Penzey's Dressing
I made Italian dressing last night with the Penzey's spice mix I had purchased quite a while back and Todd and I were both pleasantly surprised. We usually like to make our own vinaigrette with mustard, salt, pepper, whatever vinegar sounds good at the moment and olive oil (I have some lemon olive oil and some basil olive oil that are so fresh tasting and nice to use).
This was some kind of Italian blend, and you just add vinegar and oil to it (although the container does have a recipe for creamy Italian, made with mayonnaise or yogurt and lemon juice). I think it has some sugar in it, which can sometimes be a good thing (hard for me to realize that). The salty, herby sweetness of the dressing was a nice change.
Had a basic dinner of spicy cornmeal-crusted flounder and roasted Yukon gold potatoes, plus salad, last night. I made tarter sauce out of aioli (just didn't have plain mayonnaise) and chopped pickles. I think Todd would be happy if we ate meat and sides every night, although he's not a big fish fan and didn't even really like last night's. (He says I don't use enough oil, that I'm "afraid of frying." He may be right.)