Cheeses from All Over the World

Cheeses from All Over the World

Recipes: Gloriously Cheesy Recipes from Around the World, Saveur.

 Nutrition

Egg Recipes from Around the World - Nutrition and Food Safety

Egg Recipes from Around the World

History

The history of National Egg Day is related to a poultry plague that occurred around 45 A.D. When the poultry and eggs were safe, the emperor issued a royal proclamation to the Roman people, dedicating the third day of June as the Holy Roman Day of Eggs.

Recipes.
1. A Celebration of Egg Dishes from Around the World, Egg Farmers of Canada

2. Egg Recipes from Around the World. Skill Share

Vegetable Cheese Egg White Omelet

Egg Whites filled with Diced Tomatoes,
Zucchini and Feta Cheese

Ingredients
1 Egg White, cut in half
1/2 cup Diced Tomatoes
1/3 cup Diced Zucchini
1/3 ounce Feta Cheese

Let's Talk about Safely Handling

and Preparing Eggs

June 2, MyPlate Birthday

MyPlate is a reminder to find your healthy eating style and build it throughout your lifetime. Everything you eat and drink matters. The right mix can help you be healthier now and in the future. This means:

• Focus on variety, amount, and nutrition.
  
  
• Choose foods and beverages with less saturated fat, sodium, and added sugars.
  
  
• Start with small changes to build healthier eating styles.
  
  
• Support healthy eating for everyone.

Eating healthy is a journey shaped by many factors, including our stage of life, situations, preferences, access to food, culture, traditions, and the personal decisions we make over time. All your food and beverage choices count. MyPlate offers ideas and tips to help you create a healthier eating style that meets your individual needs and improves your health.

MyPlate was launched on June 2, 2011.

June is National Dairy Month

Every Age Needs the Nutrients Found in Dairy

A Tribute to the Dairy Industry:

From the Cow and the Farmer to Your Kitchen Table.

Nutrition and Health

Resource: National Dairy Council

Milk, cheese, and yogurt play a critical role in the diets of adults and children by providing essential nutrients. Drinking one cup of milk can help you meet the Dietary Guidelines for Americans’ recommended three servings of daily low-fat or fat-free milk or milk products.

One cup (8-ounce) serving of milk provides the following nutrients: (Information based on one cup of fat-free white milk)

Calcium provides 30% of the Daily Value. It helps build and maintain bones and teeth, and it plays a role in nerve function, muscle contraction, and blood clotting.

Vitamin D provides about 25% of the Daily Value. Vitamin D helps promote the absorption of calcium and enhances bone mineralization.

Protein provides about 16% of the Daily Value and essential amino acids. Protein builds and repairs muscle tissue and is a source of energy during intense physical activities.

Vitamin B12 provides about 22% of the Daily Value. Vitamin B12 helps build red blood cells that carry oxygen from the lungs to the muscles.

Riboflavin (Vitamin B2), provides about 26% of the Daily Value. Riboflavin helps convert food into energy. It is also involved in exercising muscles.

Phosphorus provides about 25% of the Daily Value. Phosphorus helps strengthen bones.

Easy to Prepare Snacks

National Dairy Council

The National Dairy Council provides user-friendly nutrition education materials. It advocates healthy living and is committed to our communities and health care needs. 

National Dairy Council® (NDC) is the nutrition research, education and communications arm of Dairy Management Inc™. On behalf of U.S. dairy farmers, NDC provides science-based nutrition information to, and in collaboration with, a variety of stakeholders committed to fostering a healthier society, including health professionals, educators, school nutrition directors, academia, industry, consumers, and media.

Established in 1915, NDC is comprised of a staff of nutrition science researchers, registered dietitians and communications experts dedicated to educating the public on the health benefits of consuming milk and milk products throughout a person’s lifespan. In addition, NDC funds independent research to aid in the ongoing discovery of information about dairy foods’ important role in a healthy lifestyle. This research provides insights to the industry for new dairy product innovations.

In partnership with its network of state and regional dairy councils, NDC disseminates nutrition programs, materials and research to support government recommendations for improved nutrition for Americans, including consumption of at least three servings of low-fat or fat-free milk and milk products a day.

3-Every-Day™, a Dairy Promotion. Consuming 3-Every-Day™ of Dairy – three daily servings of milk, cheese, or yogurt is an easy way for families to get a powerful punch of nutrients to help build stronger bones and healthy bodies and reduce the risk of osteoporosis. In addition, a growing body of research suggests that enjoying three servings of dairy foods a day as part of a nutrient-rich, balanced diet may help maintain a healthy weight.

American Dairy Association of Indiana's
 Every Single Day TV Spot.

Fuel Up to Play 60 is an in-school nutrition and physical activity program launched by National Dairy Council (NDC) and National Football League, in collaboration with the United States Department of Agriculture (USDA). The program encourages youth to consume nutrient-rich foods (low-fat and fat-free dairy, fruits, vegetables, and whole grains) and achieve 60 minutes of physical activity every day. Visit the Fuel Up to Play 60 website to learn more.

Lactose Intolerance.
National Dairy Council, Lactose Intolerance 

 Celebrating America's Dairy Industry

Messages from the Dairy Councils and Associations

American Dairy Farmers, 1990’s

Maine Dairy and Nutrition Council

Sponsored by the American Dairy Farmers

Tribute to the Dairy Advertisers.

I’m not sure who gets the credit for the Cow Tap Dancing,
but the Message is Milk gets you swinging again.

Additional Resources

International Dairy Foods Association

Stay Cool, Stay Hydrated: Beat the Heat! - Heat Safety Awareness

Stay Cool, Stay Hydrated: Beat the Heat!

Heat Safety Awareness 
Resources.
1. National Weather Service
2. Academy of Nutrition and Dietetics, Hydrate Right

Heat is one of the leading weather-related killers in the United States, resulting in hundreds of fatalities each year. Heat-related illnesses can occur when the body’s temperature rises too quickly for it to cool itself properly, or when excessive fluid or salt loss occurs through dehydration, excessive urination, or sweating.

Heat-related illnesses can range from cramps to heat exhaustion to heatstroke. Heatstroke can result in death and requires immediate medical attention.

At-Risk

Factors or conditions making some individuals more susceptible to heat-related illnesses include older adults, young children, the physically disabled, excessive body weight, fever, heart disease, mental illness, poor circulation, prescription medication, alcohol use, and sunburn.

Stay Hydrated

Drink plenty of water, as well as non-alcoholic and decaffeinated fluids. Our body needs water to keep cool. Individuals on fluid-restrictive diets or those with fluid retention issues should consult a physician before increasing their fluid intake. Limit caffeinated beverages and avoid drinking alcoholic beverages. 

Staying hydrated is important, especially when the temperature rises or during increased physical activity. Try these easy ways to increase your fluid intake:

1. Carry a reusable water bottle. Keep it full.
2. Add flavor to your water with slices of lemon, lime, cucumber, or strawberries. Herbal iced teas can be a great way to increase your fluid intake.
3. Eat fruit or popsicles. You can get fluids from the foods you eat. Watermelon and cantaloupe have high water content. A 100% fruit juice pop provides fluids and is refreshing on a hot day.
4. Plan ahead. If you plan to be outside at a picnic or ball game, be sure to pack plenty of fluids.

Never Leave Children, Disabled Individuals

Or Pets in Parked Vehicles

Each year, children and pets left in parked cars die from hyperthermia. Hyperthermia is an acute condition that occurs when the body absorbs more heat than it can dissipate. Studies have shown temperatures inside a parked vehicle can rapidly rise to a dangerous level for children, pets, and even adults. Leaving the windows slightly open does not significantly decrease the heating rate. The effects can be more severe in children because their bodies warm up at a faster rate than those of adults.

 

PBSO demonstrates dangers of heat inside a car

June Wellness News

 

June Produce

Monthly Events

Men's Health Month

Atlantic, Caribbean, & Gulf Hurricane Season (6/1-11/30)

Eastern Pacific Hurricane Season (5/15–11/30)

National Aphasia Awareness Month

Alzheimer's and Brain Awareness Month

Migraine and Headache Awareness Month

Myasthenia Gravis Awareness Month

Fireworks Safety Month (6/1-7/4)

National Safety Month

Caribbean-American Heritage Month

Great Outdoors Month

Adopt-a-Shelter-Cat Month

National Pet Preparedness Month

National Oceans Month

National Rivers Month

June Dairy Month

Dairy Alternative Month

National Candy Month

National Fresh Fruit and Vegetables Month

National Frozen Yogurt Month

California Avocado Month

Georgia Blueberry Month

National Iced Tea Month

National Mango Month

National Papaya Month

National Soul Food Month

Sorghum Month

National Steakhouse Month

Turkey Lovers Month

Sports America Kids Month

Potty Training Awareness Month

National Camping Month

 

Weekly Events

14-21 Men's Health Week

21-27 Learning Disabilities Week

22-28 Lightning Safety Week

21-27 National Mosquito Control Awareness Week

 Daily Events

 

1    Kentucky 15th State; Tennessee 16th State; National Olive Day; National Hazelnut Cake Day; National Heimlich Maneuver Day; World Milk Day 

2    MyPlate Anniversary; National Rotisserie Chicken Day; National Rocky Road Day

3    National Egg Day; National Chocolate Macaroon Day; World Bicycle Day, Global Running Day

4    National Cheese Day; National Cognac Day

5    UN World Environment Day; National Veggie Burger Day; National Gingerbread Day, Doughnut Day (Salvation Army)

6    National Applesauce Cake Day; National Drive-In Movie Day; National Gardening Exercise Day; Horseradish Day, Espresso Day

7    Chocolate Ice Cream Day; World Food Safety Day, National Cancer Survivors Day

8    World Ocean Day; National Best Friends Day; National Jelly-Filled Doughnut Day 

9    Donald Duck Debut; National Strawberry Rhubarb Pie Day 

10  National Black Cow Day; National Herbs and Spices Day; National Iced Tea Day; National Egg Roll Day

11  Corn on the Cob Day; National Making Life Beautiful Day; National German Chocolate Cake Day

12  National Peanut Butter Cookie Day;  International Falafel Day

13  Kitchen Klutzes of America Day; National Weed Your Garden Day, Family Fitness and Health Day

14  (World) Blood Donor Day; Flag Day; Army Birthday; National Bourbon Day; National Strawberry Shortcake Day; Cucumber Day; Chop Suey Day

15  Nature Photography Day; Arkansas 25th State; National Lobster Day; National Smile Power Day; Prune Day;  National Turkey Lovers’ Day

16  National Fudge Day; Cracker Jack Day

17  National Eat Your Vegetables Day; National Apple Strudel Day; National Cherry Tart Day;  UN World Day to Combat Desertification & Drought  

18  Intl Picnic Day; Intl Sushi Day; Sustainable Gastronomy Day

19  World Sickle Cell Day; National Martini Day; National Garfield the Cat Day, Juneteenth

20  National Ice Cream Soda Day, National Vanilla Milkshake Day; West Virginia, 35th State; UN World Refugee Day

21  Summer Solstice; Peaches & Cream Day; New Hampshire 9th state; International Day of Yoga, Father's Day, Family Awareness Day, International Day of Yoga

22  National Onion Rings Day; National Chocolate Éclair Day; World Rainforest Day

23  Public Service Day; National Pink Day; National Hydration Day; National Pecan Sandies Day

24  Celebration of the Senses; National Pralines Day; National Parchment Cooking Day 

25  Strawberry Parfait Day; National Catfish Day 

26  National Chocolate Pudding Day; National Coconut Day

27  National HIV Testing Day; National Orange Blossom Day; National PTSD Awareness Day; National Onion Day; National Ice Cream Cake Day; Intl Pineapple Day; National Food Truck Day, Great American Backyard Campout

28 National Tapioca Day; National Columnists' Day

29  National Almond Buttercrunch Day; National Camera Day; National Waffle Iron Day

30  Jake's Birthday; Social Media Day; National Meteor Watch Day; California Avocado Day;  National Bomb Pop Day 

	Months
	January	July
	February	August
	March	September
	April	October
	May	November
	June	December

 

Learn About Composting Day

Composting Basics

Why Should You Compost?

Composting not only benefits the environment by breaking down organic materials and transforming them into rich, fertilizing soil… composting is also:

• When you invest a little time learning to compost, it’s all yours, for free.
• Fun for the children. 
• Composting reduces household trash. 
• It’s hard to mess up.

Basic Supplies Needed for Composting

You’ll need a pail for the kitchen to collect scraps, a composting bin (if you’re using one), or a spot in the yard for a pile.

Worm Composter

Some people choose to use earthworms to help speed up the composting process in a worm composting bin. This is done by adding kitchen scraps, dried leaves, etc., and allowing the worms to digest the organic material as it passes through their bodies while they move around.

If you have a compost pile in the yard, earthworms will usually find their way to it naturally.

Composting Tumbler

A composting tumbler is a handy bin with a handle that you can turn by cranking the handle around. These are helpful for people with limited space, and they tend not to smell or attract insects.

How to Start Composting

1. Pick a spot for your pail. Tell your family the plan. 
2. Pick a spot for your pile or composting bin. You want it to be close enough to the house. 

What to Compost

Kitchen waste. Mainly produce trimmings 
Coffee grounds
Teabags
Grass clippings and Dead leaves
Straw
Sawdust
Garden waste

Do Not Compost the following:
Meat or bones
Leftovers that are not plant-based
Branches or stalks 
Garden waste treated with pesticides or chemical fertilizer
Weeds and Diseased plant material

Method for Composting

1. Start collecting compostable material and add it to your pile.
2. Empty your pail into the pile (or bin) daily. It’s the perfect chore for children.
3. Turn your compost pile. Every month or so, grab your pitchfork or a shovel and mix your pile up a bit. Helps speed up the decomposition process and keeps away any unwanted pests. 
4. When you don’t see any more recognizable scraps, the compost is ready to be used.
5. Harvest your finished compost from the bottom of your pile (or bin) once or twice a year. Whatever is not ready put it back into the pile to continue breaking down.
6. Spread finished compost on the garden beds or containers. 

Note: Do not bring fresh compost into the house since it may contain outside critters.

Potential Problems with Composting

• Smell. If your pile starts to stink, just give it a quick turn and add some grass clippings or leaves if available.
• Insects. Wash out the kitchen pail about every other day.
• Animals. Use an animal-resistant bin or turn your pile more regularly.

How Long Does it Take to Compost?

Different organic materials take different lengths of time to transform into compost. Food scraps are quicker than twigs or sticks. Paper from coffee filters or tea bags takes longer than organic materials. The bottom of the pile or bin will transform first, so it is important to turn the pile monthly.

Composting as an accompaniment to gardening is a worthwhile routine and fun for the whole family.

National Senior Health and Fitness Day - "Living the Best Life: Ageless and Awesome!"

"Living the Best Life: Ageless and Awesome!"

Celebrate the annual National Senior Health and Fitness Day. The goal is to help keep older Americans healthy and fit. National Senior Health and Fitness Day is the nation's largest annual health promotion event for older adults. 

Benefits of Getting Older

Global Aging

Resource

Resources for Seniors from Nutrition.gov

Vinegar Vibes: Unlocking the Magic in the Kitchen

Vinegar Vibes: Unlocking the Magic in the Kitchen

Vinegar has been around for more than 10,000 years. The Babylonians used it as a preservative and condiment, and they began flavoring it with herbs. Romans used it as a beverage. Hippocrates proclaimed its medicinal qualities, and it was probably one of our earliest remedies. The Bible references show how it was used for its soothing and healing properties. As recently as World War I, vinegar was used to treat wounds. Today, research is being done to lower the glycemic index of foods and decrease appetite.

Vinegar is an acidic liquid produced from ethanol fermentation in a process that yields acetic acid (ethanoic acid). It also may come in a diluted form. The acetic acid concentration usually ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling. 

Vinegar, as defined by the FDA

CPG Sec. 525.825 Vinegar, Definitions

No standards of identity for vinegar have been established under the Federal Food, Drug, and Cosmetic Act. However, the FDA has established "Compliance Policy Guides" that the Agency follows regarding the labeling of vinegar, such as cider, wine, malt, sugar, spirit, and vinegar blends. In other countries, there are regional standards for vinegar produced or sold in that part of the world.

POLICY:
Historically, definitions have been developed for different types or combinations of vinegars. The United States FDA requires that any " vinegar " product contain at least 4% acidity. This requirement ensures the minimum strength of vinegar sold at the retail level.

FDA considers the following to be satisfactory guidelines for labeling vinegar: Natural vinegar, as it comes from the generators, typically contains more than 4 grams of acetic acid per 100 mL. When vinegar is diluted with water, the label must bear a statement such as diluted with water to _______ percent acid strength", with the blank filled with the actual percent of acetic acid - in no case should it be less than 4 percent. Each of the varieties of vinegar listed below should contain 4 grams of acetic acid per 100 mL.

VINEGAR:

VINEGAR, CIDER VINEGAR, APPLE VINEGAR. The product is made from alcoholic and subsequent acetous fermentations of apple juice.

WINE VINEGAR, GRAPE VINEGAR. The product is made from the alcoholic and subsequent acetous fermentations of the grape juice.

MALT VINEGAR. The product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by the malt.

SUGAR VINEGAR. The product is made by the alcoholic and subsequent acetous fermentations of sugar syrup, molasses, or refiner's syrup.

GLUCOSE VINEGAR. This dextrorotatory product is made by the alcoholic and subsequent acetous fermentations of a glucose solution.

SPIRIT VINEGAR, DISTILLED VINEGAR, GRAIN VINEGAR. The product is made by the acetous fermentation of dilute distilled alcohol.

VINEGAR IS MADE FROM A MIXTURE OF SPIRIT VINEGAR AND CIDER VINEGAR. The product should be labeled as a blend of the products with the product names in order of predominance. This labeling applies to a similar product made by acetous fermentation of a mixture of alcohol and cider stock.

VINEGAR IS MADE FROM DRIED APPLES, APPLE CORES, OR APPLE PEELS. Vinegar made from dried apples, apple cores, or apple peels should be labeled as "vinegar made from ______," where the blank is filled in with the name of the apple product(s) used as the source of fermented material.

Cooking with Balsamic Vinegar

Below are some of the uses found on the Internet. Many have yet to be tested or researched, making recommendations difficult.

How Does Apple Cider Vinegar Work?

Food Preparation

 1. Soak fish in vinegar and water before cooking it. It will be sweeter, more tender, and hold its shape better. When boiling or poaching fish, a tablespoon of vinegar added to the water will keep it from crumbling so quickly.

 2. Vinegar is used in pickling, vinaigrettes, marinades, mustard, ketchup, and mayonnaise.  

 3. When boiling an egg and it's cracked, a little vinegar in the water will keep the white from running out. (Forget this one. If the egg is broken, throw it out.)

 4. A teaspoon of white distilled or cider vinegar added to the water in which you boil potatoes will keep them nice and white. You can keep peeled potatoes from turning dark by covering them with water and adding 2 teaspoons of vinegar. 

 5. Freshen up slightly wilted vegetables by soaking them in cold water and vinegar. 

 6. Fruits and vegetables. Add 2 tablespoons white distilled vinegar to 1-pint water and use to wash fresh fruits and vegetables, then rinse thoroughly. This is supposed to help kill bacteria in fruits and vegetables. 

 7. Flavor Enhancer. To enhance the flavor of soup, gravy, or sauce, add your favorite specialty vinegar.

 8. Use as a meat tenderizer for tough meat or game.

 9. Simmer a small vinegar and water solution to eliminate unwanted cooking smells.

10. Rice will be fluffier and less sticky if you add a teaspoon of white distilled vinegar to the boiling water before adding the rice.

11. Remove fruit stains from your hands by cleaning them with vinegar.

12. Remove heavy, stale smells from lunch boxes by dampening a piece of fresh bread with white distilled vinegar and leaving it in the lunch box overnight.

Cleaning

 1. White vinegar is often used as a household cleaning product. The acidity is said to dissolve mineral deposits from glass, coffee makers, and other smooth surfaces. Dilution with water is recommended for safety and to avoid damaging the surfaces being cleaned.

 2. Vinegar can be used for polishing brass or bronze.

 3. Vinegar has been marketed as a green solution for some household cleaning problems, such as an eco-friendly urine cleaner for pets and as a weed killer.

Medical

 1. Experts advise against using vinegar preparations for treating wounds. 

 2. Acetic acid solutions were ineffective at inhibiting the growth of Escherichia coli, group D Enterococcus, or Bacteroides fragilis bacteria and only slightly effective at inhibiting the growth of Staphylococcus aureus and Pseudomonas aeruginosa bacteria.

 3. Experts caution against using vinegar as a household disinfectant against human pathogens because chemical disinfectants are more effective. 

 4. Undiluted vinegar may be used effectively for cleaning dentures; unlike bleach solutions, vinegar residues left on dentures were not associated with mucosal damage.

 5. Vinegar is commonly recommended for treating nail fungus, head lice, and warts; however, scientific support for these treatment strategies is lacking.

 6. Vinegar may reduce hunger by reducing the meal-time glycemic load. 

 7. The use of vinegar in controlling blood sugar as an adjunct therapy for individuals with diabetes or prediabetes has yet to be determined.

Additional uses and tips can be found at the Vinegar Institute.


Fat-free vinaigrette Recipes are easy to prepare and can be used as marinades, salad dressings, or sauces.   

Oriental Vinaigrette, Yield: 1 cup; Serving Size: Unlimited

1 clove garlic, cut into several pieces

1 cup rice vinegar (unseasoned)

1 tsp low sodium soy sauce

1 slice of fresh ginger, cut into several pieces

Combine all ingredients, stirring well. Let stand for 45 minutes. Strain dressing. Discard ginger and garlic (or use them in food preparation later).

Balsamic Vinaigrette Dressing, Yield: 1 cup; Serving Size: Unlimited
3/4 cup water
1/4 cup balsamic vinegar
2 teaspoons capers
2 teaspoons Dijon mustard
1½ teaspoons dried basil
1 tablespoon fresh parsley, chopped
Combine the ingredients. Adjust vinegar to taste. Store in a covered container in the refrigerator.


Chili-Cilantro Vinaigrette Dressing, Yield: ¾ cup; Serving Size: Unlimited
1 small green chili, diced
¼ cup chopped fresh cilantro
¼ cup water
¼ cup fresh lime juice
1 clove garlic
pinch, artificial sweetener
freshly ground pepper to taste
Place all of the ingredients in a food processor or blender. Blend until smooth.


Citrus Herb Vinaigrette Dressing, Yield: 1½ cup; Serving Size: Unlimited
½ medium-sized red bell pepper,
2 medium tomatoes, diced
½ cup loosely packed fresh basil leaves, chopped
2 cloves garlic, minced
½ cup fresh orange juice
½ cup loosely packed fresh parsley
¼ cup raspberry vinegar
1 Tablespoon dry mustard
2 teaspoons fresh thyme leaves
2 teaspoons fresh tarragon
2 teaspoons fresh oregano
Combine all ingredients in a blender or food processor and blend until pureed. Makes approximately 1½ cups


Indian Vinaigrette Dressing, Yield: ¼ cup; Serving Size: Unlimited
¼ cup orange juice
¼ teaspoon ground coriander
¼ teaspoon chopped cilantro
½ teaspoon prepared hot mustard
Put all ingredients in a small bowl and stir. Let sit for about 10 minutes.


Orange and Lemon Vinaigrette, Yield: 1 cup; Serving Size: Unlimited
½ cup wine vinegar
4 Tablespoons lemon juice
4 Tablespoons orange juice
grated rind of 1 lemon
½ teaspoon French mustard
pinch garlic
ground black pepper to taste
Place all ingredients in a bowl and mix thoroughly. Store in the fridge and use within 2 days.


Orange Thai Vinaigrette Dressing, Yield: ½ cup; Serving Size: Unlimited
5 Tablespoon orange juice
1 teaspoon minced ginger
1 teaspoon minced garlic
1 Tablespoon low-sodium soy sauce
¼ cup rice vinegar
pinch of cayenne
Whisk together all ingredients with a fork.


Parsley-Tomato Vinaigrette Dressing, Yield: ¾ cup; Serving Size: Unlimited
¼ cup tomato juice (low sodium)
Pinch of cayenne pepper
¼ cup red wine vinegar
½ teaspoon oregano, fresh
1 Tablespoon onion, minced
½ teaspoon black pepper
¼ cup parsley chopped fresh
½ cup tomatoes, chopped, fresh
1 garlic clove, minced
Place all ingredients in a blender or food processor. Process until smooth.


Red Pepper Vinaigrette, Yield: ½ cup; Serving Size: Unlimited
¼ cup apple juice
¼ cup cider vinegar
2 tablespoons white onion
1 cloves garlic, pressed
Pinches of rosemary and thyme
½ teaspoon dried whole oregano
½ teaspoon dry mustard powder
½ teaspoon paprika
½ of a roasted red bell pepper
Mix in a blender. Blend thoroughly and chill overnight.


Tomato Vinaigrette, Yield: ½ cup; Serving Size: Unlimited
½ cup tomato, chopped
2 Tablespoons white wine vinegar
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon Dijon mustard
Mix in a blender. Blend thoroughly and chill overnight. Lasts about 2 days. Serve on salads.