I'm Leila. I love to make food. My recipes are fresh & simple but only because I'm lazy.


"I Love You Most" Balsamic Vinaigrette

"I Love You Most" Balsamic Vinaigrette

This is the kind of dressing that you can eat off a spoon and will make you swoon. That's why I call it "I Love You Most" Balsamic Vinaigrette. 

The other day I made a jar for some friends and one for my family. I caught my daughter dipping tortilla chips into it. As gross is that is, when a kid does this that it gives your recipe a form of "street cred." 

My sweet balsamic vinaigrette is rich and thick. It's not too oily and not too tangy. It's loaded with fresh flavor from herbs and just sweet enough to balance the acidic vinegar. 

Great on salads! NOT recommended for chips.

"I Love You Most" Balsamic Vinaigrette

Makes 8 oz.


  • 1 Small Garlic Clove
  • 1 1/2 T. Dijon Mustard
  • 1/3 C. Balsamic Vinegar
  • 3/4 C. Olive Oil
  • 1 T. Honey
  • 1 T. Fresh Basil, minced
  • 1 T. Flat-Leaf Parsley, minced

Food Processor Instructions -

First, run the garlic clove through a food processor. Then, add the rest of the ingredients (except for herbs) and pulse until it's emulsified (creamy looking). Now stir in minced herbs.

If you don't have a food processor- Mince the garlic and herbs. Add all of the ingredients except for the oil into a small bowl. Slowly stream in the oil and whisk. You'll know to stop whisking when there is no oil ring at the top.

Because it's rich and wonderful, a little goes a long way.  It will thicken after refrigeration, stir to soften. Keeps in the  refrigerated for a few weeks.
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