You didn’t know it when you opened this post, but you are about to witness something that doesn’t happen all that often in my kitchen—a simple, two-ingredient twist that will transform a basic fruit bowl into a mouthwatering side dish that is almost as sumptuous as dessert. Unlike some of my other “make-the-whole-thing-from-scratch” ideas, this one really is ridiculously simple. You can apply this easy twist to virtually any kind of fruit, including pre-cut if you are short on time, and the fruit itself does not have to be fancy. Look at my salad again—it’s only pineapple, grapes and berries. What elevates this simple fruit combo into an elegant and special treat is the dressing.
It may be that you have never considered “dressing” a fruit salad, but why? We don’t often see a vegetable salad served dry, and fruit is just as worthy of dressing up a bit. Dressing a fruit salad is not only tasty; it also helps the fruit retain moisture and color. Try this once and you’ll be craving fresh fruit salad every day.
The dressing for this salad depends on two special ingredients that can only be purchased in a boutique olive oil and balsamic vinegar shop, and they are worth every penny. You have probably seen one of these stores, with all their shiny stainless steel containers lined up on a high table. Those containers, called “fustis,” hold exquisitely flavored extra virgin olive oils and balsamic vinegars, ingredients which have uncanny power to change the way you cook. In the spirit of full disclosure, I will tell you that I used to work in one of those shops here in my city, and it was one of my most fun jobs ever—a true foodie fantasy, come true!
These days, nobody is paying me to share about these products, but I feel compelled to do so because of the one question we received over and again at the shop, from customers who enjoyed the flavors but asked, “what would I ever do with it?” Part of my job as a sales associate was taking home various products and coming back with inspiration for the home cooks who shopped our store. I guess you could say I took my job seriously, because I’m still doing it. 🙂
The combination I’ve used for this fruit salad is blood orange-fused extra virgin olive oil and honey-ginger white balsamic vinegar. The vinegar has a slight tartness to it, but it is mostly sweet with the warmth of honey, and the ginger is subtle but present. The olive oil is rich with the flavor of blood orange, because the oranges and olives are pressed together during production. The result is so good, it makes itself at home in sweet and savory dishes alike.
At the end of the post, I’ll share some other ideas for using up these two ingredients.
2 cups fresh pineapple chunks, cut into bite-sized bits
1 heaping cup fresh strawberries, sliced into quarters
1 cup fresh large blueberries
1 cup fresh white seedless grapes
3 Tbsp. honey-ginger white balsamic vinegar* (see notes)
3 Tbsp. blood orange whole fruit-fused extra virgin olive oil*
Lime zest or fresh chopped mint or basil, optional for garnish
I wish I could offer up a universal brand name for the olive oil and balsamics that I use, but they are bottled under various franchised shop names. Here’s a tip—if you have this type of store in your community, ask for the name of the supplier. If it is Veronica Foods, you’re in the right place. 😊
Wash your fruit just before assembling the salad, and it’s best to add berries just before serving or they tend to get mushy. Combine all the fruit in a bowl large enough for easy tossing in the dressing.
Pour the honey-ginger white balsamic into a small bowl, or a glass measuring cup for easier pouring. Slowly pour the olive oil into the balsamic, whisking quickly and constantly, until the mixture is thick and syrupy.
Immediately pour the dressing over the fruit and toss gently to coat the fruit. Serve right away or refrigerate up to one hour before serving.
If you would like to put a little extra pizzazz onto the salad, sprinkle with fresh lime zest or thin strips of fresh mint or basil.
The 147th running of the Kentucky Derby is mere days away, and after the big deal I made about it last year, I had to issue at least a couple of recipes to keep the momentum of this spring occasion. I’m starting this year with the most obvious offering, a cocktail.
I had hoped that the Derby might be an inaugural outing for my husband, Les, and me—an event that could finally find us in the personal company of friends, without masks or restrictions. Alas, I am only halfway vaccinated, with my second COVID jab scheduled for tomorrow (fingers crossed!), so there won’t be time before Saturday for antibodies to take hold just yet. Nevertheless, we will celebrate, probably with a batch of the Kentucky Hot Brown Dip I created last year, or perhaps the Hearts of Palm Citrus Ceviche, maybe finishing with my Southern Belle Lemon Bars, and most certainly, with a cocktail and a fancy hat.
If you missed the special drinks I whizzed up last year, either for the “preview party,” because the Derby was postponed by COVID, or the actual run for the roses, which happened in September, you’ll want to circle back to check out those fun libations.
Bourbon is a staple on Derby day, being born in Kentucky and all, and in my quest to make good use of all the fresh herbs I am constantly plucking from our countertop Aerogarden, I have come up with a global spin on the drink that is signature to Kentucky Derby—the mint julep. Though I do have some variety of mint (spearmint, maybe?) growing at a very slow pace, I am literally overwhelmed with another herb, Thai basil, and I thought, “why not?” Thai basil is part of the mint family, so it seemed like it might work. It’s decidedly not the same flavor as the Genovese basil that would be on your caprese salad or in your pesto. It is used widely in Thai and Vietnamese food, with subtle notes of basil, of course, but there is a distinct difference that took some time for my taste buds to identify. It’s anise, the same general flavor of fennel or licorice, which is not unlike Peychaud’s bitters, a classic item for any serious cocktail cart. I knew that the Thai basil flavor would work with the bourbon, and to play up the Asian spin, I added the slightest splash of lemongrass-mint white balsamic vinegar, which I picked up in a specialty shop. Strange, you say, to add vinegar? White balsamic is no more tart than a squeeze of citrus (it’s actually sweeter), and the lemongrass is a refreshing complement to the drink.
Turns out, this was a very good call! Paired with the sweetness of the bourbon, this anise-scented herb is a winner. Rather than muddle the Thai basil in the cocktail glass (oh, I can’t stand little bits of things floating in my drink), I have infused a simple syrup with a fat handful of Thai basil, so it is technically a “smash,” rather than a julep. Either way, a half-ounce of this fragrant, slightly exotic syrup flavors a shot of bourbon quite nicely. Mix it up in a cocktail shaker with a splash of the lemongrass-mint white balsamic, strain it over crushed ice, and you are ready for the race. Garnish it with a fresh lemon twist, if you’d like, plus a sprig of the Thai basil, and enjoy!
2 oz. bourbon (I used Elijah Craig Small Batch)
0.5 oz. (1 Tbsp.) Thai basil simple syrup (recipe below)
1 bar spoon (about 1/2 tsp.) lemongrass-mint white balsamic vinegar*
Lemon twist and fresh Thai basil leaves to garnish
The lemongrass-mint white balsamic is a specialty ingredient I purchased at a boutique olive oil and balsamic vinegar shop. These stores have popped up everywhere in recent years, and I love being creative with their products. I cannot name a brand because the shops are franchised with various names. But if the shop owner confirms their supplier is “Veronica Foods,” then it is the right stuff! If you can’t find it, leave it out and go for the twist of lemon. Perhaps substitute with a couple drops of bitters. It’s Derby time, so bourbon is the star anyway. 🙂
Combine bourbon, syrup and white balsamic in a cocktail mixing glass or shaker. Add about a cup of ice and stir or shake until outside of the container is uncomfortably cold, about 20 seconds.
Strain over crushed ice into a cocktail or julep glass. Garnish with lemon twist or a fresh sprig of Thai basil.
Thai basil simple syrup
1/2 cup filtered water
1/2 cup organic cane sugar
1 handful Thai basil leaves, cleaned and trimmed of heavy stems
Combine water and sugar in a small saucepan and bring to slight boil. Remove from heat, stir in Thai basil leaves and steep until cool. Strain out the leaves. Transfer the syrup to an airtight jar, and store it in the refrigerator for up to one month.
This drink is so refreshing, and it is making good use of all my Thai basil. Cheers from my backyard!
Here I go again, twisting up a classic to put the best flavors of Thanksgiving on the table with minimal stress. If you’re looking for a way to simplify your homemade holiday dinner, but still have your favorite turkey, sausage stuffing and gravy combo, this might be the best thing you read all day.
My ground turkey meatloaf has a swirl of spinach and sausage stuffing, packing all the flavor of Thanksgiving into one easy but impressive main dish. As a bonus, I’m sharing one of our family’s favorite turkey day sides—a rich and tasty mushroom gravy, which happens to be vegan (but don’t let that stop you). You may wonder, “why offer a vegan gravy over turkey meatloaf?” I love having a single gravy on the table that makes everyone happy, whether or not they eat meat, and this one is the stuff. It is as good on any meatloaf with mashed potatoes as it is in the sauce of your favorite green bean casserole or as a savory accompaniment to nearly anything you serve at Thanksgiving.
If you enjoyed my darling husband’s recent guest post for spinach balls, now is the time to make a batch because the sausage stuffing swirl in this meatloaf makes use of leftover spinach balls. If you don’t have time to make the spinach balls in advance, you could create a similar blend with some herb stuffing mix and frozen spinach (I’ll offer suggestions).
This meatloaf exceeded my own expectation, which is really saying something, given that I have made many other “stuffed” versions of meatloaf in the past. We liked it so much it will find its way to our table again as a Sunday Supper later in the winter, you can bet on it. And we’ll serve it up with Les’s amazing garlic mashed potatoes, just like we did with this one. This is teamwork, friends, and it is delicious!
1/2 cup dry herb stuffing mix (I used Pepperidge Farm brand)
1/4 cup whole milk
1 lb. all-natural ground turkey* (see notes)
About 1 Tbsp. extra virgin olive oil
1 medium onion, diced (divided between layers)
A few shakes poultry seasoning
1 large egg
2 large leftover spinach balls,* cut into very small dice, measuring almost 1 cup
For turkey meatloaf, I always choose regular ground turkey rather than turkey breast, which tends to be drier. If you choose ground turkey breast, consider adding an extra egg white or an extra tablespoon of olive oil to make up for the lost moisture.
The spinach ball recipe my hubby shared a couple weeks ago gets a lot of attention at our house, especially with Thanksgiving guests. If you don’t have time to make them in advance of this recipe, try this as a substitute:
3/4 cup dry herb stuffing mix 1/4 cup frozen dry spinach (thawed and squeezed dry) 2 Tbsp. parm-romano blend Additional egg white + 2 Tbsp. chicken or vegetable broth
Combine all ingredients in a bowl and allow time for the dry mixture to absorb the liquid ingredients. It should still feel somewhat dry and rather firm; from there, proceed with the recipe.
Follow along in my kitchen to see how I made this mouthwatering meatloaf. Written instructions are below, along with a downloadable PDF for your recipe files.
Combine dry stuffing mix and milk in a small bowl and rest at least 20 minutes, allowing time for crumbs to be fully moistened.
Heat a small skillet over medium heat. Swirl in extra virgin olive oil and add the diced onion. Saute until onions are soft and translucent. Sprinkle with salt, pepper and poultry seasoning.
In a medium bowl, combine the ground turkey, half of the sauteed onions, stuffing “paste” and egg. Season the mixture with salt and pepper, then set aside.
In the bowl of a food processor, combine spinach ball bits, remaining sauteed onions, roasted garlic and raw sausage (pulled apart into pieces). Pulse mixture several times until it is uniformly blended.
Line a small baking sheet with a piece of parchment paper. Scatter panko crumbs evenly over the paper. Using a rubber spatula, spread the ground turkey mixture evenly over the crumbs, shaping a rectangle approximately 9 x 13″.
Using your hands, grab up tablespoon-sized lumps of the sausage mixture and place them over the turkey layer. Don’t rush this step because it will be tough to separate the layers if you misjudge the amount as you go. I placed “dots” of the sausage mixture all over (keeping one short end bare for sealing the roll later), then filled in noticeable gaps with the remaining mixture until all was used. Press the sausage mixture firmly to seal it to the turkey layer. Lay a sheet of plastic film on top of the sausage layer and refrigerate the mixture for at least an hour. The chilling time will make it easier to roll up the meatloaf.
To roll up the meatloaf, begin by lifting the parchment and slightly fold the meatloaf onto itself. Continue this motion, keeping the roll tight as you go. Some of the turkey may stick to the parchment, but you can use a rubber scraper to remove it and patch the roll. Full disclosure: this step was pretty messy, but I pressed on to finish the shaping.
Press on any loose bits of panko crumbs, adding more if needed to lightly coat the shaped meatloaf. Wrap the rolled-up meatloaf as tightly as you can in a sheet of plastic film, twisting the ends as with a sausage chub. Tuck the twisted ends underneath, and chill the roll overnight.
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Place the meat roll onto the lined sheet and lightly spray the entire meatloaf with olive oil spray.
Bake at 400° for 15 minutes, then reduce oven temperature to 375° and bake 45 more minutes.
Test internal temperature to be sure it is at least 165° F. Cool 15 minutes before slicing.
This all-purpose sauce is so delicious, and we use it in many ways at Thanksgiving, especially when Les’s vegan daughter has been able to join us. It’s fantastic on mashed potatoes and turkey, in casseroles with green beans or (I’m speculating) perhaps even straight from the pan by the spoonful.
Please don’t assume, if you’re a meat eater, that you’d feel cheated with a vegan gravy recipe. I’m not exaggerating to declare that everyone at our table chooses this gravy over standard turkey gravy, hands down. My friend, Linda, has a special word for it: “faboo!” 😀
I prefer to make this gravy ahead, so that I have it ready when the mood strikes me to add it to another recipe, but if you’re short on time, it can certainly be served immediately after preparing it.
Ingredients (makes about 2 cups)
4 Tbsp. extra virgin olive oil* (see notes below)
1/2 medium onion, finely minced
About 6 large cremini mushrooms, cleaned and diced small
1 tsp. Umami seasoning*
1 bulb roasted garlic
2 Tbsp. all-purpose flour
1 1/2 cups low-sodium vegetable broth*
Salt and freshly cracked black pepper
Any good quality olive oil will work here, but I’m somewhat addicted to this one (pictured below), which is infused with the flavors of wild mushroom and sage. You can find it at one of the specialty olive oil stores that have popped up all over the U.S. It’s terrific for roasting butternut squash, too!
The Umami seasoning is a Trader Joe’s item, and it contains mushroom powder, garlic powder, sea salt and red pepper flakes. If you cannot find it, just add a few of the red pepper flakes or a slight sprinkle of ground cayenne for a subtle touch of the same heat. The recipe already has plenty of mushroom and garlic.
Vegetable broth ingredients vary a great deal, and for most of my recipes, I recommend one that does not have tomato in it. I favor this low-sodium version from Costco, which contains carrot, onion, celery and mushroom, but not tomato, which changes the acidity of some recipes. If you are not concerned with the vegan aspect, you could also use chicken broth.
Place a heavy-bottomed saucepan over medium heat. Swirl in 2 tablespoons of the olive oil and sauté the onions until soft and translucent.
Add another tablespoon of oil and half of the mushrooms. Sauté until moisture is reduced and mushrooms are soft, then repeat with remaining oil and mushrooms.
Season with salt, pepper and umami seasoning. Add roasted garlic and stir to blend it in.
Sprinkle flour over the mixture and cook one minute until the flour seems absorbed and mixture begins to bubble.
Add broth, a little at a time, and stir or whisk into a smooth and thickened sauce consistency. Simmer on low heat several minutes before serving.
We are a few days into the Jewish New Year, and I’m taking a new approach to roasting an heirloom chicken in my favorite blend of flavors—honey, garlic and rosemary. Honey is a big deal during Rosh Hashanah, as it represents the hope for a sweet new year. Any kind of honey is appropriate, but I am fond of a local unfiltered sourwood honey, and I just picked up a new jar a few weeks ago. Despite its name, it is sweet with a rich and earthy flavor, and it is strong enough to stand up to the plentiful garlic and aromatic rosemary.
For a special occasion such as Rosh Hashanah, I didn’t want to go too casual with beer, so for this recipe, I’ve emptied the beer from the can and filled it with white wine. Oh, and to shake things up a bit, we’re also roasting this wine-filled, beer-can chicken in the oven—not on the grill. The liquid inside the beer can contributes to the juiciest, most tender chicken, and this effort did not disappoint.
This heirloom chicken smelled sooo good as it roasted, and because it involves more love and care, plus a few hours, it qualifies for Sunday Supper status. Alongside this mouthwatering chicken, we plated some of Les’s garlic-parm mashed potatoes (which are pretty amazing, even as leftovers) and fresh Brussels sprouts, roasted with sliced shallots and tossed in a glaze of lemon-infused olive oil and pomegranate-flavored balsamic. Pomegranate, like honey, is also symbolic at Rosh Hashanah, and the hope is that our blessings in the new year will be as numerous as the arils (seeds) in the pomegranate. We are hoping that for you as well. 🙂
3 cloves garlic, minced
1 Tbsp. fresh rosemary leaves, finely chopped
2 Tbsp. honey* (see notes)
Juice of 1/2 lemon
2 Tbsp. dry white wine*
1/4 cup extra virgin olive oil
1 tsp. kosher salt
Freshly ground black pepper
4 pound heirloom chicken*
For the beer can:
3 additional cloves garlic, crushed
1 sprig fresh rosemary
3/4 cup dry white wine
Any flavor of honey will work, but I’ve used sourwood honey, which is a liquid form of honey. Solid or crystallized honeys are not recommended here.
“Dry” wine means wine that is not sweet, but it can still be confusing to know which kind of wine will work best for a recipe. Aim for a “neutral” flavor of white wine, such as pinot grigio, rather than an oaky wine as Chardonnay. I used a white blend of chenin blanc and viognier, which has a soft and delicate floral essence, and it worked out great.
An “heirloom” chicken is a specialty item, usually an older or heritage breed of chicken, and raised in an ethical manner. Birds raised this way will be more expensive, but well worth it. My chicken also happened to be quite large—it weighed in at a little over 4.5 pounds!
Combine all marinade ingredients in a large bowl and whisk until smooth.
Pat chicken dry with paper towels and season all over with kosher salt and black pepper. Place the chicken in the bowl with the marinade and turn several times to evenly coat the bird. Allow chicken to rest 30 minutes.
Remove all oven racks, except for the lowest. Preheat the oven to 450° F. Note in step 6 that this is not the final roasting temperature, just the beginning.
Empty the beer can (don’t worry—I poured it into a frosty pint glass for my sous chef-husband), and replace it with the wine, crushed garlic and rosemary sprig.
Center the beer can on a rimmed baking sheet (we used the base part of our broiler pan). Carefully place the chicken over top of the can, so that it is nearly fully inside the bird. The wine and aromatics will season the bird from the inside and will keep the chicken moist. Pour remaining marinade all over the bird.
Cover the top of the chicken loosely with a piece of foil, to protect it from burning in the oven. Transfer the chicken on the baking sheet to the lower rack of the oven.
Roast for only 10 minutes at 450°, then reduce oven temperature to 325° and roast about one hour, or until juices run clear when a thigh is pierced with the tip of a knife. The time may vary based on the chicken’s weight. For best results, use a thermometer to confirm the temperature in the thickest part of the thigh is 165° F.
Remove chicken and rest for 15 minutes.
Return oven temperature to 400° F, and roast the Brussels sprouts.
Ingredients for Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved lengthwise
Drizzle of extra virgin olive oil
Salt and pepper
1 shallot, sliced
4 tsp. lemon-infused olive oil (or regular oil + juice of 1/2 lemon)
4 tsp. pomegranate-flavored balsamic vinegar
Spread sprouts onto a parchment-lined baking sheet and drizzle with olive oil and season with salt and pepper. Toss to coat, and arrange sprouts, cut-side down.
Roast for 15 minutes. Whisk together the infused oil and flavored vinegar. Scatter the sliced shallots onto the roasted Brussels sprouts, and then toss the vegetables with the oil-vinegar blend. Roast an additional 5 minutes, then remove and serve.
There’s no good reason to depend on bottled cole slaw dressing, made up mostly of ingredients we’d never find in our own pantry cabinets. Not when it’s so quick and easy to make our own dressing from the fresh things we do have in our cabinets or refrigerators.
Whether you like the slightly tangy-sweet creaminess of a mayonnaise-based cole slaw (KFC-style) or an elegant, vinaigrette-type dressing that stands up better to extended time on a picnic table, you can handle it yourself in only a few minutes. The one thing for sure is it’ll taste infinitely better than the soybean oil-xanthan gum concoction you’d otherwise pick up in the dressing aisle.
Begin with a basic combination of 4 to 5 cups shredded or chopped cabbage (red, green or both—you decide) and carrots. Use a food processor to save time or chop by hand for a more rustic texture. Then, choose your style and dress it up!
Creamy Slaw Dressing
About 1 Tbsp. finely grated onion* (see notes on this)
1/4 cup mayonnaise (I used canola mayo)
2 Tbsp. whole milk
2 Tbsp. buttermilk*
1 Tbsp. white vinegar or white balsamic vinegar*
1 Tbsp. fresh lemon juice*
2 Tbsp. cane sugar*
1/2 tsp. kosher salt
A couple pinches white pepper
Grate the onion and use a paper towel to absorb as much excess juice as possible before proceeding with the recipe.
Real cultured buttermilk works best, but you could have similar results with the same amount of plain yogurt or Greek yogurt.
I am a big fan of flavored balsamic vinegars and olive oils, and whenever I have it on hand, I substitute the “Sicilian Lemon” white balsamic for the combined amounts of vinegar and lemon juice in this recipe. If you have access to this product from a specialty store in your area, it’s worth the expense.
Reduce the sugar by half with the white balsamic substitution.
Empty the grated onion into a glass measuring cup. Add remaining dressing ingredients and use a mini-whisk or small spoon to blend into a smooth, even mixture.
Pour half of the dressing over the shredded cabbage and carrots and toss to coat, then add more dressing as desired. As the creamy dressing settles in, the cabbage will soften and shrink a good bit. It’s easier to add dressing than to take it away. Cover salad and refrigerate a couple of hours until ready to serve.
Poppy Seed and Lime Vinaigrette Slaw Dressing
1/2 small onion (sweet, yellow or red—whatever you like)
2 tsp. poppy seeds* (see notes)
2 Tbsp. sugar
Juice of 1/2 fresh lime
1 Tbsp. white wine vinegar
1/2 tsp. dry mustard powder
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup canola oil (or other neutral-flavored oil)
2 Tbsp. extra virgin olive oil*
Poppy seeds are sold by the bottle in the spice section of most grocery markets. Celery seed would be a good substitute here, or if seeds cause you trouble, you could easily skip them altogether, but you still want to begin the recipe on the stove.
Extra virgin olive oils provide the most health benefits, but some of them have a very “green” or pungent flavor. For this recipe, use the most neutral-flavored olive oil you can find, such as arbequina. Specialty oil and vinegar shops offer free tastings to help you find your favorites.
Grate the onion into a bowl, keeping the juice. Combine sugar, lime juice, vinegar, mustard powder, salt and pepper in a glass measuring cup.
Place a small, heavy-bottomed sauce pan over medium heat and add the poppy seeds. Swirl the pan constantly and toast the seeds for 2 to 3 minutes, until lightly fragrant. All at once, add the onion (with juice) and the lime juice mixture and stir until sugar is dissolved and mixture begins to simmer at the edges of the pan. Remove from heat and transfer to the small bowl of a food processor. Turn on processor and slowly stream canola oil into the mixture, then repeat with olive oil.
When mixture is fully emulsified, pour about 1/3 cup of it over cabbage mixture. Toss to coat, add more dressing if desired, and refrigerate slaw until ready to serve. Save leftover dressing for use on other salads–perhaps a spinach salad with fresh strawberries.