Dressings & Sauces
If I had to pick one recipe group that I think a home cook should master, this would be it. Creating a tasty dressing or sauce does NOT have to be hard, but it WILL be a game changer. With no judgment on how you roll whatsoever, I have not bought a bottled dressing in decades. It is possibly because I was in charge of vinaigrettes in every single kitchen I worked in during my year in France. I mastered variety: creamy, herby, EVOO & acid, spicy, juice-based and more. And then there were all those make-ahead dressings that were part of every catering job – made by the gallon, again and again.
One of the simplest things you can do is mix equal parts fresh lemon juice and good quality olive oil. Basic, fresh, clean. You can add Dijon, or herbs, or spices, but it will totally elevate your salad with just those two ingredients. Or throw things in a blender and get this creamy avocado dressing. This zippy salsa verde can be a game changer for all kinds of dishes, and I have included a long list of the ways you might use it. Or take this mango habanero BBQ sauce and add it to your grilled cheese. Curried avo dressing? Creamy Caesar? Check and check. And this recipe for a garlicy Panzanella salad dressing was inspired by famous chefs from London who I styled for on the Today Show. This version is just as tasty and so much simpler. Dive deep into these recipes and change up mealtime.
Passion & Purpose: Laughing Tree Bakery
Hands. As in hard working hands. Hands is the word that immediately springs to mind after spending a morning in rural Michigan somewhere near Hart. (“We could give you an address, but we’re not really on the map – this will get you pretty close”, I was...
Farm Stand Roasted Potato Salad
Having a German grandmother exposed me to vinegar-style potato salad from an early age. Don’t get me wrong, we had our share of mayo-based summer spuds too, but I developed a taste for the briny acidity and mustard of German-style potato salads at a very early...
Deconstructed Grilled Caesar Salad
About a zillion years ago, I opened New World Grill, a great little American bistro tucked into New York City’s theater district. We had what I still consider today to be an acid test Caesar salad. It was served in a pre-chilled bowl which was kinda fancy for a...
Easy Lime & Ginger Rhubarb Chutney
Who are you ugly-looking, cardoon-like stalk hanging out in my farmers’ market? Why are you catching my eye now? Are you a fruit? A vegetable? What can I do with you? You look absolutely flavorless from here! Why why why would I want to take you home? Well,...
Spring has Sprung: Edamame and Chickpea Fritters
You say fritters? I say falafel? Whatever you do….do NOT call the whole thing off. Something about these little beauties just screams ..."summer, she’s a-coming”. For me it’s the serious dose of herbs and lemon juice, my besties for brightening flavor. In this...
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Meet Katy
Well, hello there! I’m Katy. And I’m all about Palate & Passion & Purpose. I’ve spent my whole life weaving together a passion for food, entertaining, and enjoying family & friends with a purpose for improving the lives of others. There’s no better way to live with purpose than to break bread with others. See how that all came full circle? And…I was lucky enough to make a career out of doing so!