16 GROUNDCOVER NEWS FOOD Basic vinaigrette dressing ELIZABETH BAUMAN Groundcover contributor Ingredients: 1⁄2 cup extra-virgin olive oil 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard Generous 1 tablespoon maple syrup or honey 2 medium cloves garlic, pressed or minced 1⁄4 teaspoon fine sea salt, or more to taste Freshly ground black pepper Directions: In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together. Add another pinch or two of salt if desired. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. Struggling to eat 'fresh' during the winter season? During March in Michigan, the following produce is in season and would be delicious additions to most salads, raw or cooked! • Broccoli • Cabbage • Parsnips • Sprouts and microgreens • Carrots • Beets MARCH 6, 2026 Email to submissions@groundcovernews.com or drop off at the Groundcover News office. Accepted poetry will be published in the April 3, 2026 edition. Stay tuned for National Poetry Month open mics and workshops. USE THIS COUPON ANYTIME $5 OFF NATURAL FOODS MARKET 216 N. FOURTH AVENUE ANN ARBOR, MI PHONE (734) 994 - 9174 • PEOPLESFOOD.COOP ANY PURCHASE OF $30 OR MORE One coupon per transaction. Must present coupon at the time of purchase. Coupon good for in-store only. No other discounts or coop cards apply. Not valid for gift cards, case purchases, beer or wine. OFFER EXPIRES 3/30/2026
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