Two easy homemade salad dressing recipes demonstrated by chef Keith Bidwell at the August 17th market – lemon dill yogurt dressing and herbed dressing/marinade!
Lemon dill yogurt dressing
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2 cups greek or plain yogurt
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¼ cup red wine vinegar
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Juice of lemons
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2 cloves garlic, diced or zested
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1 tea sugar in the raw or honey
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3 Tab chopped fresh dill
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½ tea crushed chili flakes
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S & P to taste
Combine all ingredients except yogurt and mix well with a fork. This will allow the herbs and garlic to “bloom” in flavor. Let sit for 5 minutes then and yogurt and mix thoroughly. Season with salt and pepper to taste. More or less lemon juice can be used depending on your personal preference. This recipe works well as a simple dressing for salads or falafel or as a quick marinade for lamb or chicken.
Herbed dressing/marinade
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1 ½ cups red wine vinegar
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½ cup good olive (or camelina) oil
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4 cloves garlic chopped
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1 Tab sugar in the raw or honey
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1 Tab fresh oregano chopped
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1 Tab fresh thyme chopped
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1 tea fresh rosemary chopped
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2 Tea fresh basil chopped
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½ tea chili flakes
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1Tab soy sauce or salt
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Fresh ground pepper
Combine all ingredients in mason jar, tighten lid and shake until mixed thoroughly. Taste for salt and let rest for about 30 minutes before using. Just give it a shake every time you go to use it. Can be left in the fridge for up to 4 days. Use this to dress vegetables before grilling, marinate flank steak or dress raw cucumber tomato salad.
