It’s the 21st of the month, which means it’s time for a Recipe Redux Challenge. This month’s theme is “Raising The Bar On Food In a Jar – recipes that can be made (or served) in a jar”. First of all, let me tell you that I felt a tremendous sense of relief after reading the challenge description. You see, I’ve been saving collecting hoarding jars for quite a while, and as I was cleaning out “my jar cabinet” a few weeks ago, I was seriously starting to wonder if this is how those people on the A&E show got started.
But then I realized, I’m not alone! Maybe I’m even normal! I’m not sure how everyone else got started, but I’m going to guess that I can blame my jar fetish on Martha Stewart. Probably a few years ago I read a slide show blog post about “50 things to do with old jars…”. Sometimes I find myself at the grocery store, putting a product in my basket just because it comes in a pretty jar...
Occasionally, if I'm feeling generous, I give them to my husband for nails, and screws or other shed-like uses (sadly, he gets as excited about jars as I do). I also use my old jam jars to keep a little bit of paint whenever I repaint a room. I realized I never need the old mostly empty gallons, but I often need just a brush full to touch up a nick or scratch. They’re easy to hide in the back of a cabinet or drawer in the room they match, and the garage is so much neater since getting rid of all of those gallons.
Of course I use jars for pickling projects like Pickled Vegetables Mexican Style or Hot and Sweet Pickled Veggies. And they’re super handy for my Carrot Cake Overnight Oats when I have to take breakfast with me and eat on the run. But the thing I probably use my jars for the most is to make salad dressing. I love to have a variety of salad dressings on hand, not only for salads, but also to use as marinades for chicken, fish or veggies. Yes, I am aware that they sell more salad dressing flavors in the store than I could possibly ever name, but personally, I think there are only one or two that taste good. I also tend to get sick of the big bottles. Usually, I just want one or two servings.
Enter, my vast jar collection… For this month’s Recipe Redux, I combined beautiful end of summer Heirloom tomatoes, with a quick and surprisingly healthy dressing that I store in a jam sized jar. Just enough for a few salads, before I’m on to the next flavor of the month.
Heirloom Tomatoes with Blue Cheese Dressing and Bacon
- 4 medium Heirloom tomatoes
- 4 oz good quality blue cheese crumbled
- 1 cup Greek yogurt
- ¼ cup low fat buttermilk
- 1 ½ Tbs tarragon vinegar
- 1 Tbs chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 4 slices bacon cooked crisp and crumbled
- Slice tomatoes and arrange on plate. Sprinkle with salt and set aside.
- Combine cheese, yogurt, buttermilk, vinegar, chives, salt and pepper in a jar. Cover tightly and shake until well blended. If you prefer a smoother dressing, mix all ingredients in a blender or food processor and blend until smooth. Transfer to a jar to store.
- Drizzle dressing over tomatoes, and sprinkle with bacon.
- Dressing will keep for up to a week in the refrigerator.
It keeps in the refrigerator for 3 days.
Do you ever make food in a jar?