Creamy Lemon Aioli

Use this aioli on fish or in chicken salad. I'm sure you'll find a lot of other dishes that will welcome this little dressing.

1/2 lemon , juiced
1/3 cup olive oil
1 teaspoon white balsamic vinegar
1/2 teaspoon brown mustard
1/2 teaspoon honey
3 tablespoons plain yogurt, soy or coconut
salt and pepper

Squeeze the lemon juice into the bowl of a small food processor. (Alternatively you could use a small bowl and whisk, whisk, whisk to get the same results.)

Put the top on the processor and turn it to high. Slowly add the olive oil to the bowl through the well in the top of the lid. Whir until creamy -- about a minute or two. Add the mustard, honey, yogurt, vinegar, salt and pepper. Whir another minute or so to yield a creamy, lemony aioli.

To make this vegan you could try agave instead of honey.

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Try Chicken Salad with Chia Seeds

Chicken Salad with Chia Seeds

Gluten-free Breadcrumbs

This recipe is currently featured on Allergy Sense.

4 GF tapioca hamburger rolls or equivalent bread
1 tsp dried garlic
2 tsp dried onions
4 tsp dried basil
2 tsp oregano
1 tsp each salt and pepper

Preheat oven to 350℉.

Cut up the hamburger roll and grind into breadcrumbs (large crumbs) in the food processor. Line a cookie sheet with parchment and place breadcrumbs on top. Toast breadcrumbs for about 6-7 minutes tossing at least once. (Watch them carefully because they can toast up pretty quickly.)

Let the toasted crumbs cool. Return to the food processor. Add the seasonings and whir until they are the desired coarseness.

Return to the lined cookie sheets for about 10 minutes to cool. Store in containers until ready to use.

Bread crumbs can be stored in an airtight container or ziploc bag in the refrigerator for about a week. They can be stored in the freezer for up to 6 months.

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Try this recipe:

Roasted Escarole

Update on Apr 20, 2009 by Nancy Kohler

I should have mentioned these are great as plain breadcrumbs, too. Make them the same way just omit the spices.