Okay, let’s be real for a second. With all the stress, paperwork, and the constant nail-biting over whether Thomas will make it through border control for the birth of our second daughter, I've found myself in the kitchen a lot lately. And cooking with a one-year-old? Let’s just say it’s a whole new level of culinary chaos. We’re talking about juggling prep while she plays with pots and pans or sneaks a nap (bless those brief moments of peace).
So, in these unpredictable March days—where it’s sunny one minute and snowing the next—what’s been my magic trick? Prepping a boatload of dressings and marinades! Seriously, it’s like having a secret weapon in your fridge. You can whip up something delish to marinate shrimp or chicken, or dress some roasted veggies or fresh farmers market greens faster than you can say “What’s for dinner?”
Here are my three go-to dressings this week that will make your kitchen feel brighter, breezier, and way more fun.
Now, I know this might feel super easy or even too simple, but trust me: equipping yourself with these three homemade basics will transform your week. Plus, with grilling season creeping up, you’ll be ready to impress your friends at the next cookout (or just yourself, because self-love starts in the kitchen).
And remember, dressing is for SO much more than just salads. So, make a big batch, stash it in the fridge, and get ready to dress up everything, from your roasted veggies to your weekday chicken. Let’s make spring easy!
Herby Shallot Vinaigrette:
This one’s a classic! Just mix lemon juice, minced garlic, olive oil, salt, and pepper. Want it punchier? Add more vinegar! Feeling chill? Go heavy on the oil. Versatile, easy, and it’ll make your salads sing. This bright vinaigrette will liven up any salad but we also love to use it to marinate chicken or fish before grilling, spoon it over grilled asparagus or green onions, or toss it with blistered snap peas.
Ingredients:
1 tablespoon of your favorite mustard
1 shallot, finely diced
2 sprigs thyme, finely chopped
¼ cup white wine vinegar
1 lemon, juiced
⅔ cup olive oil
Directions:
In a bowl whisk the first 5 ingredients together, then slowly incorporate the olive oil making sure everything is well combined
Tangy Soy Sesame Dressing:
You heard it here first—marinate salmon in this dressing for the best meal you’ll ever have. Besides that, we also love to marinate steak or shrimp in this garlicky gingery number, or pour it over a rice bowl with tofu, thinly sliced snap peas & breakfast radishes, and a soft boiled egg.
Ingredients:
2 cloves garlic, minced
2 inch piece of ginger, minced
¼ cup soy sauce or tamari
¼ cup brown rice vinegar
1 lime, juiced
½ cup grapeseed oil
2 tablespoons sesame seed oil
Directions:
Combine all the ingredients in a bowl and whisk until everything has emulsified together.
Lemon Tahini Vinaigrette:
This vinaigrette is really more of a sauce or a dip–the versatility! It’s great drizzled on roasted veg like potatoes or cauliflower, but because of its thicker nature we also love to use it as a dip with springtime crudite.
Ingredients:
2 cloves garlic, minced
1 tablespoon honey
¼ cup tahini
2 tablespoons preserved lemon
1 lemon, juiced
¼ cup parsley, finely chopped
½ cup champagne vinegar
½ cup olive oil
Directions:
Combine all the ingredients in a bowl and whisk until everything has emulsified together.