How To Make The Best Vinaigrette

March3

I’m getting ready to go on holiday in a few weeks so I’ve been eating a lot of fresh greens and raw veggies to shed this extra layer of warmth that somehow glommed onto me this winter.

I’ve been topping my salads with freshly squeezed lemon, but sometimes your mouth craves a little more excitement.

This vinaigrette is deliciously easy, versatile and light enough for tiny baby greens… but it goes perfectly with romaine, iceberg and spinach salads. Another idea: I pour this vinaigrette over all kinds of vegetables before I roast them in the oven. I’ve even used it instead of mayonnaise in chicken salads! Here’s how to make the  best vinaigrette ever… an easy recipe that everyone should have in their back pocket!

How To Make The Best Vinaigrette -Here's a recipe everyone should know by heart: a very basic but the best vinaigrette. This recipe is deliciously easy, versatile and light!

 

Easy Mint Chimichurri

March24

Mint Chimichurri Mama's High Strunt

Put down that bottle of Mint Jelly… those lamb chops are screaming for something much sexier: Mint Chimichurri.

C’mon, you know what chimichurri is, right? It’s that tangy, garlic-infused parsley-based sauce-like condiment that is a must-have on every table in Argentina. For a split second a few years back, chimichurri was the darling of every chef and on every menu in every restaurant everywhere.

Okay, I’m exaggerating a little. But, I’ve just made standard chimichurri a bit more interesting by substituting fresh mint for the parsley to create an easy to make Mint Chimichurri. The mint brings a sunny, spring-like freshness to this sauce while still keeping the heat. And, yes, it IS gluten-free!

Double this Easy Mint Chimichurri recipe because, once you taste it, you’re going to want to slather it on everything from scrambled eggs, to hamburgers to roasted asparagus!

And if you need help with the lamb chops, here’s my recipe for Roasted Rack of Lamb.

 

Kale Pesto

May22

Kale, kale, kale.

Okay we get it. It’s good for us. We should be eating more of it. It’s high in fiber, packed with vitamin A and C and has more calcium than a container of milk. It’s also, also, ZZzzzzzzzz.

Let’s just cut to the chase: An easy kale recipe to make THIS WEEK, even if you don’t think you like kale.

The basil, garlic and Parm, keep the pesto true to its name. I use it on everything: on top of cheese ravioli… as a spread for crusty French bread… drizzled into squash soup.

Here’s something else: it’s completely nut-free and gluten-free. There’s a reason why kale is the current media darling: It’s good for you. See that? I just hopped on the bandwagon. And, you know, I hate bandwagons.

Wedge Salad with Green Goddess Dressing

March15

20130114-JUSTIN_TIMBERLAKE

Big, crisp wedges of iceberg lettuce and creamy rich Green Goddess Dressing were ubiquitous fixtures of fine dining in American restaurants back in the day.

Sadly, this grand dame has been pushed out of the limelight by miniature mesclun field greens and 30-year-aged Balsamic vinaigrettes.

So, how ‘bout we bring sexy back and give this deliciously decadent dressing a try this weekend. With his new look and sound, I’m sure Justin would approve!

Green Goddess Dressing1

 

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com