Raspberry & Black Pepper Vinaigrette

Shocker, it is another raspberry recipe haha.  I wanted to use my overflow of raspberries in some different ways other than just in sweets, so I decided to take on a vinaigrette.  I do a ginger soy dressing that I really enjoy so I just used that recipe and removed a few items and added a few in its place in hopes that it would resemble a vinaigrette. Cracked black pepper was added in as I love the bite of it with berries, and I do believe it worked out quite well.

I once again have used my Blendtec for this, but you can use whatever you have on hand (hand mixer, blender etc.).  This recipe is good for about 4 mason jars full, so you can make some for yourself and share a little with friends.

Raspberry & Black Pepper Vinaigrette

2 cups olive oil

½ cup apple cider vinegar

½ cup balsamic vinegar

1 clove garlic

1 tbsp fresh chopped parsley

1 tbsp fresh chopped basil

¼ cup agave nectar syrup

1 tbsp lemon juice

½ tsp salt

1 tsp cracked black pepper (or more if you want it to have more bite)

1 cup raspberries

1. Add all ingredients together and blend till smooth.

2.  Run through sieve to rid of the seeds. And enjoy.

Citrus Fennel Salad

I recently ordered a bulb of fennel in my grocery order and was more than a little intimidated with the bulb that I received.  I had no idea they looked like that and was a little confused on how to attack it.  After watching a few instructional youtube videos I felt confident to make a little something with it.  When I first cracked into it, I was overcome with the delicious licorice scent and seriously spent a few minutes just smelling it.  One of my favourite salads is a combo of fennel and orange, but I also had some grapefruit on hand so I tried a little combo of the 3 with a few ingredients for the dressing and voila!  Super fresh and tasty, and a little bit pretty too 🙂

Citrus Fennel Salad

1 bulb of fennel

1 large orange

1 pink grapefruit

1 tbsp extra virgin olive oil

½ tbsp apple cider vinegar

1 tsp toasted sesame seeds

¼ tsp sea salt

¼ tsp cracked black pepper

1.  Cut off stalks of fennel (freeze and save for a soup stock if you like) and peel bulb.  Thinly slice either by hand or with a mandolin.  Cut orange and grapefruit into pieces.  Toss fennel, orange and grapefruit together

2.  In a small dish mix together olive oil, ac vinegar and sesame seeds.  Toss dressing in with the fennel mixture.  Sprinkle with salt and pepper.

Makes 4 servings

Per Serving:

Calories 90      Fat 4g      Carbs 13g      Protein 1.6g

Peashoot Salad

I have been on a bit of a peashoot kick lately.  They are a nice break from the usual greens and they have such a great rich and nutty flavour.  I usually just toss them in as an addition to a burger or stir fry, but I wanted to make them the highlight of a recipe.  I made a Peashoot Salad which was super delicious, fresh and healthy, yum!

I’m a big fan of multicoloured heirloom carrots, mainly because of how they look but also because they are so very delicious.

The dressing was so simple to make and will be making an appearance in my food more often

Not only does it taste fantastic, it also looks pretty which is an added bonus if you eat with your eyes like I do.

Peashoot Salad

4 cups peashoots – chopped

1 large carrot – julienned

2 tbsp fresh basil – chopped

1 tbsp olive oil

½ tbsp agave nectar syrup

1 tbsp rice vinegar

2 tsp low sodium soy sauce

2 tsp sesame seeds – lightly toasted

1.  In a small bowl mix together olive oil, agave nectar, rice vinegar, soy sauce and sesame seeds.

2.  In a large bowl toss peashoots, carrots, and basil.  Toss dressing in.  Serve right away.

Makes 4 servings

Per Serving:

Calories 69      Fat 4.5g      Carbs 3.5g      Protein 3.5g