Drizzles are designed to brighten up everything they touch, and they can be found in nearly every culture’s cooking. France? It’s a pistou. Italy? Pesto. Morocco? Chermoula. They’re all made similarly; herbs, olive oil, lemon juice and salt go into the Cuisinart, and what comes out is a fine dining refinement, if you will, for everyday soup.
Another good all-purpose salad dressing that comes together quickly and lasts for a week in the
fridge. I love Meyer lemons because, relative to other lemons, they’re quite sweet. If you don’t have a few Meyers hanging around, use a combination of regular lemon juice and orange juice.
A little song, a little dance . . . this is sweet-and-sour doing a delightful tango on the taste buds, with the intense tartness of the pomegranate molasses magnificently mollified by the orange’s mellow sweetness. This vinaigrette partners delightfully with just about any salad that happens to sashay its way.
A treasured family recipe from Julie Burford, my Soup Sister and Culinary Co-Conspirator
MAKES: 6 PINTS • PREP TIME: 30 minutes • COOK TIME: 20 minutes
10 pounds Gravenstein apples peeled, cored, and evenly sliced ¼” thick
1 cup water
1/2 cup sugar
3/4 teaspoon ground cinnamon
1 teaspoon sea salt
Prepare canning jars by running through dishwasher on regular cycle. Once washed place jars on a towel lined sheet pan and keep hot in a 225 degree oven until you are ready to fill them. Place lids in a pot of water and bring to a boil, keeping at a simmer until ready to use.
Fill a boiling water canning pot so that jars placed on the wire rack inside the canner will be covered by 1-2” of simmering water for processing once they are filled with hot applesauce.
Combine apples and water in a large heavy bottomed pot and bring to a boil over medium high heat, stirring often. Reduce heat, cover and simmer until apples begin to soften and break down (usually takes 12-15 minutes). Stir often to prevent scorching.
Add sugar, cinnamon and salt, continuing to stir until apples are soft enough to mash with a potato masher. Mash until apples have a consistently coarse and chunky texture.
Immediately remove jars from the oven and fill with hot applesauce, leaving a ½” headspace. Gently run a non-metallic spatula between the sauce and jar sides to release air bubbles. Wipe rims and threads clean with hot towel, top with hot lids, then firmly screw on bands.
Place filled jars carefully in canner with water at a gentle rolling boil; cover canner and process for 15 minutes, maintaining water at a boil the entire time. When processed, turn off heat and allow jars to sit for 5 minutes or so, and then use a jar lifter to lift carefully from canning pot to a towel lined tray or sheet pan to cool.
COOK'S NOTE: you can make this and not preserve it, skip the canning procedures and just make the applesauce. Eat the whole thing or just freeze it! If you’re not preserving you can substitute coconut palm sugar or maple syrup for the sugar.
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I love this salad. I dream about this salad. It’s a variation on fattoush, a fabulously named Mediterranean salad. This is the freshest, cleanest salad I can imagine. It’s like Nautilus for the taste buds: the sweetness of fresh tomatoes, a starburst of fresh mint and parsley, creamy cheese, salty olives, crispy pita chips, and crunchy lettuce . . . like I said, it’s a workout for the palate. Like most workouts, you’ll feel wonderful after you eat it.