Skip to main content

Chive Vinaigrette

So BandMan, VegKid, and our cat, God, moved into a new house recently and it's fabulous. The kitchen is to-die-for adorable and has a dishwasher! Oh how I've missed a dishwasher. Granted, hand washing dishes has become quite therapeutic for me over the past two years, but cleaning up after a dinner party (which we have a lot) can be a real bitch with out the convenience of such a wondrous machine.
- Whoa man, I got myself way off track here...back to the new house and stuff. -

Look a the picture below; do you see that blurry background? It's our new glorious back yard. Hopefully you can make out the beautiful trees, spacious yard, extra large playset for VegKid, and the garden.

Putting in the garden was one of the first things I did when we moved in. In fact, manual labor, expertise, and fertilizer were my housewarming gifts from the ever sexy, always lovely, PaleoChick (thanks again, babe). Next to that garden, I've got a huge pot with tomatoes and chives growing in it (I'm sure you can spot it).

I wasn't really sure exactly what I was planning on doing with all those chives but they sure do look pretty in the yard. And then it happened; chive vinaigrette. Hopefully y'all all know my stance on bottled salad dressing (ugh) and making a new and exciting dressing for the many salads we eat in this house can be a daunting task, but this is a wonderful flavor explosion.

If you don't like flavor explosions in your mouth, you're looking at the wrong website :)

3 garlic cloves, minced
juice of 1 lemon
1/2 c olive oil
1/4 c chopped fresh chives

1 1/2 tsp stone ground mustard
salt and pepper, to taste
  1. combine all ingredients


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…