Lunch today: 

chicken drumsticks marinated in ají amarillo, sprinkled with Himalayan sea salt, and baked in the oven

lettuce from my CSA box and sliced carrots dressed with homemade poppyseed dressing

chamomile tea

*Homemade Poppyseed Dressing* 

1 cup exra-virgin olive oil

2 tbsp chopped shallot

½ cup honey (I use a raw, local honey)

½ tsp sea salt

1/3 cup rice vinegar

1 ½ tsp ground mustard

1 tbsp poppy seeds

Blend all ingredients except the olive oil and poppy seeds in a food processor. Add the olive oil in a little at a time, and blend thoroughly. Pour the dressing into an airtight container if you won’t be using all of it, and mix in the poppy seeds.

Double the recipe if you are cooking for a family. This amount makes enough for about 7 small salads.

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