Hello everyone! I had a wonderful time away at camp, but it’s good to be back home. Now I’m in planning mode for my small book tour along the west coast. If you are in Seattle, Portland, San Francisco, Los Angeles, San Diego or anywhere in-between please leave a comment so I can email you about the tour! I can’t wait to meet as many of you in person as possible!
And if you haven’t grabbed your copy of my book, Blissful Bites, I’m offering free shipping if you buy it direct from me! I make a few more bucks if you buy it from me, which helps pay for my book tour 🙂
Today’s Meatless Monday recipe is a little somethin’ I created a few months ago when Whole Foods was having that one-day organic strawberry sale. I had an opened can of chipotle peppers that needed using, so the Strawberry Chipotle Vinaigrette was manifested! A cooking class student and friend was asking for this recipe yesterday at the Summer Salads class, so I share it with all of you today! Let us know what you think, because no one has tested it yet.
Strawberry Chipotle Vinaigrette
Makes about 1 cup
1 cup strawberries chopped
1/4 cup filtered water
3 tablespoons balsamic vinegar
2 tablespoons tamari
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 chipotle peppers (in adobo sauce)
2 teaspoons fresh rosemary
Dash black pepper
Blend until well combined and no chunks remain.