Recipe: Lite Balsamic Vinaigrette

I love a good balsamic vinegar and if I could I would add a little into every dish I make. ⁣
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The slight sweetness you get from the juice of “grape must” (in Italian, “mosto”), or the hint of oak from aging the “mosto” in wood barrels are the reasons I can’t get enough of it. ⁣
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How to Buy a Good Balsamic Vinegar? Which balsamic vinegar is best for salad? Should balsamic vinegar be refrigerated?⁣
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You know I live for food talk so If you want these questions answered or have a question of your own add it in the comments of my Instagram and let’s talk 😁⁣
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For now I’ll leave you with the recipe to my Lite BALSAMIC VINAIGRETTE⁣
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PHOTO DESCRIPTION: Rich brown balsamic vinaigrette with visible herbs ready to spread on your salad of choice contained in a clear jar. A slight spill and spoon lay to the right of the jar on a white washed wooden table.

Lite Balsamic Vinaigrette

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 1
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 Cup Balsamic Vinegar⁣

• 2 Tbsp Extra Virgin Olive Oil⁣

• 2 Tbsp Water⁣

• 1 Tbsp Honey⁣

• 1 Tbsp Dijon Mustard⁣

• 1/2 Tsp Oregano⁣

• 1/4 Tsp. Thyme ⁣

• 1/2 Tsp Sea Salt⁣

• Fresh cracked Pepper to Taste⁣
  

INSTRUCTIONS

1. Combine all ingredients in a bowl

2. Add to salads or as a sauce for your favourite sandwich

Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

• 12 ounces uncooked orzo

• 2 large handfuls fresh arugula, chopped

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 English cucumber, diced

• 1 cup frozen corn, thawed

• 1 cup roughly-chopped fresh basil leaves

• 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

• 2 lemons, juiced

• 1 tablespoon rice wine or white vinegar

• 1/2 tablespoon Dijon mustard

• 1 garlic clove, finely minced

• 1/2 cup olive oil

• 1 teaspoon sea salt and freshly-cracked black pepper, to taste

• optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.