Recipe of the Month Shake Things Up With Homemade Dressing By: Lodge Cast Iron / June 23, 2023 Our July Recipe of the Month is a cornbread panzanella dressed in peachy brown butter. But honestly? We had a few other favorite dressings on the back burner, too. Here, we share some of our favorite ways to add big flavor to salads of all kinds (even the ones with lettuce), plus a few tips that will have you ditching the dressing aisle. E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Get all dressed up. Try out our three runners-up for this month’s panzanella dressing—and then make them your own. Happy dressing and eating! Hot Honey Lime Dressing ¼ cup honey 3 tablespoons lime juice 1 teaspoon Dijon mustard ½ teaspoon chili powder ¼ teaspoon cayenne pepper Salt and pepper to taste Balsamic Vinaigrette 3 tablespoons balsamic vinegar 3 tablespoons 0live oil 2 teaspoons Dijon Mustard 2 teaspoons honey 1 clove garlic, minced Salt and pepper to taste Red Wine Vinaigrette 3 tablespoons red wine vinegar 3 tablespoons olive oil 2 teaspoons Dijon mustard 1 clove garlic, minced ½ teaspoon dried oregano Salt and pepper to taste Start simple, then add fun If you’re going “off book” with your recipe, start with getting your oil-to-vinegar ratio right as a base—this is harder to eyeball as you add more ingredients later. Then, add in your creamy emulsifiers like mayo, any citrus juices you want to add, and finish with herbs, salt, and pepper. Find a favorite blending jar We keep a mason jar handy for mixing up dressings, but anything with a lid will do, including lunch containers or take-out bowls. The keyword is LID: You’ll need something you can really shake without leaving dressing on the ceiling. Save your extra dressing Dressings make great marinades for meat, sandwich toppers, and dips for fresh veggies. We’re not above dipping a chip in a creamy homemade ranch either. Unlock More Expert Tips Check out our go-to resources for bringing a little something *extra* to your cooking. Your New Favorite Ingredient is Next to the Register Check out our primer on the best types of chocolate to bring to your cooking, and we’re talking beyond baking. Pro Tips: Grilled Ribeyes & Summer Veggies A great cut of steak can be intimidating to cook, but with a hot grill pan and a few pro tips, serving perfectly grilled steaks couldn’t be simpler. Why You Should Definitely Save Your Jar Scraps Those nearly empty jars of jams, mayo, mustard, or capers could be the base for so many other recipes! Check out our chef-approved tips for using every last drop of your fridge shelf condiments. Our Guide to Cooking With What’s in Season Knowing what’s in season and planning your meals around those ingredients is a great way to step up your cooking skills and pack in great flavor—all year long! Pro Tips: Chicken Parmesan One of our favorite things about learning a new recipe is adding a few techniques to our toolkit. For our first-ever Recipe of the Month, we talk to Chef Kris Stubblefield for his expert tips. It’s About Time We Croissant-ed Everything From cronuts to cruffins, a well-laminated dough can do a lot of hard work on a pastry shelf. But we asked ourselves: what if everything got the croissant treatment? Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Get $10 off any $50+ order!* While you're shopping, become a Pan Fan today and sign up for our newsletter! *Coupon code will be sent to your email after you sign up for our newsletter! New sign ups only. Sign Up By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy. Please try again.
Recipe of the Month Shake Things Up With Homemade Dressing By: Lodge Cast Iron / June 23, 2023 Our July Recipe of the Month is a cornbread panzanella dressed in peachy brown butter. But honestly? We had a few other favorite dressings on the back burner, too. Here, we share some of our favorite ways to add big flavor to salads of all kinds (even the ones with lettuce), plus a few tips that will have you ditching the dressing aisle. E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Get all dressed up. Try out our three runners-up for this month’s panzanella dressing—and then make them your own. Happy dressing and eating! Hot Honey Lime Dressing ¼ cup honey 3 tablespoons lime juice 1 teaspoon Dijon mustard ½ teaspoon chili powder ¼ teaspoon cayenne pepper Salt and pepper to taste Balsamic Vinaigrette 3 tablespoons balsamic vinegar 3 tablespoons 0live oil 2 teaspoons Dijon Mustard 2 teaspoons honey 1 clove garlic, minced Salt and pepper to taste Red Wine Vinaigrette 3 tablespoons red wine vinegar 3 tablespoons olive oil 2 teaspoons Dijon mustard 1 clove garlic, minced ½ teaspoon dried oregano Salt and pepper to taste Start simple, then add fun If you’re going “off book” with your recipe, start with getting your oil-to-vinegar ratio right as a base—this is harder to eyeball as you add more ingredients later. Then, add in your creamy emulsifiers like mayo, any citrus juices you want to add, and finish with herbs, salt, and pepper. Find a favorite blending jar We keep a mason jar handy for mixing up dressings, but anything with a lid will do, including lunch containers or take-out bowls. The keyword is LID: You’ll need something you can really shake without leaving dressing on the ceiling. Save your extra dressing Dressings make great marinades for meat, sandwich toppers, and dips for fresh veggies. We’re not above dipping a chip in a creamy homemade ranch either. Unlock More Expert Tips Check out our go-to resources for bringing a little something *extra* to your cooking. Your New Favorite Ingredient is Next to the Register Check out our primer on the best types of chocolate to bring to your cooking, and we’re talking beyond baking. Pro Tips: Grilled Ribeyes & Summer Veggies A great cut of steak can be intimidating to cook, but with a hot grill pan and a few pro tips, serving perfectly grilled steaks couldn’t be simpler. Why You Should Definitely Save Your Jar Scraps Those nearly empty jars of jams, mayo, mustard, or capers could be the base for so many other recipes! Check out our chef-approved tips for using every last drop of your fridge shelf condiments. Our Guide to Cooking With What’s in Season Knowing what’s in season and planning your meals around those ingredients is a great way to step up your cooking skills and pack in great flavor—all year long! Pro Tips: Chicken Parmesan One of our favorite things about learning a new recipe is adding a few techniques to our toolkit. For our first-ever Recipe of the Month, we talk to Chef Kris Stubblefield for his expert tips. It’s About Time We Croissant-ed Everything From cronuts to cruffins, a well-laminated dough can do a lot of hard work on a pastry shelf. But we asked ourselves: what if everything got the croissant treatment? Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!
