This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries — plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped
4 large or 8 medium fresh basil leaves, torn
Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.
Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.
Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.
Top each portion with 1/2 tablespoon of pistachios and some basil. 4 servings
12 oz. dried wheat noodles (almost any noodle will do––even spaghetti)
1-2 tablespoons vegetable or canola oil
1 pound ground fake meat
1 onion, thinly sliced
2 cloves garlic, sliced
2 large handfuls of baby spinach
salt and pepper
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 teaspoon honey
2 teaspoons chili oil (optional)
Bring a pot of water to a boil for the noodles. Meanwhile, heat the wok over high heat, and and add a tablespoon or two of oil. Add the ground meat, and stir-fry until browned and slightly crispy.
Add the onion and garlic, and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it’s just wilted. Season with salt and pepper.
Meanwhile, cook the noodles according to the package directions. Add to a bowl, along with the soy sauce, dark soy sauce, sesame oil, honey, and chili oil (if using). Toss with the onion, meat, and spinach mixture. Serve!
- 1 (16 oz.) bag frozen whole strawberries
- 1/2 cup non-fat vanilla yogurt
- 3-4 tablespoons honey or sugar
- bananas or other frozen fruit, optional
1. Place whole strawberries in food processor and pulse until (mostly) smooth. 30-45 seconds.
2. Note: mixture will be gritty at first, just keep pulsing.
3. Spoon in vanilla yogurt and pulse until smooth and incorporated.
4. Add in 3 tablespoons honey. Taste and add more honey or sugar as needed.
Serve immediately, or transfer to an air-tight container and store in the freezer.
Note: if keeping in the freezer, let sorbet sit for 10 minutes to soften a little before serving. Yield: approx. 3 cups
Recipe adapted from Just A Taste
Ranch dressing is so delicious on any crisp lettuce and it makes a fantastic dipping sauce for a vegetable platter, but did you know that you can whip it together in just a few minutes with stuff you probably have at home?
This dressing is so good, you’ll forget about buying anything in a bottle ever again. If you don’t have buttermilk on hand, check out our tip to make a quick substitute using milk here.
The secret is to this recipe is the onion and garlic powder. I’ve tried this dressing with freshly grated garlic and it’s far too overpowering. Powdered garlic delivers a subtle garlic flavour that won’t have you digging through your pockets for a mint afterward.
For an extra twist, throw in some chopped dill, tarragon, basil or parsley.
Here’s what you’ll need:
2/3 cup sour cream (full fat)*
1/3 cup buttermilk
2 tsp Dijon mustard
1 tsp liquid honey next time start with 1/2 tsp.
1/4 tsp each garlic powder and onion powder
1/4 tsp each salt and pepper
In bowl, whisk together sour cream, buttermilk, Dijon, honey, garlic powder, onion powder, salt and pepper. (Make-ahead: Refrigerate for up to 5 days). (makes about 1 cup)
*You can substitute with low fat or no fat sour cream, but the dressing won’t be as thick, or tasty.
Quick Buttermilk Substitute
Pour 1 tbsp of white vinegar into a 1-cup liquid measure. Top with enough milk to make 1 cup; stir. Let stand at room temperature for 10 minutes.
Basil Buttermilk Ranch Dressing from food52
- 2 tablespoons minced shallot
- 2 tablespoons chopped basil
- 2 tablespoons chopped chives
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- 2 teaspoons teaspoons lemon juice or white wine vinegar
- 1/2 cup mayonnaise
- 2 tablespoons yogurt or sour cream
- 1 cup well-shaken buttermilk
- Salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika, optional
- Honey, as needed
- In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
- Cover and refrigerate for an hour before using, to allow the flavours to blend and develop. Makes about 2 cups