Culinary Recipes

Pineapple Ramen Slaw June 21 2016

  • 1 (16 oz) bag of coleslaw mix
  • 1 cup sunflower seeds
  • 1 cup sliced or slivered almonds
  • 2 packs of ramen (noodles only)
  • 4 stalks of green onions, sliced
  • 1 (15 oz) can of mandarin oranges (optional)
  • 1/3 cup avocado oil
  • 1/3 cup sugar
  • 1/2 cup McClary Bros. Pineapple & Fennel Seed Drinking Vinegar 

Combine all ingredients into a bowl and mix well. Cover and let mixture marry in the fridge for at least 2 hours.


Spicy Fennel Slaw May 31 2016

 

Mix ingredients together, season with salt and pepper to taste and chill in refrigerator until ready to use. 

This slaw goes perfectly with our skirt steak taco recipe!

 

 

 

 


Zesty Lemon Cucumber Salad May 20 2016

This refreshing summer salad comes from Ederique, our fabulous "Elixir Clerk." Quick and easy to prepare, it's sure to pair well with any dish!

Dice cucumber, red tomato and green onions before tossing all ingredients together. Transfer to a plate and drizzle with a balsamic glaze.


Apple Pie Vinaigrette January 27 2016

This dressing recipe is compliments of John and Amy at City Girls Soap.

Add all ingredients into a bottle or bowl. Whisk (or shake) until well combined. Drizzle over your salad.

John and Amy recommend this dressing in a spinach and goat cheese salad!


Zingy Cranberry Vinaigrette January 27 2016

This dressing recipe is from our friends, John and Amy, at City Girls Soap

Add all ingredients together, whisk (or shake if using a bottle) until very well combined. Drizzle over your favorite salad combination!

 


Basil Shrub Vinaigrette December 29 2015

Courtesy of Chef Michael Broom -The Pig & The Pint, Atlanta

Use this dressing on your favorite salad greens. Toss with grapefruit segments, watermelon chunks, nuts, cheese and heirloom tomatoes to make a light, but satisfying salad anytime.

  • 3 oz McClary Bros. Basil Drinking Vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1 cup extra virgin olive oil
  • 1 oz fresh basil

In a blender, add basil drinking vinegar, salt, black pepper, Dijon mustard and garlic. Combine on low speed. With the blender running, slowly drizzle in the olive oil to create an emulsion. (Add a few drops of water to thicken the dressing out if it becomes too thick.) Add the fresh basil. Pulse a few times to combine.

 


The Baron's Slaw December 15 2015

This recipe comes to us from our own "Apple Baron", Stephanie. When she's not executing that magic that is our Drinking Vinegar, she's dazzling us with her delicious McClary Bros. inspired dishes. This new one is one of my favorites!

Pulse all vegetables in a food processor until finely chopped, transfer to bowl. Add vinegar, mayonnaise, and sugar; mix well.

Add salt and pepper to taste. Refrigerate at least one hour, or until ready to serve.

McClary Bros. Vinaigrette December 15 2015

This dressing is so simple to make and can be drizzled on a bed of mixed greens, mixed in a tomato-garlic-basil mixture served on toasts for bruschetta, sprinkled over caprese salad, and so much more!

  • 1 part McClary Bros. Drinking Vinegar (use your favorite flavor or experiment with combinations of flavors)
  • 2 parts Extra Virgin Olive Oil
  • Fresh cracked black pepper to taste
  • Sea Salt to taste
Vigorously whisk the ingredients in a small bowl (or shake in a closed bottle or plastic container) until well blended together and a smooth consistency is achieved. Soon the mixture will separate so mix again just before drizzling

Sesame Ginger Cucumber Salad December 15 2015

 

 

Whisk first four ingredients together and pour over cucumber. Mix well. Sprinkle with sesame seeds for garnish