Store-bought dressings just can’t compete: There’s nothing better than a homemade salad dressing using only the freshest ingredients
© USHA MENARD
This salad is best made a few hours ahead and kept in the fridge, which will allow all the flavors to meld. Depending on how juicy your tomatoes are, you may end up with extra juices in the bottom of the serving dish. If so, don’t toss it! Just put it in a glass jar and save it in the fridge for the…
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© FOTOFARM PRODUCTIONS
The secret to a killer ‘healthy’ bowl is the dressing that ties it all together. Sweet, salty, tangy, garlicky, this Roasted Garlic & Miso Dressing delivers the goods. In addition to getting your daily dose of undamaged fresh omega oils, adding Udo’s Oil to the dressing enhances the flavors, increases satiety, and improves the absorption of all the fat-soluble nutrients in the bowl….
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@ FOTOFARM PRODUCTIONS
Putting together a macro bowl for dinner or lunch is one of easiest ways to get all the goodness of foods in one go. It’s also a great way to use up leftovers and whatever else is in the fridge and not let food go to waste, since these bowls can be assembled in endless combinations: various grains, beans, vegetables and pickled vegetables,…
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© FOTOFARM PRODUCTIONS
Part of the pleasure of preparing foods at home is that you can experiment and play around with endless combinations. We love going to the farmer’s market to see if they have any interesting varieties of greens and lettuces. You can change up this recipe by adding a bit of arugula or watercress for more flavor, texture, and green variation. We recently discovered…
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© FOTOFARM PRODUCTIONS
Me so crazy for miso dressing! Yes, that’s what you’ll be telling yourself, once you try our Udo’s Oil Asian Miso Dressing.
A favorite in our repertoire of dressing recipes, this recipe traditionally uses sesame oil. The beauty of using Udo’s Oil 3·6·9 Blend instead is that you still get the sesame oil (it’s one of main ingredients in the blend) plus the added…
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Serves 6
½ cup dry mixed or red quinoa (makes about 1¼ cups cooked)
1 cup water
1 medium radicchio head (about 5 cups), roughly chopped into 1-inch pieces (more…)
We’re posting this as a dip for the holiday season which can be served with your favorite veggies: carrots, cucumbers, radishes, cauliflower or broccoli florets, cherry tomatoes, celery, etc. However, no need to stop there: this recipe makes for an exceptional blue cheese (more…)
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This is one of our fall/winter go-to salads: good for the colder seasons, always a hit at Thanksgiving dinner, and a colorful addition to any holiday table. In addition to its creamy texture, the beauty of using delicata squash is that the skin does not need to be removed because (more…)
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As part of our collection of salad dressings using Udo’s Oil®, this special Carrot-Ginger Dressing recipe is an adaptation of chef Tadashi Ono’s original recipe from Saveur Magazine. Our favorite foods to pair it with are shredded fresh lacinato (or Tuscan) kale or lightly steamed curly leaf kale, (more…)
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This Udo’s Choice® recipe using Udo’s Oil® is the inspiration of a dinner with friends at Frankies 457 Spuntino in the Carroll Gardens neighborhood of Brooklyn, NYC. Brussels sprouts season has just started (September-March) so we were looking for something we hadn’t (more…)
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