Pomegranate and Balsamic Vinaigrette

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By mixing fresh pomegranate juice with high quality balsamic vinaigrette and reducing it down, you bring out the best of each: bright sweet fruitiness with a layered rich acidic punch. Drizzle atop roasted vegetables, greens, grilled meats, and more. 

This recipe yields 10-12 servings

INGREDIENTS

  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil

Directions

1. Add pomegranate juice to a saucepan on low heat. Reduce, occasionally stirring, until the juice has reduced by two-thirds. Set aside to cool.

2. Add honey, balsamic vinaigrette, and salt and pepper. Whip in the olive oil using a hand whisk.

 

Lemon Garlic Vinaigrette

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We call it a vinaigrette, but in truth, this lemony garlic combo is so much more. We drizzle ours on fresh greens, roasted vegetables, and any grilled protein. It’s simple to make and keeps for seven to 10 days in the refrigerator.

This recipe yields 8 servings

INGREDIENTS

  • 2 lemons, pressed
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon honey
  • Zest of 1 lemon
  • 2 lemons, pressed
  • 85 grams olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 1 teaspoon honey
  • Zest of 1 lemon

Directions

  1. In a bowl, combine the lemon juice and lemon zest. 

  2. Add garlic*, black pepper, sea salt and honey.

  3. Begin whisking while slowly adding the olive oil until it emulsifies. 

  4. Add parsley and continue to whisk. 

TIPS

**Press garlic with the flat side of a knife, add a pinch of sea salt, then finely chop. This helps to prevent chunks in the vinaigrette and also intensifies the garlic flavor. 

**Use as a salad dressing or marinade for chicken or fish, or drizzle on the Roasted Vegetable Salad. 

**For a different flavor profile, substitute parsley with basil, oregano, or thyme.

 

Cilantro Jalapeño Lime Dressing

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When you blend buttery avocado with fresh ginger and lime, incredible things happen—like this versatile dressing. Rich in omegas and antioxidants, this adds a hit of heat to salads and fresh vegetables thanks to the jalapeño.

This recipe yields 4 servings

INGREDIENTS

  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • ⅓ cup olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed
  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • 113 grams olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed

Directions

1. Place all ingredients into a food processor and blend for about 45 seconds.

2. Add water or olive oil for desired consistency.

3. Serve on top of salad or as a dip. 

 

Creamy Honey Dijon Dressing

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​​A good quality Dijon is a magic ingredient to always keep in hand. The hearty flavor adds an unparalleled texture to fresh greens, which are abundant in the summer. Plus, honey’s sweetness envelopes the garlic, resulting in our favorite version of the beloved dressing.

This recipe yields 4 servings

INGREDIENTS

  • 2 tablespoons dijon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Salt and pepper to taste
  • 2 tablespoons dijon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Salt and pepper to taste

Directions

Blend in a mini food processor and serve. For a thinner consistency, add water or olive oil as desired.

 

Velvety Balsamic Dressing

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A store bought dressing? There are no excuses for one, in our opinion. Especially when you see how easy it is to make this velvety balsamic drizzle that adds a brightness to any favorite greens. We love ours on the thicker side, particularly because it doubles as a dip for fresh cut vegetables.

This recipe yields 4 servings

INGREDIENTS

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove
  • 2 tablespoons dijon
  • Salt and pepper to taste
  • 113 grams olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove
  • 2 tablespoons dijon
  • Salt and pepper to taste

Directions

1. Mix all ingredients in a mini food processor. For a thinner consistency, add water or olive oil as desired.

2. Drizzle over salad.

TIPS

**When buying balsamic vinegar, read the ingredients. Make sure there are no added ingredients, such as “caramel colors.”

 

Chimichurri Sauce

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Chimichurri is a versatile sauce traditional in Argentinian cuisine. It has a tangy, garlicky flavor that livens up meat dishes, tacos, and even roasted vegetables. You can really dial up the heat by adding hot red peppers or even jalapeño. For our family meals, I keep it mild with just a hint of dried red pepper flakes. 

This recipe yields 6 servings

INGREDIENTS

  • ⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • ½ cup parsley
  • ¼ cup cilantro
  • ¼ cup chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic
  • 80 ml Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • 64 g parsley
  • 32 g cilantro
  • 32 g chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic

Directions

  1. Place all the ingredients in a small food processor and pulse until well combined. 

Tips

**Make sure you don’t over process the mixture. Chimichurri is meant to be a little bit chunky to really bring out the flavor. 

 
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Tahini Dressing

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Tahini — a condiment made from toasted hulled sesame seeds — is popular throughout the Mediterranean and North Africa thanks to its distinctive nutty flavor and versatility. You may only know tahini as an ingredient in hummus, but it’s equally worthy as a dressing or vegetable dip by combining the paste with the sweetness of honey and the piquant flavor of Dijon mustard and garlic.

This recipe yields 16 ounces

INGREDIENTS

  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt
  • 60 ml tahini
  • 60 ml olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt

Directions

Whisk all ingredients together in a large bowl for a creamy salad dressing. When making a dip, less water creates a thicker consistency. 

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