Ingredients In Maple Vinaigrette Dressing

This maple vinaigrette dressing comess together in just 5 minutes and works for drizzling on salads of all kinds. Because of the maple syrup and apple cider vinegar, it goes particularly well with fall salads like Apple Salad or Pomegranate Salad. But it works any time of the year! Here are the ingredients you’ll need:

• Pure maple syrup: Use real maple syrup always (not pancake syrup). I always use Grade A: Dark Color and Robust Flavor, because it has the deepest flavor. You can also use honey to make Honey Vinaigrette.
• Apple cider vinegar: Its fruity, tangy flavor pairs well with the maple. You can also use white wine vinegar if it’s what you have on hand.
• Dijon mustard: My secret to a creamy dressing! The Dijon mustard acts as an emulsifier and helps the dressing hold together.
• Extra-virgin olive oil: Use a mild, fruity extra-virgin olive oil to meld with the flavors, not one that’s very peppery or strong.

Tips For Making Maple Vinaigrette

This maple vinaigrette recipe is a spin on our classic Easy Vinaigrette, which is a similar formula and concept. Vinaigrette dressings are emulsions, which is when oil and vinegar combine into a thick substance instead of staying separated. Here are a few tips for making a vinaigrette:

• Use a medium bowl for whisking. This allows enough room for the whisk to agitate the liquids so they combine.
• Gradually whisk in the olive oil. Whisk all ingredients except the oil, then whisk it in 1 tablespoon at a time. Gradually the dressing will get thicker and thicker until an emulsion forms.
• This maple vinaigrette will eventually separate. As it sits, this dressing does tend to separate. Simply shake it in a jar or whisk it again prior to serving.

Ways To Serve Maple Vinaigrette

This maple vinaigrette recipe is great with fall salads, but it works in any season and with many other types of salads as well. Here are a few ideas for how to serve maple vinaigrette:

• Try it on Apple Salad or Apple & Goat Cheese Salad
• Go for Butternut Squash Salad or Sweet Potato Salad
• Opt for Beet Salad or Pomegranate Salad
• Try on summery salads like Strawberry Salad or Blueberry Salad

Lemon Tahini Dressing Ingredients

This lemon tahini dressing recipe uses pantry and refrigerator ingredients to make one killer, creamy sauce. In fact, we’re amazed every time we whisk it together! Tahini makes magic when it comes to a rich and creamy texture, which is often hard to find with vegan sauces. Here’s what you’ll need for this recipe:

• Tahini: This sesame seed paste is what makes this dressing have a creamy texture. All brands vary in thickness, so I like runny pourable styles or the kind that’s sold in a squeeze bottle.
• Fresh lemon juice: Always use fresh lemon juice here; it brings a bright tang that bottled lemon juice can’t.
• Olive oil: This adds richness and body to the sauce.
• Maple syrup, honey, or sugar: A hint of sweet balances the bitterness of the tahini.
• Garlic: This adds a nice savory undertone to the flavor.

All About Tahini

Tahini is a Middle Eastern condiment that’s a paste made of toasted sesame seeds. It’s common in Middle Eastern and Mediterranean cuisines, like Lebanese, Greek, Turkish, and more. This ingredient is extremely versatile and is a pantry staple! It’s a main ingredient in hummus, and works well in sauces and even desserts. Here are a few things to know about tahini:

• Where to find tahini: You can find tahini in your local grocery store, many times in the international aisle. It is sometimes also located near the peanut butter and other nut butters.
• Try a squeeze bottle: Tahini is notoriously hard to measure out, but some brands have convenient squeeze bottles now that make things easy.
• Store refrigerated or keep at room temp: You can store tahini either at room temperature or refrigerated; I like to refrigerate it to keep it fresher even longer. Keep in mind it does get thicker when chilled.

Tips For Making Lemon Tahini Dressing

This lemon tahini dressing is fast and easy to whip up: it’s simply a matter of whisking! Here are a few notes on the process:

• Don’t use bottled lemon juice. This type of lemon juice tastes artificial. Only use juice from real lemons: you’ll need 2 large or 3 small here.
• Use only enough water to bring the sauce together. This will vary based on the tahini brand, so it may be different every time.
• Balance the acidity with sweetness. You can leave out the sugar or honey if desired, but the acidity does beg for balance with a little sweet.

How To Use It

Need ideas for how to use this dressing? Likely you’ve already got a specific use in mind. But here are a few more creative uses for using up leftovers! Here’s how to use lemon tahini dressing:

• Salads like Kale Salad, Romaine Salad, Falafel Salad, or Tossed Salad
• Bowl meals like a Power Bowl, Falafel Bowl, Salmon Bowl or Grain Bowl
• Vegetables like Grilled Vegetables, Roasted Vegetables, Roasted Broccoli, Roasted Cauliflower or Roasted Carrots
• Sandwiches like Chickpea Salad Sandwich or Falafel Sandwich

Ingredients You’ll Need

Here’s what you’ll need for this mushroom galette recipe:

• Cremini and shiitake mushrooms: Cremini mushrooms (baby bellas) bring an earthy flavor, and shiitakes add a deep savory flavor. You should make sure to remove the shiitake stems, which are tough and should not be eaten.
• Soy sauce and spices: Soy sauce (or tamari) seasons the mushrooms and garlic powder, onion powder, smoked paprika, and dried thyme add depth to the flavor.
• Whole milk ricotta and Parmesan: This provides a creamy, savory base for the mushrooms.
• Galette dough: My popular galette dough recipe uses just flour, butter, salt, baking powder, and cold water.

Tips For A Flaky Galette Crust

The main part of this mushroom galette that takes a bit of technique? The pastry dough! Now, this galette dough is easy to work with, but there are a few things to keep in mind when making the pastry. Here are a few tips:

• Weigh the flour in grams (or spoon and level it). Weighing your flour on a food scale in grams provides the most accurate measurement (and it’s less messy, we find!) Or you can spoon the flour into the measuring cup, then level it with the back of the spoon. This is more accurate than scooping flour right out of the container, which can result in more flour per cup.
• Add just enough water for the dough to come together. It should take around 5 to 6 tablespoons, but maybe slightly more depending on the exact flour amount.
• Chill 1 hour. Chilling is important, so that the butter can solidify. Otherwise, the crust can melt in the oven.
• Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and mushrooms.
• Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.

How To Assemble A Savory Mushroom Galette

This galette takes a few steps but here’s the basic outline (or jump to the recipe card for more):

1. Roast the mushrooms. First, toss the mushrooms with olive oil, soy sauce or tamari, and spices, then roast at 400°F for 20 minutes.
2. Mix the cheese layer. Stir together ricotta, Parmesan, and seasonings.
3. Roll out the dough and add the filling. Spread the ricotta on the dough, then add the mushrooms on top, leaving a 2-inch border.
4. Fold the edges. Fold the dough over the filling. Top with fresh thyme.
5. Egg wash and bake: Brush the crust with a beaten egg, sprinkle with flaky salt, and bake 30 to 33 minutes, until the crust is golden brown.

Ways To Serve It

Once you bake up your mushroom galette, don’t dig into it just yet! The cooling time is important for achieving the best texture. Here’s what to know:

• Cool the mushroom galette to room temperature, about 1 hour. Then slice it into pieces and dig in.
• Try it for special occasions, like as a vegetarian option for Thanksgiving or Christmas.
• It’s great as a vegetarian dinner anytime. Serve it with a green salad, like this Arugula Beet Salad, Endive Salad or Apple Salad.
• It also works as a savory brunch. It’s similar to a quiche, so it works well for a fall or winter brunch. Try it with pumpkin muffins or sweet potato muffins, grapefruit salad, yogurt parfaits and coffee.

More Galette Recipes To Try

• How to Make a Galette
• Peach Galette
• Blueberry Galette
• Savory Tomato Galette

Ingredients You’ll Need

Here are some notes on the key ingredients for this easy weeknight dinner idea:

• Salmon: You can make this recipe with a full fillet, or cut the salmon into pieces. I personally like a high quality fillet from the fresh counter. You can use frozen, but make sure it’s high quality and not the kind sold in discount freezer bags.
• Soy sauce (or tamari or coconut aminos): I often use tamari in recipes that call for soy sauce; it’s gluten-free. For a soy free and gluten-free alternative, use coconut aminos and add an additional pinch of salt.
• Rice vinegar: This brings tangy notes to the dressing.
• Honey: Balances the salt and thickens the sauce.
• Fresh ginger: Fresh ginger root is the star ingredient: don’t leave it out
• Quinoa and lacinato kale: If you’d like to make the kale and quinoa salad alongside, it makes it a complete meal! But it’s not required here.

Soy Ginger Salmon

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This soy ginger salmon broils in minutes and gets tossed in a honey ginger glaze. Serve it over a quinoa kale salad for an easy weeknight bowl!

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Broiled
• Cuisine: American
• Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Pescatarian

Ingredients

For the salmon

• 1 1/2 pounds salmon, skin removed and cut into 1-inch pieces (see Notes for a full fillet)
• 2 tablespoons olive oil
• Kosher salt, for seasoning
• 3 tablespoons soy sauce (or tamari or liquid aminos; see Notes)
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tsp ginger, grated

For the bowl (optional)

• 1 cup dry quinoa
• ¼ teaspoon kosher salt, plus 1 pinch
• 1 bunch lacinato kale, chopped
• 1 tablespoon olive oil
• 1-inch nub ginger, grated
• 2 tablespoons chopped chives
• 1 tablespoon rice wine vinegar
• Chopped bell pepper or tomatoes
• Sesame seeds

Instructions

1. Cook the quinoa: In a saucepan, combine the quinoa, 1 ¾ cups water, and kosher salt and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork.
2. Prep the kale: Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place them in a large bowl with a drizzle of the olive oil and a pinch of salt, then massage with your hands for about 1 minute, until the leaves darken and soften.
3. Make the sauce: Place the soy sauce, rice vinegar, honey, and grated ginger in a small saucepan and bring to a boil. Reduce the heat so it is continuously bubbling and cook 4 to 5 minutes until it reduces by about 1 half (it will not be thick but this is intentional).
4. Broil the salmon: Preheat the broiler to high and line a baking sheet with foil. Add the salmon and drizzle with olive oil, arrange the salmon pieces in a single layer on the baking sheet and sprinkle with kosher salt. Broil for 5 to 6 minutes, until browned on top and the salmon reaches an internal temperature of 125°F for medium (or 7 to 10 minutes for fillets; see Notes). Once it’s cooked, pour the sauce over salmon on the sheet and toss until combined.
5. Assemble the salad: To the bowl with the kale, add the cooked quinoa, 1 tablespoon olive oil, the grated ginger, and the chives. Toss to combine, then season to taste with flaky sea salt.
6. Serve: Divide the quinoa salad among bowls and top with the broiled salmon. Garnish with chopped pepper or tomatoes and a sprinkle of sesame seeds. Leftovers last up to 2 days refrigerated.

Notes

Broiling fillets: Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125°F in the center).

Make ahead: The quinoa can be cooked up to 3 days in advance and refrigerated. The salmon can marinate up to 2 hours before broiling.

Soy sauce substitutes: I typically use tamari in recipes that call for soy sauce; it’s gluten-free. For a soy free and gluten-free alternative, use coconut aminos and add an additional pinch of salt.

More Salmon Recipes

• 35 Easy Salmon Recipes
• 20 Healthy Salmon Recipes to Try
• Easy Salmon and Veggies
• Lemon Dill Salmon
• Air Fryer Salmon Bites (Fast & Easy!)
• Salmon Tacos with Avocado Sauce

What Is Ratatouille?

Ratatouille is a classic dish from Southern France of stewed vegetables. There’s no formalized recipe or method, but it typically includes eggplant, tomato, zucchini, onion, and bell pepper. It’s a humble stew and surprise: not anything like the ratatouille you see in the Pixar movie.

• Where did the Disney ratatouille recipe come from? In the 1970’s French chefs started making a version of the dish with thin sliced vegetables. French chef Thomas Keller riffed on this concept in his 1999 cookbook, calling the recipe Confit byaldi. Confit byaldi adds a tomato and pepper sauce on the bottom (piperade), then garnishes the thin-sliced vegetables with balsamic vinaigrette.
• Chef Thomas Keller actually served as food consultant for the movie Ratatouille! He suggested this way to serve the humble dish to a food critic, which is how it made its way into the movie. It does seem like a pretty genius spin for a mouse to think up, so we’re glad to know it was actually a great real-life chef. (Source)

What To Serve Alongside

Ratatouille is a late summer recipe that works as main dish or a side dish for roast chicken or fish. But keep in mind: it’s all vegetables with no major source of protein to keep you full. To serve it as a main dish, pair it with a protein like white beans, chickpeas or bread and cheese. Here are some ideas:

• Serve with bread and assorted cheeses
• Add sautéed white beans or cannellini beans
• Add French lentils
• Serve over rice with sauteed chickpeas
• Use as a side dish for chicken, seared salmon or grilled salmon, grilled tilapia, or pan fried cod