No. 17: Basic Vinaigrette Dressing



  • 1/2 C extra virgin olive oil
  • 3 Tbsp. or more good wine vinegar
  • Salt and freshly ground black pepper
  • 1/4 tsp spice (see below)


  • Original Garlic Dust or Roasted Garlic Dust
  • Garlic Pepper (omit the salt in the recipe)
  • Shallot Flakes
  • 1/2 tsp Yellow Onion Dust. 1/2 tsp Garlic Dust
  • Italiano Mix
  • Everything Bagel Blend (omit the salt in the recipe)
  • Garlic Flakes
  • Tomato Flakes
  • Truffle salt, in place of table salt.


  • Combine all the ingredients in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon at a time, and spice a pinch a time, until the balance tastes right to you.

No. 3: Easy Mussels & Butter



- Especially in a dish like this where the butter is a key ingredient, I love to use Kerry Gold Irish butter. It has a ton of buttery flavor.

-  If a mussel doesn't open even after you allow it a few extra minutes over the heat, don't eat it.


  • Fresh mussels in the shell (a good rule of thumb is 1 lb per person for an entree)
  • 1 stick (4 oz) Salted butter
  • 2 cups dry white wine
  • 3 tsp Garlic Flakes
  • 3 tsp Shallot Flakes
  • Fresh bread (optional)
  • Lemon (optional)


  • Rinse and scrub mussels under cold water
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, butter, and spices.
  • Simmer 2 minutes.
  • Add mussels and cover, increase heat to high. 
  • Cook until all mussels are open, about 5 minutes. 
  • Remove from heat, divide mussels and broth in bowls to serve. Serve immediately, with lemon wedges and grilled bread.

SUBSTITUTION: Garlic Flakes for: Garlic Pepper (use unsalted butter), Original Garlic Dust, or Roasted Garlic DustItaliano Mix

SUBSTITUTION: Shallot Flakes for: Green Onion Dust, Yellow Onion Dust