Sauces, Dressings, and Salsas
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Citrus Mustard Vinaigrette


Ingredients

  • 1 Shallot, chopped
  • 1/2 T whole grain dijon mustard
  • 1 meyer lemon, juiced
  • 1/4 c Sherry Vinegar
  • Dash of Honey
  • 1/2 tsp chopped thyme
  • 1 tsp chopped basil
  • 1/2 cup olive oil
  • salt and pepper to taste

Preparation

Combine shallot and lemon in a blender and blend. Let sit for a couple minutes. Add all other ingredients except grapeseed oil, salt and pepper. Blend. Add grapeseed oil slowly with blender running. Season to taste.
 
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Basic Pesto

Recipe Inspired by the "Sneaky Chef"

Ingredients


  • 1 cup basil
  • 1/4 cup pine nuts roasted
  • 2 cloves garlic
  • 3 tbsp parmesan
  • 1 tea lemon juice
  • 1/4 tea salt
  • 1/2 cup grapeseed oil
  • 3 tbsp green puree (see recipe below)

Preparation

Blend all ingredients in blender except for oil, slowly drizzle in oil until desired consistency. Careful not to over blend or the basil will turn bitter.



Green Puree

Makes about 3 cups puree

  • 1 cups baby spinach
  • 2 cups broccoli florets
  • 2 cup sweet green peas
  • 1 cup edamame
  • 1 tea lemon juice
  • 3-4 T vegetable broth

Steam broccoli spinach, edamame and peas. puree with water and lemon juice and broth.
 
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Green Goddess Dressing

makes 1 cup

Ingredients

  • 1 1/2 Tbsp dill
  • 1 1/2 Tbsp basil
  • 1 1/2 Tbsp parsley
  • 3/4 cup yogurt
  • 1/4 white puree
  • 1/2 tsp granulated garlic
  • 1 tsp agave
  • 1/4 tsp salt

Preparation

Puree all ingredients together. Use as dressing on top of mixed greens.
 
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Green Curry Cilantro Sauce


Ingredients

  • Garlic
  • Ginger or pickled ginger
  • ¼ c. soy sauce
  • ½ c. mirin
  • ½ c. red wine vinegar
  • ½ c. agave nectar
  • 2-4 Tablespoon green curry paste
  • ½ c. peanut butter
  • 1 tsp Thai sweet chili sauce
  • 1 bunch cilantro
  • Juice of 1 lime

Preparation

Blend all ingredients in blender or cuisinart. Season to taste.
 
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Pomegranate Chipotle Vinaigrette


Ingredients

  • Chipotle in adobo
  • 1 Garlic Clove
  • 1 Shallot
  • Splash Pomegranate juice
  • Splash Red wine vinegar
  • 1 tsp Agave nectar to sweeten
  • Grape seed oil (eye ball)

Preparation

Whisk all ingredients or combine all ingredients in a blender. Purree, drizzle in grapeseed oil slowly until mixture has thickened to a dressing consistency. Add Orange zest and salt and pepper to taste
 
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