Author: Ashley

Ashley's tiny kitchen is located in Ossining, New York- a short train ride from NYC. Her professional background is in graphic design + fine art, and she brings that aesthetic to her culinary creations.
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Simple Balsamic Vinaigrette

Simple Balsamic Vinaigrette
Emeril Lagasse

Total Time: 10 min
Prep: 10 min
Yield: about 1 cup

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

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Sunny Orange Lemonade (with Rum!)

Sunny Orange Lemonade
Allrecipes – Martha Schwartz

“Here’s a beverage that’ll really hit the spot. Filled with tangy goodness, it’ll quench your thirst any time of year. ‘I like to use tree-ripened lemons and oranges that are so abundant here in Florida,’ notes Martha Schwartz from Sarasota. ‘It’s a must for beach picnics.'”

Original Recipe Yield 6 servings

4 1/4 cups water, divided
1 cup sugar
3/4 cup lemon juice
3/4 cup orange juice
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
ice cubes
Lemon slices

In a saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool. Transfer to a pitcher; add lemon and orange juices and peels. Cover and refrigerate for at least 1 hour. Stir in the remaining water. Serve over ice. Garnish with lemon if desired.

Dino’s idea – add rum!!

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Pita Sandwich with Chicken, Hearts of Palm & Chimichurri Dressing

Pita Sandwich with Chicken, Hearts of Palm & Chimichurri Dressing
Cookin’ Canuck

Yield: Makes 4 stuffed pita halves.

The dressing:
1/4 cup chopped Italian parsley
1 tbsp plus 1 tsp red wine vinegar
1 clove garlic, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red chile flakes
1 tbsp plus 1 tsp extra-virgin olive oil

The sandwich:
1 cup roughly chopped English cucumber
1 cup halved and sliced hearts of palm
1 cup chopped, cooked chicken breast
2 whole wheat pitas, cut in half

The dressing:
1. In the bowl of a food processor or a blender, combine pulse parsley, red wine vinegar, garlic, salt, pepper and chile flakes. Pulse until combined, but not smooth.
2.With the motor running, slowly pour in the olive oil.

The sandwich:
3. In a medium bowl, stir together cucumber, hearts of palm and chicken.
4. Gently stir in the dressing.

Scoop the mixture into the four pita halves. Serve.