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Cooking From My Garden… Raspberries

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For the first time in a long time, I’ve actually been home for the summer enough to not kill my entire garden. Of course, I didn’t plant any veggies this year, but I do have fresh herbs and the most incredible ever-bearing raspberry canes.

We’ve been harvesting everyday, and there’s no sign of us running out anytime soon. So, what to do with these delicious, sweet, gorgeous raspberries? So many things come to mind, Peach Melba, a recipe my grandmother used to make, Raspberry Coulis, which my sons love to eat with homemade buttermilk pancakes, Raspberry Semi Freddo, which is one of my Step-mothers signature dishes? All excellent options, but I wanted something that would allow me to use them in a savoury dish, something light, sweet, tangy…. what I came up with was perfect.

A simple, Raspberry Vinaigrette. with just 4 ingredient and 10 minutes, I had a heavenly dressing to use this week. I can’t wait to share it with you.

 

Raspberry Vinaigrette

loveonaplate
Sweet and tangy Raspberry Vinaigrette, perfect for summer fresh salads or drizzled over grilled vegetables.
No ratings yet
Prep Time 10 mins
Cook Time 3 hrs 9 mins
Course Salad Dressing
Servings 1 cup

Ingredients
  

  • 1/2 cup fresh raspberries
  • 2-3 Tbsp sugar
  • 1/2 cup White Balsamic Vinegar*
  • 1/4 cup Extra Virgin Olive Oil
  • Salt & Pepper to taste

Instructions
 

  • In a small bowl combine fresh raspberries with sugar and toss well, set aside for 10 minutes to allow berries to macerate (soften).
  • Place softened berries into a mason jar, add olive oil and balsamic vinegar.  Season with salt and pepper to taste.  Shake well.   Store in refrigerator, and bring to room temperature before using.

Notes

I use White Balsamic vinegar in the recipe which lends its sweet flavour to the dressing without affecting the beautiful colour of the berries, which would be darker if you use regular Balsamic vinegar.
The salt balances out the sweetness of the berries with the tang from the vinegar.
 
Tried this recipe?Let us know how it was!

 

 

 

 

 

 

 

 

 

 

 

 

For the first time in a long time, I’ve actually been home for the summer enough to not kill my entire garden. Of course, I didn’t plant any veggies this year, but I do have fresh herbs and the most incredible ever-bearing raspberry canes.

We’ve been harvesting everyday, and there’s no sign of us running out anytime soon. So, what to do with these delicious, sweet, gorgeous raspberries? So many things come to mind, Peach Melba, a recipe my grandmother used to make, Raspberry Coulis, which my sons love to eat with homemade buttermilk pancakes, Raspberry Semi Freddo, which is one of my Step-mothers signature dishes? All excellent options, but I wanted something that would allow me to use them in a savoury dish, something light, sweet, tangy…. what I came up with was perfect.

A simple, Raspberry Vinaigrette. with just 4 ingredient and 10 minutes, I had a heavenly dressing to use this week. I can’t wait to share it with you.

 

Raspberry Vinaigrette

loveonaplate
Sweet and tangy Raspberry Vinaigrette, perfect for summer fresh salads or drizzled over grilled vegetables.
No ratings yet
Prep Time 10 mins
Cook Time 3 hrs 9 mins
Course Salad Dressing
Servings 1 cup

Ingredients
  

  • 1/2 cup fresh raspberries
  • 2-3 Tbsp sugar
  • 1/2 cup White Balsamic Vinegar*
  • 1/4 cup Extra Virgin Olive Oil
  • Salt & Pepper to taste

Instructions
 

  • In a small bowl combine fresh raspberries with sugar and toss well, set aside for 10 minutes to allow berries to macerate (soften).
  • Place softened berries into a mason jar, add olive oil and balsamic vinegar.  Season with salt and pepper to taste.  Shake well.   Store in refrigerator, and bring to room temperature before using.

Notes

I use White Balsamic vinegar in the recipe which lends its sweet flavour to the dressing without affecting the beautiful colour of the berries, which would be darker if you use regular Balsamic vinegar.
The salt balances out the sweetness of the berries with the tang from the vinegar.
 
Tried this recipe?Let us know how it was!

 

 

 

 

 

 

 

 

 

 

 

By on July 18th, 2018
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Lara Brooks

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