It’s a very good place to start! I’m not sure why I have Julie Andrews in my head, but I think it’s because she was all about getting back to basics in “The Sound of Music.” 😉 How are all of you today? We’re hanging in there, trying to figure out how to balance home-schooling with fun and exercise and chores. I guarantee if you asked them, my boys would say I’m taking it all a little too seriously. But you know what I’m really enjoying? Hearing what all of you need from me as we scramble to figure out how to cook everything at home. Today, I had a few people tell me they just need help with the BASICS. Things like cooking a simple protein, making a salad, or figuring out what to do with all of the herbs in their refrigerator that are about to go bad.
So I hear you! Let’s start at the beginning! This is my most basic Garlic Lemon Vinaigrette which is perfect for salads, drizzling over roasted veggies or even roast chicken, fish, or steak. Don’t have any garlic? Don’t sweat it! Don’t have any lemon juice? Substitute white or red wine vinegar or lime juice! If you have any thyme that’s about to go bad, you can add the leaves to the vinaigrette. The point is this—master the measurements of acid to oil and then make it your own!
You’ll find other recipes on the site that are meant to make your lives easier this week and use up odds and ends in your fridge. Check out my Chimichurri with Mint and Basil for another great sauce to drizzle on anything and everything, or my Roasted Sheet Pan Vegetables if you have lots of veggies in the fridge. I cooked them on my #Traeger, but don’t forget-you can certainly roast them in the oven!
Keep letting me know what you’d like to see from me over the next few weeks by DM’ing me on Instagram @amandahaascooks. Also, make sure to tell your friends to sign up for my emails as I’ll be offering unique giveaways just for you all!
Sending you all continued love and support during this challenging time in our lives!
Hands down, this is the most popular vinaigrette in my house. I use it to coax kale into a delicious salad; toss it with quinoa or other grains to bind grain salads; and pour it on practically every chopped salad I make. If you love the taste of Caesar salad, simply add 2 to 3 Tbsp of grated Parmigiano-Reggiano to some chopped romaine with this vinaigrette (pictured opposite, in the bottle), and you’re in business.
Preparation time: 10 minutes
Makes ¾ cups/180 ml
1 garlic clove
1 Tbsp plus 1 tsp Dijon mustard, plus more as needed
1/4 cup [60 ml] lemon juice, plus more as needed
1/2 cup [120 ml] organic extra-virgin olive oil or canola oil
Freshly ground black pepper
Place the garlic on a cutting board and smash with the flat side of a chef’s knife. Sprinkle with 1/4 tsp salt. Use the knife to mince the garlic, then scrape it into a small pile and use the side of the knife to press the garlic and salt together. Repeat the process until the garlic and salt form a paste.
Place the garlic paste in a small bowl and add the mustard. Whisk in the lemon juice, then slowly whisk in the olive oil to combine. Add a few grindings of pepper. Taste (I like to dip a piece of lettuce into the vinaigrette to taste), adding more salt, lemon juice, or Dijon as desired.
Store in an airtight glass container in the refrigerator for up to 1 week. Whisk again just before serving to re-emulsify.
Reprinted from The Anti-Inflammation Cookbook by Amanda Haas with permission by Chronicle Books, 2015