Recipes: Sauces and Dressings


Sauce and dressing recipes from our Agriculture Supported Communities program.

Classic Vinaigrette
Adapted from The Rodale Whole Foods Cookbook

Here's something to spice up your simple salads!

Ingredients

2 tablespoons red wine vinegar
1/2 teaspoon coarse (kosher) salt
1 tablespoon plus 1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil

Combine all ingredients in a half-pint (or larger) screw-top jar, cover, and shake to combine. Alternately, whisk together the vinegar and salt. Whisk in the mustard and oil to combine. Makes 1/2 cup

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Tomato Jam
Adapted from The Rodale Whole Foods Cookbook

Ingredients

3 pounds tomatoes
1 navel orange
1 lemon
1 cup sugar
1/2 teaspoon coriander seeds
1/2 teaspoon ground cinnamon
Pinch of coarse (kosher) salt
1/4 cup finely chopped crystallized ginger

With a paring knife, cut an X in the skin of each tomato. In a large pot of boiling water, blanch the tomatoes for 10 seconds to loosen the skin. Remove with a slotted spoon and run under cold water to stop the cooking.

Peel, core, halve, seed, and coarsely chop the tomatoes. Place them in a heavy-bottom medium saucepan, bring to a boil over medium heat, and cook for 10 minutes, stirring occasionally, until most of the liquid has evaporated.

With a vegetable peeler, peel the zest off the orange and lemon in wide strips. Cut the zests into thin slivers and add to the saucepan. Juice the orange and lemon and add to the saucepan. Add the sugar, coriander, cinnamon, salt, and ginger and bring to a simmer over low heat. Cook for 50 minutes, stirring frequently, until thick and glossy.

Place 2 pint-size canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain, and place on the counter. Pack the hot jam into the sterilized jars and seal. Store in the refrigerator for up to 2 weeks. For longer storage, process in a water bath from 15 minutes.

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Spicy Tomato-Carrot Dressing
Adapted from The Rodale Whole Foods Cookbook

Add a little kick to your salad with this delicious recipe!

Ingredients

1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons minced onion
1/3 cup thinly sliced carrot
1 cup chopped tomato
1/2 cup carrot juice
3 tablespoons red wine vinegar
1/2 teaspoon chipotle chile powder
1/2 teaspoon coarse (kosher) salt

In a small skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and carrot and cook for 5 minutes, stirring frequently, until the carrot starts to soften. Add the tomato and carrot juice, cover, and simmer for 20 minutes, stirring occasionally, until the carrot is very tender. Transfer to a blender along with the remaining 1/2 cup oil, the vinegar, chipotle powder, and salt and puree until smooth. Makes 1 1/2 cups.

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Yogurt-Herb Dressing
Adapted from The Rodale Whole Foods Cookbook

Ingredients

1 garlic clove, peeled
1/2 cup plain Greek yogurt (0% to full fat, your choice)
2 tablespoons mayonnaise
2 tablespoons water
1/4 cup mixed fresh herbs, such as flat-leaf parsley, dill, tarragon
1/2 teaspoon coarse (kosher) salt

In a small pot of boiling water, cook the garlic for 2 minutes to remove any bitterness. Drain and transfer to a blender along with the yogurt, mayonnaise, water, herbs, and salt and puree. Makes 3/4 cups.

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Honey-Lime Dressing
Adapted from The Rodale Whole Foods Cookbook

Ingredients

1/4 cup fresh lime juice
1/2 teaspoon coarse (kosher) salt
1 tablespoon plus 1 teaspoon honey
6 tablespoons coarse extra-virgin olive oil

Combine all ingredients in a half-pint (or larger) screw-top jar, cover, and shake to combine. Alternatively, whisk together the lime juice and salt. Whisk in the honey and oil to combine. Makes 1/2 cup.

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Spicy Tomato Sauce
Adapted from The Rodale Whole Foods Cookbook

Ingredients

2 garlic cloves, peeled
1 1/2 pounds tomatoes
1 small mango, cut into small chunks (3/4 cup)
1 long green hot pepper or 3 to 4 jalapeño peppers, ribs and seeds removed and coarsely chopped (1/4 cup)
1/3 cup white wine vinegar
3 tablespoons light brown sugar
1 teaspoon coarse (kosher) salt

In a medium saucepan of boiling water, blanch the garlic for 1 minute. Lift out with a slotted spoon and transfer to a blender. Leave the water boiling.

With a paring knife, cut an X into the skin of each tomato. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen the skin. Drain and rinse under cold water, then peel, core, and coarsely chop.

Add the tomatoes to the blender along with the mango, hot pepper, vinegar, brown sugar, and salt and puree until smooth.

Transfer the mixture to a medium saucepan and bring to a boil over medium heat. Reduce to a simmer, cover, and cook, stirring occasionally, for 10 minutes, or until thick and reduced to 2 cups. Store in the fridge, where it'll keep for 2 weeks.

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Garlic Aioli
Adapted from The Rodale Whole Foods Cookbook

Serve this delicious garlic mayonnaise over fish or use as a dipping sauce for veggies. Try it on pasta or spread it on your favorite sandwich. Give your food a little garlicky zing with this sauce!

3 large cloves garlic, peeled
6 tablespoons lemon juice
2 large eggs
½ teaspoon white pepper
1 ½ cups olive oil

In a blender, process the garlic and lemon juice. Add the eggs and white pepper, and process again at high speed, stopping frequently to scrape down the sides of the container.

With the machine running, add the oil, a few drops at a time at first, then gradually in a steady stream.

When the mixture has thickened, spoon into a bowl and refrigerate. Stir before serving.

Note: Playing it Safe with Mayonnaise
The risk of an egg you use carrying Salmonella bacteria is low, about 1 in 20,000 eggs. Nonetheless, it’s best to minimize your chances of contracting foodborne illness when you’re making a classic recipe like mayonnaise that calls for raw eggs. First and foremost, eggs should be kept well refrigerated. Then if you’d rather not take your chances even though the risk is low, you can use pasteurized eggs. A third option is to follow the National Egg Board guidelines for mayonnaise:

In a small saucepan, whisk together the egg yolks and the seasonings and cook over very low heat, stirring constantly, until the mixture bubbles in 1 or 2 places. Remove from the heat and let cool 4 minutes, then transfer to a blender. With the motor running, slowly add the oil and blend until the mayonnaise is thick and smooth. Refrigerate.

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Grilled Vegetables with Ginger-Lime Marinade
Adapted from The Rodale Whole Food Cookbook

This is a great marinade for not only veggies but shrimp or chicken too!

1 teaspoon grated lime zest
3 tablespoons lime juice
2 tablespoons finely grated ginger
4 teaspoons olive oil
2 teaspoons sugar or maple syrup
½ teaspoon salt
1 zucchini, cut into 1/2 –inch chunks
1 yellow squash, cut into ½-inch chunks
1 large pepper, cut into 2 inch pieces
1 large red onion, halved and cut into 1 –inch wedges

In a large bowl, whisk together the lime zest, lime juice, ginger, oil, sugar, and salt.

Add the zucchini, yellow squash, bell pepper, and onion, and toss gently to coat with the marinade. Let stand for 30 minutes at room temperature.

Preheat the grill to medium. On eight 10-inch skewers, alternately thread the zucchini, yellow squash, pepper, and onion. Grill the vegetables for 10 minutes, turning as they color until they are tender, about 10 minutes. Use any remaining marinade as a baste.
Makes 4 servings.

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Greens pesto

Pesto is traditionally a spread or topping used for pasta or another grain that is features basil in the summer.  But pesto is so easy to make and you can substitute any kind of greens for the basil to make a delicious addition to almost any meal!

1 bunch of greens (kale, arugula, swiss chard, spinach, etc)
2 tablespoons olive oil
1 garlic clove
1/2 cup parmesan cheese
1/2 cup pine nuts, walnuts, sunflower seeds, or almonds
Pinch of salt

Wash greens and chop roughly.  Add ingredients to the bowl of a food processor or blender in this order: olive oil, garlic, 2-3 cups of greens, nuts or seeds, parmesan cheese, salt.   Process until smooth.

Enjoy on pasta, rice, another grain, or spread on toast for a delicious nutritious snack!

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Simple Salsa

This is something I just threw together this weekend and was so delicious, I had to share.

2-3 med-large tomatoes, diced 3 scallions, finely chopped 1-2 hot peppers (depending on your taste), finely chopped 1 lime, halved Pinch of salt 1/4 cup cilantro, chopped (optional)

Combine tomatoes, scallions, and pepper in a medium bowl. Squeeze juice from lime over top. Add salt and stir. Stir in cilantro if desired. Serve with chips or topped on chicken, burgers, or tacos. Yum!

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Roasted Tomatillo and Jalapeño Salsa
Adapted from The Rodale Whole Foods Cookbook

Ingredients

1 pound tomatillos
1 small onion, quartered
3 garlic cloves, skin on
1 jalapeño pepper
1 tablespoon olive oil
1/3 cup packed fresh flat-leaf parsley leaves
1/3 cup packed fresh cilantro leaves and tender stems
1 teaspoon ground coriander
1/2 teaspoon coarse (kosher) salt

Preheat oven to 450° F.

Remove the papery husks from the tomatillos and discard. Rinse the tomatillos.

Place the tomatillos, onion, garlic, and jalapeño on a small rimmed baking sheet and drizzle with the oil. Roast for 15 minutes, shaking the pan occasionally, until the tomatillos are browned and tender.

Peel the garlic. Stem and halve the jalapeño; with a spoon or a paring knife, remove the seeds if you like your salsa mild. Cut the jalapeño into thick strips.

In a food processor, combine the parsley and cilantro and pulse until coarsely chopped. Add the tomatillos, onion, garlic, jalapeño, coriander, and salt and pulse until coarsely chopped. To store, transfer to a container, cover, and refrigerate up to 3 days.

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Beet Black Bean Dip
From ASC member Caroline Brockley

This stuff is great!

1 can Black Beans
1 large beet, peeled and diced (either cooked or raw will work)
1 clove garlic
1 TBS balsamic vinegar
1 TBS miso paste
2 TBS Olive Oil
1 tsp Cumin
1 tsp jalapeno, finely diced
1/2 tsp pepper
1/4 Cup chopped parsley
Sea salt to taste

Place in food processor and blend until smooth, add small amount of water if dip is too dry. Season with additional miso or salt to taste. Garnish with parsley. Serve at room temp or chilled.

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Herb Salad Dressing

You can make a delicious, simple vinaigrette for any greens using these tips:

4 tablespoons olive oil
4 tablespoons of red wine vinegar or fresh lemon juice
1 tablespoon of minced fresh herbs (such as thyme, basil, oregano, or dill)
Pinch of salt
Pinch of pepper (optional)

Whisk everything together and top on your favorite salad greens!

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Pesto

Delicious on pasta, chicken, or as a spread on toast.

1 tablespoon olive oil
1 clove of garlic (try garlic scapes!)
1-1/2 to 2 cups basil leaves, washed and remove from stem
1/4 cup pine nuts or walnuts
1/4 cup shredded parmesan cheese

Place all ingredients in the base of a food processor in order listed. Process until smooth.

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Sate Dressing
From Simple Asian Meals by Nina Simonds

I made this dressing last week, it is so delicious! And it complemented every dish I added it to. Try it spooned onto steamed or sauted veggies like broccoli or cabbage. I added some protein like tofu, chicken or pork and served the whole thing over rice or noodles. Yum!

3/4 cup smooth peanut butter
1 can (15 oz) or 1-1/2 cups light coconut milk
3-1/2 tablespoons soy sauce, or to taste
3 tablespoons freshly squeezed lime juice
1-1/2 tablespoons firmly packed light brown sugar
1 teaspoon crushed red pepper flakes, or to taste

Place all the ingredients in the bowl of a food processor, or in a blender fitted with a steel blade, and mix until smooth.

Did you try out one of these recipes? Leave a comment below on how
you liked it and whether or not you made adjustments!

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