This sweet and tangy dressing comes from the Tally Ho Restaurant in Peru, IN.  It closed sometime in the 1970's and somehow my Nana Jones made off with the secret recipe.  Think of it as a French dressing with a twist.  Way to go Nana!

Grainy mustard, fresh ginger and white balsamic vinegar combine with fresh dill and extra virgin olive oil to make this amazingly flavorful sauce. Check out our recipe page for the Corduroy Road Pasta Salad recipe.  Makes a great marinade for chicken, or just pour it right on top of salmon.  The choice is up to you!

Sweet and fuity (and just a little bit hot), Nyona Lake Jezebel combines fresh organic pineapple with grainy mustard roasted garlic and horseradish.  Mix it with shaved ham for an
awesome sandwich or spoon it on top of grilled lamb or pork.  Makes a great appetizer simply poured over cream cheese and served with crackers. 

A smooth and spicy spread made with roasted red peppers and a touch of chile chipotle.  Romesco makes a great dip with tortilla chips or as a sandwich condiment.  We think it's perfect all by itself on garlic crostini.