How To Make Food Better
Good technique gives you more ways to work with what you already have. These simple starting points show how one Cawood shrub can become a drink, vinaigrette, marinade, glaze or finishing ingredient. Start here, then make it your own.
DRESS
DRESSINGS + VINAIGRETTES
Use 1/4 cup for a meal for 4
DRESS Salads • Slaws • Bowls • Vegetables • Sandwiches
MARINATE Start with 1/4 cup per 1 to 1 1/2 lb protein or vegetables.
Coat. Toss. Taste.
SEASON
SPICE BLENDS
SEASON • SPRINKLE • STIR • RIM
Meats • Vegetables • Snacks • Dips Dressings • Drinks
Start light. Taste. Build.
DRINK
SYRUPS
Use 1/2 to 1 oz per glass
MIX Coffee • Soda • Tea • Lemonade • Cocktails + Mocktails
POUR Pancakes • Yogurt • Ice Cream • Fruit • Desserts
Start small. Taste. Add more.
COAT
SAUCES + GLAZES
1/3 to 1/2 cup for a meal for 4
SAUCE Protein • Vegetables • Rice • Noodles • Bowls
GLAZE Brush on while roasting or grilling.
MIX Add 1 Tbsp to 1/4 cup mayo or yogurt for a dip, spread or dressing.
Coat the food. Don't bury it.
FINISH
FINISHES
Individual plate, salad or side: 1 to 2 tsp
PUT IT ON Salads • Roasted Veg • Fried Chicken • Fries • Seafood • Sandwiches • Pizza • Potatoes
TAKE IT WITH YOU Lunch • Takeout • Picnics • Wherever the food needs a little something.
Your food. Your finish.
Contact
Got a question? Let me help!
PHONE
713-816-9637
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