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Barbecue Sauce


1 1/4 cup free range, organic chicken broth

1 Tablespoon coconut oil

1 teaspoon cumin

1 teaspoon Dijon mustard

1 teaspoon real maple syrup

1 teaspoon sea salt

1 teaspoon smoked paprika

1 teaspoon chipotle powder

2 shallots, minced

3 cloves garlic, minced

1/4 cup tomato paste

Juice of ½ lime



In a sauce pan, heat coconut oil on medium heat. Add garlic and shallots, sauté until soft and translucent. Add mustard, smoked paprika, chipotle, cumin, and salt. Continue to sauté about 30 seconds. Add chicken broth, lime juice, maple syrup, and tomato paste and whisk until smooth. Bring to a light boil, reduce to simmer, and slightly cover with lid. Simmer for 45 minutes and let cool before serving.



Basil-Garlic Dressing 


½  cup almonds, soaked overnight and drained

½ cup water

¼-1/2 cup chopped fresh basil leaves

1-2  garlic clove, peeled

¼ lemon, peeled, seeded and chopped

1 teaspoon dried oregano

Pinch of sea salt

Pinch of cayenne pepper (optional) 




Combine almonds and water in a blender and blend until smooth.  Add remaining ingredients and blend to desired consistency.  If not thick enough, add more almonds.  If too thick, add more water.



Chef Paul’s Italian Dressing


1 cup balsamic vinegar

1 cup cold-pressed extra virgin olive oil

2 tablespoons Italian seasoning

1 tablespoon fresh garlic, peeled and chopped 




Place all ingredients in a covered jar and shake well.



Dill Dressing


½ cup cold-pressed extra virgin olive oil

¼ cup fresh lemon juice

1 tablespoon dill, snipped

1-2 tablespoons chives, snipped

¼ teaspoon herbs of choice (optional)

1 garlic clove, peeled and halved

Sea salt to taste



Combine all ingredients except oil.  Whisk oil in slowly until well combined.  Cover and refrigerate overnight.  Remove and discard garlic clove halves before serving.



Dr. Jenn’s Vinaigrette


1 cup red wine vinegar

1 cup extra-virgin olive oil

Pinch of gray sea salt

Option: Add 2 Tbsp. mustard  




Place all ingredients in a covered jar and shake well.



Erin's Homemade Yogurt


2 Gallons Raw Milk 

2 Tbsp. Stoneyfield whole milk yogurt


Yogurt culture starter (may have different directions on it)

Food thermometer

Quart or !/2 Gallon Mason Jars

Large cooler



Put milk in large pot and heat on stove to 175 F, stirring occasionally.  Then, transfer pot to sink filled with cold water.  Remove lid and stir occasionally.  Cool 110 F and then drain cold water from sink.  Whisk in the 2 Tbl yogurt and quickly pour into jars and put the lids on.  Transfer jars into cooler.  Fill cooler with water (to height of jars) that is 115 F.  Check water temp in the should be between 11-113 F.  Close cooler and let sit for 8 hours.  Then, remove from cooler and refrigerate!  When serving, mix in your favorite fruits, cinnamon, honey, maple syrup, vanilla, nuts and seeds.  Experiment and enjoy :)


Note- The yogurt stays good for quite a while.  I use the 1/2 gallon mason jars and within less then one hour I make enough yogurt to last my family over a month.   



Gazpacho Dressing


3 ripe tomatoes, quartered

1 tablespoon red onion, minced

2 celery stalks, cut in 2” pieces

1 red bell pepper, seeded and chopped

1 medium cucumber, peeled and seeded

1 tablespoon dried dill weed

2 tablespoons extra-virgin olive oil

1 lemon, juiced 




Combine all ingredients and process until smooth.  Chill and serve.



Guacamole Dressing


2 ripe avocadoes, peeled and pitted

1 ripe tomato

½ cup red onion, diced

1 large garlic clove, peeled

1/3 cup fresh cilantro leaves, tightly packed

2 tablespoons fresh lemon juice

Sea salt to taste 




Place ingredients in blender and blend until desired consistency.



Homemade Mayonnaise


2 eggs at room temperature (organic, free range is best)

1 tsp coconut sugar

1 tsp raw apple cider vinegar

1/2 cup olive oil

1/2 coconut oil (warmed to liquid)

i tsp whey

salt and paprika to taste



Put one egg and the yolk of the other into a blender or food processor. Also, add sugar, cider vinegar and whey.  Whirl until nice and frothy (about 30 seconds).  Slowly add in olive oil followed by coconut oil.  Add salt and paprika to taste.  Put in a covered pint sized jar and leave at room temperature for 7-12 hours.  Then transfer to refrigerator. 



Homemade Ranch Dressing


1 1/3 cup homemade mayonnaise

2/3 cup sour cream

3/4 tsp dried chives

3/4 tsp dried dill

1/4 tsp onion powder

1/4 tsp garlic powder

salt and pepper to taste



In a large bowl, whisk together all ingredients.  Refrigerate (covered) for at least a half an hour before serving.  



Pesto Dressing


4 small garlic cloves, peeled

2 2/3 cup tightly packed fresh basil leaves

1/3 cup pine nuts (pignolia)

1/3 cup cold-pressed extra virgin olive oil

Pinch of sea salt



Place all ingredients except oil in food processor and process until chopped fine.  With machine running, slowly add oil through the feed tube.  Stop machine and scrape sides of bowl, replace cover and continue to process until smooth.


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