• Recipes,  Salads,  Vinaigrettes

    Mason Jar Buttermilk Dressing with Fresh Herbs

    Any regular reader of WKC knows I am obsessed with my food processor. Not all of us have a food processor, and frankly sometimes it’s easier to just be simple – enter humble and wonderful Mason jar. One of my greatest pleasures is watching Ridgely run wild making a Mason jar dressing. She chops herbs and maybe a shallot, pours her oil and vinegars, shakes the jar and then the alchemy – a delicious vinaigrette! There are so many studies out showing kids are more bought-in when they have a hand in choosing and making a family meal. It’s not only being on-board with dinner, it’s that they are proud…

  • Mexican,  Recipes,  Salads,  Vinaigrettes

    Chipotle-Honey Vinaigrette

    I was so blessed to spend a wonderful day last summer with two dear friends. Lyn and Melissa have been my friends since 6th grade, it was so special to get to spend the afternoon with them and have all of our kids – 8 of them – get to know each other. I love cooking for my friends, so I had to volunteer to bring some food. Lunch turned out great, and since we had all told our kids we were having “Mommy time” we were able to chat uninterrupted for 20 minutes at a stretch. Bliss! What a fun picnic table lunch and we even got to catch…

  • Italian,  Recipes,  Salads,  Vinaigrettes

    Caesar Salad Dressing

    Salad dressings are one of my favorite things to concoct. I love the simplicity of the mason jar, the math of the oil versus acid proportion, and the transformation of a handful of herbs tossed into the food processor. Not only are they great on salads, vinaigrettes are one of the fastest ways to answer the what’s for dinner question – marinate a protein in the yummy dressing you have in the fridge and you are halfway to getting a meal on the table. This vinaigrette is so easy to make, all you need is a handful of pantry ingredients and the secret ingredient – Greek whole milk yogurt. Caesar…

  • Recipes,  Salads,  Vinaigrettes

    Creamy Feta Dressing

    A jar of this dressing in the fridge is a dinner investment. Drizzled over seafood or chicken this tangy Greek-influenced vinaigrette elevates a simple dinner into something special. Creamy Feta Dressing Author: Kate Wagner One of my favorite dressings! Try this with grilled chicken, seared fish, roasted shrimp…it’s delicious! Happy cooking! Ingredients 4 oz Feta 5 tbsp Red wine vinegar 2 tsp Garlic, minced 1 tsp Oregano 1/2 tsp Kosher salt 3/4 cup Olive oil Instructions In a food processor place all ingredients. Pulse to combine. Enjoy immediately or store in the fridge for up to 5 days. 3.3.3070  

  • Recipes,  Salads,  Vinaigrettes

    Creamy Herb Dressing

    Dressings with loads of herbs are just my favorite – the creamy yogurt, a touch of Dijon, chives, tarragon, parsley and cilantro. A food processor is really helpful here, you just throw everything in and pulse it up. This is type of food I want to eat everyday…delicious and healthy. Try this dressing on a salad or brushed on chicken or fish…a jar of this dressing in the fridge guarantees you have an answer to the whats’s for dinner question. Creamy Herb Dressing Author: Kate Wagner Serves: 2 1/2 – 3 cups These measurements for the herbs are just a guide – in a recipe like this you need to…

  • Recipes,  Salads,  Southern,  Vinaigrettes

    Vidalia Onion Vinaigrette

    I LOVE this dressing! If you spend enough time on my website, you will see that I am a little obsessed with vinaigrettes and marinades, and this is one of my favorites. This dressing is also one of those crowd-pleasers that is always a big hit at family gatherings, baby showers, you name it…people will ask for the recipe! Make a big batch for the fridge and you not only have a delicious vinaigrette but a marinade option for chicken, meat, pork or fish. Vidalia Onion Vinaigrette Author: Kate Wagner Serves: 2 1/4 cups While I call it “Vidalia Onion” Vinaigrette, any sweet onion works well, is much easier to…

  • Recipes,  Salads,  Vinaigrettes

    Green Goddess Dressing

    I love cooking with Greek yogurt, and creamy dressings with lots of fresh herbs are a great way to show just how versatile yogurt can be. This dressing keeps in your fridge for a few days, so you can use it for quick salads, tossed with cooked shrimp or chicken, or as a marinade for seafood or chicken to throw on the grill. I know I am probably repeating myself, but a great vinaigrette waiting for you in the fridge will solve the “what’s for dinner” question every time. Green Goddess Dressing Author: Kate Wagner Serves: approx 1 1/4 cup Don’t be scared to try my secret ingredient…anchovy paste. I…

  • Recipes,  Vinaigrettes

    Ridgely’s Salad Dressing

    Ridgely’s first foray into cooking on her own was this dressing, so this recipe is very special to me. At first I hovered, then I slowly learned to just let her go crazy. Interestingly, once I got her to start measuring her ingredients, I realized that Ridgely follows a 2 to 1 acid ratio, not the traditional 3 to 1. This vinaigrette is just an all-purpose winner, because it’s made with canola not olive oil it does not harden in the fridge. So, you can pull out a mason jar out of your fridge anytime – I reach for this to baste chicken and vegetables, and it’s just delicious! Ridgely’s…

  • Recipes,  Salads,  Vinaigrettes

    Basil Dressing

    One of my new favorite dressings for summer! Everyday Pasta by Giada De Laurentiis inspired me to make basil the star of a vinaigrette. Try this as a marinade for chicken or seafood too – I always have a couple of mason jars in my fridge with different dressings – my personal arsenal of dinner options! My fried chickpeas added great texture to my salad! Basil Dressing Author: Kate Wagner Serves: 1 3/4 cup Enjoy this dressing in a yummy salad and then use as a marinade for dinner a few days later – this dressing keeps great in the fridge for 3-4 days. Happy cooking! Ingredients 1 Shallot, peeled…

  • Recipes,  Salads,  Vinaigrettes

    Honey Lime Dressing

    I developed this dressing a few years ago as my go-to vinaigrette for the Mexican-inspired meals I make for clients. It is bright and citrusy, keeps well in the fridge for up to a week, and it’s fabulous in salads with lots of Mexican flavors. I love it with a salad of romaine, jicama, red pepper strips, avocado and feta – delicious! Try it alongside my Chicken Enchiladas (soon to be published)! Honey Lime Dressing Author: Kate Wagner Serves: 1 1/4 cup My instructions call for a food processor because I have one and it eliminates all chopping, but if you do not have one, no worries, this dressing is…