In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.
1 lb. dried pinto or navy beans
½ lb. bacon (about 12 slices)
1 large onion, finely diced
3 tablespoons molasses
½ cup brown sugar
1 cup ketchup
1 teaspoon dry mustard
½ cup apple cider vinegar
1 teaspoon salt
1 ½ teaspoons ground black pepper
1 ½ tablespoons minced garlic or 1 teaspoon garlic powder
Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight. (I put them in my 8 qt stockpot).
Drain and rinse the beans. Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours (longer is fine, especially if your beans are older). Don’t boil, as this may make your beans tougher.
Drain and set aside, reserving 2 cups of the cooking liquid.
Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a simmer. Add some of the cooking liquid if the mixture is too thick.
Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.
1 cup couscous
1 avocado, halved, seeded, peeled and diced
1/2 cup corn kernels
1/2 cup strawberries, quartered
2 tablespoons chopped fresh cilantro leaves
2 tablespoons pine nuts
For the lime vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
In a medium saucepan, cook couscous according to package instructions.
In a large bowl, combine couscous, avocado, corn, strawberries, cilantro and pine nuts. Stir in lime vinaigrette.
1 pound rotini (or pasta of choice)
1 red bell pepper, finely chopped
3 ribs celery, finely chopped
8 ounces cheddar cheese, cut into small chunks
1/4 cup finely chopped onion
1 cup mayo
1/4 cup sugar
2 tablespoons apple cider vinegar
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
*Optional – add in chopped fresh broccoli
Cook rotini according to package directions, then drain and rinse under cold water until the pasta has cooled. Drain well.
In a large bowl combine mayo, sugar, apple cider vinegar, black pepper and dried parsley. Combine the rotini with the dressing, then stir in chopped red bell pepper, celery, finely chopped onion, and chunks of cheese.
Chill for one hour before serving. Enjoy!