In Resolutions and Condiments I forgot to mention salad dressing -- a key element for me to "eating food, not too much, mostly plants".
I found a recipe online for a mix of dry ingredients that can be stored and then added to oil and vinegar to make the dressing. Most of the herbs I have available from the garden and it takes less time to make than a trip to the store. I double the recipe for the mix and keep it in the pantry. When I need dressing I make up one and a half times the prepared amount which almost fills a 16 ounce dressing bottle. The best part, as in all things homemade, is that I can tweak the recipe to my own taste and preference (I use less salt and sugar).
So, here's the recipe. Enjoy.