Gardens and Farmer’s Market Overflowing
Summer is the season of abundance, with gardens and farmers’ markets overflowing with vibrant, fresh vegetables. This is the perfect time to embrace the bounty of the season and enjoy the healthful benefits and delicious flavors that summer veggies offer. Pairing these veggies with homemade vinaigrettes not only enhances their natural taste but also adds a nutritious twist to your meals.
In the summer I love to cook veggies and create a summer salad by adding a simple vinaigrette. It makes your vegetables sing in a way that simple spices won’t.
How do I make a vinaigrette?
It’s easy. Grab a clean jar adn a few simple ingredients.
- oil
- acid (citrus juice or vinegar)
- binder (mustard works well)
- seasoning (salt, pepper or [Sauce Goddess spices|https://saucegoddess.com/product-category/spice-rubs/] of course)
How is vinaigrette healthy?
Let’s look at the whole picture and not just the fat in a dressing like this.
If you choose a good olive oil or avocado oil you are naturally getting the best fat for your body. The citrus juice has a ton of vitamin C and a a very good cleansing ability. Then there are the spices which almost never have a calorie to them and usually have some very interesting health benefits. Cardamom for instance is thought to a lot of health benefits for digestion, heart health and respitory.
There is no need to add sugar when you are placing this dressing on veggies at the peak of their season. They are sweet enough.
Recipe for a simple vinaigrette to use all year long
This recipe is super versatile. You can really use any veggies that are in season. The idea is the same.
Cook the veggies.
Add Herbs.
Dress the veggies.
Combine.
Notes
I love adding green beans when they are in season. It's the best addition because they are so crisp and sweet event when barely cooked.
The reason we use white balsamic or white wine vinegar is so the red vinegar doesn't color the veggies like cauliflower.
Ingredients
Veggies
- 1 head of cauliflower, cut into bite-sized pieces
- 1 crown of broccoli, cut into bite-sized pieces
- 2 cups of sliced cremini mushrooms
- 1 zuchinni, bite-sized pieces
- 1 carrot, peeled into ribbons
Herbs
- Bunches of herbs: basil, parsly, thyme, chives all work well cut into fine pieces
Vinaigrette
- 3 Tbsp Olive OIl (the good stuff)
- 2 Tbsp white wine vinegar, rice vinegar or white balsamic vinegar
- 2 tsp Steakhouse seasoning
Instructions
- Sauté each veggie individually until they are barely cooked.
- Place each one in a large bowl until you have all veggies cooked.
- Add your minced herbs.
- Pour in the vinegar.
- Pour in the olive oil.
- Add seasoning and stir to combine.
