Good Food For Life

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)

Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

My friend, Joanne, had the idea to make up a "Maximized Valentine's Day Dinner Menu." I was immediately inspired, and couldn't believe I hadn't thought of it myself. Here are some ideas for a three course menu - all mix and match of course, and all delicious. For each suggested recipe, remember to use quality ingredients - organic if at all possible in the case of the fruits and vegetables, and free range organic, or wild caught in the case of the meats and fish. The recipes can all be found in GOOD FOOD, MAXIMIZED LIVING NUTRITION PLAN, or here within the pages of this Blog. Enjoy.
Appetizer Choices:

If I remember correctly, this recipe also came from my friend, Chantal, one of the best cooks I know. This salad dressing became a family favorite immediately. It is so nice to have a dressing that tastes "gourmet" but is ready and waiting in the fridge.
Enjoy.

Ingredients:1 Small Bag Shallots (6 to 8 count)
2 teaspoons Coconut Oil
1 cup Balsamic Vinegar, plus extra for deglazing
2 cups Extra Virgin Olive Oil
Salt and pepper to taste
Preparation:1) Peel and slice the Shallots; then sauté them in Coconut Oil until they begin to caramelize.
2) Deglaze the pan with some balsamic vinegar, and remove from heat.
3) Pour the shallots and vinegar into a blender, and add more balsamic vinegar – approximately one cup.
4) Turn the blender on, at first to a low setting, and then increasing the speed as the shallots are incorporated.
5) Once the high setting has been established, stream in approximately two cups of olive oil, very slowly so the dressing will emulsify.
6) Taste. Add salt and pepper as needed.
Store in refrigerator

When it comes to salad dressing, I sometimes get tired of the same flavors. Balsamic vinegar and extra virgin olive oil is my typical mix, but tonight I had two limes that needed to be used, and I used them for a really interesting salad dressing which I thoroughly enjoyed. Here's that recipe:

1/2 cup freshly squeezed lime juice
1 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon Mexican chili powder (Check the label. You dont want spices with MSG or other crazy ingredients.)
1 or 2 cloves garlic, minced or grated into the mix

Pour all the ingredients into a re-sealable jar, and shake vigorously. Makes 12 oz.
This dressing took me about 3 minutes to prepare, and I will have it to enjoy for a week or two. I think you'll enjoy it, too.

This time of year, I always have too much basil. Since July, I have harvested twice, and although I love pesto, I really dont want to make another batch of it. Even a delicious sauce like pesto can get boring if that's all you can think to do with the basil that's in such abundance in summer. In this vinaigrette, basil, roasted garlic and good Italian Parmesan cheese are paired with balsamic vinegar and fine quality olive oil. How's that for a scrumptious use of basil?!

Ingredients:

1 cup fresh basil leaves
1/4 cup roasted garlic
2 tablespoons freshly grated Italian Parmesan cheese
1/4 cup balsamic vinegar
1 1/2 to 2 cups extra virgin olive oil
Kosher salt and pepper to taste

Directions:

Roast a head of garlic and let it cool.
Later in the day when the garlic has cooled: In a blender, combine the basil, garlic, cheese and vinegar. Slowly blend in the oil. Add salt and pepper to taste.

Who doesn't love cucumbers, especially when they are locally available, and deliciously cold and crisp on a summer evening? Here's another recipe that is not included in GOOD FOOD, simply because it is so easy.

Cucumber Yogurt Salad Recipe
Ingredients:

2 cucumbers, peeled, quartered lengthwise, then sliced
1 cup (approximately) Organic, full fat, Plain yogurt
1 teaspoon dried dill, or a couple of teaspoons of fresh dill
Sprinkling of kosher salt and pepper

Preparation:

First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in (kosher or sea) salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.

To make the salad, simply gently mix together the ingredients.

Salt and pepper to taste.

Note: If you don't like dill: My mother used to prepare this summer cucumber salad using marjoram, and it was delicious. Thanks, mom.