Ginger Dressing

1/2 lb carrots (3 medium), coarsely chopped
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/8 teaspoon salt
1/2 cup vegetable oil
1/4 cup water

Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.

Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.

Yield: Makes about 2 cups

Cooks' note:
Dressing keeps, covered and chilled, 1 week.

Buttermilk Ranch Dressing

INGREDIENTS

-1/2 cup buttermilk

-1/2 cup mayonnaise

-1/2 cup plain yogurt

-1 teaspoon lemon juice

-1/8 teaspoon paprika

-1/4 teaspoon mustard powder

-1/2 teaspoon salt

-1/8 teaspoon black pepper

-1 Tbsp chopped fresh parsley

-1 teaspoon chopped fresh chives

-1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

METHOD

1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge.

Yield: Makes about 1 1/2 cups.

Green Goddess Dressing

Ingredients

• 1 cup good mayonnaise
• 1 cup chopped scallions, white and green parts (6 to 7 scallions)
• 1 cup chopped fresh basil leaves
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 2 teaspoons chopped garlic (2 cloves)
• 2 teaspoons anchovy paste (optional, since I have never used it)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup sour cream
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Directions

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Herb Vinaigrette

A simple and versatile vinaigrette recipe that's my go-to:

ingredients

• 1/3
  cup olive oil or salad oil
• 1/3
  cup white or red wine vinegar, rice vinegar, or white vinegar
• 1
  to 2 teaspoons sugar
• 1
  tablespoon snipped fresh thyme, oregano, or basil, or 1/2 teaspoon dried thyme, oregano, or basil, crushed
• 1/4
  teaspoon dry mustard or 1 teaspoon Dijon-style mustard
• 1
  clove garlic, minced
• 1/8
  teaspoon black pepper

directions

1.In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using. Makes about 3/4 cup.

Raspberry Vinaigrette: Prepare as above, except use raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tablespoons seedless raspberry preserve

Balsamic Vinaigrette: Prepare as above, except use regular or white balsamic vinegar. Makes about 3/4 cup.

Orange Balsamic Vinaigrette: Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 tablespoons. Add 1/2 teaspoon finely shredded orange peel and 1/4 cup orange juice.

Ginger Vinaigrette: Prepare as above, except use rice vinegar, substitute 2 teaspoons honey for the sugar, and use 1 teaspoon grated fresh ginger instead of the herb. Add 2 teaspoons soy sauce.

Pork Chops with Sage and Balsamic

(Got some pork chops from the market today.  I'm on a very limited budget for the near future, so I was on the hunt for some good recipes that will allow me to remain true to my culinary standards and use the things I have on hand, which thankfully include fresh herbs and lots of veggies.)

• 2 not-too-thick pork chops
• 1 tablespoon neutral oil, such as canola
• 1/4 teaspoon sugar
• 6-8 sage leaves, roughly chopped
• Balsamic vinegar to taste
• Salt and pepper

1.  Preheat a pan with the oil.  Sprinkle the sugar on the pork, and start to pan fry over medium heat. Cook 2 to 3 minutes.

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   2. Flip the chops and cover, cooking on the other side for an additional 2 to 3 minutes until the pork is cooked through, or until it reaches 160.  (Please note: the USDA does recommend cooking it until 170, but I've found the carryover heat combined with the fact that today's pigs are, relatively speaking, much healthier than the oinkers in the past, makes it ok to cook to 160, but I leave the final temp up to you).
2. 3. Uncover, remove the chops, and add the sage leaves. Increase the heat to high and scrape up any pan drippings as the sage gets slightly crisp.
3. 4. Drizzle the pork chops with the pan sauce and balsamic vinegar, to taste. Crack fresh black pepper and serve immediately.

Parmesan Sage Pork Chops

(Got some pork chops from the market today.  I'm on a very limited budget for the near future, so I was on the hunt for some good recipes that will allow me to remain true to my culinary standards and use the things I have on hand, which thankfully include fresh herbs and lots of veggies.)

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Dash pepper
• 3/4 cup soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 1/2 teaspoons rubbed sage
• 1/2 teaspoon grated lemon peel
• 1 egg, lightly beaten
• 2 bone-in pork loin chops
• 1 tablespoon olive or vegetable oil
• 1 tablespoon butter or margarine

1. In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
2. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.