Sauce and dressing recipes from our Agriculture Supported Communities program.
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.
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.
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!
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!
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.
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!
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.
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.