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Dressing Ingredients3 oz. Moosewood Hollow Sweet Savory 4 oz. extra virgin olive oil 1 oz. Zatarain's Creole mustard 2 oz. Tasso, fine diced 1 tablespoon lemon juice 1 teaspoon Crystal Hot Sauce 1 tablespoon…

Ingredients 2 baseball-size ripe tomatoes 1 clove garlic 4 basil leaves 1/4 cup red wine vinegar 3/4 cup extra virgin olive oil Kosher salt Fresh cracked black pepper, to taste Vinaigrette PreparationPeel…

Hollandaise sauce is a rich, buttery sauce freshened with the lightest touch of lemon. Despite having “Holland” in its name, it's generally agreed among chefs that Hollandaise sauce was first born in France and was originally known as Sauce Isigny, named after a small town in Normandy famous for its butter and cream.

Here are some of the most abundant nutrients, in a single 3.5-ounce (100-gram) serving (3): Vitamin K: 26% of the daily value (DV) Folate: 20% of the DV Vitamin C: 17% of the DV Potassium: 14% of the DV Vitamin B5: 14% of the DV Vitamin B6: 13% of the DV Vitamin E: 10% of the DV It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin). This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber, so there are only 2 net carbs, making this a low-carb friendly plant food.

Annie Kopps, Yankee Magazine Ingredients6 medium beets1 cup goat cheese (substitute with ricotta)3 tablespoons chopped fresh chivesZest and juice of one lemon1 tablespoon frozen orange juice concentrateKosher…

Ingredients2 large cucumbers 1 small fennel bulb (2 cups sliced) 1 cup plain yogurt 1/2 cup finely chopped onion 1 teaspoon finely minced or crushed garlic 2 tablespoons cider vinegar 2 tablespoons olive…

Chef Jeffrey Lang, The Alchemist, Waterbury, Vermont Salad Ingredients8 oz. mesclun mix8 oz. baby arugula1/2 cup toasted walnuts1/4 cup dried cranberries2 oz. chevre, crumbled Vinaigrette Ingredients1…

Gorgonzola offers a valuable protein input: calcium, iron and phosphorus make it a complete and balanced product that provides all the necessary elements for the well-being of the organism. Gorgonzola is rich in live lactic ferments essential to protect the intestinal flora.

Chef Kevin Lasko – Vermont Farms Catering Salad Ingredients2 bunches of kale, stems removed and thinly sliced Local honeyBon Pere Cheese or Aged ManchegoChorizo vinaigrette (recipe follows below) Salad…

Its origins are as obscure as any folk recipe's. In 19th century books such as “The White House Cookbook” (1887) and Fanny Farmer's “Boston Cooking-School Cook Book” (1896), “French dressing” always meant oil and vinegar. Quite a few 20th century books have continued that tradition.