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Posts Tagged ‘apple cider vinegar’

by Sarah Steimer

I love, love, love tomato season. Lots of the vendors at my farmer's market offer heirloom tomatoes in a variety of colors, and this was the perfect way to showcase them. This might have been the best thing I've made this summer!

I love, love, love tomato season. Lots of the vendors at my farmer’s market offer heirloom tomatoes in a variety of colors, and this was the perfect way to showcase them. This might have been the best thing I’ve made this summer!

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by Sarah Steimer

    This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn't tickle your fancy, at least bookmark the sauce recipe --- I was loading more sauce into my wrap as I ate. Attractive, yes?

This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn’t tickle your fancy, at least bookmark the sauce recipe. It would be great for lettuce wraps, chicken salads or slopping up with leftover tofu like a pig (guiltyyyy).

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by Sarah Steimer

The dressing for this salad is awesome and makes just the right amount. You could probably add any number of vegetables to this - peppers or carrots for instance. I would not, however, suggest putting raw onion in this salad as it would completely overtake the ginger and garlic in the dressing.

For the vinaigrette

  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons grated, peeled fresh ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

For the salad

  • 2 cups packed shredded red cabbage
  • 2 cups broccoli florets
  • 2 cups thinly sliced Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 1/4 cup raisins, plumped in hot water
  • 1/4 cup sunflower seeds and/or chopped walnuts

Whisk all ingredients for the vinaigrette together. Set aside.

Toss the sliced apples with the lemon juice in a large bowl. Add the cabbage, broccoli, raisins and nuts to the bowl. Add the vinaigrette to the salad and toss until all the vegetables are coated.

Let sit in the refrigerator for about an hour so the vegetables and apples can soak in the vinaigrette.

Serves four as a main dish or six to eight as a side.

Recipe adapted from: Health.com

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by Sarah Steimer

We got an enormous bag of spinach at the farmer's market --- where the vendor insisted we needed two bags.

  • ┬áspinach
  • apple, sliced thin
  • candied walnuts (refer to this recipe)
  • feta
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons mustard (either Dijon or spicy brown)
  • 3 tablespoons Olive Oil
  • salt and pepper to taste

Make a bunch of candied walnuts, you'll find something to do with them.

In a small bowl, combine the vinegar, mustard, oil, salt and pepper. Whisk together and set aside.

Put together your salad. Which I will not explain how to do. Top with the vinaigrette and serve.

Makes about two servings.

Recipe adapted from: Life Tastes Like Food

Photos: Sarah Steimer

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