Vinaigrettes

  • Creamy Dijon Vinaigrette

    Add vinegar, mustard, garlic and honey in blender and pulse until garlic is minced. With motor running, slowly, add olive oil in a steady stream. Season to taste with sea salt and freshly ground black

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  • Sesame Miso Ginger Salad Dressing

    Place all ingredients plus 1/4-cup water in a resealable container. Cover and shake vigorously until well combined.

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  • Warm Bacon-Mushroom Vinaigrette

    Cut bacon into 1/2″-wide strips. Cook bacon with 3 T water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, tossing occasionally, until tender, 5–6 minutes. Add

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  • Pomegranate Honey Salad Dressing

    Whisk all ingredients together and season with sea salt and black pepper.

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  • Fresh Tomato Vinaigrette

    Grate fresh tomatoes on a cheese grater; discard leftover skin. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Season to taste with sea salt and ground pepper.

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  • Jonathan Bardzik’s Peach Barbeque Sauce

    Meet Jonathan Bardzik We are pleased to introduce Jonathan Bardzik, a local resident and chef, who happily spends his Saturday mornings providing cooking demonstrations at Eastern Market using the markets’ freshest produce, and Sapore’s oils

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  • Balsamic Vinegar Marinade

    This marinade recipe will work well with meat or chicken. If you plan to use this marinade on beef or lamb, substitute the red wine for white wine. In a medium bowl, mix all ingredients

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  • White Balsamic Vinagrette

    Place all ingredients in a glass jar and shake well. Use on salads and vegetables such as cooked asparagus, broccoli or carrots. Serving Description: makes approximately 1 cup

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  • Grilled Red Onions with Balsamic Vinegar and Rosemary

    Prepare grill. In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes. In a metal measure

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