2 tbsp olive oil + 1 tbsp
white wine vinegar + 1/2 c Greek yogurt + 1 charred poblano The most nuanced of them all involves just a little bit of heat and a blender.
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
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
Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of
white wine vinegar 3 green onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon
+ of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
honey chive vinaigrette ingredients: 2 tbsp
white balsamic or
wine vinegar 1 tsp dijon mustard 2 tbsp raw honey or agave nectar salt
+ pepper 3 tbsp extra virgin olive oil 1/4 cup chopped chives
+ extra for garnish
I've been making this nonstop for the last couple of weeks: salad greens (not iceberg, ugh), chopped red onion, chunks of extra ripe mango, shredded carrots, chopped avocado, sliced cucumbers and feta, drizzled with a bit of a honey
+ white wine vinegar with the tiniest drop of sriracha and a healthy helping of black pepper.
1/2 cup walnuts, toasted 1/4 cup extra virgin olive oil 1 medium clove garlic, peeled 2 tablespoons mellow
white miso paste 2 tablespoons
white wine vinegar 1 teaspoon honey 2 big pinches salt (or to taste) 1/4 cup
+ warm water
Mix in blender (food processor works, too) 1/3 cup raspberry
vinegar or 1 cup raspberries
+ 1/3 cup
white /
wine / or regular
vinegar 1/2 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 1/2 teaspoon grated onion or dry onion flakes
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
2 cups raw cashews 8 medium carrots 1/2 tablespoon olive oil
+ 1 tablespoon 1/2 tablespoon butter 2 - 3 garlic cloves, smashed, skins removed and minced 1 tablespoon chopped fresh tarragon Salt and pepper to taste 1 tablespoon
white wine vinegar