#dressing recipe

Ingredients:

1 pan of cornbread (roughly a 7-9 inch round, I made mine in a cake pan)

4-6 large biscuits (honestly however many makes as much as you want, this is the filler)

1 box of stuffing mix (any)

1-2 32oz cartons of low sodium chicken bone broth (or high sodium, live your life)

1-2 large onion, chopped fine

1 bunch of green onions

1 bunch of celery (however much you intend to eat, I don't care for it but my husband LOVES it)

1 cup pecans (or more, they’re good i love them)

1 can water chestnuts chopped rough (for the texture)

2 sticks of butter (or equivalent spoons: 16 tablespoons = 48 teaspoons)

Poultry seasoning, sage, garlic, salt and pepper to taste – make it smell like Thanksgiving. The sage is most important for this.

Instructions:

Combine butter + (white) onions + celery; cook till translucent

Add spices (don’t be shy) + onion greens + pecans; sauté until it feels right (the pecans are softened but not mush, and the green onions are the wilted)

Remove from heat + use 1 broth to cool the mixture so you don't burn yourself

Combine broth + breads + stuffing mix + water chestnuts until it’s non-Newtonian and has a good, fun slap. Like a mudpie.

Soak for a day/overnight – add 2nd broth when it dries out (you might need more? i rarely do)

This bright and fragrant Basil Vinaigrette enhances a simple salad to delicious heights! Happy Monday!

Ingredients (makes about 1/4 cup):

half a dozen large leaves Garden Basil 

2 tablespoons olive oil

2 tablespoons apple cider vinegar

a pinch of salt and freshly cracked black pepper

Tear Basil leaves into  a mortar, and thoroughly grind them into a paste. Gradually stir in olive oil, and then apple cider vinegar, mixing until well-blended. Season with salt and black pepper.

This Mint and Shallot Dressing, made with the freshly picked leaves of garden mint, enhances any dish with its bright and refreshing fragrance.

Ingredients:

1/2 small lemon

a dozen large fresh mint leaves (or two dozens smaller ones)

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

4 tablespoons (extra virgin) olive oil

a small shallot

In a small bowl, grate the zest of half the lemon.

Finely chop mint leaves, and add to the bowl, along with fleur de sel and black pepper. Stir in half of the olive oil, mixing well.

Peel shallot, and slice it very thinly. Add shallot to the bowl, and stir it in, gradually adding remaining olive oil. Allow to infuse, at least half an hour.

This simple Maple Salad Dressing will beautifully compliment your autumnal salads, especially those with goat’s cheese and walnuts!

Ingredients (makes about 1/3 cup):

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure (Grade A) Canadian Maple Syrup

In a small jar, combine olive oil, apple cider vinegar and Maple Syrup. Close jar tightly, and shake energetically until well-emulsioned. Et voilà!

Simple, four-ingredient dressing for effortless flavor.