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Showing posts from January, 2015

Mustard Vinaigrette

a slight variation of the mustard vinaigrette at Chelsea's Kitchen. I think mine is better.

All-Time Favorite Mustard Vinaigrette
2 T. honey1 1/2 T. white wine vinegar2 T. orange muscat champagne vinegar (from Trader Joe's, so delicious!)1 T. fresh lemon juice1 1/2 t. lemon zest2 t. whole grain mustard2 t. dijon mustard1 1/2 t. minced garlic1/2 cup olive oilsalt & pepperCombine all ingredients in a mason jar & shake, shake, shake.Will keep for one week in the fridge. Favorite ways to use this:
over sautéed Brussels sprouts. Serve at room temperature or chilled with shaved manchego cheese, marcona almonds & craisins.over a kale salad or spring mix.

Pork Carnitas & Tomatillo Salsas

Pork Carnitas
pork buttsalt & pepper2 t. oregano1.5 t. chipotle chili powder1.5 t. cumin1 onion, quartered1 orange, quarteredjuice of 1 lime5 cloves of garlic, minced1 jalapeno, rough chopcan of beerTrim the pork of excess fat. Season generously with salt & pepper. Rub with chili, cumin & oregano. Place in crock pot.Juice the orange into the crock pot, tuck the orange quarters into the pot as well as the remaining ingredients.Cook on low for 8-10 hours until the pork is fall-apart tender. Take the meat out of the crockpot and shred it into smaller chunks. Lay it out in a single layer on a baking sheet and broil until the meat is browned and crispy.Serve in tortillas with pico de gallo & various salsas.Fresh Tomatillo-Avocado Salsa
4 tomatillos1/4 white onion2 serrano peppers (I left the seeds in)1 garlic clovehandful of cilantrojuice of 1 lime2 avocadossalt to tastePeel the husks (skins? what do they call those things?) off the tomatillos. Rinse under warm water to get t…