I added garlic to the lentils and used apple cider vinegar instead
of white wine vinegar for the dressing - both gave needed depth.
Stir the parsley into the beans, adjust the acidity
with white wine vinegar as necessary, and drizzle generously with olive oil.
Bring 1/2
cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn.
I made mine with 5 tablespoons soy yogurt, 1/2
teaspoon white wine vinegar, 1/2 teaspoon soy sauce, 1/2 teaspoon lemon juice and 1/4 teaspoon salt.
Mix the dressing ingredients (juice of half a lemon, 1
tsp white wine vinegar and 1 tsp olive oil) together, pour them over the salad and serve.
My market was out of chives so I had to use all green onions and I used
plain white wine vinegar but I don't think that made a difference.
Add 1 tablespoon of freshly squeezed lemon juice or lime juice, or white vinegar (
white wine vinegar works too) to 1 cup of milk.
If they start to brown more than you want before they're done, add a splash of water or
white wine vinegar along the way.
You can substitute it with apple cider vinegar, and if you don't have apple cider vinegar, use
mild white wine vinegar or mild red wine vinegar.
I'm a huge fan of champagne vinegar, but it can be pricey and hard to find, so please feel free to use
white wine vinegar instead.
dressing ingredients: 1/4 cup chopped chives 3
tbsp white wine vinegar splash of water 2 tsp dijon mustard salt + pepper 1 tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting oil
1 1/2 pounds carrots, peeled, cut into 1 / 4 - inch - thick rounds 3 tablespoons olive oil 2 1/4 teaspoons ground cumin 1/4 teaspoon cayenne pepper 1/2 cup water 3 tablespoons
white wine vinegar Salt and freshly ground black pepper, to taste 1/3 cup chopped cilantro leaves Cook the carrots in salted boiling water until they are crisp tender, about 8 minutes.
Dressing Ingredients: 2 tbsp canola oil 1 tbsp
white wine vinegar juice of 1 lime 1 clove of garlic 1/4 tsp salt 1/4 tsp pepper 1 tsp sugar 2 tsp fresh cilantro, minced
Corn relish: 1 1/2 c corn kernels + 1 1/2
c white wine vinegar + 3/4 c sugar + 1/2 c water + 2 tbsp honey + 1 tsp coriander seeds, toasted and coarsely ground + 1 tsp black peppercorns, toasted and coarsely ground + 1/4 tsp crushed red pepper flakes
1/2 head medium savoy cabbage, cut into wedges + 1 leek, split lengthwise + 2 nectarines, halved and pitted + 2 tbsp
white wine vinegar + 1 tsp olive oil + 1 tsp kosher salt + 1/4 c torn mint leaves + 1/3 c toasted and chopped pistachios
Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of the starch from the potatoes and adding a splash of
white wine vinegar which gives it a nice tangy flavor to the broth.
3 small or 2 large peaches, diced 1 large or 2 small tomatoes, diced 1 green onion, minced 1 tbsp fresh basil, chopped 1 tbsp fresh mint, chopped 1 tbsp extra virgin olive oil 1/2 tbsp
white wine vinegar Pinch sea salt Dried chili pepper, to taste (optional)
Just Horseradish Harvest 3 or 4 inches of horseradish root / Peel, grate finely and use as is with a pinch of salt / To preserve add 1
T white wine vinegar and a pinch of salt / Will keep in the refrigerator for several weeks and can be added to a variety of recipes.
1c dripped SCD yogurt (or Greek yogurt or sour cream) 1/4 grated fresh horseradish (protect your fingers with plastic bag to grate this) 1Tbsp Dijon mustard
1tsp white wine vinegar 1/2 tsp sea salt 1/4 tsp freshly ground black pepper.