Harvesting herbs

Harvesting herbs is simply the act of gathering fresh leaves, stems, or flowers from your plants to bring their bright, vibrant flavors into your cooking. Read along to learn how to preserve your fresh garden herbs!

What is the best way to preserve fresh herbs?

The best way to preserve herbs depends entirely on the type of herb you have.  Tender herbs like basil, cilantro, and parsley preserve best through freezing methods, while sturdy, woody herbs like rosemary, thyme, mint and oregano preserve best through air drying methods.

The best herbs to dry

Woody, low-moisture herbs are the best herbs to dry because they retain their essential oils, intense flavors, and aromatic qualities much better than tender, more water-rich herbs. Think herbs like Rosemary, Thyme, Oregano, Sage and Marjoram. 

How to dry herbs

To dry herbs at home, gently wash and thoroughly dry your fresh sprigs and leaves. The easiest and most flavorful no-equipment method is air-drying – you can also use a dehydrator, or your oven. 

Preparing The Herbs

• Harvest or buy fresh, healthy herbs
• Wash gently in cool water 
• Pat dry completely dry paper towels or use a salad spinner 

Air-drying method

• Strip lower leaves from the bottom inch or two of the stems
• Tie into small bundles using twine or a rubber band
• Hang upside down in a dark, dry, airy room (like a pantry or closet) for 2 to 4 weeks

Dehydrator method

• Place the herbs in a single layer on the trays
• Set the temperature low (95°F to 115°F)
• Check frequently after 1 hour; drying can take from 1 to 4 hours depending on the moisture and type of herb

Oven method

• Place herbs in a single layer on baking sheets
• Set the oven temperature to the lowest possible
• Place baking sheets in the oven and leave the door open to keep the temperature at its lowest
• Check frequently until completely dry

Enjoy your dried herbs year round

Using dried herbs is the easiest and the most versatile way to add big flavour to your everyday cooking. Simply measure the herbs you’d like to use, crush between your fingers or palms (this reactivates the essential oils) and add to your dish as per your recipe! 

Common questions about drying herbs

Here are my tried and tested answers to the most common questions I receive about drying fresh herbs:

The best herbs to freeze

Tender, high-moisture herbs are the best herbs to freeze. They keep their vibrant color and essential oils perfectly when frozen, whereas drying them turns them brown and mutes their bright flavours. Think Basil, Cilantro, Chives, Dill and Parsley.  

How to freeze fresh herbs?

Method 1: Freezing Herbs in Ice Cube Trays and Water

This method is ideal for herbs you plan to drop directly into hot liquid dishes like soups, stews, and sauces. 

Best for: Parsley, cilantro, dill, and chives

• Wash, dry, chop: Wash the herbs, pat them dry, and chop them to your desired cooking size
• Fill with herbs: Fill each well of an ice cube tray about two-thirds full with the chopped herbs
• Cover with water: Pour water over the herbs until the wells are full, then gently press the herbs down so they are completely covered
• Freeze and store: Freeze until solid, then pop the cubes out and store them in in a labeled freezer bag

Method 2: Freezing Herbs in Olive Oil

This method protects tender herbs from freezer burn and prevents them from turning brown, making it perfect for hot dishes, pasta sauces, soups, and roasts. 

Best for: Basil, oregano, thyme, rosemary, and sage

• Wash, dry, chop: Wash the herbs, pat them completely dry, and chop them to your desired cooking size
• Fill with herbs: Fill each well of an ice cube tray about two-thirds full with the chopped herbs
• Cover with olive oil: Pour olive oil over the herbs until the wells are full, then gently press the herbs down so they are completely covered
• Freeze and store: Freeze until solid, then pop the cubes out and store them in a labeled freezer bag

Method 3: Freezing Herbs Flat (Flash Freezing)

This method allows you to harvest loose, individual leaves so you can measure out exact amounts later without defrosting a whole clump. 

Best for: Sage, rosemary sprigs, and tarragon

• Wash and dry: Wash the herbs and dry them completely with a paper towel, as any leftover moisture will cause ice crystals
• Separate and layer: Strip the leaves off the stems, arrange in a single layer on a baking sheet lined with parchment paper
• Freeze: Place the baking sheet flat in the freezer for 1 to 2 hours until the herbs are frozen crisp
• Store: Quickly slide the frozen loose leaves into an airtight freezer bag, squeeze out the air, and store immediately.

Method 4: Make pesto with your herbs and then freeze

This method allows you to create a pesto sauce you can freeze and then use later.

Best for: parsley, basil and cilantro

• Wash and dry: Wash the herbs and dry them completely with a paper towel.
• Use in a pesto recipe: Use your fresh basil to make basil pesto or fresh parsley (or cilantro) to make pistachio pesto.
• Freeze: Freeze portions of the pesto in ice cube trays or small 1/2 or 1 cup freezer-friendly airtight containers.
• Defrost and use: When ready to enjoy, defrost the pesto in the fridge and use in a one pan pasta or as a topping for baked pesto chicken.

How to use frozen herbs in recipes

You can freeze almost any garden herb, but freezing will change their texture (but not their flavour). For this reason, frozen herbs are strictly meant for cooked dishes – think soups and sauces, rather than fresh dressings, garnishes or salads.

How to use water-frozen herb cubes

These cubes are perfect for liquid-based dishes where the melting water simply blends into the recipe. 

• Direct addition: Drop the frozen water cubes directly into simmering pots of soup, stew, chowder, or curry
• Sauces and gravies: Add a cube into pasta sauces, chilis, or gravies during the last 10 to 15 minutes of cooking

How to use oil-frozen herb cubes

These cubes double as your cooking fat and flavor base, making them highly versatile for stovetop cooking. 

• Pan searing and sautéing: Drop an oil cube directly into a hot skillet to melt, then use that herb-infused oil to sauté vegetables, chicken, steak, or fish
• Roasting: Thaw a cube for a few minutes in a bowl and brush the herb-oil paste over potatoes, root vegetables, or a whole chicken before baking
• Sauce starter: Melt a cube in a saucepan as the starting base 

How to use flat-frozen (loose) herbs

Because these were frozen individually, you can use them exactly like you would fresh herbs (again only in hot dishes).

• Measure cold: Take the bag out of the freezer, scoop or pinch out the exact amount you need, and immediately put the bag back in the freezer
• Skip the thawing: Toss the frozen leaves directly into your soup, pasta sauce, or curry; they will thaw and release their flavor within seconds of hitting the heat

Tips for storing and using frozen herbs

• Double bag it: Fresh herbs fragrances aren’t only potent when fresh, it can seep out while frozen. I recommend using a heavy duty/freezer ziplock bag, or double bagging your herbs to avoid your ice and other items taking on the flavours
• Label with dates and types: Use a permanent marker to write the date and herb type on the container, use the oldest batches first

Common questions about freezing herbs

Recipes you can use your preserved herbs in

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Check out this recipe

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Check out this recipe

Easy Chicken Pot Pie Soup

A delicious and easy chicken pot pie soup recipe, that's creamy, cozy & loaded with chicken, potatoes, carrots and peas.

Check out this recipe

Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Check out this recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Check out this recipe

Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Check out this recipe

One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Check out this recipe

The post How To Preserve Fresh Herbs for use in the Fall & Winter appeared first on Cooking in my Genes.

Why you’ll love pistachio pesto

• Quick: You can whip up a pesto in less than 10 minutes!
• Versatile: Pesto can be used in so many delicious ways! Add it to pasta, top chicken with the pesto, or, use the pesto as a pizza sauce.
• Affordable: Instead of basil and pine nuts, we swap for parsley and pistachios, which can be more affordable at the grocery store.

Pistachio pesto ingredients

• Pistachios: I like to use roasted, salted pistachio nuts for a good flavor base.
• Parsley: Fresh parsley is a must for this recipe; dried herbs will not work.
• Garlic: Just one small garlic clove is needed
• Olive oil: Extra-virgin olive oil is what brings a pesto sauce together
• Lemon: Lemon juice brightens up the pesto and balances the sauce
• Ground pepper: Rounds out the flavors
• Parmesan cheese: Traditional pesto includes parmesan to add saltiness and bring texture to the pesto
• Salt to taste

Is pistachio pesto better than pine nut pesto?

Pistachio pesto and pine nut pesto are both delicious in their own ways. A pine nut pesto is fairly traditional and generally made with fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. So, if basil is a favorite herb of yours, you may enjoy it. This pistachio pesto is a nice change from the traditional and is more affordable since pine nuts can be expensive.

How to make pistachio pesto

With a food processor, pesto comes together in just a few short steps:

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle all of the the olive oil in until combined.
• Mix: Stir in the parmesan cheese or add the parmesan cheese to the food processor and pulse a few times. Taste and adjust seasoning with more salt if desired.

Pesto recipe variations and substitutions

• Fresh Herbs: If you don’t have enough parsley, add in fresh basil to make up the difference. Or, try using 1 cup fresh parsley leaves and 1 cup fresh basil leaves. Alternatively, replace all of the parsley with an equal amount of cilantro for another vibrant pesto variation.
• Garlic: If raw garlic isn’t for you, you can sauté the garlic in a bit of olive oil first. Or, try use a clove of roasted garlic or garlic confit. Another option is 1 tbsp of fresh minced chives!
• Parmesan cheese: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• Nuts: Instead of pistachios, try almonds or walnuts, making sure to toast a bit before using for extra flavor. 
• Red pepper flakes: For a hint of heat, try adding a pinch of chili flakes or red pepper flakes.

Ways to use pistachio pesto

• Pasta: Fresh pistachio pesto is glorious as an easy pasta sauce! Toss with hot pasta for a delightful Summer dish or use in my one pan pesto orzo recipe.
• Chicken: Enjoy grilled or baked chicken topped with pesto and fresh tomatoes. Try it in my Baked Oregano Chicken.
• Pizza: Use the pesto as a sauce for homemade pizza or flatbreads.
• Seafood: Top grilled or baked salmon with fresh pesto for a delightful summer dinner.
• Pasta salad: Pesto makes a great pasta salad sauce, just like in my mason jar pesto pasta salad.

How to make pistachio pesto without parmesan cheese

• Other cheeses: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• More pistachios: If you’re not using parmesan, increase the amount of nuts by 2-4 tablespoons to make sure the pesto still has a thick texture.
• Dairy-free or vegan: You can substitute the parmesan cheese with a dairy-free parmesan-style hard cheese. For vegan pesto, omit the cheese.
• Nut free: Make it nut free by using pepitas (pumpkin seeds), hemp hearts or sunflower seeds.

FAQs

How to store pesto

Fridge: Store in an airtight container or glass jar in the fridge for up to 2 days. To keep the top of the sauce from browning, add a thin layer of olive oil over the top of the pesto before placing the lid on the container and placing in the fridge.

Freezer: Store in an airtight container in the freezer for up to 2 months and defrost in the fridge when ready to use. Alternatively, you can double or triple this recipe and then freeze the pesto in ice cube trays for smaller portions. Once frozen, pop the smaller portions out and store in a freezer bag in the freezer for up to 2 months.

More recipes with pesto to love from the blog

• Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip
• Summer Sheet Pan Gnocchi with Vegetables & Pesto
• Easy Pesto Puff Pastry Pinwheels with Prosciutto

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Easy and Flavorful Pistachio Pesto With Fresh Parsley

This pistachio pesto recipe is a vibrant twist on classic pesto! Featuring crunchy pistachios, fresh parsley & lemon, it will add flavor to any dish.

Course Sauces & Dressings

Cuisine italian-inspired

Keyword pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup of pesto

Author Jess

Ingredients

• 2 cups fresh parsley leaves
• 1/3 cup roasted salted pistachios (if using unsalted pistachios, add 1/4 tsp salt to the recipe)
• 1 small garlic clove
• 1/4 tsp ground pepper
• 1/2 cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil
• 1/3 cup freshly grated parmesan cheese

Instructions

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle in all of the the olive oil (1/2 cup + 2 tablespoons) until combined.
• Mix: Add the parmesan cheese to the food processor and pulse a few times to combine. OR, if you prefer a more textured pesto, pour the pesto into a bowl and stir in the parmesan cheese until combined.
• Taste: Taste and adjust seasoning with more salt and pepper.

The post Easy and Flavorful Pistachio Pesto With Fresh Parsley appeared first on Cooking in my Genes.

Since the growing season of basil can be quite short, freezing the fresh basil is one of the easiest ways to preserve flavor and use it all year long.

I love to plant fresh herbs every year in my garden and basil plants are one of my favorite herbs in the Summer. However, with such a short season, I wanted to find an easy way to enjoy my basil in different ways once the end of summer comes around.  Following my three favorite methods, I’ll show you how to freeze basil in olive oil for use in the Fall and middle of Winter.

Why Freeze Fresh Basil In Olive Oil?

• Locks in flavor: The olive oil traps the oils of the basil, ensuring the herb tastes fresh and fragrant when thawed. 
• Convenient portions: When frozen in ice cube trays or smaller silicone molds, you get perfectly portioned ‘fresh herb bombs’ you can drop directly into hot pans or soups.
• Stops discoloration: Freezing basil on its own causes the basil to discolor. Covering it in oil protects it from the air, keeping your basil bright and beautiful!

Ingredients needed

Fresh basil leaves
Extra-virgin olive oil

How to prepare fresh basil for freezing

Remove the leaves from the stems, then wash the leaves thoroughly and dry them completely (moisture causes ice crystals). Using a salad spinner and paper towel is the most effective and simple way to do this.

Method 1: Freezing basil leaves in olive oil – ice cube trays

Chop & fill: Finely chop the basil leaves and pack into an ice cube tray.

Add oil: Pour olive oil over the chopped basil until the leaves are completely covered.

Freeze & store: Freeze until solid (ideally overnight). Once frozen, remove the frozen olive oil cubes and store in a heavy duty freezer bag or freezer-safe container.

Method 2: Blending basil with olive oil and freezing in portions

Blending basil with olive oil before freezing creates a stunning green paste— similar to a pesto base—that preserves its flavor and texture. 

1. Remove the leaves: Remove the leaves from the stems.
2. Wash and dry: Wash the leaves thoroughly, run them through a salad spinner, and pat them down with paper towels. 
3. The ideal ratio: Use 1 tablespoon of olive oil for every 1 cup of firmly packed fresh basil leaves.
4. Puree: Place the dry basil leaves into a food processor or blender. Drizzle the oil evenly over the top based on the ratio above – pulse until the basil is finely chopped and completely coated in oil. Stop pulsing before it turns into a completely liquid puree – a little bit of texture is best. 
5. Portion: Spoon the pureed basil paste into a clean plastic or silicone ice cube tray. Fill each well about 3/4 full to leave room for expansion.
6. Seal: Pour a small drizzle of olive oil over the top of each individual cube. This creates a seal that stops the top layer from turning brown.
7. Freeze & store: Freeze until solid (ideally overnight). Once frozen, remove the frozen cubes and store in a heavy duty freezer bag. 

Method 3: Layering basil leaves with olive oil and freezing

Layering whole basil leaves with olive oil before freezing is a wonderful way to keep the basil fresh-tasting and to preserve their shape and color throughout the winter months. 

Coat & toss: Put your washed and fully dry basil leaves into a large bowl, add a small amount of extra virgin olive oil to the bowl (roughly 1-2 tablespoon of oil for every 1 cup of basil). Then toss gently with your hands until all the basil is coated.  

Layer flat: Place the oil coated leaves into a heavy-duty freezer-safe bag. Layer them evenly so they lay flat and squeeze out any extra air. Press your hands firmly over the bag to push all the trapped air out toward the opening, then seal it tightly.

Freeze flat: Lay your bag flat on a freezer shelf or sheet pan until frozen solid. This not only helps save space but is the best method to break off a piece and use exactly what you need. 

Tips for storing and using frozen basil in olive oil

Double bag it: Basils fragrance isn’t only potent when fresh, it can seep out while frozen. I recommend using a heavy duty/freezer ziplock bag, or double bagging your basil to avoid your ice and other items tasting like basil. 

Label with dates: Use a permanent marker to write the date and oil type on the container. Use the oldest batches first.

Enjoy fresh basil flavor year round – how to use

The frozen basil in olive oil cubes are one of my ultimate kitchen shortcuts, allowing you to completely skip the thaw and drop frozen shards directly into hot pans where they will melt within 30 seconds.

Break off the pieces of frozen whole leaves in oil to add to hot dishes – serving as an instant flavor base for pasta sauces, tomato sauces, stews, soups, curries, and risottos.

For restaurant style trick, use a chunk of this basil oil or a couple of cubes to de-glaze your pan after searing chicken or steak; dropping it into the hot pan lets you scrape up all those wonderful caramelized browned bits to create an instant, flavor-bomb pan sauce. These flavor bombs can easily be used in my Marry Me Chicken and Minestrone Soup recipes – along with many more.

Finally, you can easily upgrade your next batch of garlic bread by melting a cube of basil oil, mixing it with a minced clove of fresh garlic, and brushing it over your bread before toasting it. 

How long does frozen basil in olive oil last?

Proper storage keeps your frozen basils flavor fresh for 6 to 9 months – getting you through those cooler months!

How do I know if my cubes of basil are still good?

Check for:

• Freezer burn: Large ice crystals formed inside the container.
• Rancid smell: Olive oil can oxidize over time. If it smells like play-dough, crayons, or stale cardboard instead of fresh basil, the oil has gone rancid.
• Complete browning: If the leaves have turned entirely black or dark brown, the flavor will likely taste bitter or metallic.

FAQs

Recipes to use frozen basil in

• One Pot Marry Me Butter Beans (30 minute recipe!)
• Creamy One Pot Ground Turkey Pasta with Veggies
• 30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

The post How to Freeze Fresh Basil in Olive Oil (3 easy ways) appeared first on Cooking in my Genes.

With fresh, zesty flavor, this lemon vinaigrette is perfect for elevating any salad or dish in minutes.

You’ll find this dressing (or a version of it) is used widely in my recipes including my simple green salad, this tortellini pasta salad and this Italian Chopped Summer Pasta Salad. It’s one of my favorite salad dressings by far!

Lemon shallot vinaigrette dressing

This lemon shallot vinaigrette is a salad dressing you will make on repeat. It’s packed with bright flavors that will add a dose of freshness to any salad! And, while delicious on salads, you can also use it as a sauce on chicken, fish or vegetables. It’s made with just 7 simple ingredients, most of which you already have in your fridge and pantry. 

Why you’ll love this lemon vinaigrette recipe

• Versatile: This lemon vinaigrette is the perfect salad dressing BUT you can also use it on cooked vegetables, chicken or salmon!
• Easy: Make this vinaigrette in just 5 minutes.
• Simple: All 7 of the dressing ingredients are easy to find in your pantry and fridge.

Ingredients needed 

Extra-virgin olive oil: Use your favorite high-quality extra-virgin olive oil, the base for a vinaigrette

Lemon: You will need 1/4 cup of fresh lemon juice and lemon zest (both from about 1 large lemon) 

Shallot: One small shallot adds a lovely, bright flavor when paired with the lemon juice.

Dijon mustard: Dijon mustard is commonly used in dressing to balance flavors and help emulsify the dressing when whisked or shaken

Honey: Use 1 teaspoon honey (or maple syrup) helps to balance the tartness of the lemon in this dressing.

Seasonings: You only need kosher salt and ground pepper for this recipe.

How to make lemon vinaigrette salad dressing

In a small bowl add all of the vinaigrette ingredients and whisk until well combined.

Taste and adjust seasonings if desired (salt and pepper).

Use immediately or store in a glass jar with a lid in the fridge for up to 1 week. Shake or whisk before using.

Salads to use this lemon vinaigrette dressing with

Arugula salad: Arugula, parmesan and toasted almonds 

Butter leaf salad: Butter lettuce, thinly sliced radishes or avocado and chives

Kale salad: Finely chopped kale, pumpkin seeds and summer fruit (like peaches or strawberries)

How long does lemon vinaigrette last in the fridge?

Make this lemon vinaigrette with shallots up and store in the fridge in an airtight container for up to 1 week. If you are using this lemon salad dressing directly from the fridge, let the dressing come to room temperature for about 10-15 minutes before shaking / whisking since olive oil can harden in the fridge.

What can I add to a lemon vinaigrette dressing to make it less tart?

While this dressing can be tart, I like to add 1 teaspoon of honey or maple syrup to the vinaigrette to balance out the tartness from the lemon juice.

Tips and tricks

• If you prefer a smoother dressing, you can use an immersion blender or high-speed blender to blend the dressing. This would create a creamier dressing.
• When measuring the lemon juice, if you don’t have quite 1/4 cup, fill the rest of the way with red wine vinegar to get to the 1/4 cup.
• Make a batch of this dressing and store in the fridge in a glass jar with a lid for the week ahead! Then you can easily make salads or use this as a sauce to drizzle on proteins or vegetables at dinner.

Variations to try

Fresh herbs
To brighten up this dressing, use 1-2 tablespoons of fresh herbs like dill or basil.

Garlic
If you don’t have a shallot on hand, use 2 small garlic cloves, pressed and add to the lemon vinaigrette.

Dried oregano
Add 1/2 – 1 tsp dried oregano to this lemon vinaigrette dressing to pump up the flavor. I like to do this when I’m using this dressing as a finishing ‘sauce’ for grilled chicken, salmon or grilled vegetables.

Chili flakes
Add a pinch or 1/4 tsp of chili flakes or red pepper flakes to this vinaigrette dressing for a hint of spice.

FAQs

More salads to love from the blog

• Blueberry Basil Summer Green Salad with Goat Cheese
• Easy Green Summer Chopped Salad (with meal prep tips)
• Kale and Peach Salad with Feta & Toasted Pepitas

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Easy and Flavorful Lemon Shallot Vinaigrette Recipe

This quick and easy lemon shallot vinaigrette bursts with fresh, zesty flavor—perfect for elevating any salad or dish in minutes.

Course Sauces & Dressings

Cuisine italian-inspired

Keyword dressing, vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 (yields 1/2 cup)

Author Jess

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (1/4 cup lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

Instructions

• In a small bowl add all of the vinaigrette ingredients and whisk until well combined.
• Taste and adjust seasonings if desired (salt and pepper).
• Use immediately or store in a glass jar with a lid in the fridge for up to 1 week. Shake or whisk before using.

Notes

Make this lemon vinaigrette with shallots and store in the fridge for up to 1 week. If you are using this dressing directly from the fridge, let the dressing come to room temperature for about 10-15 minutes before shaking / whisking then using.

The post Easy and Flavorful Lemon Shallot Vinaigrette Recipe appeared first on Cooking in my Genes.