All Purpose Vinaigrette

Here’s a simple All-Purpose Vinaigrette that I like to keep on hand for quick salads or to dress up fresh vegetables. I especially like it drizzled over this yummy Caprese Bean Salad, which I make all summer long when ripe garden tomatoes and fresh basil are plentiful.

Items used to make this recipe:

• leak-proof dressing shaker and storage jar https://amzn.to/4vxUvu9

• my favorite red wine vinegar https://amzn.to/4yqem1b

• cold pressed extra virgin olive oil https://amzn.to/3TnF2iT

All Purpose Vinaigrette

makes about 1 1/4 cups

Printable Recipe

Ingredients

• 3/4 cup extra virgin olive oil (use really good quality)

• 1/2 cup red wine vinegar

• 1 teaspoon kosher salt

• 1 teaspoon ground black pepper

Directions

1. Combine ingredients together until homogenous. I like to mix and store my homemade dressings in this nifty dressing shaker, but a jar with a tight-fitting lid also works.

Small Batch Pickled Jalapeños

Here’s what a quick recipe that will use up extra garden jalapeños. Enjoy!

Small Batch Pickled Jalapenos

makes one 16-ounce jar

Printable Recipe

Ingredients

• 4-5 jalapeños, washed and sliced into 1/8th-inch thick slices

• 1 whole clove garlic, peeled (optional)

• 1/2 cup water

• 1/2 cup white distilled vinegar

• 2 1/2 tablespoons white granulated sugar

• 1 1/2 teaspoon table salt

Directions

1. Place sliced jalapeños and whole garlic clove in a jar that has a tight fitting lid.

2. In a small saucepan, heat water, vinegar, sugar, and salt; stirring until salt and sugar dissolve (mixture does not need to boil).

3. Pour warm liquid into jar to cover jalapeños.

4. Let jar sit at room temperature for 30-60 minutes before closing and storing in the fridge for up to two months.

Note

• Feel free to mix in some red Jalapeno or Fresno slices. The colorful mix looks beautiful in the jar.