Crystal Spring CSA » sauces

A basic and incredibly versatile Balsamic vinaigrette

Drizzle this on just about everything in the world of vegetables….the red wine vinegar cuts the sweetness of the balsamic

4 teaspoons balsamic vinegar (other fruit vinegars work well too)
2 teaspoons red wine vinegar
1 shallot finely diced (1 clove of garlic can work here too for those who like full flavor)
salt and fresh pepper

5 Tablespoons extra virgin olive oil

Combine vinegars, shallot, salt and pepper and let sit for at least 15 minutes. Whisk in olive oil. Drizzle on to greens, tomatoes, green beans, whatever.

2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
2 table spoons butter
salt and fresh pepper
fresh herbs coarsely chopped parsley, thyme, and marjoram and favorites.

Heat a large skillet of sauteed pan over medium heat. Once hot, add butter. Once melted add remaining ingredients and sauteed gently over medium heat until the vegetable soften.

Water can be added to this to form a simple stock. Try starting your favorite soups, stews and casseroles with this base, adding ingredients to the finished mirepoix. A mirepoix is used either to season stews, soups, sauces, and fricasses or as a base for braising meats or fish. In this recipe, mirepoix refers to equal parts of finely diced carrot, onion, and celery.