This is how I like to eat. Cakes, muffins, and cupcakes are good as an occasional treat and, for me, the challenge of creating a luscious sugar & gluten-free dessert is irresistible. Day in and day out, though, my body and my mind are happiest when I am eating fresh foods.
I get stuck in the salad rut of lettuce and veggies with my favorite homemade dressings. Cooking an entire meal is enough work and making a special salad, something new and outside of the norm, feels like a burden most days. This salad, though, can be made the night before and there’s little chopping and peeling required.
The vinaigrette is inspired by my culinary idol – Barefoot Contessa. I learn so much from listening to her talk about flavors and how each ingredient impacts the final dish. I know – she uses sugar and flour in everything. I love her, though, because she cares so much about making every dish meaningful. If I was coming to dinner at her house, I think she’d work so hard to make a meal that I’d be able to eat. I even think I could tell her that all of the butter makes me a little nervous and she’d find a way to make something delicious that would make me happy.
Some girls have fantasies about big houses, trendy clothes, and fancy cars. I have a fantasy of someday standing next to Barefoot in her kitchen, cooking alongside her, and soaking in everything she knows.
Whose kitchen do you fantasize about cooking in?
- 1 (14.5 ounce) can artichokes
- 1 ½ cup grape tomatoes
- 1 tablespoon capers, rinsed
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 ½ tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ¼ cup low fat plain yogurt
- ½ cup chopped basil
- 3 tablespoon extra virgin olive oil
- fresh ground salt and pepper to taste
- 2 tablespoons fresh chopped parsley
- Place artichokes, tomatoes, and capers in a bowl & set aside.
- Fit a food processor with a steel blade. Put garlic, dijon, lemon juice, white wine vinegar, and yogurt into food processor. Pulse until mixed. Add basil and process until you have a green sauce.
- Slowly add oil through the top of the processor with the food processor running until it’s incorporated.
- Taste dressing and adjust flavor with salt and pepper.
- Pour dressing over the artichokes and tomatoes and toss. Sprinkle with parsley. Cover and refrigerate for at least an hour before serving.
- You can make this the night before you serve it. Sitting overnight intensifies the flavors.