Articles with 'white wine vinegar'

Baked Spicy Hot Wings with Blue Cheese Dressing


  • 12 organic or pastured chicken wings
  • 1/4 cup olive oil
  • 1/4 cup smoked paprika
  • 3 tsp. cumin
  • 1 & 1/4  tsp. sea salt
  • 2 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper

Preheat oven to 375°

Cut off wing tips and save for stock. Break down the chicken wings at the joint, separating the small drum from the wing. You should get 24 pieces.

Combine olive oil, paprika, cumin, sea salt, chili powder, cayenne pepper and black pepper.

Rub chicken pieces with spicy sauce and marinate 20-25 minutes.

Place into two 9×12 baking pans and roast 45 minutes.

Serve with Blue Cheese Dressing

Blue Cheese Dressing

  • 1/3 cup organic blue cheese, crumbled
  • 1/4 cup organic or grass-fed buttermilk
  • 1/4 cup organic or grass-fed sour cream
  • 2 tsp. white wine vinegar
  • Sea salt and black pepper to taste
  • Pinch of smoked paprika

Combine all ingredients. Dust with a pinch of smoked paprika.

(26 votes, average: 3.38 out of 5)

White Bean Bruschetta on Whole Grain Baguette



  • Whole grain baguette, sliced into 1/2 inch thick diagonals
  • 1 1/2 cups white beans (navy, great northern, cannelini), pre-cooked (can use rinsed canned beans)
  • 1 large tomato, seeded and diced
  • 4-5 basil leaves, minced
  • 1/3 cup olive oil
  • 1 tsp. balsamic vinegar
  • 2 tbsp. champagne or white wine vinegar
  • 1 garlic clove, peeled and minced
  • Sea salt and black pepper to taste

Preheat oven 350°
Place bread onto a baking sheet
Drizzle olive oil on sliced bread and season with sea salt
Bake 5-7 minutes or until crispy
Put pre-cooked white beans into a mixing bowl
Add diced tomato and basil
Whisk olive oil, vinegar, and garlic
Add sea salt and black pepper to taste
Pour olive oil dressing onto bean mixture and combine evenly
Spread one or two tablespoons of beans on top of toasted bread

(5 votes, average: 4.00 out of 5)

Marinated Chickpea Salad


  • 1 1/2 cups Garbanzo beans, cooked (can use canned)
  • 8-10 cherry or grape tomatoes, quartered
  • 1 cucumber, peeled, seeded and diced
  • 3-4 black olive, pitted and chopped
  • 3 shallots, peeled and minced
  • 1 tsp. fresh oregano, minced
  • 1/3 cup olive oil
  • 2-3 tbsp. white wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 1 ounce feta cheese, crumbled
  • Lettuce leaves

Place cooked beans, cherry tomatoes, cucumber and black olives into a mixing bowl.  Whisk shallots, oregano, olive oil, vinegar and season with sea salt and pepper to taste. Combine beans with dressing. Place 1/2 cup bean mixture in individual lettuce leaves. Garnish with crumbled feta cheese.

(14 votes, average: 3.43 out of 5)

Steamed Brussels Sprouts and Kale with Walnut Vinaigrette

  • 2 cups brussels sprouts, halved
  • 3-4 kale leaves, cut into bite-sized pieces
  • Water
  • 1/3 cup walnut oil
  • 1/3 cup white wine vinegar
  • 1 tbsp. dijon mustard
  • 1/2 tbsp. honey
  • 1 shallot, peeled and minced
  • Sea salt and pepper
  • 1/4 cup dried cranberries
  • 1/3 cup roasted walnuts, chopped

Put steamer basket in the bottom of a pot.  Add water and bring to a boil.
Add brussels sprouts and steam for 5-7 minutes or until bright green.  Remove brussels sprouts from the pot and repeat with kale for 3-5 minutes or until bright green and tender.  Whisk walnut oil, white wine vinegar, dijon mustard, honey and shallot.  Add sea salt and pepper to taste.  In a large bowl combine brussels sprouts, kale, cranberries and walnuts.  Dress with vinaigrette.  Serves four.

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Seasonal Bean Salad


  • 1 cup dried kidney beans, soaked 6-8 hours or overnight
  • 3 cups fresh water
  • 2 inches kombu, sea vegetable
  • 1 tsp. sea salt
  • 1 cup fresh green beans, trimmed and cut into 2 inch pieces
  • 2 summer squash, cut into 1 inch rounds
  • 1 small red onion, peeled and diced
  • 1 pint cherry tomatoes, halved
  • 4-5 fresh basil leaves, thinly sliced
  • 2 tbsp. white wine vinegar or other vinegar
  • 1/8 tsp. freshly ground black pepper
  • 1 tbsp. local honey
  • ¼ cup olive oil

Discard bean soaking water.  Add beans and fresh water to a pot and bring to a boil.  Skim off any foam that rises.  Add kombu, cover and lower to simmer for 1 hour.  Add ¾ tsp sea salt and continue cooking 15-30 minutes or until beans soften.  While dried beans are cooking bring water to boil in a separate pot with a steamer basket. Steam green beans 3-5 minutes or until tender.  Remove green beans and set aside in a bowl. Repeat with summer squash. Combine green beans, summer squash, cherry tomatoes, basil, and cooked beans.  Whisk olive oil, apple cider vinegar, honey, pepper and remaining ¼ tsp sea salt.  Combine with bean salad and marinate 1 hour or overnight in the refrigerator.  Yields 4-6 servings.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(9 votes, average: 3.56 out of 5)

Black Bean & Quinoa Salad with Cilantro Lime Vinaigrette

  • 1 cup black beans, cooked
  • 2 cups quinoa, cooked
  • 1 small red onion, peeled and minced
  • 1 red pepper and 1 yellow pepper, seeded and diced small
  • 1/4 cup fresh green peas (spring peas)
  • ¼ cup cilantro, minced
  • Juice of 2 limes
  • 2 tbsp. white wine vinegar (to taste)
  • 1/2 tsp. sea salt
  • 1/3 cup olive oil
  • 1/2 tsp. cumin toasted (can toast on the stove in a dry pan until fragrant)
  • 1/8 tsp. black pepper

In a large bowl add cooked black beans, cooked quinoa, red onion, red pepper, yellow pepper, and green peas. In a mixing bowl whisk cilantro, lime juice, white wine vinegar and sea salt. Dissolve the sea salt and then add the olive oil. Adjust seasoning to taste with freshly ground black pepper and sea salt.  Toss dressing with black bean, quinoa and vegetables. Coat evenly.  Yields four to six servings.

(4 votes, average: 3.50 out of 5)

Cranberry Vinaigrette


salad dressings

  • 1/3 cup walnut oil
  • 2 tbsp. champagne vinegar (or white wine vinegar)
  • 1 tbsp. cranberry juice concentrate
  • 1 tbsp. maple syrup
  • 1 tsp. sage, minced
  • Sea salt and pepper to taste

Whisk walnut oil, vinegar, cranberry juice concentrate, maple syrup and fresh sage.  Add a pinch or two of sea salt and a shake of black pepper.

(No Ratings Yet)