Garden Herb Vinaigrette

This flavor-packed vinaigrette is fantastic with both grains and greens.

¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.

Meyer Lemon, Valencia Orange & Kumquat Citronette

Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.

¼ cup Meyer lemon juice
1 tablespoon fresh orange juice
1 tablespoon kumquat juice
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
2 teaspoon honey
½ cup extra virgin olive oil
Kosher salt to taste

1. Combine all ingredients and mix thoroughly. Adjust seasoning to taste with salt.

Crème Fraîche Salad Dressing

Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

¼ cup crème fraîche
¾ cup olive oil
2 tablespoons honey
1-2 scallions, white parts only finely-minced, or 1 shallot, peeled and finely-minced
4 tablespoons apple cider vinegar
Sea salt and pepper

1. In a small bowl, whisk together the crème fraîche, olive oil, and honey.

2. Add the scallion or shallot, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Homemade Cranberry Sauce

Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.

2½ cups cranberries
⅔ cup sugar
½ cup freshly squeezed orange juice
¼ teaspoon ground cinnamon
Pinch of kosher salt

1. Combine the sugar, orange juice, cinnamon, salt and cranberries in a medium saucepan along with ½ cup water. Bring up to a simmer over medium heat and cook for 15 minutes until cranberries begin to burst. Let cool completely before serving.

Variations: Make this recipe your own! Feel free to substitute Grand Marnier for the orange juice; add the zest from an orange; or even add a dash or two of port.

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