 Miso-Ginger Dressing on grilled chicken kebabs with rice. | Did a friend forward this to you? Sign up here. THTC Week: A grand finale Earlier this summer, I fell into a rut. Every weekend I'd get excited by all the colorful, fragrant produce at my farmers market and buy loads of it. I'd start out strong on Monday and Tuesday, eating nectarines over the sink, rubbing ripe tomatoes onto crusty bread and slathering salted butter on quickly blistered corn. But, by mid-week, tired and weary from the excessive heat, I'd groan whenever I looked into my refrigerator. I felt like the cucumbers, zucchini, eggplant and broccoli were taunting me, threatening to spoil before I had the energy to turn them into something tasty. I realized that I needed a few flavorful dressings that could also masquerade as marinades or sauces. They needed to be easy and quick to make, had to last all week and each be able to go with a variety of produce and proteins. That's how this trio of Sweet-Tart Raspberry Vinaigrette, Creamy Cashew Ranch and Miso-Ginger Dressing came to be. A half pint of raspberries goes into the vinaigrette, turning it fuchsia and giving it the viscosity of a sauce. It's great on frilly lettuce or baby salad greens with a sprinkling of sesame seeds. But it can do so much more than dress a salad. Strain the raspberry seeds out for best results before using it as a barbecue sauce on grilled chicken or a drizzle atop roasted fish. I've tossed it with raw chopped broccoli and toasted, sliced almonds for a side dish. It works well as a binder for a red cabbage slaw. I've used it as a basting glaze for roasted chicken. I've even served it atop peaches, plums and goat cheese for a sweet-and-savory fruit salad. The Creamy Cashew Ranch is a flavorful dairy-free alternative to America's favorite dressing. Cashews make it creamy enough to work as a dip for raw vegetables or chips. Use more cashews for a thicker dip, or fewer if you want a thinner dressing. It's also great with grilled vegetables, as a sandwich spread, on burgers or in place of mayonnaise in potato salad. Miso-Ginger Dressing is the lightest and brightest of this hard-working trio. It morphs into a marinade or sauce for just about anything, including chicken, fish, pork, tofu or vegetables like zucchini or cabbage. I like it with smashed cucumbers; fresh tomatoes cut into wedges; grilled slabs of eggplant; or as a sauce for chicken kebabs or seared salmon. With these three dressings in my fridge, I've started looking forward to making dinner every night. Like mixing and matching clothes and accessories to come up with new outfits in my wardrobe, I'm mixing and matching these dressings with produce and proteins for new summer meals all week long.  | Today's recipe |  (Photos by Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) | Sweet-Tart Raspberry VinaigretteFind substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 1 week. If the dressing separates, whisk it back together before serving. To save or print this recipe, view it in our Recipe Finder here. Servings: 8 (makes about 1 1/2 cups)
Total time: 5 minutes Ingredients - 1/2 pint (1 cup) fresh or frozen raspberries
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or granulated sugar (optional)
- Fine salt (optional)
- Freshly cracked black pepper (optional)
- Water or pomegranate juice (optional)
Steps1. In a blender, combine the raspberries, olive oil, red wine vinegar, balsamic vinegar, mustard and honey or sugar, if using. Cover tightly and blend until smooth. Taste, and season with salt and/or pepper, if desired. 2. Strain through a fine-mesh strainer if you'd prefer your dressing to be seedless. If you would like a thinner dressing, whisk in some water or pomegranate juice, a few tablespoons at a time, until it reaches your desired consistency. Cover and refrigerate until ready to use. Tested by Ann Maloney. Nutrition information per serving (3 tablespoons): Calories: 132; Total Fat: 14 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 45 mg; Carbohydrates: 3 g; Dietary Fiber: 1 g; Sugar: 1 g; Protein: 0 g.
Substitution suggestions + other tips and ideas: - In place of raspberries >> use the same volume in blackberries, mulberries or strawberries.
- If you don't have Dijon >> use spicy brown or whole grain mustard.
Creamy Cashew RanchFind substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 1 week. If the dressing separates, stir it back together before serving. Make ahead: Chill for at least 1 hour before serving. To save or print this recipe, view it in our Recipe Finder here. Servings: 8 (makes 1 1/2 cups)
Total time: 25 mins, plus 1 hour chilling time Ingredients - 3/4 cup (4 ounces) cashews, preferably raw
- 1 cup boiling water, plus more as needed
- 1/3 cup apple cider vinegar, plus more as needed
- 1/4 cup extra-virgin olive oil
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 tablespoon chopped fresh dill or chives or 1 teaspoon dried
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Fine salt (optional)
Steps1. Place the cashews in a small heatproof container, cover with the boiling water and soak for 20 minutes. 2. Pour the cashews and water into a blender. Add the vinegar, oil, nutritional yeast (if using), parsley, dill or chives, onion powder and garlic powder. Starting on low speed and increasing to high, process until smooth and creamy, stopping to scrape down the sides of the blender if necessary, about 1 minute. Taste, and season with salt, if desired. Cover and refrigerate for at least an hour, or until ready to serve. Tested by Kara Elder. Nutrition information per serving (3 tablespoons): Calories: 143; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 4 mg; Carbohydrates: 5 g; Dietary Fiber: 1 g; Sugar: 1 g; Protein: 3 g.
Substitution suggestions + other tips and ideas: - If you can't have cashews >> use pumpkin seeds, sunflower seeds or almonds instead.
- No apple cider vinegar? >> Use white wine vinegar.
 Miso-Ginger Dressing on grilled chicken kebabs with rice. | Miso-Ginger DressingFind substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 1 week. If the dressing separates, whisk it back together before serving. To save or print this recipe, view it in our Recipe Finder here. Servings: 8 (makes 1 1/2 cups)
Total time: 5 mins Ingredients - 2/3 cup neutral oil, such as refined peanut or grapeseed
- 1/2 cup rice vinegar
- 2 tablespoons water, orange juice or carrot juice
- 2 tablespoons miso, preferably white or shiro
- 1 heaping tablespoon grated fresh ginger
- 1 tablespoon honey or maple syrup
- Pinch crushed red pepper flakes (optional)
Steps1. In a blender, combine the oil; rice vinegar; water, orange juice or carrot juice; miso; ginger; honey or maple syrup; and red pepper flakes, if using. Blend on medium speed until smooth and a little frothy, about 30 seconds. Cover and refrigerate until ready to use. Tested by Ann Maloney. Nutrition information per serving (3 tablespoons): Calories: 177; Total Fat: 18 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 117 mg; Carbohydrates: 3 g; Dietary Fiber: 1 g; Sugar: 3 g; Protein: 1 g.
Substitution suggestions + other tips and ideas: - No ginger? >> Use horseradish, wasabi or garlic in its place for a different flavor profile.
- Out of rice vinegar >> Substitute white wine, apple cider or white distilled vinegar.
Catch up on this week's Eat Voraciously recipes: Monday: Yogurt Soup With Summer Vegetables, Herbs and Feta
Tuesday: Vietnamese Cold Summer Rolls
Wednesday: Zucchini Noodle Salad
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