Vegan Mayonnaise

This summer I was asked to do a luncheon salad that with a side of bread, would make a lunch for 30 people, and would be suitable for all by providing variety.  Three platters were offered, and some folks ate it like salad, while others made sandwiches from them.  We have a go-to salad platter…

Roasted Pear Salad with Pumpkin Seeds & Chèvre

A robust winter salad can break the monotony of root vegetables and mash. This roasted pear over crisp greens salad with a sprinkling of seeds makes a lovely starter. We recently served this salad to a group of sixty, and it was so simple to do for a large group, but its taste and presentation…

Crème Fraîche Dressing with Chèvre

⅓ c Crème Fraîche 1½ T white wine vinegar 1 oz / 55 gr crumbled chèvre or blue cheese Salt and freshly ground pepper Whisk together, or pulse a couple of times in a small processor. Store covered in the fridge for up to 5 days. Click here for printable version.

Maple Balsamic Vinaigrette

1 Garlic clove, pressed 1 T maple syrup 1 T Balsamic vinegar 1 T Red wine vinegar 1 t Dijon ¼ olive oil salt Whisk together until emulsified. Store covered in the fridge for up to a week. Click here for printable version.