Podcasts about Vinaigrette

Baconbakery bekommt der Chris einfach nicht raus Bitte bewertet uns in den Portalen wo ihr uns hört! Christian fährt über Silvester nach Marina Lipno - Tipps? Martin ins Allgäu - Martin braucht keine Tipps ;)  Christian trinkt wieder viel Kaffee Martin hat ein Tee-Ritual SupperClub No. 10 Die Plancha Grils von Campinggaz! Werbung  Plancha Onyx 2 - Werbung https://www.campingaz.de/products/plancha-onyx-2 Plancha Sigma Cook 2 - Werbung  https://www.campingaz.de/products/plancha-sigma-2-cook 5 Gänge Menü für 40 Gäste Mit Weinen vom Weingut Peter Kriechel https://www.weingut-kriechel.de/ Herausforderung 4 Gänge heiße Teller FINGERFOOD Rinder-Teriyaki-Tatar auf Algen-Chip mit Schwarzer-Knoblauch-Mayo & Kimchi-Sesam & Selbstgebeizter Saibling mit Wasabi-Mayo LEAK TO TAIL - Lauch von der Wurzel bis zu Spitze Sous-Vide Lauch, Vichyssoise, blanchiertes Lauchgrün, frittierte Lauchwurzeln, Lauchöl & Haselnuss-Panko-Crunch Lauch - Sousvide war King, Einkochkessel war nicht gut Vichyssoise mit Vadouvan der Gamechanger - fermentiertes Gewürz  - Zwiebeln, Kreuzkümmel, Bockshornkleesaat, Linsen, Senfsaat, Knoblauch, Kurkuma, Curryblätter BOUILLABAISSE  Französische Fischsuppe mit Seeteufel, Scampi & Miesmuschel mit Rouille MaiThink X Folge Kochen https://www.youtube.com/watch?v=WRUfgZZIFZA Viele Fische gleichzeitig grillen Erste Tests der Suppe schwierig. Zuviel Pernot, Säure wichtig, Muschelsud Gamechanger WHERE IS THE BACON? Spaghetti Carbonara mit Jakobsmuscheln, rohem Eigelb, Bacon-Espuma & Parmesan Lasgane Platte wurde zu schnell kalt Baconschaum mit Panchetta - Mega! Eigelb wie schnell bekommt man das geplattet SADDLE TO TAIL Gegrilltes dryaged Ribeye-Steak aus der Eifel mit Farofa , Ochsenschwanz-Ragout, Rahmpolenta & gegrillter Romana-Salat mit Vinaigrette Wein dazu: 2017 Neuenahrer Sonnenberg Spätburgunder aus der 6 Liter Methusalem Flasche Ochsenschwanz nicht jedermanns Sache, aber Sauce Hammer Farofa war der Killer! Salat gegegrillt mit Vinaigrette war toll Wein dazu war unglaublich Steaks natürlich überragend HERE IS THE BACON! Warmer, weicher Schokoladenkuchen mit Orangenkompott, Creme Fraich & Crunchy-Bacon Der Bacon im Dessert war der Killer! Was hat Martin kulinarisch erlebt? Ghorban Delikatessen https://www.ghorban-catering.de/ Chiabatini - Salat, Pistazien-Pesto, Büffelmozzarella, Mortadella, ItIt Restaurant https://itit-restaurant.de/ Matcha-Strawberry Ice Tea Matcha-Panacotta Ki Bilder in der Gastro Werbung??? Gänseessen Teller Bild von einem Gastronomen Chris war im berücktigten Lommerzheim in Köln Deutz Geniale Kotelettes und tolles Bier Martins Videos auf YouTube schauen und liken https://www.youtube.com/@ordio/videos

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Acamaya | Chef Ana Castro | Lydia CastroBeaterBladeClean Plate ClubShare Our Strength | Feeding America | Hunger Free America | Food Bank Finder | Hunger Hotline | Volunteer InfoThe Blue Food Cookbook | Andrew Zimmern | Barton Seaver | Iain McPherson BtD EpisodeFrom Roy Panettone | IGFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Here’s what happened on Bailey & Johnny for the morning of Tuesday November 4th 2025 Want to be in the next episode? Send us a voice memo on social media or on the iHeartRadio app! Follow us on Instagram: @baileyparker_ and @johnnynovak Listen live weekdays 530 -10 am PST on the iHeartRadio app and 1073virginradio.ca

Donc pour faire une vinaigrette allégée, le premier ingrédient n'est plus de l'huile mais de l'eau. Problème : c'est évidemment trop liquide. Donc il faut épaissir tout ça... Ecoutez Olivier Dauvers : les secrets de la conso du 30 septembre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Pour faire une vinaigrette allégée, le premier ingrédient n'est plus de l'huile mais de l'eau. Problème : c'est évidemment trop liquide. Donc il faut épaissir tout ça... Cette saison dans "RTL Matin", Olivier Dauvers part à la quête des bonnes affaires et vous livre ses secrets pour éviter les arnaques et devenir un consommateur avisé ! Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : - Michaël Jérémiasz, chef de la délégation française des Jeux Paralympiques Comme chaque semaine, Laurent Mariotte reçoit un invité. Cette semaine, c'est Michaël Jérémiasz, chef de la délégation française des Jeux Paralympiques. Victime d'un accident de ski à 18 ans, il découvre le tennis fauteuil et est 4 fois médaillé aux JO. Il vient déguster le “plat du jour”. Cette semaine, il est signé Bérangère Fagart, la cheffe du Restaurant Sélune à Paris 11e. Elle a ouvert, il y a 5 ans, son restaurant dans Paris : Sélune. Elle lance un “relais des chefs”, à l'occasion des Jeux Paralympiques : 30 chefs de la nouvelle génération vont réaliser des menus en trois temps, dont une partie des fonds sera reversée à l'association Play international pour financer un programme d'accessibilité et inclusion par le sport à destination des plus jeunes. Pour Michaël Jérémiasz, elle cuisine un plat de moules, vinaigrette marinière-cidre, chorizo et pommes de terre tièdes.   Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Le plat du jour est signé Margaux Fary, cheffe aux fourneaux du restaurant Luciole à Marseille (8ème arrondissement). A l'occasion de la venue de Sidonie Bonnec, dont l'intrigue de son roman prend place dans une banlieue de Londres, Margaux Fary a créé une recette spécialement pour elle, mêlant les saveurs marseillaises à celles de la cuisine britannique : sucrine braisée, écrasé de petits pois et menthe (en clin d'oeil au mushy peas anglais), sauce à l'anis. Une entrée généreuse à retrouver en exclusivité dans son restaurant marseillais. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Wenn von „Brägele" die Rede ist, versteht das in Mainz kein Mensch, in Stuttgart nur wenige, mit Sicherheit aber verstehen es alle in Baden-Baden. Dort rufen dann viele gleich „…aber mit Sülzwurst dazu“! Genau! Dieses einfache, aber sehr schmackhafte und deftige Gericht (als Abendessen oder als Vesper) hat sich Prof. Thomas Vilgis genauer angeschaut: Bratkartoffeln im ausgelassenen Fett des Schwarzwälder Specks gebraten und mit dünn aufgeschnittener Sülze (überzogen von Vinaigrette) serviert. Dabei geht der kulinarische Physiker auch der speziellen Zubereitung der Bratkartoffeln auf den Grund, denn die sind eine Wissenschaft für sich.

Friday – We talk Super Bowl snacks, the student party at the principal's home, and the SNL documentaries. Sara from Feisty Trivia comes in for our Feisty Friday. Prime Time Kitchen with Orlando Weekly Restaurant Critic Faiyaz Kara on Oak and Stone, Black Coffee/Cafe Negro Bistro, a review of Mosonori, and where to find Indian food in Longwood. Plus, JCS News, Sink or Sail, Embers Only & You Heard it Here First.

When making vinaigrette, always use quality olive oil and vinegar. Vary the vinegar here, if you like. Red wine vinegar has more intensity than white wine vinegar and is good matched with more assertive herbs, such as oregano. Sherry vinegar, derived from the fortified wine, is a little stronger in character than red or white wine vinegar. Sherry vinegar has a golden hue and burnished flavor that complements roasted peppers, especially. Champagne vinegar is finer, still, with a lighter body and color. And then there is balsamic vinegar. Made from the juice of the Trebbiano grape, it has a distinctive sweet flavor and caramel color that come from aging in oak barrels. There are balsamic vinegars as rare as fine wines, with commensurate prices as well. A collection of vinegars allows for an interesting repertoire of vinaigrettes. We recommend having red and white wine vinegars, as well as balsamic, on hand as a matter of course. 

Send us a textStart off the new year with a fresh take on a coleslaw salad featuring shredded brussels sprouts and a vinaigrette dressing. For this episode, Heather tried to locate an Asian slaw recipe she loved, but it had disappeared from her Pinterest feed. This is a good reminder to us all to save recipes we love offline! The recipe she tried for this episode didn't quite measure up in her opinion. We have notes! Brussels sprouts tend to have a bit more of a bitter flavour to cabbage, and in our opinion, are chewier in texture. The salad is a mix of brussels sprouts and green cabbage and it does have some really delicious add-ins, like mango, cucumber, sesame seeds, almonds and grapes. The dressing may be where this falls flat. What are your thoughts? Send us a message or comment on our social posts for this episode - we'd love to hear from you! FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Brussels Sprout Slaw with Sesame Vinaigrette recipe~ S5 E1: Muffins, Meal Plans & More with Guest Megan Gaul from Partake Meal Planning~ Birthing Magazine~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Les sauces : quelle est la meilleure vinaigrette ? Les sauces, c'est la vie ! Découvrez tous les secrets des vinaigrettes, ketchups, mayonnaises et autres sauces qui donnent du goût à vos plats.N'oubliez pas de relayer notre opération #stopobesite et merci de votre soutien et de faire votre analyse minceur gratuite avec Jean-Michel Cohen Vous souhaitez mieux manger, maigrir, rééquilibrer votre alimentation, apprendre à toujours faire les bons choix alimentaires ?Faites votre analyse minceur gratuite avec Jean-Michel Cohen Découvrez l'ActiBox Minceur Dr Cohen, la boîte d'assistance à l'amaigrissement conçue pour éviter tous les “parasites” du régime Abonnez-vous ici à la chaîne Savoir Maigrir sur Youtube Découvrez la chaîne Youtube de Jean-Michel Cohen Consultez les Lettres d'Information du Dr Jean-Michel Cohen Visitez la page Facebook Savoir Maigrir avec Jean-Michel Cohen Suivez les stories de Jean-Michel Cohen sur Instagram

C'est le fou rire général sur le plateau de Julien Courbet lorsque Stanislas Vignon raconte sa mésaventure avec une vinaigrette périmée... Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.

Hour 2 Audio from WGIG-AM and FM in Brunswick, GA

We've all heard of spring cleaning, but sometimes summer brings its own special blend of dirt, grime, and stuck energy. If you find yourself feeling unsettled in your space, it may be time for some magical housekeeping! Cleaning our space doesn't have to be drudgery, in fact, intentional housekeeping can be a powerful act of self-care. In this episode, we'll talk about clearing clutter, cleansing space, and raising the vibration of your environment. We'll even explore how sharing and caring for space with others, kids included, can be a magical experience of connection. So tie back your hair, roll up your sleeves, and get ready to banish your clutter and create a truly magical haven.What am I reading?What You Are Looking For Is in the Library by Michiko Aoyama, Alison Watts translator Magical Housekeeping by Tess WhitehurstWhat am I listening to on repeat?She's Kerosene by The Interrupters What's for dinner? Detox Harvest SaladFor the Salad:1 thinly sliced sweet potato1 tablespoon of olive oil3 cups of baby spring mix2 cups each of baby spinach and arugula2 cups of chopped kale1 thinly sliced radish1 peeled and thinly sliced red beet2 shaved baby carrots1 shaved small cucumberChopped grapefruit or orange slices 6 to 8 thinly sliced Brussel sprouts½ cup of pomegranate seeds¼ cup of micro greens2 tablespoons of sliced fresh chives½ cup goat cheeseKosher salt and fresh cracked pepper to tasteFor the Vinaigrette:½ small diced shallot1 tablespoon of grainy mustard1 ½ teaspoons of honey½ cup of champagne vinegarJuice of ½ of a lemonSeeds from ½ of a vanilla bean1 cup of olive oil1 tablespoons fresh basilKosher salt and fresh cracked pepper to tasteINSTRUCTIONSPreheat the oven to 425°.Evenly spread the sweet potato slices and Brussels sprouts on a sheet pan lined with parchment paper. Drizzle on the olive oil, salt and pepper and roast in the oven for 30 minutes and cool to room temperature.For the salad: Simply combine all of the ingredients in a large bowl and toss together with salt and pepper.For the vinaigrette: Whisk together all of the ingredients in a medium size bowl until the dressing is combined and emulsified and set aside.https://theinspiredhome.com/articles/winter-harvest-salad/Cleansing Cocktail 1 lemon1/4 teaspoon cayenne pepperStevia or agave nectar to taste2 cups water Instructions: Mix together ingredients. Serve hot or cold. 

CCR B4M 24 Piss Vinaigrette Defecation threat., my fancy chapeau,Luke sissy fag, notable knows napels. And did I make you Randy Cave Crew Radio airs live every Friday on http://www.cavecrewradio.com Also on our YouTube Channel https://www.youtube.com/c/CaveCrewRadio and on Facebook. You can download the podcast anywhere here https://taplink.cc/cavecrewradio Click here for all our social media links and to buy exclusive merchandise https://linktr.ee/cavecrewradio We are now syndicating on Pulse Talk Radio , News Pulse Radio and Essential Radio

Chaque samedi, Laurent Mariotte et son invité vous livrent conseils, trucs et astuces autour de la gastronomie et l'alimentation. Un éclairage utile sur l'art du bien-manger. Aujourd'hui, La Table des bons vivants s'intéresse à cette sauce printanière. L'occasion de faire une belle salade ce week-end !

1/ ESTEE NACK & FUTUREWAVE. Sunday Service. 2/ DJ D Sharp and ST Spittin. Flashes. 3/ Roc Marciano. Gold Crossbow. 4/ Elcamino & Real Bad Man. No fighting. feat Boldy James. 5/ CRIMEAPPLE & PRESERVATION. Fumemos. 6/ BLU & ROY ROYAL. The same og. 7/ SHOTTIE AND FARMA BEATS. Vinaigrette. 8/ CHYNA STREETZ. Bernardine’s rage. 9/ Sule. Made For It. feat. BENNY THE BTCHER. 10/ BENNY THE BUTCHER. One foot in. feat. STOVE GOD COOKS. 11/ KOTA THE FRIEND. Yuma.12/ Marv Won. Good Thangs. feat QUELLE CHRIS.13/ ScHoolboy Q. Cooties.14/ Reek Osama & Machacha. Bombs over Baghdad. feat STARZ COLEMAN.15/ Dr Lekta. Number 62 (Produced by Franky Giucci).16/ ILL BILL & NECRO (BLOOD BROTHERS). OUTLAW. 17/ MASTA ACE AND MARCO POLO. Hero. feat Inspectah Deck.18/ HIT BOY AND THE ALCHEMIST. The main Event.Escuchar audio

1/ CHYNA STREETZ. Matrimony. feat ROME STREETZ. 2/ CRIMEAPPLE & PRESERVATION. Don’t mention it. 3/ DJ D Sharp and ST Spittin. Each one, teach one. 4/ ESTEE NACK & FUTUREWAVE. GLACIUS VS FULGORE. FEAT ROME STREETZ. 5/ HUS KINGPIN. King is born. 6/ Elcamino & Real Bad Man. Expensive Cloth. 7/ ScHoolboy Q. Pop. feat. Rico Nasty. 8/ Marv Won. Measuring Stick feat. Fatt Father & Elzhi. 9/ Conway the Machine & Joey Bada$$. Vertino. 10/ MASTA ACE AND MARCO POLO. Hero. feat Inspectah Deck. 11/ NEJMA NEFERTITI, DOUBLE A.B., DUB SONATA. Rats. feat NAPOLEON DA LEGEND, TONE SPLIFF. 12/ Swollen Members. Faceless Kings. 13/ SHOTTIE AND FARMA BEATS. Vinaigrette. 14/ Hit-Boy & The Alchemist. Don’t be gone. 15/ CHE NOIR. Junior High ft. Evidence & Your Old Droog .16/ Dr Lekta. Sega. Escuchar audio

1/ DJ D Sharp and ST Spittin. Risk and Reward. 2/ Elcamino & Real Bad Man. Champagne Pisses ft. Benny the Butcher. 3/ CHYNA STREETZ. Matrimony. feat ROME STREETZ. 4/ ESTEE NACK & FUTUREWAVE. GLACIUS VS FULGORE. FEAT ROME STREETZ. 5/ ScHoolboy Q. Yeern 101. 6/ NEJMA NEFERTITI, DOUBLE A.B., DUB SONATA. Rats. feat NAPOLEON DA LEGEND, TONE SPLIFF. 7/ Marv Won. Measuring Stick feat. Fatt Father & Elzhi. 8/ Monstroe. Asylum. 9/ Swollen Members. Faceless Kings.10/ Masta Ace & Marco Polo. P.P.E. 11/ BLU & ROY ROYAL. The living god. 12/ Sule. Made For It. feat. BENNY THE BTCHER. 13/ Dr Lekta. Sega. 14/ Stove God Cooks x Stoupe. Carbone.15/ SHOTTIE AND FARMA BEATS. Vinaigrette.Escuchar audio

Move over, pomanders - there's a new stink in town!

Inducing somnolence for the only podcast audience that willfully defies the fundamental principles of classical physics.   https://patreon.com/surething http://surething.money

Viewers Vinaigrette - Episode 251 by

From Cheri: My path to SOS started with my Seventh-day Adventist family which had a dairy farm in Tillamook, Oregon. My grandparents had 100 dairy cows and at 10 years old I stayed with them one summer and the following school year. I learned all of the cows names and numbers and helped with all of the chores including feeding the baby calves. It was very hard work. I feel fortunate that I had that experience and at the time eating dairy was accepted in the SDA community. As I grew, I was very interested in health matters and as valedictorian of my 8th grade class, my whole address centered around health. Sometime in high school, I heard a lecture about the hazards of sugar and refused to eat anything containing sugar. That lasted until the cultural influences at college made me stray into Pleasure Trap eating. My mother has always been an adventurous cook, and I slowly followed in her footsteps. Our culture is obsessed with food, and I am no exception. I have been Vegan and evan Raw Vegan in the last 30 years. As the various ‘experts' have made their proclamations about food, I accepted the contradictory notion that clean animal products were healthy. As I embraced more meat, butter and eggs, my cholesterol climbed to 314. I started to cut back on the cheese, but only got into the 200's. My very active grandfather died suddenly of a massive heart attack at age 66, so I became concerned. Additionally, my A1C was creeping up, and my father had had Diabetes, so these factors weighed heavily on my mind. Sometime in the summer of 2022, I saw Chef AJ on the Rich Roll podcast, and the notion of food addiction really resonated with me. SOS-free was a foreign concept and it took a few months for me to wean myself away from eggs and cheese, but I was able to go SOS-free on October 31, 2022. Within six weeks my labs were all within normal limits! I just want to share a few of the recipes that helped keep me on the WFPB path without feeling deprived BEET HUMMUS 2 Cans No Salt Garbonzo beans or 3 ½ cups cooked in the Instant Pot 16 to 20 oz steamed beets with skins slipped off 2 Lemons, zested & juiced 1 clove garlic ¼ cup White wine vinegar ½ teaspoon ground Cayenne Pepper 2 Tablespoons Tahini, optional Blend in Vita Mix DIVINE PICKLED BEETS 1 to 2 pounds steamed beets with the skins slipped off, slice with wavy slicer or as desired. Pour over Huckleberry or Ruby Red Onion California Balsamic Vinegar, use enough to coat to beets. Make a day ahead and store in the fridge. Turn the beets gently to distribute to vinegar. CITRUSY 1 - 2 - 3 DRESSING 1 Cup Organic Balsamic Vinegar ⅔ cup Mustard, (yellow or Dijon) ⅓ cup date paste* 1 orange, zested and juiced Blend with Immersion Blender *DATE PASTE 2 Pound box of Medjool dates (remove all pits) Boiling water to cover. Soak overnight. Blend in VitaMix. Freeze or fridge STRAWBERRY VINAIGRETTE 2 cups fresh or frozen strawberries ¼ cup red wine vinegar 2 T Dijon mustard 2 T Maple syrup OR date paste Blend in VitaMix. Serve on chopped salad. Refrigerate. RED VELVET CHOCOLATE MUFFINS BY DR WROBLEWSKI 1.1 Pounds cooked beets 10 oz fresh banana 10 pitted Medjool dates 2 teaspoons vanilla 1 Tablespoon Balsamic vinegar Blend in Cuisinart, then add: ½ cup cacao powder 1 teaspoon reduced sodium baking powder 1 ½ cup old fashioned organic oats Blend again. Divide into 24 silicone cupcakes. Bake at 350 degrees for 45 to 55 minutes. Store in the fridge. Serve with Dazzle Berry Sauce. DAZZLE-BERRY SAUCE BY TIMAREE HAGENBURGER 12 ounces Blackberries ⅓ to ½ cup date paste 1 T Cashews OR 1 T chia seeds ½ teaspoon Cinnamon ½ teaspoon vanilla ½ to 1 teaspoon Lemon zest Blend in VitaMix. Add water to achieve desired consistency. Refrigerate. Follow Cherie On Facebook: https://www.facebook.com/profile.php?id=100093706254780&mibextid=ZbWKwL On Instagram: https://www.instagram.com/chefcheriamore/

This week on the show I interview Jadah Sellner, bestselling author, business coach, international keynote speaker, TEDx presenter, poet, and host of the Lead with Love podcast. She's the author of SHE BUILDS: The Anti-Hustle Guide to Grow Your Business and NourishYour Life. She's also the co-author of the best-selling book Simple Green Smoothies.As the founder of Jadah Sellner Media, Inc. and She Builds Collective, Jadah helps women build their businesses and their lives in a way that works for them—–with love. The book she's reading: Come as You Are: Revised and Updated: The Surprising New Science That Will Transform Your Sex Life by Emily Nagoski The Well Woman Show is a media partner for the following conference and I'm really looking forward to it. Join me! The 4th SCORE Women In Business Conference is Thursday September 21st in Santa Fe: It's called Doing Well While Doing Good - Flexible Solutions for a Collaborative Future and it helps local business people explore solutions at every stage of their business. and will feature a collection of thought leaders and visionaries ready to build a stronger and more resilient business environment. Featured speakers include: ● Victoria Price moderates the conference. Inspirational speaker, author, blogger, consultant, coach. ● Patricia Quintana - Owner & operator of Rancho La Fina Lamb and Wool and De La Tierra Consulting LLC, Taos, NM ● Jadah Sellner - Motivational Speaker and author of: She Builds: The Anti- Hustle Guide to Grow Your Business and Nourish Your Life ● Erin Wade - Farmer, entrepreneur and founder of Vinaigrette & Modern General restaurants, new author, releasing her first book early 2024. Join me 9:30-2:30 Thursday September 21 at the Scottish Rite temple in Santa Fe. HOW MUCH: $40.00 Registration includes casual lunch. Reserve your spot: https://score.tfaforms.net/17?EventID=a105a000009oJBE Also, you can join Jadah Sellner at an intimate evening event that same day! A She Builds Community Event with Jadah Sellner ]( A She Builds Community Event with Jadah Sellner ‌ A gift from Jadah: shebuilds.com/vision use code: wellwoman to get the workshop for free (usually $97) The Well Woman Show is thankful for support from The Well Woman Academy at wellwomanlife.com/academy. Join us in the Academy for the community, mindfulness practices, and strategy to live your Well Woman Life.

Jason sits down to catch up with Ben Jones! Ben is the president of Vinaigrette Salad Kitchen. Ben and Jason talk about how he leads his team of general managers, what makes a positive guest experience, and how to excel within a company. They also discuss the ever evolving topic of self development and Ben's approach to it. P.s. Vinaigrettes lemonade is an incredible way to beat the summer heat. Go try one!  Book Review: Excellent Advice For Living - Kevin Kelly  

Join Corrie Perkin and her special guests for this week Hannie Rayson and Robert Gott. This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES This week on the show we discuss some of the themes explored in Hannie's new work-in-progress play and Robert's new novel Naked Ambition. In The Cocktail Cabinet for Prince Wine Store Gabrielle Poy joins us with 3 great box specials; June Mixed Dozen Winter Whites Fireside friends Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide. In BSF for Red Energy; The Forsyte Saga by John Goldsworthy Girl in the Pink Dress by Kylie Needham Ten Pound Poms (Stan) Hannie's Coleslaw and Pharmacy in a Bowl. Charlotte Wood's recipe for lentil soup. (see recipes below) This week Bob is grumpy about hot food consumption on trams! Plus 6 Quick Questions and an intriguing Amazing Fact. Dear Caro and Corrie is back - send us your question or dilemma to feedback@dontshootpod.com.au and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils. Email feedback@dontshootpod.com.au or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.  Hannie's Coleslaw 1.Green cabbage 1/4 Not Savoy. (This is too tough) Sliced so finely, you have to summon your inner Japanese chef. It must be fine, delicate, filigree. 2. Fennel 1/3 bulb Sliced very finely. I learnt this from Bill's (the Aussie /Sydney chef) in London. I think the addition of fennel is where the magic happens. 3. A lot of coriander. Chopped up. 1/2 bunch. More. Go crazy. Mint is a lovely addition or substitute if cori not in season. 4. Chopped celery. 1-2 sticks 5.A handful of currants. 6. Teaspoon of orange rind. 7. Vinaigrette. You can use Praise French dressing. (Perfect for this dish) Fiddle with the quantities. You can't go wrong. We eat it all the time! The trick is to go very fine with all shredding. Pharmacy in a Bowl. Charlotte Wood's recipe for lentil soupIngredients Olive oil 5 cloves garlic, finely chopped 2 small red chillies, finely chopped 1 brown onion, finely chopped 1 stick celery, finely chopped 1 leek, finely chopped ¼ white cabbage, finely chopped 1 red capsicum, roughly chopped 3 carrots, roughly chopped 3 litres chicken stock 1 head broccoli, roughly chopped 1 can tomatoes in juice 1 cup French-style (‘blue') lentils Salt & pepper Parmesan cheese, grated Method 1. Fry the garlic, onion, chilli, celery, leek, cabbage, capsicum and carrots in batches until well browned. 2. Put the chicken stock in a big pot on the stove and bring to the boil, tossing in all the sautéed ingredients. 3. Add broccoli and tomatoes, and simmer till all vegetables are tender. 4. Retaining stock, remove vegetables with a slotted spoon and puree in a food processor or blender until smooth (or roughly blended, depending on how rustic you like your texture). 5. Return pureed vegetables to stock and add lentils. Simmer for about 15 – 20 minutes or until lentils are tender (more if you want them falling apart). Season well with salt and pepper. 6. Serve with a sprinkle of Parmesan cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

Don D & Bigg Doom Come Back Strong. We Start off With Mocking, De Coolest's Birthday, Sweet Auburn Fest, Power Recap, Brian McKnight, and Rich Homie Quan VS Roddy Rich. Then, We Move On to Being Uncanceled, Boosie, Working Through Depression, Annoying Neighbors, Having A Type, The Lakers Being Swept & More! --- Support this podcast: https://podcasters.spotify.com/pod/show/earhustlin404/support

Sheela Prakash loves this dressing so much she has to buy the anchovies in bulk. She sits down with Jesse to talk about Italy–it's language, its food, and how it's influenced her–and her one recipe for a Simple Summer Greens with Anchovy Vinaigrette. Sheela Prakash is a recipe developer, Senior Contributing Food Editor at The Kitchn, and the author of Salad Seasons: Vegetable Forward Dishes All Year. You can follow her on Instagram @sheela.m.prakash. If you like our show, don't forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

The joyful, fabulous and truly talented Pastry Chef Zac Young is sitting down to dish today. His hit Piecaken, his love for sprinkles, Spring Desserts and his culinary crush will all be shared. Don't miss the bubbly conversation with this Food Network Host and sweets aficionado; he's a blast! And, I have a tutorial on the Making of a Vinaigrette for you…and a recipe for Coconut Curry Cod that is delectable~

Adam is back on the podcast catching up with Jason. They talk about how Adam got his start at Orange Leaf and how that progressed into his role with Vinaigrette. Find out what Adam has been up to recently by listening now! 

This Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa is a delicious, colorful, healthy and hearty addition to any menu. Gluten-free rice noodles serve as the base of the bowl. They are sautéed with soy sauce and Knorr® Professional Liquid Concentrated Vegetable Base. This instantly adds lots of flavor, color and aroma to the noodles. The noodles are topped with a scoop of curried quinoa made using Knorr® Professional Liquid Concentrated Vegetable Base, and tossed with Hellmann's® Lemon Za'atar Vinaigrette and curry powder. Topped with a tossed arugula salad and assorted roasted seasonal vegetables, your customers will love this hearty, produce-packed bowl. Get the Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa recipe here!

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks, and approachable science. This week, Jenn's talking about salad dressing. If your goal is to lose weight, is salad dressing the first thing that should be removed from your diet? Are there ways to make store-bought salad dressings healthier? Jenn gives the inside scoop on what ingredients to avoid, how to read the labels, and some ideas for making homemade dressing. Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With a Side of Fries Instagram

Persimmon-Kumquat Pudding with Coconut Whipped Cream Culinary Inspirations: From Gourmet to Pret-a-Manger. We CAN have nice things! +Cooking Demo Serves 6 For the pudding: 4 very ripe Hachiya persimmons or 5 Fuyu persimmons, allowed to soften ¼ lb. kumquats, whole, about 10 1-2 TBLS Dr. Fuhrman's Blood Orange vinegar, or lemon juice, or to taste Coconut water or orange juice (optional to facilitate blending) For the coconut whipped cream: 1 ½ cup nuts of choice (cashews, macadamias, walnuts, hemp, or a combination) 1 TBLS unsweetened flaked coconut 12 deglet noor dates, pitted Coconut water (as needed to facilitate blending) Optional: 1 teaspoon, Dr. Fuhrman's Coconut Vinegar, or coconut extract Optional garnishes: Unsweetened shredded coconut, raw or lightly toasted 6 kumquats, cut into pinwheels and seeded In a high-speed blender, puree the pudding ingredients until smooth, adding coconut water or orange juice as needed to facilitate blending. Place in 12 individual serving dishes (martini glasses make a nice presentation). Likewise, puree the coconut cream ingredients until smooth, using coconut water to facilitate blending. Spread a layer of the coconut cream over the persimmon pudding and chill for at least 2 hours. Garnish with unsweetened shredded coconut and some kumquat pinwheels. Nutritarian Vinaigrette (Basic Recipe) ½ cup vinegar or citrus juice (any flavored vinegar, balsamic, sherry, lemon juice, lime juice, Yuzu, verjus, etc) 1 cup water 2 teaspoons arrowroot powder, dissolved in an additional ¼ cup cold water Bring the vinegar and the cup of water to a boil in a small saucepan. Once boiling, whisk in the arrowroot-cold water mixture and let boil for 2 minutes, but no longer, whisking occasionally. Remove from the heat and let cool to room temperature. Refrigerate until ready to use. Makes about 1 ½ cups, approx. 6 servings.

Ce lundi 19 décembre, Alan Taudon, le chef de l'Orangerie, restaurant du George V à Paris signe l'amuse-bouche de notre série de la semaine consacrée au repas du réveillon de Noël.

In the words of the ownerQuite simply, we are people with a passion for food and cooking. We also like to have fun! With that in mind, we have always been on the lookout for delicious, quality ingredients – olive oil and vinegar in particular.Thus, the idea for Vinaigrette was born. Vinaigrette, LLC began in 2009 in Southwest Minneapolis.  We are a family-owned and operated food store, specializing in everything vinaigretteHours​Sundays - 11:00am to 5:00pmMonday through Saturday - 11:00am to 7:00pm5006 Xerxes Ave SouthMinneapolis, MN  55410​(612) 922-9192Don't forget to mention a 30% off!!! From this episode, they can even ship. And, drink to you if your local http://www.vinaigrettemn.com/find-us.htmlget more education from Infusion Health go to our group Eo Infusion https://www.facebook.com/groups/700877977016354/?exp=dc78To get updates on the podcast https://www.facebook.com/groups/941419766714761/?ref=sharehttps://www.facebook.com/groups/941419766714761/?ref=share&exp=dc78To connect with Rach or CrisInstagram: https://www.instagram.com/invites/contact/?i=kelttz509oe9&utm_content=1stwvz4Facebook: https://www.facebook.com/groups/941419766714761/?ref=shareYouTube: https://youtube.com/channel/UCtOHTdDXgDeSEWX3oey1MbQWebsite: http://infusionhealthpodcast.com/TikTok: @infusionhealth

Who are we? We're Thicc Radio! We're James and Tim; two gainers who want to explore what gaining is, for our own benefit, and the benefit of anyone tuning in. In this week's episode, we sit down with our guest, to discuss one of the biggest subjects of contention in the community: diabetes. We explore the journey of diagnosis and lifestyle changes, recipes to help you gain, and surprising ways it can benefit your own journey. New episodes will come out every Tuesday, so subscribe! Please rate us five stars, leave us a review, and share this episode with your friends, and if you want to reach out to us, you can find us on our socials below. So until next time, bye fats! Gainer Salad Ingredients 1 Head of Lettuce 2 Pork Chops, diced 1/2 Cup Almonds, diced 200g Bacon Lardons 300g Mushrooms, diced 1/2 Stick of Butter 1 Tsp Vegetable Oil, or other oil with a high smoke point Vinaigrette, to serve Steps Clean and dice the mushrooms and almonds, ensuring to keep the mushrooms as dry as possible before frying and removing any hard stems. Season the pork chops with herbs and spices of your choice. Add oil to a pan and sear the pork chops on a high heat for 1 minute on each side. Turn down to a medium heat and continue to flip each minute for up to 10 minutes. Add two tablespoons of butter, coat each side, and allow to baste for up to 5 minutes on a medium heat. Take off the heat, and allow to rest for 2-3 minutes before dicing. Add the bacon lardons to the pan on a medium heat, and cook for 5-10 minutes, stiring occasionally to prevent sticking. Take off the heat, and allow to rest. Deglaze the pan with the remaining butter and add the mushrooms in one layer, to fry for 5 minutes, with moving them. Stir for another 3-5 minutes, and season with herbs and spices of your choice. Take off the heat and allow to rest. Core your lettuce and clean each leaf. Dry and shred as per your preferred method. Add the lettuce, mushrooms, bacon lardons, pork chops, and almonds to your salad bowl, and toss. Add salt and pepper to taste, then add vinaigrette to serve. James Instagram: @s.t.a.n.n.u.m BeefyFrat: @stannum Tim Instagram: @thickey_mouse Grommr: @orpheus BeefyFrat: @thickey_mouse Twitter: @thickey_mouse YouTube: @thickey_mouse TikTok: @thickey_mouse Special Guest | Karl Thicc Radio TikTok: @thiccradio Website: https://www.podpage.com/thicc-radio/ Email: thethiccradio@gmail.com --- Send in a voice message: https://anchor.fm/thicc-radio/message

Tous les samedis, l'équipe de La table des bons vivants vous propose des recettes de saisons à réaliser chez vous pour vous régaler en famille, ou avec vos amis.

I have been obsessed with Meg Cowden and her container gardens for some time. I follow her on Instagram @seedtofork, and there was a drone overhead shot of her yard that I watched ten times. I am heading out on a book tour in my van for a few weeks and will be bringing this book with me and obsessing about my Ely Hilltop Garden improvements for next year. If you are still harvesting, here is a great rice side dish that uses a ton of cherry tomatoes. You can also make this butter tomato sauce that you can freeze in a mason jar. It's apple season, so the Star Tribune featured my Chicken, Wild Rice, and Apple and Pecan recipe in their orchard round-up. It made me hungry for it, so I made it again! Try your hand at the Tarte Tatin apple recipe below that my Mother In Law Dolores has perfected. Tarte TatinIngredients* 1 ¼ cup all-purpose flour* 3 tbsp sugar, divided* 1 tsp kosher salt* 1 tsp baking powder* 8 tbsp chilled, unsalted butter, cut into ½-in. cubes, divided* 2 tbsp cream* 1 large egg, lightly beaten* Four large Honeycrisp apples (1 lb. total), peeled and cored, each cut into 6 wedgesInstructions* Preheat the oven to 375°F. Meanwhile, in a large bowl, whisk together the flour, 1 tablespoon sugar, the salt, and the baking powder. Add 3 tablespoons butter and the shortening and, using your fingers, rub the fat into the flour mixture to form coarse, pea-size pieces. Add the cream and egg, and stir until just combined. Press the dough together with your hands and refrigerate until firm to the touch, 30–35 minutes.* When ready to cook, thickly coat the bottom of a 10-inch heavy ovenproof skillet or tarte Tatin pan with butter. Sprinkle sugar evenly on top.* Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.* On a floured surface, roll out the pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly* Transfer to the oven and bake until the crust is golden and apples are tender when poked with a knife, 40-45 minutes. (If the edges begin to brown before the fruit is tender, cover them with strips of aluminum foil.)* Let cool 5 minutes, then carefully turn out onto a round serving plate by placing another plate over the top and flipping it over.  If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream. Set the tart aside to cool at room temperature for at least 15 minutes before serving.Chicken Wild Rice and Apple Pecan SaladIngredientsIngredients for Vinaigrette* 2 large cloves of garlic micro planed* ⅓ cup rice vinegar* 2 Tbsp soy sauce* 1 Tbsp Dijon mustard* 1 Tbsp fresh orange juice* 1 tsp orange zest* 1 Tbsp grated fresh ginger on a micro plane grater* 1/4 cup sesame oil* 1/4 cup olive oil* 1 tsp kosher table salt* 1 tsp pepperIngredients for the Salad* 2 boneless chicken breasts* 2 cups wild rice* 4 1/2 cups chicken stock* 1 cup cubed honey crisp apple* 2 celery stalks chopped with leaves* 1 cup scallions chopped* 1/2 cup red onion chopped* 1/4 cup chopped Italian Parsley* 1/2 cup toasted pecansInstructions* Place all vinaigrette ingredients in a mason jar and shake until emulsified.* Place the wild rice in a saucepan or pot. Arrange the chicken in a single layer on top of the rice.* Add 1 tsp salt to the chicken rice mixture and cover with 4 1/2 cups broth. Bring the stock to a boil. You'll see some white scummy foam collecting on the surface of the stock as it comes to a boil; it's fine to leave it..Reduce to a simmer, cover, and let the chicken and rice simmer.* Cook the chicken for 15 minutes and fish out of the pot and set aside to cool and continue cooking rice for another 30 minutes.* Meanwhile, toast pecans in a cast iron skillet over medium, heat until fragrant and brown, and set aside.* Cut chicken into 1/2 inch cubes* Take the rice off the stove and drain in a colander, and cool* In a large mixing bowl, add apple cubes and toss with vinaigrette. Add cubed chicken, rice, celery, scallions, red onion, parsley, and toasted pecans. Toss again until all the ingredients arewell-coated. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

In this Just Take Five, Chris is making a JSC building block Vinaigrette. It's the perfect dressing for a delicious, Tuscan comfort food – Panzanella! And, be sure to make extra … you'll be so happy to have it later in the week.

In episode 027 we are making a Fresh Basil Vinaigrette. Susie shares this amazing dressing and a bunch of different ways to use it... from salads and pasta to chicken and veggies! This is a great recipe to use up an abundance of garden (or potted) basil! Full Show Notes: https://momsdinner.net/episode-027-fresh-basil-vinaigrette/ Recipes Mentioned: Fresh Basil Vinaigrette Roasted Fennel Roasted Radishes  Grilled Chicken Pasta Salad Big Italian Salad

This week's episode is dedicated to salads. Tomato, squid, seaweed, wedge, ambrosia, chicken, tuna. You name it! Join us as we discuss what makes a salad crunch. Robert gives us a lesson in vinaigrette, naturally, Michelle finds a way to link it to the Marine Biology of an oil spill. We both attempt to spell W-O-R-C-E-S-T-E-R-S-H-I-R-E and we talk about the biggest and most common crime done to the humble salad: over-salting. 

a playful and bouncy sequenced showcase of 5 different members of the selextorhood crew.

In episode 216, the guys discuss the legacy of DJ K Slay, talk NY Jets off-season, reveal 3 NFL draft prospects they love and loathe and answer a listener question. They also list this Week In Sports History. Enjoy the show!

We've got a lot of new restaurants to talk about on this week's Access Louisville podcast.Two of them are salad joints, with Green District and Vinaigrette both adding locations in Louisville. But if salad is not you're thing, that's OK too. We also have news on a new cheese shop, Watch Hill Proper bourbon club, a pool hall coming to the former Diamonds Pub location and much more. After the restaurant discussion, we chat about some retail developments, including a new shop at the Bluegrass Outlet Shoppes. And we talk about Bourbon & Beyond's big lineup reveal. Access Louisville is a weekly podcast from Louisville Business First. You can find it on popular podcast services. 

Viele kennen ihn in der angelsächsischen Variante als "Coleslaw", angemacht mit Mayonnaise. Beim Grillen ist Krautsalat mit Vinaigrette ein Beilagenfavorit, gern auch mal in der bayrischen Variante mit Speck. Moderation Carolin Courts und Genussexperte Helmut Gote Von Helmut Gote ;Carolin Courts.

Link to Conspiracies with Doug and Cardiff - https://open.spotify.com/show/0ZMjzMFBQKxUsdhgEtRgKb   Anthony's Vacation  Boomer Bunker and Cardiff Electric Anthony doesnt funny   Doug and Anthony talk about stuff. Dear Flabby podcast feed - https://open.spotify.com/show/5tsoFqEunoBkGTcdFDlajJ?si=eGUFoowhROeymFhfzk-2eA&utm_source=copy-link If you want to support the show and get weekly bonus episodes - head over to https://www.patreon.com/WhosRight. We also have all of our bonus episodes (200+) over at https://whosright.supercast.tech/ Watch the show live on Youtube - https://www.youtube.com/WhosRightPodcast?sub_confirmation=1 You can find our merch, our PO box, links to submit Dear Flabby questions, and everything else over at https://whosrightpodcast.com/

In our inaugural episode, we host an imaginary dinner party complete with menu and wardrobe for someone whose work we have been fanning out over since we were mere children in safari shorts and sweater vests: the journalist/writer/director/New York wit extraordinaire, Nora Ephron. Emma plans the menu, Monica plans the fashion, and special guest and fellow superfan Pandora Sykes arrives in time for pie. Trust us, even if you've never seen When Harry Met Sally or You've Got Mail, you won't feel like a wallflower at this Nora Ephron fan orgy.**You'll have to listen to see why we are talking about orgies.Thank you for coming! Send us your thoughts, feelings, asterices, and addenda in an email or voice note: fanfarefanmail@gmail.com. Socialize with us:Monica Ainley de La Villardière @monicaainleyDLVEmma Knight @emmalknightZachary Kolomeir @thebusboyPandora Sykes @pandorasykesPlay(list) with us:Ode to Nora Ephron Playlist on Spotify by DJ Monicuddles DLVCook with us, aka the Fare of the Fans:Pommes Dauphine by Guy Savoy via NYTimes Cooking (similar to Zach's wondrous instructions but w/ some measurements etc.)Nora Ephron's Mashed Potatoes for One from The Cut (in case you're not in a choux pastry kind of mood)Boeuf Bourguignon by Julia Child tweaked by Karina of Cafe Delites (don't throw that pan at us! She saves you some washing-up)Mushroom Bourguignon by Melissa Clark via NYTimes Cooking (an umami plant-forward alternative that's just as comforting)Nora Ephron's Vinaigrette via Food and Wine (or just remember the magic formula: 2-2-6)Nora Ephron's Recipe for Curing Infidelity aka Key Lime Pie via People (!)Raw, Vegan Key Lime Cups by Tara Tomulka via the Greenhouse blog six years ago (!!)Watch with us:Everything Is Copy by Jacob Bernstein, the source of most of Emma's (fact-check pending) know-it-all assertionsYou've Got MailWhen Harry Met SallySleepless in SeattleJulie & Julia Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

MeatBucket MINI series - Appetizer sized episodes highlighting restaurants and discussing food scene news & events, typically around Columbus, OH.Chef Thomas Keller is a renowned chef with more awards than I can list here, and at the beginning of quarantine last year he started doing free videos on Instagram explaining how he likes to cook some of his favorite meals. A few of my favorites were his salmon and emulsified vinaigrette - links below! Thanks Chef ! Wikipedia - Thomas Keller SalmonVinaigretteMusic by Clayton Moore - click here to see the album he produced with Caty Petersilge, Alackaday