I love salads: they’re quick, easy and can be pretty healthy, whether as a side or a main dish. Aside from great greens and goodies, for me, the dressing is what can make an amazing salad.

Whether you love thick, creamy style dressings or a-barely-there vinaigrette, the possibilities truly are endless for making a simple plate of greens wow-worthy.

One of my favorite dressings – creamy blue cheese – gets even more d’lish in my Blue Cheese & Beer Dressing with the addition of Oregon’s Rogue River blue cheese and a splash of local ale. Or, how about bringing back a bit of retro with creamy avocado and tarragon Green Goddess Dressing?

For a sweet and tangy salad dressing, try my Blackberry Honey Vinaigrette. Fresh blackberries, honey, a pinch of cayenne, red wine vinegar and olive oil play well together, coating your grateful greens in a touch of summer – and perfect sprinkled with local berries, dollops of goat cheese and a few toasted Northwest hazelnuts.

It’s easy to make a great vinaigrette with my DIY Vinaigrette Guide. Mix and match your ingredients, depending on what flavors you’re looking for and then enjoy over some tasty greens and salad add-ins. But don’t forget to get creative and think outside of the box!

So jazz up plain old salad with some delicious dressing and you’ll love your greens even more! -Kathy

Blue Cheese & Beer Dressing
Great drizzled over romaine lettuce leaves topped with bay shrimp, chopped egg and toasted hazelnuts or almonds!

Makes 2 cups

1 cup mayonnaise
1/2 cup sour cream
1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon very finely minced onion
3/4 teaspoon minced garlic
1 1/2 teaspoons chopped Italian parsley, optional
1/2 teaspoon Worcestershire
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Tabasco
3/4 teaspoon fresh lemon juice
2 tablespoons full-flavored beer, such as a Pike Place Brewery’s Kilt Lifter

Place all ingredients in a food processor. Pulse until ingredients are mixed and cheese chunks are slightly broken up but not puréed.

Recipe by Kathy Casey Food Studios®

Green Goddess Dressing
Makes 2 cups

1 ripe avocado (reserve pit)
2 egg yolks
1/4 cup fresh lemon juice
2 tablespoons thinly sliced fresh chives
2 tablespoons minced parsley
2 tablespoons minced fresh tarragon
1 shallot, minced
4 anchovy fillets
1/3 cup olive oil
1/2 cup sour cream
1/4 teaspoon black pepper
1/4 teaspoon salt

In a food processor, place the avocado, egg yolks, lemon juice, herbs, shallot, and anchovies and process for 1 minute until well combined. With the machine running, slowly drizzle in the oil. The mixture should become smooth and creamy. Turn the machine off and scrape down the sides. Add the sour cream, pepper, and salt and process for 30 seconds more.

Place mixture in a container and submerge the avocado pit to help the dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Dressing will keep, refrigerated, for up to 4 days.

Recipe by Kathy Casey Food Studios®

Blackberry Honey Vinaigrette
If berries are out of season, substitute frozen berries in the dressing and omit the fresh berries in the salad, using fresh fruit such as peaches, apples or pears are a great substitution. The dressing is also great made with raspberries.

Makes enough for 4 servings

1/4 cup fresh (or frozen) blackberries
2 Tbsp red wine vinegar
1 Tbsp Liquid Kitchen™ No. 5130 honey or local honey
1 tsp Dijon mustard
3 Tbsp olive oil
Pinch cayenne pepper
1/4 teaspoon kosher salt

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

Recipe by Kathy Casey Food Studios®

DIY Vinaigrette Guide
Experiment with different flavorings and combinations for your vinaigrette. Also try out various greens and salad additions, such as nuts, fruits, cheeses, meats and seafood.

With a small wire whisk, in a small bowl, whisk together your acid component, (and sweet component, if using) Dijon mustard and salt. Then slowly whisk in the oil, adding it in a thin drizzle. This technique is to emulsify (make smooth and combined) your dressing. Then add your flavoring components.

You can keep the vinaigrette refrigerated for up to 2 weeks. Whisk up well before each use. Toss with your favorite greens.

Recipe by Kathy Casey Food Studios®

Summer and sangria are just two libatious things that are often synonymous. Great to sip on during long summer days (or nights), during parties and to celebrate the 4^th of July!

On Kathy Casey’s Liquid Kitchen, I share my Metaxa Sangria! This is a super-easy sangria to make all-year-round and is a great template to play with. It incorporates red wine with Metaxa (a Greek liqueur), fresh citrus, agave nectar and seasonal fruit (for this episodes, I use watermelon).

Ya sas! -Kathy

The 4th of July is almost here, which means… it’s time to start party-planning! Nothing says classic American summer party food than good ol’ potato salad!

Everyone has their opinion on what makes THE BEST potato salad. Some like it rich and creamy. Others like that tart and sweet vinegar-sugar flavor. My Grandma Mimi’s potato salad is my top standard, but I love to mix it up with creative add-ins and unique flavors.

Going for a truly festive party, then try my festive Red, White & Blue Herbed Potato Salad! It uses a variety of red, white and blue potatoes along with fresh herbs and the usual potato salad mix-ins.

Visiting other cultures can be a great way to get inspiration and jazz up the regular recipe, too. My Greek Potato Salad incorporates red potatoes with oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette. Opa!

How about a Pesto Smashed Potato Salad? Yukon gold potatoes are lightly mashed up with fresh parsley, sweet white onions and basil pesto for an easy, creative twist on this summer staple.

Looking for a great libation for a crowd, then check out my cocktail show Kathy Casey’s Liquid Kitchen. Full of imbibing recipes, try out my Metaxa Sangria or my Spiked Iced Tea Punch to celebrate the 4^th!

So Happy early 4^th of July to everyone and make sure to enjoy the celebration with a tasty bowl of potato salad! -Kathy

Red White & Blue Herbed Potato Salad
Potatoes are unpeeled in this recipe—thus giving a colorful and nutritional bonus. Be sure to toss with the vinaigrette while still very warm so they absorb lots of the vinaigrette flavor.

Makes about 6 servings

2 pounds small potatoes, a mixture of red, white or gold, and blue, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tiny-diced red onion

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, herbs, salt and pepper.

When potatoes are still warm, toss them with the dressing along with the red onions, and set aside until cool. Salad is best served at room temperature.

Recipe by Kathy Casey Food Studios®.

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

2 pounds red potatoes, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red pepper
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 ounces feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

Recipe by Kathy Casey Food Studios®.

Pesto Smashed Potato Salad
This salad is great served warm or at room temperature. You can make salad the day or morning before serving and then refrigerate. If making ahead, remove from refrigerator 1 hour before serving to bring to room temperature.

Makes 12 or more servings

2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1/2 cup minced sweet white onion
1/2 cup olive oil
1/2 cup basil pesto, homemade or purchased
1/4 cup cider vinegar
1 tablespoon kosher salt
1 1/2 teaspoons coarse-ground black pepper

2 1/2 pounds small Yukon Gold potatoes or other fun, local small potatoes found at farmers markets, such as marble potatoes, fingerlings or baby pinks
1/2 cup tiny-diced red bell pepper
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh basil

In a large bowl, whisk together the garlic, mustard, onion, oil, pesto, vinegar, salt and pepper to make the dressing; set aside while continuing with recipe.

Wash potatoes, then steam, whole, till very tender—be sure they are cooked all the way through. Potatoes should take about 17 minutes for small Yukons but time will depend upon size.

When potatoes are cooked, immediately drain, and add potatoes to the bowl of dressing. With a large spoon, lightly mash potatoes—not like mashed potatoes but more to break them up into chunks; the goal is to lightly smash/break open the potatoes. Then add bell pepper, parsley and basil. Fold potatoes into dressing with a large rubber spatula to coat all pieces.

Recipe by Kathy Casey Food Studios®.

Sangria is the perfect summer party drink! It’s a great way to test out various fruits with a d’lish, local wine.

On Kathy Casey’s Liquid Kitchen, I share my Sake Sangria recipe! My Asian-inspired drink uses a medium-dry sake instead of wine. Local honey, ginger and lemongrass as well as fresh citrus and a plum play well with the sake. It’s a fantastic accompaniment to sushi!

Kampai! -Kathy

It’s almost Father’s Day! Time to show dear ol’ Dad how much you appreciate him. Maybe that means a special family breakfast or brunch, taking him out to a ball game, going for a long drive, or an afternoon on the patio with some good tunes and the grill turned up high.

While the food is cooking and family and friends are gathered around, mix up a special drink for pops and those all gathered round (who can drink of course!).

I have just the drink for him: Whiskey Spiked Iced Tea Punch. You might think punch is better suited for Mom’s special day, but this sunny-weather sip has a definite “manly” vibe about it.

Packed with fresh juices, brown sugar, brewed tea, and some very masculine Jack Daniel’s, this punch is the perfect accompaniment to a fun day of showing Dad he’s number one.

So three cheers for Dad! -Kathy

Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine.
For more cocktail inspiration, check out my cocktail show www.liquidkitchen.tv.

Makes about 8 cups, enough for 10 to 12 servings

20 cloves
1 orange
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups Jack Daniel’s Whiskey

Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.

Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whiskey, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.

Recipe adapted from Kathy Casey Sips & Apps, Chronicle Books

One of the first delicious signs of summer is sweet, juicy strawberries appearing at the grocery stores and farmers markets!

Of course, strawberries are the perfect treats – just eaten out of hand or piled high on shortcake or dipped in chocolate. Yum! But why not get a little savory with your strawberries this year.

Local berries drizzled with balsamic glaze and a few twists of fresh-cracked black pepper make for a perfect balance of sweet and savory.

Wanna try that combo in ice cream? Check out Molly Moon’s ice cream shop for their inspired balsamic strawberry ice cream!

Strawberry & Spinach Salad with sweet walla walla onions, and my Poppy Seed –Ginger Vinaigrette is one of my favorite summer salad recipes. It’s light, refreshing and a great way to use those summer berries for a touch of sweet and tang.

And don’t forget to muddle some in a summer- sipper like in my d’lish Strawberry Shag. It teams lightly-sugared strawberries with fresh basil!  Shaken with vodka and lemon juice, this fresh cooler is perfect to start any patio party!

So enjoy some “first of summer” strawberries! –Kathy

Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette
You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled chicken cut into strips and dollops of goat cheese.

Makes 6 to 8 servings

Vinaigrette
1/4 cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup light olive oil or other salad oil
2 teaspoons poppy seed

Salad
3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
1/2 cup sliced almonds, toasted

To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.

To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Strawberry Shag

(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing
Fresh strawberry
Small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey Sips & Apps, Chronicle Books