Heather's Recipe Site

1.5 c brown rice, medium or short grain
2.5 c water (or broth)
1 tsp kosher salt
Healthy oil, if needed

Preheat the oven to 375*. Place the rice in an 8" square glass baking dish.

Bring the water and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir in healthy oil if using, and stir all just to combine. Cover the dish tightly with aluminum foil. Bake on the middle rack of the oven for 1 hour. Remove from oven, remove cover, and fluff with a fork. Serve immediately.

-- Alton Brown, www.foodnetwork.com

1 can anchovies, drained (95 calories, 4.4 g fat, 0 g fiber)
1 lb brussels sprouts, trimmed with tough outermost leaves removed
4 cloves garlic, peeled and smashed
Olive oil as needed/desired
Salt, pepper and red pepper flakes to taste

Place sprouts in a large pot and cover with water and a dash of salt. Bring to a boil; boil 10 minutes. Drain. Shock with cold water to stop cooking.

Heat oil over medium heat. Add garlic and red pepper flakes. When garlic is nearly golden, add anchovies. When anchovies are broken up and dissolving, add brussels sprouts. Cook on medium high heat until brussels sprouts are well coated. Serve immediately.

Serves 4-6

-- posted by Jordanstephens13 on the WW Core Board

This is also great for breakfast.

2 TBS canola oil
1/4 tsp dried thyme
1/4 c finely chopped onion
2 large Fuji apples, cored and finely chopped
1/2 c uncooked barley
2 c low sodium chicken broth**
2 TBS chopped fresh parsley
1/4 c golden raisins (110 calories, 0 g fat, 1.2 g fiber)

In large skillet with tight-fitting lid, heat canola oil over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 minutes and serve.

Serves 4

**The original recipe called for 1 cup, but I needed 2 cups, and a splash at the end when I added the apples.

-- posted by Nyesaunt on the WW Core Board

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 c extra-virgin olive oil (12 tsp)
2 TBS lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 oz FF feta cheese, for garnish

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

Serves 4-6

-- Giada De Laurentiis

2 avocados, peeled, halved, and pitted
2 papayas, peeled, halved, and seeded
1 lime, zested and juiced
1/2 tsp salt
1/4 tsp sugar (4 calories, 0 g fat, 0 g fiber)
1/8 tsp freshly ground black pepper
1/8 tsp cayenne
1/8 c extra-virgin olive oil (6 teaspoons)

Slice the avocados lengthwise into 1/2" thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.

In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

Serves 4-6

-- adapted from Giada De Laurentiis

This recipe is posted under Dessert and snack recipes.  It would be great as a side dish to pork.

2 cans reduced-sodium chicken broth (14.5 ounces each)
2 TBS olive oil
1 medium onion, finely chopped
Coarse salt and ground pepper
1 c pearl barley
1/2 c dry white wine (50 calories, 0 g fat, 0 g fiber)
1 package frozen corn kernels (10 oz)
2 c packed fresh basil leaves, torn into small pieces
1/2 c grated FF or soy Parmesan cheese (about 2 oz), plus more for serving

In a medium saucepan, bring broth and 4 cups water just to a simmer.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring constantly, 1 minute. Then add wine; cook, stirring, until evaporated, about 1 minute.

Add 2 cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, 10 to 12 minutes. Continue adding broth mixture in this manner until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth). Add corn; cook just to heat through, 4 to 5 minutes.

Stir in basil and Parmesan; season with salt and pepper. Serve immediately, with extra cheese.

Note: If you prefer, replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms.

Serves 4-6

--Everyday Food magazine (a Martha Stewart publication)

2.5 lbs red, Yukon Gold, or russet potatoes, peeled and quartered into uniform pieces
1/2 c FF buttermilk*
1/4 c soy or FF Parmesan cheese, shredded
1/2 c chives, chopped, or scallions, green parts only, chopped
1.5 tsp salt
1/2 tsp black pepper

Place potatoes in a large pot of cold water and cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are fork-tender. Drain potatoes and return to the pot.

Mash potatoes with a masher. Stir in all remaining ingredients and mix well to combine.

Serves 8-10

* For homemade fat-free buttermilk: Place 1 TBS white vinegar OR lemon juice in the bottom of a 1-cup measuring cup, then fill with milk. Let it stand for 10 minutes at room temperature before using.  (For one-half cup, use 1.5 tsp of either vinegar or juice, and a 1/2-cup measuring cup.)

Time-saving tip: Use pre-peeled, pre-cubed butternut squash.

2 small butternut squash
1 TBS olive oil
1 small onion, diced
1 rib celery, diced
1 green bell pepper, seeded and diced
1/2 tsp red pepper flakes
3/4 c quick-cooking barley
1-3/4 c vegetable broth
1 TBS chopped fresh sage or 1 tsp dried
1 TBS chopped fresh parsley or 1 tsp dried
Salt and pepper to taste
4 oz FF feta cheese, crumbled

Bring a large pot of water to a boil. Slice the squash in half lengthwise, scoop out the seeds and boil squash until just tender, about 20 minutes. Remove from the water and let cool until you can handle them. Use a small, sharp knife to cut the skin away from the flesh. Cut the flesh into 1/2" pieces and discard the peel.

Preheat oven to 350*.

Heat the olive oil in a large skillet or saucepan over medium heat. Saute onion, celery and bell pepper until soft, about 5 minutes. Add red pepper flakes, barley and vegetable broth. Cover and cook 5 minutes. Add diced squash, sage and parsley and cook an additional 5 minutes, until squash and barley are tender. Season to taste with salt and pepper.

Transfer vegetable mixture to a lightly oiled 2-qt baking dish. Top with crumbled feta. Bake, uncovered, until cheese is golden brown, about 25-30 minutes.

Yields 8 side-dish servings; 4 entree servings

-- The Charlotte Observer

Cooking the quinoa ahead of time will save a lot of time when you're busy.  I love the leftovers for breakfast.

1 medium onion, diced
1 red or yellow pepper, diced
1 large clove garlic, minced
2 tsp. olive oil
1 sweet potato, peeled and diced
3/4 c quinoa (raw)
2 eggs
3/4 c FF milk
6 slices soy provolone cheese slices
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350* and spray a large pie pan or 1.5 qt casserole dish with nonstick cooking spray.

Heat quinoa and 1.5 c water over medium-high heat until boiling. Reduce heat and cover, simmering, 15-20 minutes, until quinoa is cooked and water is evaporated.

Meanwhile, combine sweet potato and 1/4 c water in a microwave-safe bowl; heat on high for 5 minutes.

Saute bell pepper and onion in oil about 5 minutes, then add garlic. Cook another 5 minutes; remove from heat. Stir eggs and milk together in large bowl, then add cooked quinoa, cooked vegetables and sweet potato. Dice cheese slices and stir in, reserving two slices for the top. Stir in salt and pepper, then pour into pie pan or casserole dish.

Bake for 30 minutes or until casserole is firm to the touch. Let cool for 5 minutes or so, then cut into wedges.

Serves 6

-- posted by TCSMOMMY on the WW Core Board

1 (10 oz) bag fresh spinach leaves, stems removed
1/4 c FF Ranch dressing
Dash of nutmeg
1 TBS grated or shredded FF or soy Parmesan

Spray a large nonstick skillet with cooking spray. Add spinach; cook and stir on medium-high heat 5-6 minutes or until just wilted. Add dressing and nutmeg and mix well. Cook until heated through, stirring occasionally. Sprinkle with cheese.

Serves 2

-- posted by Hannahsgram on the WW Core Board

You can use any flavor of cheese in this recipe.

2.5 c water
1/2 tsp salt
3/4 c cornmeal
1/2 c grated or shredded FF or soy Parmesan cheese

Combine water and salt; whisk in cornmeal, cover and microwave on high (100%) power for 4 minutes; stir. Cover and cook on high 4 to 5 minutes or until polenta starts to thicken. Stir in cheese.

3 c water or broth of your choice
1 c of pearled barley (do not use quick-cooking)
3/4 tsp salt
1 tsp Herbes de Provence

Place all ingredients in crockpot; stir well. Cook 3 hours on low or 2 hours on high.

-- posted on the WW Core Board, 5/9/06

You can also cook these in a hot oven (450* or so).

1 TBS olive oil
1 TBS lime juice
2 large ripe Haas avocados, halved and seeded
1/4 tsp kosher or coarse salt OR 1/4 tsp table salt
1/4 c salsa
1 oz soy or FF Monterey Jack or cheddar, shredded
Snipped fresh cilantro
FF sour cream

Stir together olive oil and lime juice. Brush cut sides of avocado with mixture. Sprinkle cut sides with salt.

Preheat grill. Grill cut side down 5 minutes. Turn avocados over; fill centers with the salsa and cheese. Grill 5 minutes more or until cheese begins to melt.

Remove avocados from grill. Sprinkle cut halves with cilantro and sour cream.

Serves 4

-- Adapted from BH&G Magazine, June 2005

From "Bon Appetit, Y'all," by Virginia Willis (Ten Speed Press, $32.50)

When we tested this dish at The San Francisco Chronicle, the milk curdled slightly when poured into the onion and corn mixture. We continued with the recipe and the results were successful.

1 tablespoon canola oil
1 onion, preferably Vidalia, grated
Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
2 cups fat free milk
2 cups water
Coarse salt and freshly ground pepper
1 cup stone-ground or coarse-ground grits
2 tablespoons unsalted butter (204 calories; 23 g fat; 0 g fiber)
3/4 cup FF or soy grated Parmesan cheese (about 3 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

In a heavy-bottom saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until transparent, about 2 minutes.

Add the corn and cook, stirring occasionally, until the kernels become soft, about 5 minutes.

Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45-60 minutes. Stir in the butter, cheese, parsley and chives. Taste and adjust for seasoning with salt and pepper.

Serves 4-6

-- posted by Guttersnipe on the WW Core Board, 6/17/08

2 TBS olive oil
1 large onion, thinly sliced
1 clove garlic, minced
2 (2") cinnamon sticks
3/4 TBS ginger root, peeled and minced
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes (optional)
2 dried bay leaves
1 lb lentils
3.5 c vegetable or chicken broth
Juice of one lemon (2-3 TBS)
Lemon zest to taste

Heat the oil in a large skillet, then cook the onion until it is transparent. Stir in garlic, cinnamon, ginger, cayenne, red pepper flakes, and bay leaves.

Add lentils and cook for 3 minutes, stirring frequently. Stir in the broth, lower the heat, cover and simmer for 20-25 minutes, until lentils are tender, adding additional broth or water if the lentils seem too dry.

Add the lemon juice and lemon zest before serving. Remove the bay leaves. Transfer to a serving dish, and garnish with lemon and red pepper, if desired.

-- From "The Herb and Spice Cookbook: A Seasoning Celebration," by Mel and Sharon London (Rodale Press), reprinted by The Charlotte Observer

1 pound fresh brussels sprouts
Salt and pepper, to taste
1 tablespoon Dijon mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
2 tablespoons FF or soy Parmesan cheese

TRIM the ends from the brussels sprouts and cut each sprout into quarters. Heat 1/2 cup water in a medium nonstick skillet.

ADD brussels sprouts to skillet. Season lightly with salt and pepper. Cook, uncovered, over medium-high heat, stirring frequently, about 10 minutes or until just tender and liquid has evaporated. (If there is moisture remaining when brussels sprouts are tender, drain and discard it.)

WHISK together mustard, lemon juice, vinegar, olive oil and garlic. Toss brussels sprouts with dressing. Shave Parmesan cheese over top.

Yield: 5 servings.

PER 1/2 CUP SERVING: 84 calories; 8g carbohydrate; 4g protein; 4g fat (42% from fat, 1g saturated fat); 1mg cholesterol; 92mg sodium; 3g dietary fiber.

-- Developed by professional home economists Kathryn Moore and Roxanne Wyss; printed in the Charlotte Observer

This is particularly good with lemon-cinnamon chicken (recipe posted under "Chicken recipes.")

1 c brown basmati rice, uncooked
Grated zest of 1 lemon, divided
4 whole green cardamom pods, lightly cracked open, or 3/4 tsp ground cardamom
1/2 tsp salt
1 (3") cinnamon stick, halved length-wise

Rinse rice in a sieve under cool running water. Transfer to a medium saucepan with 2 c water. Add zest of 1/2 lemon, cardamom, salt, and cinnamon. Cover; bring to a boil. Reduce heat to simmer. Cook, covered, until water evaporates, about 50 minutes.

Turn off heat, and let stand, covered, 10 minutes. Use a fork to fluff the rice, and transfer to serving platter. Remove cardamom (if pods are used) and cinnamon sticks, if desired. Sprinkle with remaining lemon zest. Serve immediately.

Serves 4

-- adapted from Martha Stewart

1 lb green beans, stem ends removed
1 garlic clove, smashed and peeled
1 TBS canola oil

Place beans, garlic, oil, and 1/4 c water in a 2- to 2.5 quart shallow microwave-safe dish with lid. Season with salt. Cover, and microwave on high until beans are crisp-tender, 6 to 7 minutes. Stir, and pour off any excess liquid.  Salt and pepper to taste.

Serves 4

-- Everyday Food magazine, a Martha Stewart publication

2 cups water
1/4 tsp table salt
1 cup uncooked quinoa, rinsed thoroughly
1 Tbsp olive oil
1 cup carrot(s), shredded
1/2 cup scallion(s), sliced
2 tsp ginger root, freshly grated
1 orange, chopped fine to release the juice
1/3 cup cilantro, fresh, chopped

Bring water and salt to a boil in a medium saucepan over medium-high heat. Add quinoa; cover, reduce heat to low and simmer until quinoa is translucent and tender, about 15 to 17 minutes. Drain off any remaining liquid.

While quinoa cooks, heat oil in a large nonstick skillet over medium-high heat. Add carrot, scallions and ginger; cook over medium heat, stirring, until carrots are crisp-tender, about 1 minute. Stir in quinoa; cook, stirring, until well mixed.
Remove from heat; stir in chopped-up orange with its juice and cilantro.

Serves 4; yields about 3/4 cup per serving.

-- posted on the WW Core Board by EditorCarol

The high cooking temperature caramelizes the natural sugars in the veggies, bringing out their sweetness.

1 yellow squash or zucchini, sliced
8 oz sliced portabella mushrooms, gills and stems removed
1 sweet onion, sliced
1 red bell pepper, sliced
1 TBS + 1 tsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp thyme
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 450*.

Place vegetables in 9 x 13" baking dish; drizzle oil over them. Stir. Combine spices in a small dish, then sprinkle over vegetables. Stir again. Bake for 20-25 minutes, stirring halfway through, until vegetables are tender.

2 TBS olive oil
1 onion, coarsely chopped
Coarse salt and ground pepper
Vegetable of choice (see below for quantities and options)
1 (14.5 oz) can reduced-sodium chicken broth
1 to 3 tsp fresh lemon juice

In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.

Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.

FREEZE IT These vegetable soups freeze well. Cool completely, and pour into resealable freezer bags. To make filling easier, prop the bags up in a large measuring cup for less mess. Fill the bags only halfway so the soup has room to expand as it freezes. Press out air and seal; label and date. Freeze flat to conserve space, and store bags in the freezer for up to 3 months. When ready to serve, thaw by running bag under hot water to release frozen soup, then warm in a saucepan with a bit of water over medium heat.

PICK YOUR VEGETABLE

Parsnip: 2.5 lbs parsnips, peeled and cut into 1" chunks

Carrot: 2.5 lbs carrots, peeled and cut into 1" chunks

Broccoli: 2 lb broccoli, cut into florets, stalks peeled and cut into 1/2" chunks, plus one baking potato, peeled and cut into 1" chunks

Celery root: 2 lb celery root (also called celeriac), peeled and cut into 1" chunks

Beet: 2 lb beets, peeled and cut into 1" chunks

Mushroom: 20 oz button mushrooms, trimmed and quartered, plus one baking potato, peeled and cut into 1" chunks

Butternut squash: 3 lb butternut squash, peeled, seeded, and cut into 1" chunks

Cauliflower: 2.5 lb cauliflower, cored and cut into florets

Celery: 2 lb celery, cut into 1" thick pieces, plus one baking potato, peeled and cut into 1" chunks

-- Everyday Food magazine, a Martha Stewart publication, January/February 2008

One biscuit = 98 calories, 1 g fat, 0 g fiber

2 c reduced-fat Bisquick baking mix
3/4 c low-fat (1%) buttermilk
1 c shredded FF cheddar cheese
½ tsp salt
I Can't Believe It's Not Butter Spray
1/4 tsp garlic powder
1/4 tsp dried parsley flakes, crushed fine (crush them between your thumb and forefinger)

Preheat the oven to 400 degrees.

Combine the baking mix, buttermilk, cheese, and salt in a medium bowl. Mix by hand until well combined. Divide the dough into 12 equal portions (about 3 TBS each), and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers. Bake for 18-20 minutes or until the tops of the biscuits begin to brown.

In a small bowl, combine the ICBINB spray with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit. Sprinkle crushed parsley on top of each biscuit. Serve warm.

Serves: 12.  Store leftover biscuits in the freezer and reheat as needed.

NOTE: If you use 2% cheddar shreds, they are still 2 points each.

www.aimeesadventures.com

3 lb carrots (15 to 20 medium), cut into pieces 2" long and 1/2" thick
2 TBS olive oil
1/8 tsp cayenne pepper
Coarse salt
2 TBS honey (128 calories, 0 g fat, 0 g fiber)
1/2 tsp grated lemon zest and 3 TBS juice (from about 1 lemon)

Preheat oven to 450°. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use two baking sheets if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.

In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.

Serves 6

-- Everyday Food magazine, a Martha Stewart publication

3 TBS olive oil (9 tsp)
1 TBS white-wine vinegar
1 TBS Dijon mustard
1 small garlic clove, pressed through garlic press
1 TBS chopped fresh oregano (optional)
Coarse salt and ground pepper
2 medium heads romaine lettuce or 2 hearts of romaine

Make dressing: In a small bowl, whisk together olive oil, vinegar, mustard, garlic, and 2 TBS water. Stir in oregano, if using. Season with salt and pepper.

Remove dark-green outer leaves from each head of romaine, leaving just the paler-green hearts. Reserve outer leaves for another use (skip this if using hearts). Halve hearts lengthwise. To serve, drizzle romaine with dressing.

Serves 4; each serving = 2 tsp of healthy oil

-- Everyday Food magazine, a Martha Stewart publication

Crimini mushrooms look much like standard white mushrooms, except that their rough caps are brown and their flavor is earthier. If you can't find criminis, then use white mushrooms. Good last-minute additions for stirring into this stove-top casserole include crumbled (FF) feta, (nonfat) nonfat yogurt, and nonfat sour cream.

1 TBS olive oil
2 c sliced crimini mushrooms
2 TBS finely chopped mushrooms or shallots
2 c defatted chicken broth or water (this is too much; next time I'll reduce it to 1.5 or 1 and keep and eye on it)
1/2 c bulgur
1/2 tsp dried thyme
1/4 tsp salt
Pepper to taste

Place a heavy 8" or 10" nonstick skillet over medium heat. Heat the oil. Add the mushrooms and onions/shallots; cook, stirring frequently, for 3 to 5 minutes, or until the mushrooms release their juices.

Stir in the broth or water, raise the heat and bring the mixture to a boil. Then stir in the bulgur, thyme, salt and pepper. Reduce the heat to low and cover the skillet. Cook for 15 minutes, or until the liquid is absorbed and the bulgur is tender.

Serves 2 as a main dish, 4 as a side dish

-- Cooking for Two (or Just You), by Frances Price

1 (10 oz) package frozen chopped spinach, thawed and drained
1/2 c FF cheddar cheese, shredded
1 c FF cottage cheese
2 garlic cloves
3 eggs
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350*. Mix all ingredients; pour into a Pam-sprayed pie dish and bake for 45 minutes. Cut into wedges.

Serves 4-6

-- adapted from Chocokatzen's recipe posted on the WW Core board

1 TBS canola oil
2 TBS minced shallot
1 medium onion, roughly chopped
1 large carrot, chopped
1 TBS curry powder
1 lb sweet potatoes, peeled and cut into 1" pieces
2 medium Granny Smith apples, peeled, cored and cut into chunks
2 c FF vegetable broth
1 c nonfat milk

Heat oil on medium heat in a large pot or Dutch oven. Saute shallots, onion and cartot for 4-5 minutes. Sprinkle with curry powder and cook, stirring, until fragrant. Add sweet potatoes and apples, followed by vegetable broth. Bring to a boil, then turn heat to low; cover and simmer for 20 minutes, until potatoes are tender.

Transfer soup to a blender or food processor and puree until smooth. Work carefully in batches, so you don't get splashed with hot soup. Return to pot or Dutch oven. Stir in milk, then heat through. Do not boil after adding milk.

Per serving, for those on Flex: 176 calories; 2.9 g fat; 4.8 g fiber.

Serves 6

-- from www.about.com, as reprinted in The Charlotte Observer

1/3 c white-wine vinegar
1/4 c Dijon mustard
2 tsp honey (42 calories, 0 g fat, 0 g fiber
salt
pepper
1/2 c olive oil

In a small bowl or jar, combine vinegar, mustard, and honey. Season generously with salt and pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar and refrigerate up to 2 weeks. Shake before using. Makes 1 cup.  Serve over salad, grilled vegetables, grilled chicken, etc.

-- Everyday Food, a Martha Stewart publication