In the summer time, I’m a big light flavor person. When I indulge in a beer, it’s a light beer (Sam Adam’s Porch Rocker comes to mind…). And I like things that are simple, quick and easy to throw together and toss on the grill.
Chicken and pork are always my go-to’s for meal prep and lately, it’s been all about the balsamic vinaigrette and how many different ways I can discover to make it, marinate some chicken or pork in it then put it in salads, with rice or with quinoa for meals.
I first found a yummy simple recipe at my typical haunting grounds for clean eating recipes The Gracious Pantry. But although it was good, did didn’t quite hit the spot. So I stumbled around until I came across Savory Notes. There, I found an Italian basil vinaigrette recipe that is… well… heaven for your taste buds. It not only works amazing as a regular dressing, but you can also use it as a marinade as well.
- 1/3 C olive oil (something dark, and fruity)
- 1/4 C red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove of garlic, finely minced
- 1/3 C fresh basil
- s+p to taste
- 1 tsp of honey (or agave nectar)
I blended the ingredients together with just a whisk, but you can use a blender if you want a more “fine/smooth” result.
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, finely chopped
- 1 Tbsp. fresh lemon juice
(Again, I just blended together with a whisk, but use a blender for a smoother result if desired!)