I love making homemade dressings and it truly takes so little time. It is always funny how impressed people are about something that takes two minutes to whip up in the kitchen. The taste transformation that it has in your mouth though is considerable and worth those two minutes of effort.

I had to run a meal to a friend and wanted to bring her a side salad to accompany the dinner. I thought this thrifted sugar canister would be cute to put the dressing in and also make it easier to pour on her salad. I will say that you want to have an extra tight grip on the pour spout when shaking and it might not be ideal for transporting, but it certainly did look cute tied with some gingham ribbon.

Basic Vinaigrette (courtesy of, “How to Cook Everything“)

1/4 cup good vinegar (you can use sherry, balsamic, red, or white wine vinegar)
1/2 teaspoon salt, plus more if needed
1/2 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
2 teaspoons minced shallots (optional & I leave these out)
Freshly ground black pepper to taste

Briefly mix the vinegar, salt, and optional mustard with an immersion blender, food processor or blender, or with a fork or wire whisk. Slowly add the oil in a stream (drop by drop if whisking) until an emulsion forms or just whisk everything together briefly. Add the remaining oil faster, but still in a stream. Taste to adjust salt and add more oil or viengar if needed. Add the shallots and pepper. This is best made fresh, but will keep, refrigerated for a few days; bring back to room temperature before using.

To make a small amount of Basic Vinaigrette: Combine 1 to 1 1/2 tablespoons vinegar, 1/4 teaspoon salt, 1/2 teaspoon mustard, 3 to 4 tablespoons oil, and 1/2 teaspoon minced shallots as above. Add pepper, then taste and add more vinegar, salt, or oil as necessary.

I love any dish that I can whip up in the summertime that doesn’t require me to turn on the oven. I happened upon this great little side dish and we have been eating it about once a week since I added it to our dinner hour.

This side dish has big flavor so if you are not a fan of garlic, you can substitute it with garlic powder. If you are not a fan of lemon, you can cut the lemon juice back to half a tablespoon. It has a teaspoon of salt and that too can be adjusted to your family’s taste. You may have to experiment with this one, but it will be worth it!

Our family embraces the bold flavors of this side and it has been a welcome addition to our dinner table. Pair this with a little grilled meat and my favorite brown rice and you have a perfectly balanced and delicious dinner!

Microwave Lemony Broccoli

1 (14 ounce) bag frozen broccoli florets, cleaned and cut into florets or 2 heads fresh broccoli, cleaned and cut into florets (I prefer fresh)
1/4 cup water
2 tablespoons olive oil
1 tablespoon lemon juice, bottled is fine
2 garlic cloves, minced or 1 teaspoon garlic powder
1 teaspoon red pepper flakes (optional)
1 teaspoon salt, adjust to your liking

Microwave broccoli, minced garlic, and water in covered bowl on high for 6 minutes or til crisp tender. While it is cooking mix the rest of the ingredients together. Drain cooked broccoli. Pour lemon garlic mixture over broccoli and mix to coat.

I can admit that I fall short on the side dishes. I can whip up a mean dinner, but then when it comes time to plan the side dishes I stick with Rice A Roni and raw or cooked vegetables. If I am feeling adventuresome, I might even break out the applesauce. Yes, the sides have been lacking the creativity that my main dishes offer.

That is why I was so excited when I saw this recipe for Lemony Rice Pilaf. My husband is a fan of the boxed rice mixes, but has never really went for any other ideas that I have put together for rice. While I love a burst of lemon flavor, he drags his heels about anything that is too lemony. With those facts in mind, I knew it would be a true challenge to convert him over to loving this Lemony Rice Pilaf.

It was inspected by everyone with disdain- flecks of fresh parsley, white rice with lemon mixed in. I held my breath and watched everyone scoot it around on their plate.

I leaned in to eat mine and my husband looked up and said, “This is incredible!” We all agreed it was the best rice side dish I have ever made and a perfect balance to the fish that I had served with it.

This rice is sticky, but bursts with flavor from the lemon and the chicken broth that is mixed in. The lemon in it is subtle, but gives just a hint of fresh flavor. The fresh parsley that was chopped up to mix in it gave it a fresher taste and a hint of color, which is always pleasing to the eye.

This is a recipe repeat for sure and I am so thankful to have freshened up my boring side dish!

Lemony Rice Pilaf (Courtesy of Recipezaar)

1 teaspoon vegetable oil, preferably canola oil
1 cup finely chopped onion
1 1/2 cups long grain white rice
3 cups chicken stock (vegetable stock makes this vegetarian/vegan)
1 grated lemon, rind of
1 tablespoon freshly squeezed lemon juice
1/2 cup coarsely chopped flat-leaf Italian parsley
fresh ground pepper

In a heavy saucepan, heat oil over medium heat and cook onion for 5 minutes, or until softened. Stir in rice, then stock, and bring to a boil. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish. Note: This reheats very well so you can make a double batch for another night, if you like!