Fresh Apple & Thyme Vinaigrette

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Fresh Apple & Thyme Vinaigrette
Course Salad
Prep Time 10 minutes
Cook Time 2 minutes
Servings
cups
Ingredients
Course Salad
Prep Time 10 minutes
Cook Time 2 minutes
Servings
cups
Ingredients
Instructions
  1. Add all ingredients except the oil to a blender or food processor and process until pureed. With the motor running, add the oil in a thin stream and process until emulsified. It will keep for 1 week in the refrigerator in an airtight container.

Bellamy Blue Cheese Dressing

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Bellamy Blue Cheese Dressing
Makes about 1/3 cup
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. In a small mixing bowl, whisk together all ingredients expect the blue cheese until fully combined. Fold in the blue cheese, making sure to leave some pieces in larger chunks for added texture. Taste and adjust seasoning, adding more salt, sugar or acid to balance your particular cheese.
Recipe Notes

This has a nice garlic kick at the end which I love with the other flavors. If you don't like the lingering taste of raw garlic, replace it with a little minced shallot.

Beet Stem Jam

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Beet Stem Jam
Makes about 1/2 cup
Course Appetizer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Appetizer
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients except the lemon juice in a medium saucepan and mix to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but with a small amount of syrupy liquid remaining. Transfer to a small, air-tight jar and cool to room temperature. Taste, adding lemon juice as needed to balance the sweetness. Store in the refrigerator for up to 2 weeks.