Honey Mustard Salad Dressing

1/3 cup wine vinegar
1 cup salad dressing
1-2 TBS. Dijon mustard
1-2 TBS. honey
1/2 tsp. salt

Whisk briefly in blender and refrigerate. Drizzle over fresh greens.
Variation: Add 1 TBS. chopped green onion, tarragon, and/or 1 tsp. poppy seeds.

Sweet Basil Vinaigrette

4 cups basil leaves
3/4 cup apple cider vinegar
3 TBS. honey pinch of salt
2 cups olive oil

Mix all of the ingredients in a blender or food processor using only one cup of olive oil. When thoroughly mixed, pour in the remainder of the oil and use the pulsar to barely mix it in, or shake it in a jar (over processing olive oil will thicken it like mayonnaise). Serve at room temperature.

Strawberry Salsa

2 cups fresh strawberries
1 yellow or orange bell pepper
2 lemon cucumbers
1 green onion
3-4 TBS. seasoned rice vinegar
1 TBS. soy sauce
1 tsp. ginger, freshly grated
1 jalapeño pepper (optional)

Wash the produce and dice into small pieces. Add the seasoning and mix. Serve with seafood.

Basil Pesto

4 cups fresh basil leaves
1 cup shredded parmesan cheese
1 cup olive oil
1/8 cup walnuts
4-12 cloves fresh garlic
1 TBS. butter

If color retention is important, blanch the basil for a few minutes in boiling water. Cool in ice water and squeeze dry. Purée all the ingredients in a food processor. Serve immediately or refrigerate. Pesto freezes well. Suggestion: Serve on sour dough french bread with brie. Add a spoonful to minestrone soup. Stir it into hot pasta or baked potatoes. Jazz up a salad dressing and stir into cold pasta mixed with vegetables for a salad. Use pesto as a sandwich spread as a pizza topping. Variations: Try replacing some of the basil with other herbs such as parsley. Use 1/4 cup pine nuts instead of walnuts.