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Sauces/Dressings/Broth Vegetarian

Fennel Frond and Almond Pesto

When you cook fennel, do you throw the fronds away? If so, break that habit – stat! It’s not just the fennel bulb that is delicious, the fronds are also pretty amazing. Some people use the fronds to add a little extra oomph to salads, but have you ever considered making fennel frond pesto? 

Pesto is one of those foods that can be created using ingredients that are often thrown away, like fennel fronds. If you’ve never ventured outside of making traditional basil pesto, it’s time to expand your pesto horizons. 

This fennel frond and almond pesto is so fresh, clean, and earthy. It adds so much depth and flavor to pastas, sandwiches, pizzas, seafood, chicken, and veggies. And because you probably usually throw away those fennel fronds, it’s sort of like getting a free meal. A super delicious, healthy meal that your family will love.

Ingredients:

3 c. fennel fronds, rinsed and stems removed 

¼ c. almonds

2 cloves of garlic

⅓ c. olive oil

¼ c. Parmesan cheese, grated

Juice from one lemon

Salt and red pepper flakes

Combine the fennel fronds, almonds, garlic, Parmesan cheese, and lemon juice in a food processor and pulse until the ingredients are mixed together. Add the oil a bit at a time and process until the pesto reaches the desired consistency. Season with salt and red pepper flakes and mix together again. 

Use in pasta, on fish, chicken, pizza, sandwiches and as a dip for veggies or crackers. Store in an airtight container in the refrigerator or freeze.

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Sauces/Dressings/Broth

Super-Fast Hummus Dressing

We often have hummus around the house, and there are usually no leftovers. But sometimes there’s that rare occasion when there’s a bit of hummus left in the fridge for a couple of days that needs to get used up. Do NOT throw that hummus away! Take that little extra bit and turn it into a super tasty salad dressing that requires virtually no effort to prepare. Then, whip up a beautiful salad, drizzle this dressing on, and boom – you’ve got an awesome lunch! 

Ingredients:

½ c. hummus (homemade or store-bought)

1 Tbsp. Dijon mustard

Juice from ½ lemon

1 tsp. honey or agave

2 Tbsp. water

Salt and pepper

Combine all ingredients except for the water in a bowl and whisk together until combined. Slowly add water and whisk until the dressing reaches the desired consistency. Season with salt and pepper.

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Sauces/Dressings/Broth

Classic Tzatziki Sauce

Tzatziki sauce is one of those toppings that tastes great on so many things: salads, sandwiches, grilled meats, veggies. We all love tzatziki sauce on falafel and gyros, but it is good enough to be enjoyed on a fresh pita with nothing else to distract from its deliciousness. 

Traditional tzatziki is popular all over the Middle East, Mediterranean, North America, and Europe for a good reason. It’s fresh, healthy, and full of flavor. And because you can make it in just a few minutes, there’s no need to ever purchase the pre-made versions in the stores. 

Ingredients:

1 c. plan Greek yogurt

¼ c. cucumber, finely diced

1 clove of garlic, minced

1 tsp. Oregano, finely chopped

1 tsp. mint, finely chopped

1 tsp. dill, finely chopped

Juice from ½ lemon

Salt and pepper

Combine all ingredients in a small bowl. Season with salt and pepper and enjoy!

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Sauces/Dressings/Broth

Wasabi Vinaigrette

Are your salads getting a bit boring? Need a little bit of that nose-burning kick?

Start pouring this wasabi vinaigrette on anything that is boring and it will suddenly transform into something delicious. This dressing is great on salads, in wraps, on rice or quinoa, on fish or chicken. You get my point. It’s pretty much good on everything. 

Ingredients:

2 tsp. wasabi paste

2 Tbsp. rice vinegar

1 Tbsp. soy sauce or tamari

1 Tbsp. mirin

1 Tbsp. olive oil

1 tsp. ginger, minced

Combine all ingredients for the wasabi vinaigrette in a small bowl. Drizzle on salads, fish, chicken, or anything else.

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Sauces/Dressings/Broth Vegetarian

Pesto Rosso (Sundried Tomato Pesto)

Do you ever find yourself torn between choosing a tomato-based pasta sauce and a pesto sauce? I certainly do, and the thing is . . . they are both so uniquely delicious that sometimes it’s really difficult to make a choice between them. I can be really indecisive when it comes to food because I just love all of it so much. 

What if I told you that you didn’t have to choose between tomato sauce or pesto? Pesto rosso, or sundried tomato pesto, contains all of the wonderful ingredients in pesto PLUS sundried tomatoes. Let me tell you, this stuff is amazing and can really open your eyes to a whole new pesto world. As soon as you try this, you’ll probably start concocting all sorts of different pestos in your mind. At least that’s what I did. New pesto recipes are definitely on the way! 

By the way, you can serve pesto rosso on anything from pasta and gnocchi to bread to sandwiches to grilled meat – and everything in between! 

Ingredients:

1 8 oz. jar of sundried tomatoes, undrained – use the oil!

½ c. fresh basil leaves

⅓ c. grated Parmesan cheese

¼ c. pine nuts or almonds

½ c. olive oil

2 cloves of garlic

½ tsp. red pepper flakes

Salt and pepper

Combine all ingredients in a food processor and process until it reaches your desired smoothness (some people like chunkier pesto, some like smooth). Season with salt and pepper.

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Sauces/Dressings/Broth Vegan

Two-Minute Peanut Sauce

Peanut sauce: the dip, dressing, sauce, topping from heaven. This stuff adds so much love and flavor to everything from chicken satay skewers to spring rolls to salad – in other words, pretty much anything that needs a sweet, salty, and savory taste elevation can benefit from a hefty drizzle of peanut sauce. 

This version of peanut sauce, while not purely traditional Thai (because it doesn’t contain coconut milk), is delicious and simple. It requires no cooking and is ready in two minutes. I love having this sauce around the house often to use as a dip for veggies, salad dressing and sauce for quick weeknight noodle and stir fry meals. Try it, and it will likely become a staple in your house too.

Ingredients:

½ c. smooth peanut butter

2 Tbsp. toasted sesame oil

3 Tbsp. soy sauce or tamari

3 Tbsp. rice vinegar

2 Tbsp. agave

2 cloves of garlic

1 inch cube of ginger

Combine all ingredients in a food processor and process until smooth. Use immediately or store in an airtight container in the refrigerator for up to one week.

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Sauces/Dressings/Broth Vegan Vegetarian

Perfectly Chunky Guacamole

The secret to awesome guacamole is to mash the avocado with a fork so that there are some good chunks left in the avocado. So many people tend to over-mash those green beauties and they end up a bit thin and frankly, not as fun to eat or as easy to scoop up with chips. And who am I kidding . . . the more guac I can scoop onto one chip, the better! Am I right?

Ingredients:

3 avocados, ripe

1 roma tomato, diced

½ c. cilantro, chopped

Juice from 2 limes

4 green onions, chopped (or ¼ c. chopped white onions)

1 serrano or jalapeno, seeds and membranes removed (omit if you don’t like spice) 

Salt to taste

Cut the avocados lengthwise, remove the pits, and scrape the flesh out with a spoon into a bowl. Mash with a fork, leaving some chunks of avocado. 

Add the lime, tomatoes, onions, peppers, and cilantro. Season with salt and mix together. Serve immediately. 

Categories
Sauces/Dressings/Broth Vegan Vegetarian

Lightning-Fast Pico de Gallo

Pico de gallo is one of those no-nonsense, simple, classic foods that is delightfully tasty, fresh, and basically makes everything it touches turn to flavor gold. I always feel a little tear rising up in my eye when I see someone buying pre-made pico at the store because it takes about 2 minutes to make fresh, and much better, pico at home.

In my version of pico de gallo, I choose to squeeze out the excess water that is produced from chopping the veggies before serving because who wants soggy tacos? I also opt for green onions because I enjoy the milder flavor, but feel free to sub out stronger onions if that’s your thing. Either way, it’s going to be so much better than someone else’s pre-made pico. 

Ingredients:

4-5 large tomatoes

1 bunch green onions (or 1 cup white onion) 

Juice from 2 limes

½ cup fresh cilantro

1 jalapeno or serrano, ribs and seeds removed

Salt to taste

Combine all ingredients except for the salt into a food processor. Pulse very quickly until the ingredients are finely chopped. Remove the blade from the food processor and set a bowl to the side. Scoop up the pico with your hands one handful at a time and gently squeeze out the excess liquid. Place the squeezed pico into the bowl. Repeat. Season with salt to taste and for best results, let the pico rest for 30 minutes prior to serving. 

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Creamy Cilantro-Lime Avocado Dressing

This healthy dressing offers all of the yumminess of a creamy dressing without the guilt or extra calories. Instead of adding unhealthy ingredients to create a creamy texture, this dressing utilizes the miraculous power of avocado to do it. And you know what? I think it’s even better when avocado is used in place of fatty add-ins. You get the benefits of the amazing taste and the healthy fat avocado provides. Win, win, I’d say.

Ingredients:

1 avocado

¼ c. Greek yogurt

2 Tbsp. chopped cilantro

Juice from one lime

1 clove of garlic

¼ c. olive oil

1 jalapeno (optional, if spice is your thing)

Salt and pepper to taste

Combine all ingredients in a food processor and process until smooth. Enjoy!

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Sauces/Dressings/Broth

Spicy Soy Ginger Dressing

Salad dressings can make or break a meal. A great salad dressing can make a salad super craveable and utterly delicious; and a bad salad dressing, well . . . ruins everything. This spicy soy ginger dressing is so lip-smacking, you’ll want to pour it on all of your salads and dip all of your veggies in it. This dressing also doubles as a marinade for chicken, fish, or meat, so feel free to pour it on anything and everything! 

Ingredients:

¼ c. olive oil

2 Tbsp. rice vinegar

2 Tbsp. soy sauce

1 Tbsp. sriracha sauce

1-2 tsp. wasabi

2 tsp. fresh ginger, minced

2 tsp. sesame seeds

Salt and pepper to taste

Whisk all ingredients together and enjoy!