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Recipes Fresh From The Farm

Sonoma Spice's Vine Rub Vinaigrette

Kimberly Cook-Fallon

Sunday, July 14, 2013 - Chef's Demonstration ... Be sure to come and see this inventive lady and her wonderful recipes. She has changed the name of her company to "Sonoma Spice Company" - formerly Cook's Spices. Kim is on Facebook, and also has a blog.

  • 1/4 C. fine diced red onion (some fresh chopped chives add color)
  • 1 clove garlic, pressed or minced
  • 1 C. White Balsamic Vinegar
  • Juice from 1 lemon
  • 1-2 t. Dijon Mustard
  • 1/2 – 2/3 C. Light flavored Oil – Avocado, Safflower or lt. Olive
  • 1 t. turmeric (optional, however, it’s good for you!)
  • 1 T. Cook’s Spices (Sonoma Spice Co.) Vine Rub
  • salt & pepper to taste

Dice onion, mince garlic and put into a dressing jar with tight fitting lid, add white balsamic and let soak in the vinegar and lemon juice for 5+ minutes, swirl occasionally. Add Dijon mustard, turmeric, Vine Rub, salt and pepper. Stir to combine. Add oil, secure the lid, and shake vigorously to combine. Taste and adjust seasoning as desired.

Variation #1: Add 1/4 C. fresh crushed Raspberries for Raspberry vinaigrette or 1/4 C. (a glug pour) of any dark fruit syrup – Blackberry, Blueberry, etc.

Variation #2: Add 1 T. Yellow Curry Powder for Curry Vinaigrette Lentil Salad.

Variation #3: Add Tahini paste to finish dressing above – starting with 1 T., shake, taste and evaluate thickness and flavor. Add a splash of water if too thick. Keep adding in 1 T. increments until you are satisfied with the result. Warming the Tahini slightly first helps it combine with the dre4ssing. Finish with 2 t. of toasted Sesame Oil. Feel free to add more fresh pressed garlic and lemon juice to taste.

Variation #4: Add 1 T. of Sonoma Spice Company Italian Blend for Italian Vinaigrette.