Summer Sides Recipes

Homemade Mustard Vinaigrette

Ingredients

2 tablespoons honey
4 tablespoons champagne vinegar
Juice and zest of one lemon
1 clove garlic, minced
1/2 cup olive oil
3 tablespoons grainy dijon mustard
Salt and pepper

Method

Combine honey, vinegar, lemon juice, and zest and garlic in a high-speed blender.
Start blender on medium speed and process until garlic is fully incorporated.
With the blender running slowly stream in the oil while increasing the speed.
After the oil is incorporated, turn the speed to its lowest setting and add the mustard.
Season to taste with salt and pepper. The vinaigrette will improve if allowed to sit overnight ad ehe flavors mellow and marry.

Mac n’ cheese

Ingredients

Cheese sauce
1 tablespoon butter
1 tablespoon all purpose gluten free flour
1 cup half and half
1/4 cup shredded mozzarella
2 tablespoons grated Parmesan cheese
Salt and pepper

Method

Melt butter over low heat. Add flour and stir until well incorporated.
Gently heat the half and half in a small pot separately.
Whisk the warm half and half into the butter/flour mixture and slowly increase heat while stirring very very often.
Once the mixture starts to gently bubble it will thicken.
Whisk in the mozzarella and parmesan and cook till smooth.
Season with salt and pepper.

Finishing the Mac

3/4 cup cheese sauce
2 sliced American cheese
1 tablespoon half and half or more
4 ounces cooked pasta such as penne
1 teaspoon butter

Heat the cheese sauce in a non stick fry pan. When just hot add, the American cheese and stir until fully incorporated. If it seems too thick, add half and half until desired consistency is reached. Add the pasta and toss till hot. Stir in the butter.