Fitness with Flavor

Ingredients:

(yield ~ 1 quart)

1 Cup Roasted Red Peppers. Chopped

2 Tablespoons Roasted Garlic

1/4 of a Grilled or Roasted Red Onion, Chopped<

1/2 Cup Sherry Vinegar

4 Tablespoons Honey

1/4 Teaspoon Hot Paprika

1 Teaspoon Sweet Paprika

1/2 Teaspoon Smoked Paprika

2 Tablespoons Fresh thyme, chopped

1/2Teaspoon dried thyme

Juice and zest of 2 limes

2 cups olive oil

Add all ingredients except the oil to a blender or food processor and process until smooth. With the appliance, add oil in a slow, steady drizzle until oil is fully incorporated into the mixture.

Ingredients:

(yield ~ 1 quart)

1 1/2 cups dried apricots, roughly chopped

1/4 teaspoon dried Marjoram

1/4 cup water

2 cups olive oil

3/4 cup champagne vinegar

1/4 cup rice wine vinegar

1/8 cup orange juice

1/8 cup lemon juice

1/2 teaspoon sea salt

1/4 teaspoon black pepper

4 sprigs fresh Marjoram, leaves chopped (optional)

In a medium saucepan, combine apricot, vinegar, dried marjoram and water, bring to boil and reduce to simmer. Cover and cook until apricots reconstitute and break down, looking almost like a preserve. Set aside and let cool for 8-10 minutes.

Put mixture in blender, add citrus juices and puree until smooth. Add olive oil in a slow, steady pace to emulsify. If vinaigrette is too thick, adjust with water or orange juice. Add chopped fresh marjoram is using.

Ingredients:

(yield ~1/2 C)

1 ounce almond oil

2 ounces olive oil

1 tablespoon honey

Five fresh sage leaves, chopped (roughly one tablespoon) sage

Salt and pepper to taste

1 ounce shallot

1 teaspoon crushed almonds

Procedure:

In a frying pan, sauté 1 ounce chopped shallots and almonds. Deglaze with 1 ounce sherry vinegar, add honey, fresh sage, pour into blender and puree. Slowly add oil until thickened.

Ingredients:

2 tablespoon fresh orange juice

1 tablespoon aged sherry vinegar

2 teaspoons sweet white miso

½ teaspoon minced shallot

1 tablespoon walnut oil

Salt and Pepper to taste

Ingredients:

(yield ~1 quart)

3 peaches ripe, skin and pit removed, roughly chopped

1/4 cup lemon juice

1/4 cup sherry vinegar

1/2-1 tablespoon honey (depending on sweetness of peaches)

1 teaspoon cinnamon

1 tablespoon Basil leaves

1/2 teaspoon sea salt

1/8 teaspoon pepper

1 1/4-1 1/2 cup olive oil

Puree all ingredients except oil in a food processor or blend, adding olive oil slowly until smooth. Refrigerate in an airproof container.