Recipe Index (by Ingredients)

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Recipes that include vinegar (balsamic)

Grilled Radicchio with a Balsamic Reduction

Monday, August 17, 2009


I’m a firm believer in good quality balsamic vinegar, something that has been aged at least 10 years but preferably longer. They can get quite pricey though so I keep at least two kinds of balsamic at home. I’ll buy one that is $30 or more for about 8 fl oz, used to finish dishes in small amounts. These are thick and syrupy and just a few drops with an equally good extra virgin olive oil is all you’ll need to turn a salad into a restaurant quality starter. I also buy the big bottles at BJ’s or Costco, a regular commercial brand that is around $7 for 34 fl oz. These pour with a viscosity similar to water. This is the one I cook with or use to make dressings that I’ll be mixing with more ingredients.


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Strawberry and Feta Salad

Monday, April 20, 2009

Have you had fresh strawberries with feta cheese before? If not, you’re missing out on a great combination. Try throwing together this simple salad, some mixed greens, fresh sliced strawberries, crumbled feta, and drizzle with an aged balsamic vinegar and extra virgin olive oil. Don’t forget to season with kosher salt and freshly ground black pepper. It’s beautiful and elegant, but simple and not too fussy, like the perfect black dress that can be dressy or casual.

Strawberry and Feta Salad

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Roasted Red Pepper and Onion Salad, Relish, or Bruschetta

Thursday, April 16, 2009

I’m a little obsessed with roasted peppers and knowing that, I’ve tried not to post too much about them, but then I realized that I might be over-compensating and not posting enough about roasted peppers. After all, they are amazingly delicious and versatile.

Roaste Red Pepper and Onion Salad

This is a great make-ahead recipe for when you’re making lots of dishes. Make it the day before and just leave it in Tupperware, in the fridge, until ready to serve. It can be served as a salad, relish, or a bruschetta. For relishes and bruschetta, I tend to cut the strips thinner.


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Roasted Garlic and Sun Dried Tomato Dressing

Wednesday, January 7, 2009

I made this salad dressing the other night to dress a salad of mixed baby greens, carrot ribbons, and pieces of peppered salami. It was good. I used the left-over dressing to top a salad of mixed baby greens, chopped D’anjou pear, cucumber, and crumbled feta. It was fantastic, way up there in the top salads arena! I’m salivating just thinking about it.

Pear Feta Salad


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Beet, Goat Cheese, Honey Walnut, Mandarin Salad

Wednesday, September 17, 2008

Beets and Goat Cheese are one of those matches made in heaven, and therefore show up in salads quite often. You can make it even more orgasmic but adding mandarin oranges (canned) and honey covered walnuts. I don’t like writing recipes for salads ( I do for dressing though) because the amounts don’t need to be so exact. If you really love one ingredient, you can put more.


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Dinner: Mustard Thick-Cut Chops, Sauteed Mushrooms and Green Beans, Colorful Bruschetta, and Roasted Fingerlings with Manchego Walnut Pesto

Saturday, August 23, 2008

This dinner was all about simplicity. Every preparation was easy and the highlight is the ingredients. When you’re using really good meat, ultra fresh vegetables, and super vinegars, oils, etc. you don’t need to get fancy. Let the ingredients do all the work.

Ready for the easiest recipe ever?


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Balsamic Drenched Portobellos

Wednesday, July 16, 2008

*New Photos Added on 01/11/10

This is one of my first dishes. I remember being so proud of myself the first time I made dinner for my family and my mom raved about these mushrooms. Through the years, I’ve really expanded my repertoire but this one is still my mom’s favorite. Even more impressively, these are the first mushrooms Lon has ever admitted to liking. (He just started to eat mushrooms.) He even took the left-overs for lunch today.

Balsamic Drenched Portobellos Sliced 3


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