Latest Recipes

Chocolate Cake w/Beets: Not Quite Red Velvet, But Delicious!

Posted by Jennifer Cote

A search for a naturally-colored “Red Velvet” cake led to this delicious dessert. Alas, experiments using beets to recreate the beautiful, rich red color of the classic Red Velvet Cake proved futile, but a wonderful “Chocolate” cake was discovered in the process.

For homemakers looking for ways to incorporate more healthy ingredients into the family’s diet, this recipe may help. It has very little actual chocolate in it, and spices can be added to change it up some. But the beets, which are added raw (and processed until finely chopped) add moisture and body. Not to mention, they do give this cake a rich, dark color, and bring a few extra nutrients to the table as well. Serves 8 or so.

Grateful-Table-Chocolate-Cake-w-Beets-Red-Velvet

CAKE INGREDIENTS

  • 1 1/4 c. peeled, chopped red beets, processed fine
  • 1 1/4 c. all-purpose flour
  • 2 TBS. cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs, room temp.
  • 1/2 c. buttermilk, room temp.
  • 3/4 c. sugar
  • 1/3 c. olive oil
  • 1/2 tsp. white distilled vinegar
  • 1/2 tsp. vanilla extract

FROSTING INGREDIENTS

  • 3 TBS. flour
  • 1 c. sugar
  • 1 c. milk
  • 1 tsp. vanilla
  • 1 c. butter

CAKE PREPARATION

1. Preheat oven to 350 degrees. Butter two 8″ pans.

2. Process dry ingredients together, or hand mix well, being sure to break up any clumps of cocoa powder: > 1 1/4 c. flour > 1/2 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt > 3/4 c. sugar >  2 TBS. cocoa powder

3. Peel beets, cut into small pieces: > 1 1/4 c. peeled, chopped red beets

4. Process beets until finely chopped. Set aside in medium bowl.

5. In a separate bowl (or in a glass measuring cup), mix: > 1/3 c. buttermilk > 1/3 c. olive oil > 2 eggs > 1/2 tsp. vanilla extract > 1/2 tsp. white distilled vinegar

6. Stir dry ingredients into the processed beets. Slowly stir wet ingredients in as well, mixing until smooth.

7. Bake in the oven for 25-35 minutes, until puffed and a toothpick in center comes out clean.

8. Cool, split each cake in half (to make four layers), and frost.

 

FROSTING PREPARATION

1. Make roux using small saucepan on the stove, or use the following microwave method: Choose a larger, microwaveable bowl (quart-size or larger) to mix flour and sugar in, as mixture might bubble up some- this will reduce chances of spills in the microwave. To the large, microwaveable bowl, mix together: > 1 c. sugar > 3 TBS. flour

2. In separate, smaller bowl, microwave 1 minute or so, until hot: > 1 cup milk

3. Add hot milk to flour/sugar mix slowly, to avoid lumps. Microwave 2 minute more, stir. Return to microwave for 30 more seconds, if necessary, until mixture’s bubbly hot. (Watch to make sure it doesn’t bubble over.) Add to hot milk/flour/sugar mix: > 1 tsp. vanilla

4. Cover bowl with plastic; cool completely in refrigerator.

5. To a standing mixer, add: > The sugar/flour/milk mix > 1 c. butter, room temperature

6. Cream until light, on high speed, until very fluffy. Split cakes to make four layers; frost the layers and outside of cake.

Thai Curried Rice Soup

Posted by Jennifer Cote

Thai foods can seem fairly complex, with unique herbs and spices lending a distinct taste. But substituting a few common pantry items for more exotic ingredients still yields a tasty soup. Although not ideal from the purist’s view, fresh or ground ginger works in this particular soup, if the aromatic ginger known as “galangal” is unavailable. Galangal is quite unique from regular ginger and can usually be purchased at international markets; it produces a fiery, “woody”, almost piney flavor.

The crushed leaves of the Kaffir lime also have a distinct taste; substituting zest of lime or lemon can still add a note of refreshing citrus if access to Kaffir leaves is limited. Substituting lemon leaves also works, for a next-best option.

The bright purple Japanese eggplant traditionally found in many Thai dishes is delicious, but retaining the bright purple color is tricky. Restaurants often deep-fry it, as oxidation turns it brown. An alternative to deep-frying is to use the method below, which allows the eggplant to cook with minimal exposure to air. The more common globe eggplant can substitute for the long purple ones, if necessary.

To achieve a beautifully green colored broth (as seen in traditional green curry dishes), fresh spinach, basil, parsley and cilantro can be juiced or blended; it can then be frozen in an ice cube tray, handy to add to many batches of such dishes.

This recipe will serve 6 or so.

 

 

INGREDIENTS

  • 1/2 TBS. curry powder*
  • 2” piece galangal (Asian aromatic ginger, or substitute regular ginger, or ginger powder)*
  • 3 Kaffir leaves, crushed (or substitute zest of 1 lime or lemon)*
  • Boiling water (plus chicken stock, if desired)
  • 1 c. brown rice (or white, if desired)
  • 1/4 c. coconut oil (or substitute peanut, sesame, or other oil)
  • 1 red pepper
  • 1-2 eggplant (Japanese, bright purple, if available)
  • Large handful spinach
  • 2 tsp. salt (or to taste)
  • Optional: fresh basil, cilantro, parsley (and spinach), either chopped or juiced (as mentioned above)
  • Optional: toasted, chopped peanuts or cashews

PREPARATION

1. To make a flavorful broth, simmer the following in soup pot. Add the boiling water slowly, mixing into curry powder to avoid lumps: > 1/2 TBS. curry powder > 2” piece galangal (or ginger), cut in thin strips > 2-3 Kaffir leaves, crumbled (or lemon or lime zest) > about 4 c. boiling water (part chicken stock if desired)

2. In separate pot, cook rice until done, 45 minutes (or 15 minutes for white rice): 1 c. brown rice > 2 c. boiling water

3. Prep the eggplant by cutting lengthwise, so that one side of the piece will have skin on it. The skin side will face down in the pan, to cook. (With rounder eggplants, some middle pieces won’t have any skin on them.) Use: > 1-2 eggplants

4. Preheat large iron skillet until quite hot. Have handy a piece of foil and another heavy pot or pan to set on top of the eggplant. Into hot skillet, add: > 1/4 c. coconut oil (or other) > the eggplant, skin-side down

5. Turn skillet off, letting eggplant remain in pan until tender and cooked through (about 10-20 minutes).

6. In another pan, grill peppers until browned some. Use: > 1 red pepper, cut into strips or chunks

7. Remove Kaffir leaves and the ginger strips from the stock pot, if desired. Bring the stock up to a boil, and add: > Large handful spinach > 2 tsp. salt (or to taste) > Optional greens (basil, cilantro, parsley) > the grilled red pepper > the grilled eggplant, cut into chunks

8. To serve, add the cooked rice to each soup bowl. Ladle the broth and veggies in, and garnish with chopped peanuts or cashews, if desired.

* Green curry paste is available at international markets; a mix of ingredients which typically includes galagal, Kaffir leaves, and cumin. If desired,substitute 1-2 TBS. or so green curry paste for the first 3 ingredients.

Chocolate Fix (Easy to add to Smoothies- High-Octane Fuel!)

Posted by Jennifer Cote

Update: I think Michael Pollan has made a great point, about how raw foods don’t always release as many nutrients as properly cooked foods (article here). So I toast my raw cacao nibs first, for 10-15 minutes in a 375 degree oven (and then 10 more minutes with the oven off), until darker-colored. They then process in the Vita-Mix into a creamy, fragrant, chocolatey butter. Perfect!

Here’s a recipe for a quick, healthy, paleo style smoothie. It’s also a recipe for time-saving. By making a big batch of a puree I call “Chocolate Fix”, one just has to add a scoop of that per smoothie, along with other fave ingredients. (Frozen banana chunks, ice cubes, probiotic brews, nuts and yogurt are all possibilities.) It’ll already have antioxidant-rich, nutritious cinnamon, turmeric, and cayenne in it, blended with metabolism-boosting, immune-system-improving coconut oil, lightly sweetened with low-glycemic coconut palm sugar. Adding raw cacao nibs lends the endorphin-stimulating, heart-healthy, blood-oxygenating, detoxifying element of one of our fave foods (chocolate!), pureed into a delectable base for all kinds of smoothies. Wow- don’t you feel healthier just reading about it?!

I will admit that you should have a Vitamixto whip up the “Chocolate Fix”. Check prices. I got mine on sale for $379, regularly $489. My friend has success with her Ninja, which would be the next best thing. The dry blender attachment for the Vitamix works particularly well, to make a smoother mix. If you can find the Vitamix Container with Dry Blade for under $99, you’re getting a good value.

Grateful-Table-Chocolate-Fix-Easy-Smoothie-RecipeINGREDIENTS FOR “CHOCOLATE FIX”

3/4 c. coconut palm sugar

2/3 c. water

1/2 c. coconut oil

2 c. cacao nibs, toasted*

1/2 tsp. (or more) cinnamon

1/2 tsp. (or more) turmeric

1/4 tsp. cayenne

1/4 tsp. sea salt

PREPARATION

1. Bring water and palm sugar to a boil to dissolve the sugar: > 3/4 c. coconut palm sugar > 1/3 c. water

2. To that mixture add: > 1/2 c. coconut oil > 2 c. cacao nibs, toasted (see toasting directions in purple section at top of page)*

3. Add to blender/Vitamix, along with: > 1/2 tsp. cinnamon > 1/2 tsp. turmeric > 1/4 tsp. cayenne > 1/4 tsp. sea salt

4. Add more water if necessary, to allow mix to blend smooth. Store in glass jar in refrigerator, using large spoonfuls in smoothie blends. This also makes an excellent hot chocolate, with hot water added.

* Toast nibs for 10-15 minutes in an iron pan, in a 375 degree oven. Stir, then leave in for 10 more minutes with the oven off, until darker in color.

NOTE: If using a regular blender, cacao nibs may not puree smooth. It might just add a little more “texture” to smoothies!

 

Fourth of July, Paleo-Style (Awesome Deviled Eggs)

Posted by Jennifer Cote

I saw this cute idea on Pinterest- set some hard-boiled eggs in bowls of water colored with food coloring for two hours, then proceed with your fave deviled egg recipe.

Grateful-Table-Deviled-Eggs-Paleo-Style-4th-of-JulyI was game for that! Our friend has been blessing us with extra duck and chicken eggs from her egg-layers, and I’ve been putting ’em to use. (A hard-boiled egg makes a great snack, if you’re into eating Paleo style.)

What better an appetizer today, before the grilled stuff gets done, but some festive deviled eggs? Did I mention they don’t even have mayo in them?! I’ve been trying to avoid the weird GMO oils, sweeteners, and chemicals found in most mayonnaise, so I figured I’d mash the yolks with some avocado. I added a splash of olive oil and a giant pinch of salt, plus… a secret ingredient, which makes the deviled eggs lighter and delicious- homemade chicken stock. The kind that actually gels up ’cause it’s got so many good things in it. (Not the kind out of the box/can, as I don’t think it would hold up as well.)

I heated the stock and added enough to the yolk mixture to make it creamy (a few tablespoons). After I chilled ’em, the stock firmed up some, which means the deviled eggs weren’t sloppy, but were definitely delicious!

Pesto Torta: Fave Appetizer, Perfect for Buffet Table

Posted by Jennifer Cote

The Pesto Torta holds up well for big events, keeping at room temperature for hours. It can be assembled the day before, and the pesto can be made ahead of time, as it stores well in the freezer. Serve with crackers or sliced baguettes, and if there happens to be any left over, it will keep for a week or so. Serves 40 or more.

Grateful-Table-Pesto-TortaINGREDIENTS

  • 4 c. fresh basil leaves (12 oz.)
  • 1 1/2 c. olive oil
  • 3 to 4 c. fresh spinach
  • 1/2 c. fresh garlic cloves, peeled
  • 1 c. pine nuts
  • 2 c. Parmesan
  • 1 lb. butter, room temperature
  • 1 lb. cream cheese
  • 1 c. pesto
  • 1-2 baguettes, sliced thin (or crackers)

Pesto

Take advantage of fresh basil in its prime in late summer. Portions of the pesto mix can be frozen up to six months. Add pesto and grilled veggies to pasta for an easy meal, or use on pizza, or for the Pesto Torta recipe that follows. Makes approx. 2 lbs. (4 c.).

1. Process the following: > 4 c. fresh basil leaves (12 oz.) > 1 1/2 c. olive oil > 3 to 4 c. fresh spinach

2. Add and process again: > 1/2 c. fresh garlic cloves, peeled

3. To the above, add and process: > 1 c. pine nuts > 2 c. parmesan

4. Store 1/2 c. portions of this in the freezer, or a week or so in the refrigerator. If refrigerated, a thin layer of oil on top, or a piece of plastic wrap pressed against the surface, will preserve the color.

 

 Pesto Torta

Pesto is layered between a cream cheese/butter mix. Good on crackers or French bread. 2 1/2 lbs. Serves 20.

1. Use a round, 1/2-gallon-size container for the mold. (A 2-quart plastic yogurt container works well.) Line it with dampened cheesecloth. Use a few herb-leaf sprigs (rosemary, basil, or the like) for garnish, arranging them in the center of the cheesecloth-lined bottom of the container. To assemble, start with a layer of the butter-cream cheese mix on the bottom, about 1/2″ thick. Spread a thinner layer of the pesto on next, continuing until both are used up, ending with the cheese mixture.

2. For the cream cheese mixture, beat the following until blended, on med. speed: > 1 lb. butter, room temperature > 1 lb. cream cheese

3. For the pesto layer, use: > 1 c. pesto

4. Follow directions above for assembling the torta, then let it refrigerate for 1 hour or so before unmolding. To unmold, invert onto serving platter, which can be lined with lettuce. Remove cheesecloth and serve with crackers or thin-sliced baguettes. Can sit at room temperature for several hours.

Blueberry Muffins, Using Easy “Whole-Grain Oat Flour”

Posted by Jennifer Cote

This recipe uses oats, processed into a whole grain flour with a standard blender or food processor. A quick, easy recipe–the other dry ingredients can get processed in with the oat flour, and are added (along with the blueberries) to the wet ingredients. The secret to light muffins: stir lightly (a few lumps are fine!).

Eat these fresh out of the oven. Or rewarm in toaster oven a few minutes to refresh. Makes 1 dozen.
Grateful-Table-Blueberry-Muffins

INGREDIENTS

  • 1 egg
  • 3/4 c. yogurt
  • 1/2 c. olive oil
  • 1 1/2 c. quick-cooking oats, ground
  • 1/3 c. sugar
  • 1 c. flour
  • 1 tsp. salt
  • 1 TBS. baking powder
  • 1 1/2 c. fresh blueberries (or 1 c. frozen)
  • 1-2 TBS. sugar for topping

PREPARATION

1. Let egg and yogurt get to room temperature for better baking. Into metal bowl, add: > 1 egg, stirred

2. To egg in bowl, add: > 3/4 c. yogurt (or substitute milk) > 1/2 c. olive oil

3. To a food processor or blender, add and process into a powder: > 1 1/2 c. quick-cooking oats (or substitute 1 c. white flour)

4. To food processor, add the remaining dry ingredients: > 1/3 c. sugar > 1 c. white flour  (or whole wheat) > 1 tsp. salt > 1 TBS. baking powder

5. Add a bit of olive oil to the bottoms of a 12-muffin tin, or use cupcake liners. Mix the dry ingredients and the blueberries into the wet mix, stirring lightly just until mixed. If it seems too dry, add 2 TBS. water (if yogurt’s especially thick). Fill the 12-muffin tin with batter, and sprinkle 1-2 TBS. sugar on top. Bake at 400 degrees for 20 minutes or so, until golden. Eat warm!

Moussaka: Greek Eggplant Recipe, Vegetarian (Or Add Lamb)

Posted by Jennifer Cote

Looking for great eggplant recipes? This Greek recipe for Moussaka is well-seasoned, and is good as a vegetarian dinner choice. Hummus adds protein; brown rice rounds it out. Typically, it also has lamb in it; add grilled, ground lamb in with the eggplant if desired.

To simplify, approach this recipe in steps. Hummus can be made ahead in big batches; portions freeze well.  Brown rice can also be cooked ahead in larger quantities and frozen for future dinners. The seasoned tomato sauce can also be prepared ahead of time.

Serve this dish hot; traditionally, it might be served cold too, as part of an appetizer platter. It can be made ahead and allowed to chill, as the flavors blend this way, and the layers set up. Serves 4 to 6.

Grateful-Table-Moussaka-Eggplant-Casserole

INGREDIENTS

  • 3 c. hummus (about a third of this recipe)
  • 4 c. cooked brown rice ( or 1 c. uncooked rice, plus 2 1/4 c. water)
  • 2-3 eggplants (approx. 3 lb.)
  • 3 c. Tomato Sauce (homemade tomato sauce recipe here)
  • 1/4 tsp. cinnamon
  •  1/2 TBS. fennel seed, toasted, ground
  • 1 tsp. curry powder
  • 1/2 c. olive oil
  • 1/2 c. flour
  • 2 c. milk
  • 1 lb. ricotta
  • 4 eggs
  • 1/2 tsp. salt

 

PREPARATION

1. Set aside: > 3 c. hummus (about a third of this recipe)

2. Set aside: > 3-4 c. cooked brown rice

3. If you don’t have cooked rice on hand, prepare it as follows. Add to a pot: > 1 c. uncooked brown rice > 2 1/4 c. boiling water

4. Simmer the rice 40 minutes or so, with lid on, until tender. Set aside.

5. Saute in iron pan, on high heat for a few minutes, then reduced to a medium-low heat to finish cooking until tender: > 2 eggplants (approx. 2 1/2 lb.), cubed

6. Set cooked eggplant aside. Make the seasoned tomato sauce by mixing together: > 3 c. Tomato Sauce (recipe here) > 1/4 tsp. cinnamon > 1/2 TBS. fennel seed, toasted in dry pan, then crushed (or processed in a spice grinder) > 1 tsp. curry

7. Make and set aside White Sauce. For that, mix together in a sauce pan: > 1/2 c. olive oil > 1/2 c. flour

8. To that “roux”, add the milk slowly: > 2 c. milk (heated first by microwaving 2 minutes, to save time, if desired)

9. Bring the above to a boil, boiling 2 minutes. Then add the following, stirring until blended: > 1 lb. ricotta > 4 eggs > 1/2 tsp. salt

10. Finally, begin assembly. Oil bottom of 13×9″ pan. Add, pressing down well: > 4 c. cooked brown rice

11. Add the following ingredients, layering in this order: > 3 c. hummus > The cooked eggplant > The Seasoned Tomato Sauce > The White Sauce

12. Bake at 350 degrees for 45 minutes. Serve hot or refrigerate to serve as an appetizer or for quick lunches.

Tomato Sauce Recipe: Healthy Ingredients, Quick Easy Method

Posted by Jennifer Cote

Use this in Mostaccioli, Lasagna, Moussaka, Tomato Bisque Soup, etc. One advantage of this recipe: it doesn’t easily scorch. Some recipes require a lot of stirring, but as the juicy tomatoes boil down, the sauce suddenly thickens, and the pan burns as well! This is avoided by adding tomato paste last. The onion-garlic mix still needs to be stirred occasionally, but burning or scorching the bottom of the pan is less likely with this method.

While sugar might be an ingredient in many tomato sauces, carrots give this recipe its sweetness. They add extra nutrition too. But leave the carrots out if desired; the sauce is still delicious! Makes 2-3 qts.

Grateful-Table-Tomato-Sauce

INGREDIENTS

  • 6 c. (2 lb.) fine-chopped onion
  • 8-10 garlic cloves (1/4 c.), minced
  • 1 1/2 lb. carrots, cut in chunks
  • 1/4 c. olive oil
  • 1 c. red wine (or 1/2 c. red wine vinegar)
  • 8 oz. can tomato paste
  • 2- 28 oz. cans chunk tomatoes (almost 2 quarts)
  • 1/2 TBS. salt
  • 1/2 TBS. pepper
  • 2 TBS. dry basil

PREPARATION

1. Saute’ in a med. skillet with lid on: > 6 c. (2 lb.) fine-chopped onion > 8-10 garlic cloves (1/4 c.), minced > 1/4 c. olive oil

2. Stir occasionally, over med. high heat. Turn burner down as the onions soften. Next add to the onion skillet: > 1 c. red wine (or 1/2 c. red wine vinegar)

3. While onion/garlic mix simmers, cook until tender in just a bit of water: > 1 1/2 lb. carrots, cut in chunks

4. Pour the cooking liquid off of the cooked carrots, into the onion mix. Process the cooked carrots in a food processor or blender until smooth.

5. Bring the onion mix up to a boil again, to let the liquids boil off some more, stirring occasionally.

6. Last of all, add the cooked, processed carrots to a large bowl or pot, mixing in the remaining ingredients: > 8 oz. can tomato paste > 2- 28 oz. cans chunk tomatoes (almost 2 quarts) > 1/2 TBS. salt > 1/2 TBS. pepper > 2 TBS. dry basil > the sautéed onion mixture

7. Freeze pint containers of this if not using within several weeks. Sauce will keep almost a month or so refrigerated, longer if frozen.

Rice Pudding: Honey-Sweetened, Whole Grain

Posted by Jennifer Cote

A gluten-free, whole grain option for dessert (or breakfast), this brown rice and custard dish is lightly sweetened with honey. Leftover rice from a previous meal can be used; white rice can also be substituted. Makes 8 servings.

Grateful-Table-Rice-Pudding

INGREDIENTS

  • 5 c. milk (your choice whether low-fat or regular)
  • Approx. 11/2 c. cooked brown rice
  • 1 or 2 handfuls raisins
  • 2/3 c. honey
  • 8 eggs
  • 1 TBS. vanilla
  • 1 tsp. salt
  • Cinnamon
  • Nutmeg

PREPARATION

1. Scald (or microwave for 10 min. or so), just until milk gets slightly foamy: > 5 c. milk (non-fat or your choice)

2. Prepare pan by sprinkling cooked rice and raisins over bottom of 12 x 8 ” pan: > approx. 1 1/2 c. cooked brown rice > 1 or 2 handfuls raisins

3. In a mixing bowl, stir well until blended: > 2/3 c. honey > 8 eggs > 1 TBS. vanilla > 1 tsp. salt

4. Add scalded milk to the bowl, blending until smooth. Pour over the pan of rice and raisins. Sprinkle  with nutmeg and cinnamon. Bake in a larger pan filled halfway up w/ water, at 350 degrees for 35 minutes. Serve warm or cold.

Tortellini Salad: A Cold Pasta Salad, Great for Parties

Posted by Jennifer Cote

This is a colorful cold pasta recipe, with a refreshing dressing of orange, lemon, and lime zest. Use raw veggies instead of cooked, if desired- saves time!

Grateful-Table-Tortellini-Cold-Pasta-Salad

For variation, omit the citrus and Balsamic vinegar, adding some nutmeg, cream, and Parmesan to the dressing, to create a dish more like Pasta Primavera. Or sub extra veggies for pasta, to make a gluten-free side dish of veggies full of fresh, light flavors!

Perfect for parties; this pasta salad holds up well. Serves 8.

INGREDIENTS

  • 1 lb. dry cheese tortellini pasta
  • 3-4 peeled carrots
  • 1-2 red peppers
  • 2 or so broccoli crowns
  • 1/4 c. olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • one lime, zested
  • one lemon, zested
  • half an orange, zested
  • fresh herbs, if desired (basil or oregano, etc.)
  • 1 TBS. balsamic vinegar
  • 1/2 TBS. Dijon mustard

PREPARATION

1. Cook: > 1 lb. dry cheese tortellini pasta

2. Drain the pasta, rinse to cool. Set aside in a colander.

3. Grill carrots in a pan with a splash of water until tender: > 3-4 peeled carrots, diced into cubes or sliced into discs

4. After water evaporates and carrots are tender, continue to grill them just a bit longer to bring out their natural sweetness, browning them some. (Add a splash of olive oil when browning.) Set carrots aside in colander, along with the cooled pasta.

5. Grill in very hot pan, just enough to sear and brown: > 1-2 red peppers, diced into larger pieces

6. Add grilled peppers to the colander.

7. Cut broccoli into small flowerettes. Steam quickly in very hot skillet with a splash of water (and with the lid on), for just one minute, removing from pan to cool. Use: > 2-3  broccoli crowns

8. In a mixing bowl, mix dressing ingredients together: > 1/3 c. olive oil > 1 tsp. salt > zest from one lime, one lemon, and half of an orange > fresh herbs, if desired (basil or oregano, etc.) > 1 TBS. balsamic vinegar > 1/2 TBS. Dijon mustard

9. Toss the pasta and veggies in with the dressing. Serve cold; great for potlucks and parties.