This Citrus Buttermilk Dressing is perfect for dipping! Such a healthy, delicious, and refreshing snack. Scrumptious on a salad and great for dipping cucumber, celery and carrots too!

Ingredients

• 1/2 cup of buttermilk (substitute half milk and half plain yogurt)
• 2 Tbsp  Single Varietal Extra Virgin Olive Oil
• 1/4 cup of mayonnaise
• 2 Tbsp  Grapefruit White Balsamic Vinegar
• 1 tsp Worcestershire sauce
• 1 tsp  Honey
• 1 small shallot, minced
• 1/4 tsp  Himalayan Sea Salt
• 1/4 tsp fresh ground pepper
• 1 English Cucumber (sliced 1/4 inch pieces) 

Directions:

• Whisk together all ingredients. Keep in an airtight container and keep in fridge for 3 days. 

Ingredients:

• 1/4 cups Roasted Walnut oil
• 4 tablespoons Gravenstein Apple Balsamic Vinegar
• 1 tablespoon water
• 1 tablespoon Buzz10 honey
• 1 teaspoon Himalayan Sea Salt
• 1/4 teaspoons pepper

Directions:

• Combine vinegar, water, honey, salt and pepper. Mix thoroughly. 
• Drizzle olive oil into blender until combined.

For all the folks who can't have garlic.

Ingredients:

• 6 tablespoons  Serrano Honey Balsamic Vinegar
• 3/4 teaspoon  Himalayan salt
• 1/4 teaspoon ground black pepper 
• 9 tablespoons  Garlic extra-virgin olive oil

Directions:

1. Combine all ingredients and shake until fully mixed
2. Drizzle on Salad or Veggies

Ingredients:

•  3/4 cups Oro Balin Extra Virgin olive oil
• 1/4 cups Gravenstein Apple Balsamic Vinegar
• 2 tablespoons water
• 2 tablespoons Buzz10 honey
• 1 1/2 teaspoons salt
• 1/4 teaspoons pepper

Directions:

1.  Combine vinegar, water, honey, salt and pepper in a blender.
2. Drizzle olive oil into blender until combined.
3. Enjoy with Fresh Veggies or a Salad

Power Packed Kale and EVOO

Ingredients:

• 10 leaves kale stem removed (I used curly kale)
• 1 tablespoon pine nuts
• 1/2 clove garlic roughly chopped
• 1/4 teaspoon salt
• 3 tablespoons  extra virgin olive oil (any selection)
• 1 tablespoon freshly grated parmesan cheese

 You will also need:

• a large bowl of water
• ice cubes

Directions:

1.  Fill a large bowl with ice and water and put it in the fridge.
2. Wash the kale and remove the ribs.
3. Bring a large pot of salted water to a boil and blanch the kale for about 3 minutes, remove and place in the ice bath to stop the cooking process.
4. Drain, place the leaves on paper towels and blot away the moisture.
5. In the bowl of a food processor, put the kale, garlic, pine nuts, parmesan and pulse until coarsely chopped.

Add the extra virgin olive oil and continue to pulse until the kale pesto reaches the desired consistency.

If you are inviting friends and family to honor Memorial Day...try this for your meal.  Add a little kick with Serrano Honey and a little sweet with Maple balsamic.

Ingredients

• 2 tablespoons Extra Virgin olive oil (any selection)
• 1 sweet onion (small, diced)
• 2 tablespoons water
• freshly ground pepper (to taste)
• salt (to taste)
• 2 tablespoons light brown sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 1/2 cups tomato ketchup or paste
• 1/2 cup Serrano Honey White Balsamic Vinegar
• 2 tablespoons Maple Dark Balsamic Vinegar
• 1 tablespoon Worcestershire sauce

Brushed on during the last 10 to 15 minutes of cooking and use the remaining as a condiment at your table.  Pass any remaining sauce at the table.

Directions:

In a saucepan over medium heat, warm the oil. Add the onion and cook gently, stirring, for about 5 minutes. Add the remaining ingredients. Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.