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Posts Tagged ‘red wine vinegar’

by Sarah Steimer

mustardpotato

These potatoes don’t require many ingredients, but they pack a ton of flavor thanks to the jalapeno and whole-grain mustard. It’s a great side for a cookout that requires your oven — leaving more room on the grill.

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by Sarah Steimer

Grilled bread salad with sweet peppers and onions

A grilled bread salad might sound sort of dry, but this dish had the perfect amount of dressing. It was so easy to make, too! The hardest part was remembering what I had to pick up from the grocery store.

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by Sarah Steimer

Rainbow chard with a maple-vinegar drizzle

I love chard so very much, but for whatever reason I haven’t eaten much in the past few month. This salad brought my love for the green back with a vengeance, and it made sure I wouldn’t forget it again anytime soon.

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by Sarah Steimer

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

  • 1/2 cup walnuts halves
  • 1/2 tablespoon vegetable oil
  • 1 teaspoon sugar
  • salt and pepper
  • 1/4 cup low-fat Greek yogurt
  • 1 tablespoon Sherry vinegar (I substituted red wine vinegar)
  • 1/2 teaspoon honey
  • 1/8 teaspoon ground coriander
  • 2 large carrots, scrubbed and sliced thin either with a peeler or mandoline
  • 3 medium radishes, cut into thin wedges
  • 1 scallion, sliced thin on a sharp diagonal

    Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

    Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

Toss the walnuts with the vegetable oil on a rimmed baking sheet. Bake at 375 degrees for about 6-7 minutes, or until lightly toasted and fragrant. Add the sugar, along with a pinch of salt and pepper, immediately after the walnuts are removed from the oven. Toss to coat.

Whisk together the yogurt, vinegar, honey, coriander, and a pinch of salt and pepper.

Place the carrots in colander, set in a bowl of ice water. Let sit until the carrots begin to curl, 2-4 minutes. Remove from the water and let dry, patting lightly with a towel.

Combine the carrots, radishes and scallions. Toss with as much salad dressing as you would like (I didn’t use it all). Serve topped with the sugared walnuts.

Makes about 2-3 servings.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.

  • 1 small shallot
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (I used radishes, edamame and summer squash)
  • 3/4 cup torn mixed leafy greens (I used spinach)
  • 1/4 cup chopped red, yellow or white onion or scallions
  • 2 tablespoons toasted walnuts or pine nuts (optional)

Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.

In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.

Makes 2-4 servings.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

Deviled eggs are great to take to a party - but fancy deviled eggs are even better.

To hard boil eggs

Place eggs in a medium or large saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover the pot and remove from heat. Let stand 13 minutes. Drain and transfer eggs to ice-water bath until cold.

Roasted red pepper deviled eggs

  • 12 eggs
  • 5 roasted red peppers – from a jar or from scratch
  • 2 teaspoons garlic powder
  • 2 teaspoons red wine vinegar
  • 3 teaspoons Dijon mustard
  • salt and pepper, to taste

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

In a food processor, chop the red pepper into very small pieces. Using the tines of a fork, drain most of the liquid out.

Mix the pepper with the yolks, garlic powder, vinegar, Dijon mustard, salt and pepper. Fill the egg whites with the mixture and refrigerate.

It's nice to balance something hot/spicy (wasabi) with something milder (red pepper) so you can please different tastes.

To garnish, slice very thin pieces of the roasted red pepper and place on the filling of each egg.

Makes 24 deviled eggs.

Wasabi deviled eggs

  • 8 eggs
  • 1/3 cup mayonnaise
  • 1 1/2 or 2 teaspoons of wasabi paste (depends on how hot you like it)
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions, minced (3 tablespoons), plus extra for garnish
  • salt

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

Combine the yolks with the wasabi paste (start with less then add more as you taste), vinegar, scallions and salt. Fill the egg whites with the yolk mixture.

Garnish with the extra scallions.

Makes 16 deviled eggs.

Both recipes adapted from: Martha Stewart (red pepper and wasabi)

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by Sarah Steimer

"You don't need a picnic to eat picnic food." - Thomas Jefferson*

  • 1 pound of small potatoes – I used German butter ball and
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 5-6 fresh basil leaves, torn
  • 1/4 cup walnuts, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon olive oil, plus more for roasting potatoes
  • salt and pepper

Scrub the potatoes and cut into chunks about the same size. Boil for about 10-15 minutes or until soft. Drain well.

Toss the potatoes with a sprinkling of olive oil and the garlic. Place in a glass baking dish and roast at 400 degrees for about 20-30 minutes or until the edges start to crisp.

I just grabbed up a bunch of the littlest potatoes at the farmer's market.

For the dressing, whisk together the vinegar, mustard, olive oil, mayonnaise, salt and pepper. Set aside.

Toss the potatoes – while still warm – with the basil, walnuts and dressing. Serve warm or cold.

Serves 2-4 as a side dish.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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