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August 6, 2011
Raspberry balsamic vinaigrette cup EVOO (extra virgin olive oil) cup frozen and thawed raspberries (pack the cup tightly) cup macadamia nuts (heaped cup) cup water 2 tablespoons pure maple syrup 4 teaspoons balsamic vinegar 2 small pinches coarse sea salt Black pepper to taste 1 teaspoon organic soy lecithin (optional, helps emulsify) Method: Place frozen raspberries in a sieve, resting over a bowl to catch the liquid, and let thaw
All across the country, temperatures are expected to hit an all time high, with many reaching those dreaded triple digits
The veggies, white balsamic, and maple help it skew a little more sweet while the smoky savory notes add depth and richness
Still formal but so fun
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