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Tired of plain butter? -- Spruce it up with your favorite flavors.  Leave the butter out at room temperature until it softens, then add chopped garlic, honey, chives or another ingredient you like.  Chill mixture to blend, then melt it on meat or vegetables.  Spread it on bread.  Be creative and enjoy!

Salad dressing tip part 1:  make your own -- Store-bought brands are fine, but homemade vinaigrettes are so easy to make, less expensive and taste amazing.  Here's a basic recipe--vinegar or your favorite fresh citrus juice (lime and lemon work well), olive oil or another flavored oil, salt and pepper.  How much of each ingredient?  Everything is "to taste."  For example, if you prefer a more acidic flavor, add more vinegar, if not, add less.  If you feel adventurous, add other  ingredients like honey, chopped garlic, diced jalapeño--whatever you prefer.  Combine everything in a blender and enjoy. 

Next week, salad dressing tip part 2:  how to help prevent the oil and vinegar from separating

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                   Chef Lauren Von Der Pool,
              Vegan/Raw Food Cuisine Expert
Figs -- This pear-shaped fruit (pictured on the left) is much more than the main ingredient in the popular Fig Newtons cookies.  It's sweet, luscious flavor and unique chewy texture makes it a great compliment to many dishes.  For example, add some dried or fresh figs to your favorite cereal or salad.  Poach some in red wine and serve with ice cream.  Just make sure you gently rinse them off with cold water first, remove the stems and pat dry.  Fresh figs are extremely perishable, so buy them a day or two before you plan to eat them.  Added medicinal benefit--they are rich in potassium and fiber. 

Learn more about Von Der Pool's exotic vegan and raw food cuisine at vonderpoolgourmet.com.

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Do you have a culinary question or tip to share? 

Email your questions and tips, along with your city and state, to  drakeel@drakeelenterprises.com.  We will do our best to publish as many as we can.  

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