4 SAUCES TO PUT ON EVERYTHING.

Are you a sauce-lover like me? I just love simple sauces so much, as they truly facilitate the flavorful use of other simple ingredients. Lets be honest, steamed kale is boring on it's own. But steamed kale tossed in Romesco sauce or Chimichurri? Now you have a flavorful dish that can turn a greens-hater into a kale lover! These are sauces to keep on hand. Roasting a chicken? Serve it with chimichurri. Here are some other saucy ideas, with the recipes to follow:

A Turkey sandwich with Romesco sauce used as a spread.

Grilled Flank Steak served with Romesco as a dipping sauce.

Pasta tossed in Romesco sauce.

Roasted Pork Tenderloin smothered in Horseradish Honey Mustard.

Seared Tofu served with Horseradish Honey Mustard dipping sauce.

Brown rice tossed in Tangy Coconut Dipping Sauce.

Tangy Coconut Sauce used as a dressing for any type of salad.

Roasted Vegetables tossed in Chimichurri.

Marinate Mushrooms in Chimichurri before grilling them.

Use Chimichurri as a salad dressing.

Toss quinoa in Chimichurri to add flavor to this plain grain.

Any other ideas?

ROMESCO SAUCE

¼ cup extra-virgin olive oil

1 clove garlic, smashed

6 tablespoons almonds, toasted

1 tablespoon aged sherry vinegar or rice vinegar

1 teaspoon Spanish smoked paprika (pimentón) (if available)

1, 8 oz. jar Roasted Red Peppers

1. In the bowl of a food processor, pulse 1/2 of the olive oil, the garlic and the almonds until ground fairly fine.

2. Add the vinegar and smoked paprika until it forms a coarse paste. Add the remaining 3 tablespoons of olive oil and the roasted peppers and continue pulsing until a coarse sauce forms. Season with S&P to taste.

Note: You can always thin out Romesco sauce with a little bit of water. Other options are to add carrot, more garlic, or tomatoes to this sauce for a different flavor profile. Be creative!

TANGY COCONUT DIPPING SAUCE

1/4 cup coconut oil

1 lime, juiced

2 T. ginger

1 medium clove garlic

4 medium dates or 2 Tablespoons honey

1 T. coconut amino acids

1 heaping T. white miso paste

1 T. water

1. Place in a blender and blend on high until smooth and serve as a dipping sauce or a salad dressing.

Note: This is a good base sauce to which you can add your own spices, fresh herbs, or other flavors to change it up to _______Coconut Sauce.

HORSERADISH HONEY MUSTARD

1/2 cup dijon mustard

2 T. yellow mustard

1/2 cup honey or agave

1 T. prepared horseradish, in a jar

1/4 t. cayenne pepper

S&P

1. Mix ingredients for honey mustard in a small bowl and refrigerate.

2. Season with S&P to taste.

Note: This recipe can have many variations. Add frozen raspberries for Raspberry Honey Mustard. Other options can include herbs, ground spices, spinach, ginger, applesauce, etc.

CHIMICHURRI

1/4 cup coarsely chopped fresh parsley

3 T. red wine vinegar

4 garlic cloves, peeled

2 T. fresh oregano leaves

2 t. crushed red pepper flakes

1/4 cup extra virgin olive oil

S&P

1. Place the chimichurri ingredients, except for the olive oil, in a food processor and pulse until completely smooth. Season to taste with salt and pepper.

2. Transfer to a small bowl and pour the olive oil over the parsley mixture. Let the chimichurri stand for at least 20 minutes before serving.

Note: Chimichurri is very versatile as a condiment, dipping sauce, or a marinade. Put on top of vegetable purées such as potato, parsnip, sweet potato or cauliflower, use as a dip for your fries: potato, parsnip, sweet potato…roasted mushrooms, grilled halloumi, quesadillas or wraps, meat and seafood marinades, etc. Don’t like parsley? Swap it for cilantro and add some spring onions. Want a more rustic Chimichurri? Chop the herbs, anchovies, garlic and red chilli and combine with the rest of the ingredients.

#sauces #greens #glutenfree #vegan #dairyfree #delicious