So, we had/have this favorite dressing from a popular brand and we were ordering cases of it and they were very expensive and we got to thinking…what’s in this incredibly delicious dressing that we love so much and can’t live without, anyway?

Turns out, not too much. Apple Cider Vinegar, Tamari, Sesame Oil, Sesame Seeds, and Olive Oil to be exact. Ok, that and shiitake mushroom bits but honestly they don’t really do much for the flavor as far as we can tell. And they used Canola Oil, which has no flavor whatsoever so why bother? Read more »

We can’t really remember exactly where this recipe came from (which means we can’t remember who we stole it from) but it’s our default non-salad vegetable for the most part. We love Rosemary anyway (which is good, because if you plant one you’ll have Rosemary for the rest of your life) and Asparagus is such a great vehicle for it that we tend to eat it all the time. It’s a great side for our fancy Beef Tenderloin, it’s super with brunch, and it also makes a fun finger food. Roasting Asparagus beats the pants off of steaming it any day. It intensifies the flavors and prevents sliminess. Read more »

As big fans of all things salad we tend to make a lot of dressing from scratch. This one’s the easiest ever and easily one of the best. It has just three ingredients: Lime Juice, Seasoned Rice Vinegar, and Olive Oil.

For the record: we eat a lot of salad…we mean a lot of salad. Pretty much it’s what we have for dinner every night, generally with lean(ish) meat of some kind, such as grilled chicken breast (thank you George Foreman) or at least a boatload of Kidney or Black Beans. As such, we used to buy a great many bottles of dressing (of various kinds) which, as you may know, are ridiculously expensive considering what actually goes into them. Read more »