Tuesday, November 2, 2010

The Chrisasaurus Smokey Dill Dressing

One of the benefits of blogging is that you can come back and check up on things you may have forgotten you were doing or eating a week, a month, a year ago. Today's recipe is a dressing husband whipped up one day, and we enjoyed often. After a year of not making it, however, he couldn't recall what I was talking about when I requested it again-luckily I had typed the recipe up in a draft post that didn't come to fruition..uh, two years ago. I even saved the title he gave his yummy little creation.

The Chrisasaurus Smokey Dill Dressing

3 tbs organic extra virgin olive oil
1 tbs organic red wine vinegar
1 tbs organic agave nectar, maple syrup, or date paste
2 tsp organic dijon mustard
1 tsp dried dill
1 tsp smoked paprika
heavy pinch sea salt

 Combine your items in a bowl, whisk and enjoy. We make it in large batches and store it in an old Good Seasons bottle for funsies. As you can see, I am currently running a bit low.

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Monique a.k.a. Mo said...

I love blogging for that too! I always forget what I eat so I love keeping track of it online and in a food journal.

rach said...

It's super handy! And easier to search than a paper notebook.

Sarah said...

You say funsies and you use a good seasons bottle - I'm in! New follower :)

rach said...

You are sweet, Sarah. And have excellent taste in salad dressing bottles!