All posts tagged: Vinaigrette

Beet Peel Vinegar + Vinaigrette

Beet Peel Vinegar: Packed ½ cup beet peels, well scrubbed if raw ¾ cup red wine vinegar Put the peels into a pint jar ,with lid, and pour in the vinegar. Push the peels down so they are submerged, then cover and let marinade for a week before using. Leave the peels in for longer if you’d like. Removed peels and storage in the fridge for months. Beet Peel Vinaigrette: 2 Tablespoons Beet Peel Vinegar 1 teaspoon Dijon mustard ¼ cup olive oil Whisk everything together!

Summer Beans with Mustard Vinaigrette

We have three type of beans in our boxes this week: Romano, Dragon Tongue, + Chinese noodle. You can make this recipe with any combo of summer bean! What you need: 1 lb fresh summer beans 2 Tablespoons Red Wine Vinegar 1 Tablespoon dijon Mustard 1 teaspoon mustard seeds, optional 2 Tablespoons Olive Oil Garlic Clove, made into paste Salt + Pepper Fresh Herb, for serving Cook beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Use a slotted spoon to transfer beans into ice bath. Combine the rest of the ingredients to make vinaigrette. Toss cooled beans with vinaigrette! Finish with your favorite fresh herb! Add salt and Pepper to taste.