Ingredients:3 T. Olive Oil 3 T. Garlic/Basil Canola Oil 2 T. Seasoned Rice Vinegar 1 T. Balsamic Vinegar 2 Lg. Garlic Cloves Pressed 1/2 tsp Dried Thyme 1/2 tsp Sugar 1/2 tsp Freshly Ground Pepper 1/4 tsp Salt, or to Taste |
Double Oil Vinaigrette
| Instructions: Combine ingredients in a jar with a tight fitting lid. (Shake Well) Refrigerate. Yield is 1/2 cup. |
Salad Dressings |
My favorite is a simple formula of 3 Tablespoons of Roasted Garlic Oil to 1 Tablespoon of Balsamic Vinegar or Seasoned Rice Vinegar. This is good over your salad greens or steamed vegetables! |
| Chunk up small Yukon Gold Potatoes. Leaving the skins on. Put in a baking dish and coat with the roasted Garlic oil. Sprinkle with a pinch of salt and freshly ground pepper. Bake at 350 Degree for 45 Min. |
Potatoes
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| Dress Up Pasta!
| Cook up your favorite pasta... (mine is penne)----drain and add the basil flavored oil and freshly shaved parmesan cheese or saute a medley of vegetables in the basil oil and add to your pasta. Cool the pasta down after adding either of the flavored oils and add shrimp and maybe a few olives and artichoke hearts for a cold pasta salad. |
| Cook up your white rice - sprinkle in some sea salt and drizzle the roasted garlic canola oil over the rice. Add toasted pine nuts or coarsely chopped salted peanuts (as little or as much as you want) and a small amount of finely chopped green onions or chives. |
Rice Dishes
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| Dipping Oil
| You will roll your eyes after tasting this dipping oil recipe! Pour approximately 1/3 cup of the basil flavored canola oil in a pretty plate and drop in 2 large drops of balsamic vinegar about the size of a quarter and 2 large pinches of parmesan cheese.... |
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