salad!

dressing: (thank you magic bullet!)
apple cider vinegar, white raisins, evoo, s&p, oregano, carmelized onions
tip: warm the raisens in water until they are plump before magic bulleting.

spinach, goat cheeze, roasted red peppers, dried cranberries, almonds, dressing

honey rosemary butter

Sweet and herby, a touch of salt. really great on bread, crackers, popcorn, toast, grilled cheese....

what you need:

a mixer! or a whisk & bowl & hands
4 sticks of butter
8 oz honey
3 tblsp water
2 sprigs of fresh rosemary
2 pinches of salt

*Serves a party of 12 with leftovers, cuz you'll surely want them.

Leave the butter out for a bit, it should be quite soft at room temperature. You most definitely do NOT want to melt the butter to a liquid and then cool it down again!

In a saucepan on med heat, add water (about 3 tblsp or enough to generously coat the bottom of the pan) and when it begins to bubble, add honey. Add sprigs of rosemary, and let simmer until the mixture is just noticeably reduced and the rosemary is losing its forest green color.

Remove saucepan from heat and let sit til it is slightly warmer than room temperature. Remove springs of rosemary. Mix just the butter in the mixing bowl on low and slowly add the honey sauce. Change to a higher speed once the entire mixture has been added, but be careful as it splatters :P Also - I know it would be interesting to add a color or texture to the butter, but i decided to garnish with a fresh rosemary sprig instead. I think biting into the leaves would taste a bit too much like trees.

Serve at a spreadable room temperature and enjoy <3

honey lemon mustard.

*this photo does not do any justice.

this mustard spread can be used as a dressing or as a condiment... or for some thing more creative if you can muster one up. (ehhhh. sorry!)

and, you have to leave a lot of this one up to chance. *may be hard for the unintuitive. ;)

what you need, which most people probably have:

mustard (preferably spicy and seedy.)

lemon juice and pulp and guts (no seeds..)

balsamic vinegar

honey (preferably local and raw)

salt + pep

extra virgin olive oil

keep adding listed ingredients until it is to your taste and consistency preference. stir/whisk/fork in any type of bowl. use pointer finger to see "when it's ready..." (off the record). if you end up with a lot of honey lemon mustard because of this technique... well, put it in a jar and use it again when you feel the need. it lasts forever.

note: the best part about this spread is that everyone usually has these ingredients, but no one ever has all the same kinds. so this inevitably comes out different each time it is made.