GETTING DRESSED IS EASY

Ok, ok, I mean dressing your salad. 

Vinaigrette dressings are my favorite. From balsamic, Sherry wine to Dijon. You name it, I probably like it. Once I learned how to make vinaigrettes myself I got creative and there was no turning back! Especially because I'm a label reader. I couldn't understand why something as simple as salad dressing needed ingredients like: potassium sorbate, oleoresin or modified corn starch. Eww! 

Mastering the art of the vinaigrette is as easy as it looks! Just remember 1-2-3.

THREE BASIC INGREDIENTS:

1. Oil - 3 parts
2. Vinegar - 1 part
3. Salt & Pepper - to taste

Oil: I prefer to use high-quality extra virgin olive oil (EVOO), but grapeseed or walnut oils can work also. This is not the application for the cheap olive oil you got because it was on clearance. You're really going to taste the quality of the oil, so make it a good one. 

Vinegar types: Sherry, balsamic, cider, rice are all great to use.  

Salt & Pepper: Add a pinch of salt and fresh ground pepper to taste.

Get creative: Add thyme,rosemary garlic, Dijon mustard or crushed red pepper flakes. Try different types of citrus like lemon, lime or tangerine.

THREE METHODS OF PREPARATION: 

1. Whisk
2. Shake
3. Emulsify (or blend)

Whisk: In bowl, whisk the vinegar with spices. Whisk. Add the oil slowly while also whisking again. 

Shake: Add all ingredients in a glass container with an air-tight lid. Mason jars work well here. Shake all ingredients together.

Emulsify/blend: Emulsify means to combine two liquids that don't usually mix well. Add spices and (Dijon) mustard to the vinegar. Whisk. Add oil slowly. If you add oil too fast you'll cause the mustard to break. Not good because the mustard is the glue which makes the oil and vinegar stick together. 

Whichever method you choose, don't forget to taste and adjust seasoning if necessary. Useful for dressing, marinades or grilling.

Try this totally in-season salad: Chopped apple salad with toasted walnuts, bleu cheese and Pomagranate vinaigrette. 

Final thought: I cannot tell a lie (said in George Washington's voice)...out of convenience, I do purchase salad dressing. 

I've tried almost every "natural" brand in the refrigerated section (some of them have NO business being called "natural"...but that's another conversation for another blog). 

My personal favorite brand is Cindy's Kitchen (have 3 in the fridge now). From the balanced flavors, gourmet variety and selections for special dietary needs (sugar free, oil free, etc), Cindy's got it right!! 

I buy Cindy's Kitchen in the refrigerated section at Whole Foods (check Cindy's store locator for availability near you). Heads-up, it's about $7 per bottle, but absolutely worth it! 

Enjoy! 

WHY DOESN'T YOUR KID LIKE VEGGIES?

"My child doesn't like vegetables! What can I do about it?" 

Ask a child if they like sweets and the answer is almost universally a resounding "Yes!" It's no surprise to most parents that kids love candy, cookies and sweetened drinks. Some kids have even been known to add sugar to already sweetened cereal. But don't blame the kids or even drive yourself insane with frustration. Some researchers say it's biology. 

According to Dr. Julie Mennella of the Monell Chemical Senses Center, children not only have a stronger preference for sugar than adults - but also the "sweet tooth" is hardwired from day one. She explains, "We know that the newborn can detect sweet and will actually prefer sweeter solutions to less sweet ones. The basic biology of the child is that they don't have to learn to like sweet or salt. It's there from birth". 

Do your own follow up on her studies and findings. What you really wanna know is....WHAT can I do about it? 

First remember, veggies are low in calories. Growing children need and crave calories. Raw veggies are also bitter, can be fibrous or even mushy. Depending on the vegetable, adding fat, steaming, sautéing or baking them can often disguise these characteristics. 

Ideas: 

• Celery sticks with cream cheese or peanut butter. 
• Baked sweet potato fries with honey or maple syrup. Do not feed honey to children under 1 year old. 
• Steamed broccoli, cauliflower or asparagus with Cheez Whiz. Children often dislike these veggies because they're bitter raw. Steaming mellows the bitterness. 
• Baked tomatoes with Parmesan cheese and bread crumbs. 
• Maple baked carrots.
• Roasted red or yellow peppers. Red and yellow peppers are naturally more sweet than green. Roasted and caramelized, they taste like veggie candy. Kid recommendation: peel off the "burned" skin which can add a layer of bitterness (remember, kids don't like bitter). 
• Soup is also an easy way to disguise vegetables: broccoli cheddar, sweet corn chowder, tomato bisque. 
• Pasta Primavera is full of a medley of veggies "hidden" in marinara. 

Finally, remember that children's (even adult's) palate's evolve. Heck, I didn't like bleu cheese or beer until about 10 years ago. Now I love them both! 

Introduce new things to your little tyke often and consistently. You'll be surprised at the result.