Apple Parsley Salad Dressing



Tasty!  This was easy to put together too – perfect on any salad.

1 medium green apple, seeded and quartered
1 Tbs. agave nectar (optional) – I used 1/2 tbsp honey
2 Tbs. apple cider vinegar
1 scallion, coarsely chopped
¼ cup parsley
sea salt and pepper to taste
2 Tbs. water
½ cup olive oil


1. Add all the ingredients, except the olive oil, to a blender and blend until finely chopped and well combined

2. Continue blending and add the oil in a slow stream, scraping as needed to create a smooth emulsion.

Make Your Own Salad Dressing



Making salad dressing was one of those gnostic skills that I thought some people had and some did not. I was of the have not. The few times I tried to “throw together” a salad dressing, it tasted like oil. So I gave up and bought the bottles, trying to work around all the zillions of weird ingredients that goes into a simple salad dressing.

After getting more serious about what we were eating, I decided to chuck the salad bottles again. Saving money on dressing, as well as the health benefits of making your own, forced me to get back in the game.

I found with a little information, making your own salad dressing isn’t so hard. You just need a good base. You can jump off that base and get creative – as long as the ratios of oil and vinegar stay the same.

So here’s how to mix up your own! Super simple. Use whatever you have in your fridge.


3 parts olive oil
1 part vinegar (red wine, balsamic)

Chose some add ins:

Splash of Lemon/Lime/Orange Juice
Scoop of brown mustard
Scoop of hummus
Finely Fresh Herbs
Minced onion or garlic
Shredded cheese
Mashed avocado

Too Tangy?  Make it creamier – Add in some plain yogurt/mayo/sour cream

Homemade Enchilada Sauce

Oooh, how have I not made homemade enchilada sauce before? In an effort to get away from canned goods, I’ve been trying to make more of the basics. I found this enchilada sauce to be much more flavorful and (surprise surprise) tasted so much fresher. I would suggest blending the tomatoes before you put them in – especially if you are using diced instead of crushed like I did. I needed to add quite a bit of water at the end to get it the right consistency to pour over enchiladas. I liked this version, too, because if you want a lower spicy level (perfect for boys) just decrease the chili powder. I only had 1/4 tablespoon on hand when I made it and it was great for their little mouths. Next time I will double it and freeze some to have on hand!


  • 1 teaspoon olive oil
  • .5 cup sweet Vidalia onion, diced
  • 1 teaspoon garlic, minced
  • .5 cups chicken broth
  • 1 tablespoon chili powder
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • .5 teaspoon salt
  • 28 ounces crushed tomatoes


Heat large pan and saute onions and garlic in oil until soft. Add chicken broth and remaining ingredients. Simmer for 30 minutes. Use as directed in recipes.

Freezing Directions:

Freeze sauce in a gallon freezer bag. Thaw to use in recipes.

Joyce’s Orange Cranberry Sauce


I used to be a “canned cranberry sauce” kinda gal. I will
embarassingly admit that I liked it better than the homemade stuff …
until Joyce won me over wit her delicious orange and grenadine
cranberry compote!! (Pretty much anything with grenadine will get me
to try it out – must be back to my childhood obsession with shirley
temples). I know Thanksgiving is over, but if you are asked in the
future to bring cranberry sauce to anything, you’ve got to keep this
one in mind! And, per Joyce’s suggestion, you can cook it up with
other fruit, such as plums, and use the leftovers to spread on toast,
pancakes, or use with pork. Thanks Joyce!!

Orange-Cranberry Compote

From Redbook

This sweet dish infused with oranges and cranberries is the perfect
complement to a traditional Thanksgiving dinner.

Serves: 8 Edit

Yields: 3 1/2 cups

Total Time: 15 min
Prep Time: 5 min
Cook Time: 10 min

2 bag(s) (12-ounce) cranberries (6 cups)

1 tablespoon(s) grated orange zest

1 cup(s) fresh orange juice

1 1/4 cup(s) granulated sugar

1/4 cup(s) grenadine syrup

2 tablespoon(s) red-wine vinegar

1. In a large saucepan, combine all ingredients and bring to a boil.
Reduce heat to low; simmer 6 minutes, until cranberries are soft
and liquid has reduced to a thick syrup.

2. Pour into a serving bowl. Let cool to room temperature. Cover and