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Caesar Salad Dressing

Salad, Caesar
Print Recipe
A very flavorful traditional recipe.
Servings Prep Time
4 salads 30 min
Servings Prep Time
4 salads 30 min
Salad, Caesar
Print Recipe
A very flavorful traditional recipe.
Servings Prep Time
4 salads 30 min
Servings Prep Time
4 salads 30 min
Ingredients
Caesar Dressing
Caesar Salad
Servings: salads
Instructions
  1. Mix all dressing ingredients together in a jar and put in the fridge to thicken and flavors meld. Can be made the day before.
Salad
  1. Place lettuce in bottom of a large bowl. Add Parmesan cheese and croutons. This can be covered with a damp papertowel and kept in the refrigerator until serving time.
  2. Remove dressing from fridge about 15 minutes ahead of time to soften (olive oil gets thick in the fridge). Then shake well, pour about 1/2 cup (or to taste) on salad and toss.
  3. Store leftover dressing in the fridge.
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Gazpacho (cold vegetable soup)

closeup

A nice variety of diced vegetables.

The goal is to chop the fresh veggies into small enough pieces so that they can be swallowed easily (without the necessity for chewing) but big enough so that there is a nice texture and some “tooth” to the soup for those who choose to chew. I usually bring along a few cups filled with toppings (my favorite is avocado) so people can dress up their soup to their taste.

Gazpacho (cold vegetable soup)
Print Recipe
A fresh, delicious and healthful combination of summer's bounty. Caution: Will cause annual cravings!
Servings Prep Time
3 quarts 1 hour
Cook Time Passive Time
0 ! 4+ hours
Servings Prep Time
3 quarts 1 hour
Cook Time Passive Time
0 ! 4+ hours
Gazpacho (cold vegetable soup)
Print Recipe
A fresh, delicious and healthful combination of summer's bounty. Caution: Will cause annual cravings!
Servings Prep Time
3 quarts 1 hour
Cook Time Passive Time
0 ! 4+ hours
Servings Prep Time
3 quarts 1 hour
Cook Time Passive Time
0 ! 4+ hours
Ingredients
Servings: quarts
Instructions
  1. Combine tomatoes, peppers, cucumbers, onions, garlic, salt, vinegar, sherry and pepper in a large non-reactive bowl. Let stand until vegetables begin to release their juices, about 5 minutes. Stir in the vegetable juice and hot pepper sauce. Cover and refrigerate at least 4 hours, 1 day preferable.
  2. Adjust seasonings and drizzle about 1 tsp olive oil per serving. Serve cold with any combination of toppings: croutons, olives, chopped hardboiled eggs, diced avocados, parsley... or ?? your choice.
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