I usually only put oil, vinegar and freshly ground black pepper on my salads, but sometimes I like to switch it up. This recipe, which I got from a friend years ago, is one of my families favorite salad dressings. (The salad dressing is pictured in Eva Solo Drip-Free Salad Dressing Shaker). 1 cup (2 1/2 dl) oil of your choice Juice of one lemon 4 T apple cider vinegar 1/3 cup (3/4 dl) chili sauce 4-5 T sugar 1-1 1/2 t salt 1 medium size yellow onion peeled and grated Mix all the ingredients with a wire mix and … Continue reading Salad Dressing a la Harriet

The hardest part for me being lactose sensitive is not being able to eat all the cheese out there. I do best with aged cheddar, and although goat’s milk has almost as much lactose as cow’s milk, I seem to tolerate goat cheese better. The one cheese I can eat without any problem, I make myself. 2 cups (1/2 l) yoghurt plain whole milk, or Kefir 2/3 cup (1 1/2 dl) sour cream 1 garlic clove minced 1/2 t salt I T chives finely chopped 1 T parsley finely chopped (save a little for decoration) Heat the yoghurt (or Kefir) … Continue reading Garlic Herb Cheese Spread: GF

When I serve bread with a meal I usually offer a dipping oil instead of butter. 1 cup (2 1/2 dl) olive oil 2-3 T mix of dehydrated spices of your choice (Italian seasoning is a good substitute if you don’t have a dehydrator) 1/4 t freshly ground black pepper 1/2 salt 3-4 cloves minced garlic Whisk it all together and pour into a salad dressing bottle. Pour the desired amount into small individual dishes. Instead of the herb seasoning, Za’atar is another spice mix I like to add to my oil. You can literally add any dried herbs or … Continue reading Oil and herb dip: GF/DF

One person I follow and whose recipes I love is Ina Garten. Her roasted eggplant dip is a big favorite in our family. 1 medium size eggplant, peeled 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 T olive oil 1 1/2 t salt 1/2 t freshly ground pepper 1 T tomato paste Preheat the oven to 400 F (200 C). Cut the eggplant, bell peppers, and onion into 1″ cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, … Continue reading Roasted Eggplant Dip: GF/DF