homemade miso dressing

miso dressing, greens

I’m a big fan of homemade salad dressings.

They’re quite simple and inexpensive to make. In my dream fridge, I’d have an array of homemade dressings all lined up in cute little jars waiting to be used at my leisure. In my real fridge (crammed in between the leftovers), I usually have just one dressing; my good old stand by of olive oil, vinegar and dijon mustard.

Then I discovered miso.

miso dressing jar

Miso dressing is a Japanese style concoction made from buttery, white miso paste. It also contains honey, rice wine vinegar, and sesame oil which gives it that nutty, salty, sweet taste. Need I say more?

My favorite way to eat it is drizzled over avocados. It’s also great in salads with carrots and cucumbers, and is absolutely delicious over grilled tuna. My 3 year old enjoys it with raw broccoli. Yeah that’s right, raw broccoli.

miso dressing, avocado, greens

 

If you’ve never made your own salad dressing before, this recipe is incredibly easy. Just throw everything in the blender and hit the button. That’s it. It will keep in an air tight jar for about a week (if it even makes it that long). This stuff is highly addictive.

homemade miso dressing
 
Author:
Serves: 1 cup
Ingredients
  • 3 tbsp. white miso*
  • ¼-1/2 garlic clove (depending on how much you like)
  • 1 tbsp. honey
  • 2 tbsp. mirin
  • 2 tbsp. rice wine vinegar
  • ½ tsp. toasted sesame oil
  • ¼ cup vegetable or mild olive oil
  • 2 tbsp. water
*To make this gluten-free, be sure to look for brown-rice based white miso. Gluten-free brands include Eden Foods & South River Miso.
Instructions
  1. Blitz everything together in a mini food processor or blender. Add additional water if it seems too thick.
  2. Store dressing in an air tight jar in the fridge. It will keep for about a week.

white peach cooler

white peach cooler, glass

Summer has bestowed itself upon us. It’s hot. This is a wonderfully light and refreshing cocktail perfect to sip on while basking in the sun. It’s made from fresh white peaches, peach infused vodka, and a hint of lime.

The great thing about this recipe is that you can make the peach purée in advance. It will keep in the fridge for a couple of days, or you can pop it into the freezer in ice cube trays. Seeking out peach vodka is definitely a must. It really enhances the natural flavor of the white peach (you can always substitute with regular vodka, but it won’t quite taste the same!)

Make a big batch of this cooler for your next barbecue party and you’ll have friends for life.

Now if I could only get that inground pool…

white peaches, ceramic measuring bowl

chopped white peacheswhite peach puree, ceramic measuring bowl

sliced white peaches

white peach cooler
 
Author:
Serves: 6-8
Ingredients
Puree:
  • 6 white peaches
  • 1-2 tbsp. of sugar, depending on sweetness
  • ¼ c. water
  • 2 limes
Drink (for 1 person):
  • 1 oz. (2 tbsp.) of peach puree
  • 1 oz. (2 tbsp.) of peach vodka, such as absolut
  • 1 tsp. lime juice
  • splash of club soda
Garnish:
  • 1 bunch of mint
  • extra limes
Instructions
  1. Wash and pit your peaches. Leave the skin on.
  2. To make the puree, chop up your peaches and pour them into a large pot. Add the sugar, water, and the juice of 2 limes. Simmer over medium heat until the fruit is soft and broken down. This should take about about 20 minutes.
  3. Transfer to a food processor or blender and puree until smooth.
  4. If you want a smooth puree, strain the mixture. This step is optional. Set aside to cool.
  5. Fill a large glass with ice. Stir in your peach puree and vodka. Add a splash of club soda and lime juice, and give it a taste. Adjust to your liking. Garnish with mint and extra lime.
Notes
* This recipe yields enough peach puree for 6-8 drinks. The ingredients above makes 1 drink. * Freeze any extra puree in ice cube trays. Store in freezer bags. They will keep for about 3 months. * If you can't find white peaches, substitute with regular peaches or peach nectar.

how to cook garlic scapes

garlic scapes, jar

 Fiesty little things, no?

These are garlic scapes. I had no clue what they were until they popped up in my CSA box last week. Garlic scapes are the tops of a growing garlic bulb. They are mild in flavor (think roasted garlic) and asparagus-like in texture. You can grill them to serve with juicy steak, top pizzas, or dice into cheesy omelettes. No matter how you prepare them, the smell of warm, fragrant garlic will tantalize your senses. Delicious.

Just make sure to cut off the scraggly tips before cooking. They can burn easily. Like asparagus, the ends tend to be tough as well so you should trim them down.

sauteed garlic scapes, sliced lemon, olive oil

 If you’re intrigued but not quite ready to take on Medusa’s mane, give this easy recipe a try. It’s a simple sauté finished with a hint of citrusy lemon. A subtle yet flavorful introduction.

how to cook garlic scapes
 
Author:
Serves: 2
Ingredients
  • 1 bunch of garlic scapes
  • 1 tb. unsalted butter
  • olive oil
  • lemon
  • salt & pepper
Instructions
  1. Trim the ends and tips off of your garlic scapes. Cut into manageable pieces that will fit into a large skillet.
  2. Over medium heat, warm the butter and a splash of olive oil.
  3. Add your garlic scapes to the pan. Season with salt and pepper and sautee for about 3-5 minutes. Add a splash of water and cover with a lid. Continue to cook for another 3-5 minutes.
  4. Your garlic scapes are finished when they are crisp tender.
  5. Transfer to a serving dish and squeeze over some fresh lemon. Add salt and pepper to your liking.