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Roasted and pickled beets with onion is a sweet and sour salad to serve on summer evenings.
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Here's a simple, easy recipe for grilled zucchini with a touch of balsamic vinegar and spices.
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These quick pickled radishes are ready in minutes and add flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches.
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This works great as an appetizer or salad. Have your guests stuff the figs while you wash the greens. Then roast them and serve warm.
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Paul Gayler insists upon two things for vinaigrette: top-quality vinegar and a mixture of a mild-tasting olive oil and a nonscented oil.
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Grilled halibut is served with a delicious Asian-style sauce featuring shallots, sesame oil, soy sauce, and rice wine.
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My mother-in-law gave me this recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates one tasty sauce! This will keep in the fridge for several weeks.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.