I love to garden and eat what I grow there. I got started in the kitchen early, learning to cook creatively at the apron strings of my Mother, and I have never stopped.We are busy picking raspberries and, as with anything available in abundance, we are enjoying them a least three times a day. Of course, this does not include the raspberries eaten while picking.
In our area, raspberries need to be picked very early in the day otherwise the heat of the day crushes these tender berries. These not so perfect crushed berries can be used to make a lovely, low-calorie, vinaigrette.
Raspberry and White Balsamic Vinaigrette
Makes 3/4 cup
Ingredients
1 cup fresh raspberries
1 tablespoon white balsamic vinegar
1 tablespoon mild tasting oil
Salt and pepper to taste
Put all the ingredients in a small bowl and blend using a fork or a stick blender. A stick blender gives you a creamy vinaigrette while using a fork gives you a rough textured vinaigrette. Use on fruit salads. On fresh greens. On fish. Use your imagination.
Quick, fresh, delicious!
Vinegartart 