Quick and Savory Salad Dressing

This salad dressing is so much better than any store bought dressing and it will impress company with the subtle tart and savory notes. Mix up a batch and toss with some dark leafy greens and some slivered almonds and dried cranberries to add a healthy dish to the holiday table!

1 tablespoon stone ground mustard

1 teaspoon anchovy paste

2 tablespoon apple cider vinegar

Salt and pepper to taste

3-4 drops stevia (OR 1 tablespoon honey)

1 peeled and pressed/minced clove of garlic (optional)

2 tablespoons finely minced fresh herbs of your choice (optional)

 4-7 tablespoons olive oil (or more to taste)

In a small bowl, mix together all ingredients except olive oil and then use a fork or small whisk in oil until emulsified. Keep for up to 3 days covered in the refrigerator & bring to room temperature before using.

Serves 1 large salad for 4 adults

Preparation time: 5 minutes

Recipe by Heather Graham, July 2012.

Butternut Squash Alfredo

This vegan squash Alfredo from Post Punk kitchen is a winner! It’s rich and creamy like Alfredo sauce without all the heavy dairy and its also the perfect accompaniment to gluten free pasta!

1/2 cup cashews, soaked for at least 2 hours


1 1/2 cup vegetable broth


1 1/2 cups roasted butternut squash

2 tablespoons mellow white miso


2 tablespoons nutritional yeast (optional)


1 tablespoon fresh lemon juice

1 tablespoon olive oil


1 medium yellow onion, quartered and thinly sliced


3 cloves garlic, minced


1 teaspoon dry rubbed sage


3/4 cup dry white wine


Several dashes fresh black pepper


1/2 teaspoon salt, or to taste

Drain cashews and blend with vegetable broth until very smooth. Add roasted butternut, miso, nutritional yeast & lemon juice. Puree until smooth, scraping down sides with a rubber spatula. While the sauce is blending, preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned. Add garlic & saute for 30 seconds, just until fragrant. Mix in sage & pepper, then add wine & salt and turn heat up to bring wine to a boil for about 2 minutes, to reduce. Turn down the heat to medium low. Add butternut cream to the pan, and stir to incorporate the onions. Heat through, stirring occasionally, for about 5 minutes. The sauce should thicken a bit. Enjoy!

Serves: 4-6; Preparation time 30-40 minutes

Original Recipe available at: http://www.theppk.com/2012/10/roasted-butternut-alfredo/