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Hi, I'm Molly.

Welcome to my food blog and try not to lick the screen. 

My favorite question to ask people is, "what is your death row meal?" Mine is pumpkin ravioli in a sage cream sauce from Girasole. Or pizza.  Or nearly anything from täkō.

Photo: Randi Voss Photography

Salad Dressings

Salad Dressings

I’m the kind of person that makes their own condiments and sauces, especially salad dressings.

Actually, no. I lied. 

I still buy Ketchup (Heinz because I live in Pittsburgh), mustard, and some BBQ sauces from the store. Like most red-blooded Americans, I love ranch dressing but whether you make it at home or buy it in the store it’s somehow never as good as the restaurant kind.  I do, however, make my own mayonnaise (what whaaaaat?!).

But back to dressings - like Ina Garten because she is my hero, I make my own salad dressings. It's typically pretty quick and easy, and they always taste better than store-bought dressings. Plus, they're healthier because they don't have unnecessary added sugar or preservative chemicals. 

Here are three salad dressings that are easy and delicious:

Creamy Avocado

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  • 1 avocado, roughly chopped
  • Juice of 1 lemon or lime
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons nutritional yeast*
  • 1/2 teaspoon garlic powder
  • Cayenne pepper to taste (I like 1/4 teaspoon)
  • Salt and pepper to taste
  • Water

Combine all ingredients except the water and blend with a blender, food processor, or immersion blender. If it is too thick, drizzle in some water until you're happy with the consistency. I'm guessing you might need 1/4 cup water, but it all depends on the size of the avocado. 

*You could omit the nutritional yeast, but it adds a creamy, almost cheesy taste which is quite nice.

Sunflower Vinaigrette

  • 2 teaspoons sunflower seeds
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon fresh thyme
  • 4 tablespoons balsamic vinegar
  • 1/3 cup sunflower oil (or olive oil)
  • Salt and pepper to taste

Roughly chop 1 teaspoon of sunflower seeds and set aside. Combine the remaining ingredients in blend with a blender, food processor, or immersion blender. Add more oil for desired consistency. Lastly, stir in chopped sunflower seeds. 

Lemon Dijon Vinaigrette

  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 4 tablespoons fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste

Combine all ingredients together and blend, shake, or stir. Add more oil as desired.

How easy is that?

 

Apple Pear Bourbon Crisp

Apple Pear Bourbon Crisp

Fat (body fat)

Fat (body fat)