It is “greens” season, so I thought I’d condense some of my favorite vinaigrettes together in one place.
rown butter noodles are a Lancaster County staple. If you haven’t had them, give them a try! This recipe has a brown butter vinaigrette which would be tasty on noodles, but you can toss your veggies in it too!
You can swap in any fruit preserve to make this pantry staple. I’m using an apricot orange marmalade.
A zesty twist on a kitchen staple.
Charring broccoli is how I learned to like this veggie!
What you need: 1 shallot 2 tbsp olive oil 1 tbsp red wine vinegar dash of dijon mustard salt + pepper Dice your shallot to a fine mince. Whisk olive oil, vinegar and seasons together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the shallot. If you don’t use it all, store in the fridge.
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!
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.