoes.  This sauce cooks down over a few hours.  If I had added more tomatoes, we may have had left overs so I would recommend adding enough to fill about 3/4 of the pot if you have them-next time I make this sauce I plan on doing it that way.  There is so much flavor in these fresh tomatoes that you really can’t go wrong on how many you add.  At this point I put the pot on the back burner and let it simmer on a very low flame for roughly 2 hours.

After a few hours of simmering I add some coarsely chopped fresh basil to the sauce.

Put the lid back on and start working on the meatballs!

  • Turkey or Chicken Meatballs:

  • 2 Pound of Ground Turkey or Ground Chicken
  • 1/2 Cup Grated Parmesan
  • 6 TBLS Masa (for gluten free) or Organic All Purpose Flour
  • 2 egg
  • Finely Chopped Oregano and Basil
  • Finely Chopped Garlic
  • 1 Tsp Salt
  • few grinds of pepper from mill

I have made this recipe with both ground turkey or ground chicken.  Some people don’t like turkey so I make these meatballs with chicken for them.  If you like turkey I recommend the turkey.  In my opinion, it has more flavor and  is great for all that mood-enhancing brain chemistry.

Ok so once you have the parmesan grated, your garlic chopped, and your herbs diced.  Stick them all in a large bowl.  Add the masa (if you are doing gluten free and flour if you are not) to the bowl.  Also add the 2 eggs.

Now add the 2 LBS of ground turkey.  Using your hands knead all the ingredients together.  When they are well mixed, roll them into balls with your hands.  I have found that after kneading the meat all together if I wash my hands and have them slightly wet before making the balls, the meat will stick less to my hands making it easier to work with.

In a large skillet add enough olive oil to coat the bottom.  Put the burner on medium high.  When the oil is hot, place the meat balls in the skillet.  Be sure to add only as many as will easily fit-  leaving a little room between each ball.  I have to cook these in two batches.  Brown them on all sides and leave them covered in between turning.

When the meatballs have browned on all sides add them to the sauce.  Let them simmer in the sauce for as long as you want.  Last night I left them simmering in the sauce for roughly an hour before serving.

We are just about done with this meal.  Except I am going to let you in on one of my Biggest Secrets- I am going to publish one of my dressing recipes!  It is simple and yet people love it and are always requesting/demanding/begging me to make it for them.  Soooo, here are the basics:

  • Balsamic Vinaigrette Recipe:

  • Balsamic vinegar
  • 1 Garlic Clove
  • Kosher Salt
  • Fresh Herbs
  • Fresh Cracked Pepper
  • Extra Virgin Olive Oil

First step in the dressing is to peel and smash 1 clove of garlic with the back of your knife.

I am making this dressing in a 1/2 pint jar.  Put the smashed garlic in the 1/2 pint jar.  Put about 1 Tbls of Kosher Salt in the jar.  I measure by hand, but I would say it is about 1 Tbls of salt.  For this dressing I used Basil and Oregano.  I might have added a little chive, but I can’t remember.  I usually just add what I have on hand as far as fresh herbs go.  However, my basic herbs of choice are always Basil and Oregano.  Add a few grinds from a pepper mill.  Okay now here is where I think the secret is (unless you believe that I can imbue love into my food) put the lid on and shake the dressing up.  Now let it sit and marinate without the oil for at least an hour.

The picture above is to give you an idea of the balsamic vinegar measurement.  The picture was taken when the only thing in the jar was the garlic and the salt.

       The picture above is the finished product (prior to the last shake) to show the measurement of the Extra Virgin Olive oil.  It will be roughly about equal to the amount of vinegar you add to the jar.  Now give the whole thing a good shake and you are ready to dress your salad.  You can also let this sit indefinitely.  We usually use it so quickly it isn’t sitting too long, but you can keep it in the fridge or at room temp and it will last for at least a month if not longer.  If you keep it in the fridge, remember to bring it to room temp and shake it before dressing.

       For last nights dinner I just made a very simple salad with red leaf lettuce, grated Parmesan, and a drizzle of this dressing.  Really excellent accompaniment to the pasta, meatballs, and bread.

       Oh, I forgot to mention the pasta.  For last night’s dinner we just used a store bought fresh pasta.  I recommend using what ever kind you like.  Whether it is gluten free, fresh, or dried. Or homemade….but that is another blog post 🙂