March | 2012 | The Herban Farmer

Good Seasons salad dressing knockoff

An all good ingredients dry salad dressing mix: Not only bursting with flavor, but healthy as well, especially if you use organic ingredients. Mix up the dry ingredients, use some for a bottle of dressing today and save the rest for next time.

Prep Time15

Total Time20

Course: Salad

Cuisine: American

Keyword: good seasons, recipe knockoff, salad dressing

Servings: 4 bottles of dressing

Ingredients

Dry dressing mix

1 TB garlic powder
1 TB onion powder
2 TB dried oregano flakes
1 tsp basil flakes
1 TB parsley flakes
1/2 tsp celery salt or celery seeds
1 tsp black pepper
2 TB sea salt

Salad Dressing

2 TB water
1/4 cup vinegar red wine or apple cider
2/3 cup olive oil

Instructions

Dry Mix

Mix all dry ingredients together and store in a jar for future use.

Salad Dressing

Add 2 tablespoons of dressing mix and wet ingredients (water, mix, vinegar, oil) in a jar or cruet (the Good Seasons ones are great). Shake well and let sit for 15 minutes so dry ingredients to soften (can be kept in the fridge to thicken).
Pour some over salad and toss.
Refrigerate any leftover dressing.

Print Recipe

Pasta Puttanesca

My all time favorite pasta dish! Amazing flavor, complexity and texture. I've often thought this would be a great preparation to serve on garlic bread rounds as an appetizer. Serve with a nice fresh salad and artesian bread. White wine is a wonderful accompaniment, but the flavors are strong enough to shine through a red wine as well. During the summer I've made a version of this recipe using fresh diced tomatoes and chopped fresh basil: Different but no less delightful! Since I LOVE chopping veggies and other ingredients, I chop all the ingredients ahead of time and store in little bowls. Once that's done, the actual cook time goes very quickly. Serves 4-6.

Prep Time1

Cook Time15

Total Time1 15

Course: Main Course

Cuisine: Italian

Keyword: pasta

Servings: 4 people

Ingredients

3/4 cup dried tomatoes, reconstituted Add to 1 c. boiling water; let steep
1/4 cup olive oil
1/2 cup onion, chopped
2 tsp anchovy paste OR Vietnamese fish sauce, to taste
1/2 cup olives, green & black chopped
8 cloves garlic pressed or finely chopped
1 TB majoram or oregano, fresh
3 TB capers
red pepper flakes to taste
salt & pepper to taste
1 lb Linguini cooked al dente

Instructions

In a small bowl, combine boiling water and dried tomatoes; set aside for 5-10 minutes to soften. Start to heat up a large pot of water to cook pasta.
In a large skillet, heat olive oil; add onions & anchovy paste (or fish sauce) and sauté until onions are golden. Add garlic, tomatoes and their water, olives, capers and marjoram or oregano. Cook, stirring occasionally, 9-12 minutes until half the liquid has evaporated. Leave the kitchen 1 or 2 times and then return so you can appreciate the fragrance. Add final ingredients.
While the sauce is simmering, cook pasta to your preferred doneness.
Drain pasta thoroughly then place in a large serving bowl. Toss in sauce ingredients and serve. Buon appetito!

The Herban Farmer

For the modern urban farmer: a sharing and exchange of experiences, ideas, recipes and creations from a grass roots, dyed in the wool, bona fide urban farmer.

Monthly Archives: March 2012

Eat Your Veggies!

Good Seasons salad dressing knockoff

Ingredients

Dry dressing mix

Salad Dressing

Instructions

Dry Mix

Salad Dressing

Water2Wine: The New Urban Vintner

Pasta Puttanesca

Ingredients

Instructions