Not exact matches
Mix
together 2
tablespoons tahini, 1
tablespoon apple cider vinegar, 1
tablespoon water, pinch
of sea salt, 1 teaspoon freshly grated ginger and 1 teaspoon ground or fresh turmeric for a salad dressing.
While vegetables are roasting, whisk
together the remaining 2
tablespoons olive oil, 1 teaspoon cumin, lime juice, cilantro,
apple cider vinegar and a generous pinch
of salt.
In a small bowl, whisk
together the remaining
tablespoon of apple cider vinegar, a pinch
of salt and pepper, and 1
tablespoon oil.
(makes 4) 1 1/2 cups freshly made goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup soft goat cheese 3 radishes — chopped 3
tablespoons chopped chives 2
tablespoons basil oil (1/2 cup olive oil blended
together with 1 cup basil leaves) 2 teaspoons
apple cider vinegar zest
of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful
of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful
of hazelnuts (optionally toasted)
Simply whisk
together apple cider vinegar and a dab
of mustard, then drizzle in oil
of choice (remember, use a 3:1 ratio, so if you have 1
tablespoon of vinegar, use 3
tablespoons of oil, which should be good for a night
of salad for two or three), whisking aggressively the whole time.
Apple Cider Vinaigrette Ingredients: 4
Tablespoons Flaxseed Oil 2
Tablespoons Apple Cider Vinegar 1 Clove
of Garlic (pressed) Fresh herbs
of your choice finely chopped (cilantro, basil, tarragon, parsley, etc.) Preparation Combine all the ingredients
together and either mix all manually, or place all the ingredients in a small food processor or a handheld blender -LSB-...]