Ranch Dressing

YIELDS: 1 Cup

• PREP TIME: 0:20
• COOK TIME: 0:00
• TOTAL TIME: 0:20

Ingredients

• 1/2 cup purchased or homemade mayonnaise (see recipe below for homemade mayonnaise)
• 1/2 cup well-shaken buttermilk
• 1 clove garlic, peeled
• 1 tablespoon finely chopped onion
• 1/8 teaspoon fine sea salt, plus additional to taste
• 1/2 teaspoon dry mustard
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh dill
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a small bowl, whisk together the mayonnaise and buttermilk.
2. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste.
3. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine.
4. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine.
5. Season the dressing with additional fine sea salt.

Homemade Mayonnaise

YIELDS: 3/4 Cup

• PREP TIME: 0:20
• COOK TIME: 0:00
• TOTAL TIME: 0:20

Ingredients

• 1 large egg yolk*
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon white wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt plus more to taste
• 3/4 cup canola oil, divided

Directions

1. Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Whisk until blended and bright yellow, about 30 seconds.
2. Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.
3. Gradually add remaining 1/2 cup oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. 

*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.

Balsamic Dressing

YIELDS: 4

• PREP TIME: 0:10
• TOTAL TIME: 0:10

Ingredients

• 1/4 cup balsamic vinegar
• 2 tsp. dark brown sugar
• 1 tbsp. cups chopped garlic
• 1/2 tsp. tbsp. salt
• 1/2 tsp. tbsp. black pepper
• 1 tbsp. cups Dijon mustard
• 3/4 cup olive oil

Directions

1. Beat the vinegar in a bowl with the optional sugar, garlic, salt, and pepper until sugar and salt dissolve.
2. Beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
3. Taste and adjust the seasonings.

Balsamic Reduction

Used to glaze balsamic chicken.

YIELDS: 10

• PREP TIME: 0:05
• COOKING TIME: 0:30
• TOTAL TIME: 0:35

Ingredients

• 2 cups balsamic vinegar
• 1/2 cups dark brown sugar

Directions

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes.The glaze should coat the back of a spoon.
3. Let cool and pour into a jar with a lid; store in the refrigerator.

BALSAMIC CHICKEN WITH ROASTED VEGETABLES

YIELDS: 4

• PREP TIME: 0:15
• COOKING TIME: 0:25
• TOTAL TIME: 0:40

Ingredients

• 4 boneless skinless chicken breasts (can use 8 boneless skinless chicken thighs instead if desired)
• 1 teaspoon kosher salt
• fresh black pepper, to taste
• 2 red bell peppers
• 1 medium zucchini, sliced
• 1 red onion, chopped in large chunks
• 4 carrots, sliced in half long, cut into 3-inch pieces
• 1/3 cup balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic – diced
• 1/2 tsp brown sugar
• 1 1/2 tablespoons fresh rosemary
• 1/2 tbsp dried oregano or thyme
• 2 leaves fresh sage, chopped
• Balsamic reduction (see the recipe for reduction)

Directions

1. Preheat oven to 425°F.
2. Season chicken with salt and pepper.
3. Coat 2 large baking sheets with oil.
4. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast.
5. Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
6. Place a drizzle of balsamic reduction on the plate under the chicken and add chicken to plate.
7. Drizzle a light amount of balsamic reduction on top of the chicken.
8. Serve.

Seasoned Rice

YIELDS: 6

• PREP TIME: 0:05
• COOKING TIME: 0:50
• TOTAL TIME: 0:55

Ingredients

• 2 cups jasmine rice
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 3/4 tsp salt
• 4 cups low-sodium chicken broth
• 1/4 cup butter
• 1/3 c. unsalted butter
• 1 tsp. kosher sea salt
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1/8 tsp. paprika
• Pinch onion powder
• 2 tbsp. olive oil
• 1/3 c. vermicelli or orzo
• 1 c. long-grain white rice
• 1 tbsp. chopped fresh parsley

Directions

1. Combine the rice, garlic powder, thyme, salt, and chicken broth in a heavy bottomed pot. Give it a brief stir to evenly distribute the ingredients.
2. Place a lid on the pot and place it over high heat. Allow the pot to come up to a full boil.
3. Once it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes.
4. After 30 minutes, turn the heat off, add the butter, and let it rest with the lid in place for 20 minutes more.
5. Fluff the rice and serve.