These recipes are a follow up from this week’s Ask Joshna question about how time-strapped students can make good meals. Weekend prep and planning are the best answer, and these recipes can help!
Oil, vinegar, salt, and pepper make a basic vinaigrette, and in a pinch, you can use it to marinate meats and vegetables. These are two classic flavours, and you can add all sorts of things to them for variety. Adding nut butter, tahini, fresh ginger, or chili sauce to the sesame vinaigrette, and fresh herbs, nutritional yeast or even anchovies to the balsamic vinaigrette will help you take your meals to the next level. Make a batch of each of these vinaigrettes and store them in airtight jars in the fridge for when you need them.
Ingredients
Simple Sesame Vinaigrette
½ cup extra virgin olive oil
¼ cup rice vinegar
1 ½ tbsp honey
3 tbsp sesame oil
1 ½ tsp soy sauce
1 clove garlic, minced
pinch of salt
Method
- Combine all ingredients in a 250ml mason jar, seal jar tightly and shake to combine. Taste and adjust seasoning as necessary.
Balsamic Vinaigrette
Ingredients
¼ cup balsamic vinegar
1 tsp Dijon mustard
1 tbsp maple syrup
kosher salt and freshly ground pepper
½ cup extra virgin olive oil
Method
- In a small mixing bowl, combine vinegar, mustard, maple syrup, salt and pepper. While whisking, very slowly drizzle in olive oil to emulsify. Continue whisking until mixture is homogenous. Taste and adjust seasoning as necessary.
