I had a website back in the 1990s and early 2000s that I tried to manage myself within the constraints of mysite. It worked for a while and I put my entire catalog on it. It looked dated from the very beginning, and never generated that much interest, however I did have a recipe of the month that was very popular.
Recently I realized that the website, although hard to find, is still out there in the ether and I have access to it and the recipe archive I created on it. As a result, I am going to revive the Recipe of the Month here in my current website and share herb recipes both past and present. Look for the link to the Recipe of the Month at the bottom of the page in the LINKS section.
In addition, I am putting my recipes related to my herb blends into a Recipe Collection here on the website as well. You can click the Recipes link at the top of the home page to find a list of all our blends for which we have invented recipes, then chose your blend and start creating.
Here is a selection of dressing recipes that I shared back in about 2005 or so (before my blog even started!)
Making Homemade Dressings
Use a ratio of 2/3 oil to 1/3 acid (or 2 parts oil to 1 part vinegar or lemon juice). I sometimes take the edge off with a tablespoon of water or a bit of honey too.
good olive oil
freshly squeezed lemon juice
add about 1 to 2 tsp. lemon thyme or lemon basil, crumbled dry or minced fresh.
To add texture, drop in some slivered almonds or plain roasted nuts. To give it strength mince in some fresh garlic. This blend is great on lettuce and vegetable salads.
balsamic vinegar (you may want to use less than 1/3)
a Tbls or less of Dijon Mustard
with 1 to 2 tsp oregano or tarragon and salt & pepper to taste.
This is perfect on a Mesclun Mix, especially with some added chopped walnuts.
Yogurt Salad Dressing
Use plain unsweetened yogurt with a bit of salt and pepper
Add some chopped herbs like savory, dill, thyme or parsley
This is great for those who prefer a creamier dressing and is a better medium than mayo. You can add some roasted nuts for crunch, and you can use it not only on lettuces, but in coleslaw and potato salads as well.
Use canola oil or sesame oil with a combination of soy sauce and lime juice for the acid
Then mix in some cilantro and chopped chilies.
If you are not a fan of chilies, use thinly sliced ginger instead.
Peanuts go well in this too. This adds great oriental flavor to salads and goes with lettuces, beans and even noodles. I like to add some crush ramen to my salad when I use this dressing.