Janelle Bohemier's Caesar Salad Dressing

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)


Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

Bruschetta

Ingredients

Bruschetta is made with simple ingredients that provide a powerful flavour return on your investment. Make it with the highest quality and freshest ingredients you can find. Summer gardens will soon be a source for most, if not all, of these delicious flavours. Here’s a recipe I like to use.

Enjoy.

Ingredients:

• 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper

Preparation:

Chop, mix, and season. Yum.

HOME‐MADE GREEN APPLE APPLESAUCE

Apple Season is here! I made a double batch of this recipe for some children who were visiting our cottage on Labour Day weekend, and I was reminded that, when it comes to delicious, we are all children. The adults gobbled it up!

The first time you taste this, you will understand why it is worth making your own home‐made applesauce.

Enjoy.

Ingredients:

3 lbs Granny Smith apples

1 teaspoon cinnamon

1 pinch nutmeg (freshly grated is wonderful if you have it)

1 1/2 cups water

2 thin lemon slices

1/4 teaspoon salt

1 to 2 tablespoons “Spoonable” brand stevia, or

equivalent (optional, and to taste)

Preparation:

1) Peel and core apples

2) Cut apples into approximately 1 inch cubes.

3) Add all ingredients to a pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low.

4) Simmer for 20 minutes or until the apples have softened significantly.

5) Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.

6) Mash with a potato masher or use a food mill for a smoother consistency.

7) Taste the applesauce. If it is too tart and you want to add some sweetness, now would be the time to add a tablespoon or two of “Spoonable” brand stevia to taste.

8) Serve warm, at room temperature, or chilled, if it lasts that long.

ROASTED CAULIFLOWER WITH GARLIC AND CAPER SAUCE

I was reminded of this recipe, originally created for GOOD FOOD, by Courtney from Nashville. Thanks, Courtney!

Everyone else - Enjoy.

Ingredients:

1 head (about 2 pounds) cauliflower, cut into small florets

1 tablespoon extra virgin olive oil

Kosher or sea salt and ground pepper

1 tablespoon organic butter

1 teaspoon extra virgin olive oil

2 cloves garlic, thinly sliced

1 tablespoon capers (more if you want - I often use half a small jar of capers including the juice)

1 tablespoon caper juice

Preparation:

1) Trim, and cut cauliflower into small florets.

2) Spread in a roasting pan or rimmed baking sheet.

3) Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine.

4) Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes, in a hot oven ( 375 - 400 degrees)

5) In a small skillet, melt butter and olive oil over medium to low heat.

6) Gently saute garlic cloves, 2 to 3 minutes.

7) Remove from heat. Add capers and caper juice.

8) Pour over roasted cauliflower, and toss to coat.

GRILLED STEAK WITH CHIMICHURRI SAUCE

Outdoor grilling season makes me so happy. The addition of the chimichurri sauce is really fun, especially if you are growing flat leaf parsley. The sauce should keep in the refrigerator for a few days, but it probably won't last that long.
Enjoy.

Ingredients:
¾ cup finely chopped fresh Italian (flat leaf) parsley
½ cup olive oil
3 tablespoons fresh lemon juice
2 ½ tablespoons finely chopped garlic
2 ½ teaspoons dried crushed red pepper (see note)

2 grass‐fed beef steaks, your favorite cut, 4 to 6 ounces each (about 1 inch thick)

Note: Use any kind of dried hot spice you like for the crushed red pepper. For instance, I am a fan of ground chipotle pepper. Also, when it comes to adding spices, start slowly, taste, and then decide if you want to add more.

Preparation:
1) Place all ingredients except the beef in a food processor. Pulse until a smooth sauce is achieved.
2) Refrigerate if time permits. (Can be made 1 day ahead.) Bring to room temperature before using.
3) Sprinkle both sides of steaks with sea salt and pepper.
4) Place steaks on barbeque grill and cook until desired doneness, about 3 minutes per side for medium‐rare.
See our notes about cookware here, or in GOOD FOOD if you are cooking on an indoor grill pan.
5) Once the steaks are cooked, let them rest off the heat for at least 5 minutes before slicing and serving them. Slice steaks crosswise (across the grain of the meat) and arrange on a platter. Spoon chimichurri sauce over the steaks and serve.