A two-minute dressing that adds tremendous flavor to bitter leaves or any salad.
6 olive oil–packed Spanish anchovies
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
freshly ground black pepper
1. Whiz the anchovies, mustard, and vinegar together in a blender, being sure to get the anchovies completely pureed.
2. With the motor on, slowly stream in the olive oil.
3. Season to taste with pepper.
Kids love fruit roll-ups, and while there are some great brands out there made with just fruit, you save a ton of dough making them yourself. Although there are guidelines here, you’ll have to experiment with the cooking time, as timing, oven type, and berry quality all have to...