LEMON CILANTRO POTATO SALAD

Ingredients
2 lbs potatoes
2 garlic cloves crushed
1 spring onion chopped
1 small bunch cilantro, finely chopped
2 Tablespoons lemon juice
Lemon zest from 1 lemon
1 1/2 teaspoons mustard (yellow or Dijon)
3 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

1. Cook and drain potatoes cut in pieces the size of your choice.
2. While potatoes are cooling, make vinaigrette from remaining ingredients.
3. Pour the vinaigrette over the top and watch as the warm potatoes suck up the tangy dressing. Toss everything very well and leave to marinate at room temperature until the rest of your meal is ready to be served. Taste just before serving and re-season, as needed, with salt and pepper.

BUTTERMILK OR SOUR MILK SUBSTITUTES

Ingredients
1 scant cup of milk
1 Tablespoon of vinegar or lemon juice to bring to 1 cup

Instructions

1. Mix ingredients
2. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.

Other Substitutes

• Yogurt:  Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
• Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
• Kefir: Thin kefir as needed with milk or plain water until it reaches the consistency of buttermilk. Use as you would buttermilk.
• Cream of tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tartar. Let stand 5 to 10 minutes until slightly thickened and curdled.

Greek Yogurt and Bleu Cheese Salad Dressing

Ingredients

1 cup plain Greek yogurt

1 Tablespoon white vinegar (or 1 Tablespoon lemon juice)

1 Tablespoon water

1/2 cup crumbled bleu cheese

1 teaspoon garlic powder

salt and pepper to taste

Instructions

1. Stir ingredients together
2. Place in airtight container in fridge until chilled and seasoned through.
3. Serve and enjoy!

Notes

This improves in flavor as it sits in the fridge.

You can thicken the dressing by adding more yogurt, or

make it thinner by adding buttermilk.

More crumbled cheese can be added on salad at time of serving.

Italian Dressing & Marinade Homemade

Ingredients

• ¾ cup olive oil
• 2 Tablespoons red (or white) wine vinegar
• 1 Tablespoon lemon juice
• 1 garlic clove, crushed or ½ teaspoon garlic powder
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 3 tablespoons grated Parmesan cheese

Instructions

Add the olive oil, vinegar, lemon juice, garlic, oregano, salt, peppers, and Parmesan cheese to a jar with a tight fitting lid. Shake well to combine and serve. Ingredients will settle to the bottom of the dressing, be sure to shake thoroughly right before using.

Notes

Use fresh oregano and garlic if all of Italian Dressing will be used immediately. 
Use dried oregano flakes and garlic powder if Italian Dressing will be used over a period of time. Made in this way, the Italian Dressing will keep up to 1 week in the refrigerator and longer if the cheese is omitted.