Jalapeño-honey vinaigrette

Makes about 1 cup

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This vinaigrette is a handy mealtime tool to keep around. Try it on grilled vegetables (as we have here), or marinate grilled shrimp to stuff into a taco.

½ cup olive or avocado oil

1 jalapeño, minced (seeded if less heat is desired)

¼ cup white wine or cider vinegar

2 tablespoons clover or wildflower honey

1 orange, juice and zested

Salt and pepper to taste

Whisk all ingredients together, adding salt and pepper to taste.

Avocado Chocolate Pudding with Whipped Coconut Cream

Baker Laura Puchalski, owner of the 2nd Street Baking Co. in Turners Falls, developed this recipe to provide vegan, gluten-free, and dairy-free eaters with a little chocolate love. Bakers can adapt the type of milk, sweetener, and flavoring to their dietary needs and tastes. She recommends using high-quality Fair Trade cocoa powder for the pudding, and suggests getting the can of coconut milk—as well as the bowl you’ll be whipping it up in—as cold as possible in order to get the best whipped coconut cream.

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