Pat, would you mind sharing where you get your ideas for salad dressings? I always end up making the same tarragon, Dijon vinaigrette.
Sometimes it's picking from the various vinegars and oils I have and combining what seems good together. Sometimes I take ideas from cookbooks or blogs. Other times I recreate a type of bottled dressing. That sesame-shiitake vinaigrette is a bottled dressing (Annie's), but I have made versions of my own, using toasted sesame oil, neutral vegetable oil, apple cider or rice vinegar, a little tamari or low-sodium soy sauce, rehydrated dried shiitakes, and sesame seeds. I usually keep a bottle of that or TJ's sesame-soy-ginger vinaigrette on hand for quick marinating. Making my own tends to be better from the standpoint of keeping the amount of sodium down. Sometimes I note which dressings are homemade and which are bottled, but I often don't make the distinction.
Salad of red leaf lettuce with tomato, avocado, cojita cheese, roasted hazelnuts, and cremini mushrooms; sesame-shiitake vinaigrette
Beef brisket with onions, carrots, baby yellow beets, and tomatoes in braising liquid
Mashed yukon gold potatoes
Steamed green beans with black pepper and butter
Steamed broccoli with hot pepper sesame oil
I steamed the green beans in the microwave and they came out a little bit on the raw side of crispy. At least they won't be overdone when I reheat them...I had heavy cream several months old that I absolutely had to finish up, so I used that for the potatoes instead of milk. Wow, were those some fabulous mashed potatoes. All of that extra fat took them to a transcendent place