Anonymous wrote:Roast a full head of garlic until very soft and browned. Squeeze all the garlic into a blender, add a good pinch of salt, a few Ts tahini, a bunch of lemon juice, a bunch of basil (like at least a full packed cup), a T or so of miso, and enough water to thin to your taste. Let it blend until very smooth.

Anonymous wrote:

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

You only make 2 tablespoons of dressing at a time? This looks like it would save just fine in the fridge.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Sounds delicious but I am super allergic to mango. It's hard because it's becoming so popular and lots of restaurants and people don't think to disclose it. Have you found other jams that work?

I haven’t tried it but I’m guessing a berry blend jam would work well too. You want something that brings fullness and depth but doesn’t scream a particular fruit (unless you want that for a particular salad).

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Anonymous wrote:

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Sounds delicious but I am super allergic to mango. It's hard because it's becoming so popular and lots of restaurants and people don't think to disclose it. Have you found other jams that work?