Recipe index

-Lemon Custard Sauce
-Sesame Soy Dressing
-Spiced Apple Butter
-Raspberry Refrigerator Jam

Entree Sauces
-Blue Cheese Pasta Sauce
-Tomato Coulis
-Sherried Mushroom Sauce
-Chunky Tomato Sauce
-Creamy Pasta Sauce
-Crème Fraiche
-Enchilada Sauce
-Pesto
-Herb Pestos
-Moosewood Pesto
-World's Best Pesto
-Hollandaise Sauce
-Mole
-Rouille
-Sage & Garlic Butter
-Seafood Marinades
-Neo-Classic Tartar
-Tangy Tartar

Dips and Spreads
-Chipotle Cascabel Salsa
-Black Bean Hummus
-Black Olive Tapenade
-Carrot Spread
-White Bean Guacamole
-Easy Guacamole
-Fruit Dip
-Hot Artichoke Dip
-Roasted Asparagus Spread
-Roasted Garlic Bean Spread
-Roasted Garlic Spread
-Roasted Red Pepper Spread
-Rosemary White Bean Spread
-Salsa Verde
-Sundried Tomato Spread
-Tomato Salsa
-White Bean Bruschetta
-Zesty Egg Salad
-Black Bean Cumin Dip
-Muhamara

Gravy
-Mushroom Gravy
-Nutritional Yeast Gravy

Relishes and Toppings
-Mango Relish
-Cucumber Relish
-Tahini Sauce
-Vidalia Onion Relish
-Black Olive Aioli

Salad Dressings
-Blackberry Vinegar
-Avocado Vinaigrette
-Balsamic Garlic Vinaigrette
-Cumin Vinaigrette
-Red Wine Vinaigrette
-Red Pepper Vinaigrette
-Walnut Vinaigrette
-Vinaigrette Dressings
-Vinaigrette
-French Salad Dressing
-Fresh Salad Dressing
-Guacamole Caeser Dressing
-Pear Roquefort Dressing
-Tahini Salad Dressing
-Creamy Dijon Dressing
-Tomato Basil Dressing



Sauce Recipes


Lemon Custard Sauce

  • 1 C. sugar
  • 4 egg yolks, beaten
  • 3 Tbsp. cornstarch
  • 4 Tbsp. melted butter
  • 1/8 tsp. nutmeg
  • 1/4 C. lemon juice
  • pinch of salt
  • 2 C. warm water

In a stainless steel or enamel sauce pan (aluminum will give the custard a metallic taste), mix the first four ingredients. Slowly stir in the water. Heat, stirring constantly, on a medium-high heat until the sauce thickens.

Whisk a cup of the hot sauce into the beaten egg yolks. Stir the warmed yolk mixture back into the saucepan and cook for one minute more, continuing to stir. Remove from the heat and blend in the butter and lemon juice. Chill.


Sesame Soy Dressing


Spiced Apple Butter

Yield: 6 C. (6 1/2-pint jars)
From Apple Appeal booklet

  • 6 lbs. Cooking apples, peeled and sliced
  • 6 C. apple juice
  • 3 C. sugar
  • 2 Tbsp. lemon juice
  • 3 tsp. cinnamon
  • 1 tsp. cloves

In a large, heavy covered saucepan, cook apples in juice 30 min or until tender. Mash or sieve apples. Stir in sugar, lemon juice, cinnamon, and cloves. Cook, uncovered, over low heat, stirring frequently, about 1 hour or until thick. (For a finer texture, cool and process in food processor.)

Pour into sterilized 1/2-pint jars, leavings 1/2" headspace; adjust lids and process in a boiling water bath 10 min after water comes to a boil. Or freeze in containers or freezer bags.


Low Sugar Refrigerator Raspberry Jam

Yield: 2 C. jam

  • 4 C. fresh raspberries
  • 1/3 C. sugar
  • 2 Tbsp. lemon juice
  • 1 envelope unflavored gelatin
  • 1/2 C. cold water
  1. In a medium saucepan, combine raspberries, sugar and lemon juice. Bring to a boil, boil rapidly for 3 min, stirring constantly.
  2. In a small bowl, sprinkle unflavored gelatin over cold water. Let stand 1 min. Add to raspberry mixture and heat, stirring until gelatin is completely dissolved, about three min.
  3. Let jam stand 5 min, skimming off foam with a spoon. Ladle into jars. Cover and cool slightly before storing in the refrigerator for several weeks or in the freezer for longer storage.

Entree Sauces


Blue Cheese Sauce for Pasta

  • 150 g blue cheese
  • 3/4 cup cream
  • salt and pepper to taste
  • 2 tablespoons of snipped (or chopped) chives
  • Parmesan shavings to garnish
  1. Mash the blue cheese in a bowl with a fork. When it is fairly smooth, add the cream and mix thoroughly.
  2. Pour the remaining cream into another saucepan add the blue cheese mix and warm gently, stirring until combined.
  3. Add the potato gnocchi to the sauce, pour the cheese sauce over, taste for seasoning, add more fresh ground pepper if it needs it and toss through the chives.
  4. Serve in bowls, garnish with the shaved parmesan.

Tomato Coulis

Source: Boston Sunday Globe

  • 3 pounds ripe plum tomatoes
  • salt and pepper to taste
  • 1/2 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 sprig fresh oregano
  • 2 sprigs fresh basil

In a saucepan bring a large pot of water to a boil. Have on hand a large bowl of water and ice cubes. Core the tomatoes. When the water is at a rolling boil, drop in the tomatoes, leave them for 10 seconds, then remove with a slotted spoon and transfer to the ice water. Using a small paring knife, pull off the tomato skins. Halve the tomatoes horizontally, then squeeze out and discard the seeds. Chop the tomatoes coarsely. Transfer the tomatoes to a colander set over a bowl, sprinkle with salt and pepper, and let sit to drain for 20 minutes. Tip the chopped tomatoes into another bowl. Add the vinegar, oil, garlic, oregano, and basil. Adjust seasonings to taste.


Sherried Mushroom Sauce

  • 2 C. skim milk or soy milk
  • 2 tsp. vegetable oil
  • 1 small onion, diced
  • 1 1/2 C. mushrooms, sliced
  • 2 Tbsp. flour
  • 1 Tbsp. chives, chopped
  • 1 tsp. sherry (optional)
  • pepper

Pour milk into saucepan. Warm it over low heat. Sauté onion in oil over moderate heat for about 1 minute. Add sliced mushrooms and continue to sauté about 3 minutes. Stir in the flour. Continue to cook another 2 to 3 minutes. Whisk in the warmed milk. Continue to cook; stir frequently until thickened. Add chives, sherry (optional) and pepper to taste. Keep warmed over low heat until served. Excellent with Polenta with Roasted Mediterranean Vegetables.


Chunky Tomato Sauce

Yield: 5 1/2 cups
From Natural Health magazine, November-December 1997

  • 12 oz. Fresh mushrooms (button, cremini, or portobello)
  • 2 Tbsp. olive oil
  • 2 Tbsp. garlic, chopped
  • 2 C. leeks or onions, chopped
  • 1 28 oz. Can whole peeled tomatoes
  • 1 red bell pepper, chopped
  • 1/3 C. pitted black olives, chopped
  • 1 tsp. oregano
  • 1 tsp. fennel seed
  • 1 tsp. salt, or to taste
  • 1/2-1 tsp. crushed red pepper flakes
  • 1 6 oz. Can tomato paste
  • 1/2 C. fresh basil or parsley, chopped
  1. If using button or cremini mushrooms, quarter or slice them. If using portobellos, cut caps and stems into 3/4" pieces. Set aside.
  2. Heat oil in large saucepan. Add garlic and cook about 1 min. Add leeks and continue to cook, stirring frequently, for 2 min.
  3. Add whole tomatoes and their liquid. Use wooden spoon to break into pieces. Add mushrooms, red pepper, olives, oregano, fennel seed, salt, and red pepper flakes. Bring sauce to a boil. Reduce heat to medium, set cover slightly ajar, and cook, stirring occasionally, at a gentle simmer for 15 min. Stir in tomato paste and cook, partially covered, until thick, about 5 more min. Stir in basil. Serve immediately with pasta. Extra sauce can be frozen for several months.

Creamy Pasta Sauce

From "The Complete Italian Vegetarian" by Jack Bishop.

  • 3 Tbsp. unsalted butter
  • 1 small yellow onion, minced
  • 1 medium carrot, minced
  • 28 oz. crushed tomatoes
  • salt to taste
  • 1/2 cup heavy cream

Sauté the onion and carrot in the butter until soft (8-10 minutes). Try not to let them brown. Add the tomatoes and salt. Bring to a boil and let simmer until quite thick (25-30 minutes). Put the sauce in a food processor and process until smooth. Put the sauce back in the pan, add the cream, and cook, stirring constantly, for another 2 minutes. Serve over pasta. This sauce is very rich, so a little goes a long way.


Crème Fraiche

1 C. whipping cream
2 Tbsp. buttermilk

Combine whipping cream and buttermilk in a glass container. Cover and let stand at room temperature 8-24 hours or until very thick. Stir well before covering, then refrigerate up to 10 days.


Enchilda Sauce

  • 4-6 ancho peppers (dried poblanos) with seeds and stems removed
  • 1 large yellow onion
  • 6-8 cloves garlic
  • 1 1/2 tsp. ground cumin
  • water
  • cooking oil

Slice onion and separate into rings. Peel garlic. Sauté both in a little oil over medium heat until onion is translucent. Turn heat to low and continue to cook until onions are carmelized, about 20 min. Bring a cup of water to boil in a saucepan. Remove from heat and add the ancho peppers to steep. (No seeds!) Peppers will become soft in about 10 minutes. Put onions, garlic, peppers and cumin in blender. Add a few tablespoons of the "pepper water" and blend. Sauce should be about the consistency of ketchup. Makes two cups of sauce, enough for about 12 enchiladas.


Pesto

Author: Digital Chef
Publication: The Everyday Kitchen

  • 2 bunches basil, leaves picked
  • 1 Tbsp. pine nuts, lightly toasted
  • 1 Tbsp. garlic, peeled
  • 2 fl oz olive oil
  • 1/4 tsp salt, optional
  1. 1. In food processor or blender, combine basil, pine nuts, and garlic. Puree ingredients together. With the food processor or blender running, gradually add the oil until the mixture forms a smooth paste.
  2. Adjust seasoning if desired. Use, or properly store.

    Note: Add a few drops of lemon juice if preparing ahead of time to preserve the color of the basil.

Herb Pestos

Herb Combine with Serve with
1 C. packed basil leaves 1 clove garlic, 1 tsp. grated lemon zest, 1 Tbsp. toasted pine nuts, 3 Tbsp. oil Fresh tomatoes, salad, croutons and risotto
1 C. packed tarragon leaves 1 tsp. grated orange zest, 1 1/2 Tbsp. toasted hazelnuts, 3 Tbsp. oil Asparagus, chicken salad, rice pilaf
1 C. packed cilantro leaves 2 tsp. grated lime zest, 1 tsp. toasted cumin seeds, 1 chopped chile pepper, 3 Tbsp. oil Salsa, grilled pork chops, salmon steaks
1 C. packed sage leaves 1/2 C. dried mushrooms (softened in water), 2 tsp. cracked black pepper, 3 Tbsp. oil Stuffing, roast chicken, potatoes
1 C. packed oregano 2 Tbsp. chopped mint, 2 tsp. grated lemon zest, 2 cloves garlic, 3 Tbsp. oil Greek salad, hummus, lamb

 


Moosewood Pesto

Yield ~ 6 servings of pasta or gnocchi

  • 3 packed C. fresh basil leaves - no stems
  • 5 large cloves fresh garlic
  • 1/2 C. pinenuts
  • 3/4 C. parsley - optional
  • 3/4 C. fresh grated Parmesan
  • 1/2 C. olive oil
  • 2 Tbs. melted butter
  • Salt to taste

Combine in blender, pushing together to work into smooth paste. Toss with hot drained pasta or spoon onto hot gnocchi.


The "World's Best" Pesto

Recipe From: Marcella Hazan "Essentials of Classic Italian Cooking"
Yield: 6 servings

  • 2 C. fresh basil leaves -- tightly packed
  • 1/2 C. extra virgin olive oil
  • 3 Tbsp. pine nuts
  • 2-4 large cloves garlic, chopped
  • 1 generous pinch salt
  • 1/2 C. parmigiano-reggiano cheese -- freshly grated
  • 2 Tbsp. romano cheese -- freshly grated
  • 3 Tbsp. butter -- room temperature
  • 1 1/2 lb. pasta -- cooked

Place first 5 ingredients in food processor and process to a uniform consistency. Transfer to a bowl and add both cheeses, mix until evenly blended, then mix in the butter until evenly distributed. Doing this by hand is worth the extra effort, the result will be a noticeably superior texture. Pesto sauce is now complete. Toss with hot pasta. Add a little of the cooking water to dilute the pesto if necessary.


Hollandaise Sauce

  • 1/4 C. mayonnaise
  • 1/4 C. sour cream
  • 2 Tbsp. lemon juice
  • 4 Tbsp. butter
  • 2 eggs yolks
  • mustard (dry or bottled)
  • white pepper
  • salt

Combine mayonnaise, sour cream, and lemon in double boiler. Cook 3 min stirring constantly over barely simmering water. Add butter and egg yolks; cook stirring constantly 1 min. Remove from heat and add salt, pepper, and mustard.


Mole

simplified for North America.

Fry first four ingredients:

  • 1 chopped onion until more brown than golden
  • chopped garlic.
  • 3 Tbs. chili powder (or authentic ground Mexican chile)
  • 1/4 tsp. ground cinnamon

Add 1 1/2 C. chicken stock, mixed with

  • 2 Tbs. peanut butter
  • 2 Tbs. raisins
  • 2 Tbs. sesame seeds

Melt 1 oz unsweetened chocolate in it. Simmer for ten minutes. Put it in the blender

Then you can add to it chicken, pork, whatever, even tofu. Or soak tortillas in it and serve with fried eggs and or fried tomatoes.


Rouille

Author: Digital Chef

  • 3 large whole eggs, hard boiled
  • 2 garlic clove
  • 1 tsp. Dijon mustard
  • 1 tsp. Tabasco
  • 1 tsp. tomato paste
  • 1 lemon, juiced
  • 1 tsp. anchovy paste
  • 1/2 cup olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. freshly cracked black pepper
  1. Remove the yolk from the eggs; discard remaining whites. Combine the yolks, garlic, mustard, Tabasco, tomato paste, lemon juice, and anchovy paste in the bowl of a food processor. Blend the mixture until smooth, about 1 minute.
  2. Gradually add in the oil, a drop at a time, until the spread begins to thicken. Add the remaining oil in a thin stream. Season with salt and pepper. Add additional lemon juice if needed.

Warm Sage and Garlic Butter
for Winter Squash

Source: Deborah Madison

  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 Tbsp. fresh chopped sage (1 tsp. dried)
  • 2 cloves garlic, chopped
  • 1 Tbsp. parsley, chopped
  • salt & pepper

Heat the butter and oil in a small skillet over high heat. When bubbling, add the sage and fry for about 30 seconds. Add the garlic and cook until it has perfumed the oil. Remove from the heat, stir in the parsley and season with a pinch of salt and plenty of pepper. Serve drizzled over baked acorn squash.


Seafood Marinades

Yield: enough marinade for 1-1 1/2 lb. Shrimp or firm fish fillets/steaks

Cumin:

  • 1/3 C. fresh lime juice
  • 1/3 C. beer or sparkling water
  • 3 cloves garlic, minced
  • 1 Tbsp. canola oil
  • 2 tsp. Dijon mustard
  • 1/2 tsp. cumin
  • black pepper

Ginger:

  • 1/3 C. low-sodium soy sauce
  • 1/3 C. sherry or apple juice
  • 1 Tbsp. canola oil
  • 1 clove garlic, minced
  • 1/4 tsp. ground ginger

Combine all ingredients, add seafood and marinate refrigerated 1-2 hours. Broil or grill.


Neo-Classic Tartar Sauce

Yield: 1 1/3 cup

  • 1/2 cup mayonnaise (low-fat works fine)
  • 1/2 cup plain yogurt (non-fat works fine)
  • 1-2 teaspoons Dijon mustard
  • 1 shallot, minced
  • 1 tablespoon garlic-dill pickle or sweet pickle, finely chopped
  • 1 tablespoon pitted kalamata or any olives, finely chopped
  • 1 tablespoon capers, drained
  • 2 tablespoons flat Italian parsley, stemmed and minced
  • 1 hard-boiled egg, chopped
  • 1-2 teaspoons lemon juice or balsamic vinegar

In a bowl, stir together the mayonnaise and yogurt. Add mustard to taste, starting with 1 teaspoon. Add remaining ingredients and stir gently to blend. Cover and refrigerate until ready to serve.

Refrigerate leftovers up to 3 days.


Tangy Tartar Sauce

From "Cooking with Kids for Dummies" by Kate Heyhoe
Yield: 1 cup

  • ¼ cup sweet pickle relish
  • ½ cup light mayonnaise
  • 1 tablespoon minced sweet onion
  • 1 tablespoon minced parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon prepared horseradish
  • ¼ teaspoon salt
  • 1/8 teaspoon paprika

Combine relish, mayonnaise, onion, parsley, lemon juice, Dijon, horseradish, salt and paprika in a bowl. Stir well until completely blended. Cover and refrigerate at least 30 minutes to let flavors blend.

Data per tablespoon:
Calories 39
Protein 0.05g
Fat 3.39g
Carbohydrates 2.59g
Sodium 100mg
Saturated fat 0.53g
Monounsaturated fat 0.74g
Polyunsaturated fat 1.93g
Cholesterol 0mg


Dips and Spreads


Chipotle Cascabel Salsa
with Roasted Tomatoes and Tomatillos

From "Salsas that Cook" by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless (Fireside)
Yileld: 2 cups

  • 3 (1/3 ounce) dried chipotle chiles
  • 3 (1/3 ounce) dried round cascabel chiles
  • 1/2 pound(6 to 7 medium) tomatillos, husked and rinsed
  • 1/2 pound (3 medium) ripe tomatoes, preferable plum
  • 6 garlic cloves, peeled
  • 1 large (1/2 pound) white onion, sliced 1/4 inch thick
  • 1 1/2 teaspoons chopped fresh thyme
  • About 1/2 cup water
  • 1 generous teaspoon salt
  • 1/2 teaspoon sugar (optional)

Heat the broiler and set a heavy skillet over medium heat. Break the stems off the chiles, scoop them into the heating pan and stir, pressing them down regularly, until you notice that the chiles have darkened a little in spots and they fill the kitchen with their spicy aroma. The whole toasting process will take 2 to 3 minutes. Scoop the chiles into a bowl, pour very hot tap water on them and lay a plate on them to keep them submerged.

On a broiler pan or heavy baking sheet, spread out the whole tomatillos and tomatoes and set about 4 inches under the broiler. Roast for 5 to 6 minutes until softened and blackened with splotches on one side (the tomatillos will have begun to turn olive green with dark spots). Use a pair of thongs to turn them over and roast for another 5 to 6 minutes until completely softened and equally darkened on the other side. Remove to cool.

Turn the over down to 425 degrees. Break the onion into rings. On a similar pan or baking sheet, spread out the garlic and onion. Set in the oven and roast, stirring well every couple of minutes, until the garlic is soft and the onion richly browned -- there may be a couple of charred ends here and there, but don't let it all burn or your salsa will be bitter. Total roasting time will be about 15 minutes.

Scrape the onion and garlic into a food processor, cover and pulse until they are finely chopped but not pasty smooth. Scoop into a large bowl. Drain the rehydrated chiles (they should have soaked 20 minutes by now -- the right about of time to soften them without soaking away too much of their flavor). For a less rustic salsa or if you're canning the salsa, peel the skins off the cooled tomatoes and cut out the "cores" where the stems were attached -- always working over the baking sheet to capture the juices. Without washing the processor, scoop in the chiles, them add the tomatillos (no need to peel off the darkened skin or cut out their cores) and tomatoes with all their accumulated juices. Pulse a few times, then let the machine run until everything is quite finely pureed (this takes a minute or so). Scrape into the bowl with the onion and garlic, then stir in the fresh thyme and enough water to give it an easy spoonable consistency.

Taste, then season with salt and the sugar. Remember, like all condiments, this salsa should be highly seasoned -- a little salty and with enough sugar to balance the bite of the chiles and tang of the tomatillos. Pour into a bowl and refrigerate it covered and use within 5 days.


Black Bean Hummus

  • 15 oz. can black beans, rinsed and drained
  • 1/4 C. basic vegetable stock
  • 2 to 3 Tbs. tahini
  • 3 cloves garlic
  • 2 to 2 1/2 Tbs. lemon juice
  • 1 1/2 Tbs. soy sauce
  • Salt and cayenne pepper, to taste

Process beans, stock, tahini, garlic, lemon juice, and soy sauce until smooth. Season to taste. Refrigerate 1-2 hours for flavors to blend.


Black Olive Tapenade

Source: The Everyday Kitchen

  • 1/2 C. calamata olives, pitted
  • 2 tsp. garlic clove, chopped
  • 4 anchovies
    1/2 C. basil, leaves loosely packed
  • 2 Tbsp. olive oil
  1. Combine olives, garlic, anchovies, and basil in food processor. Pulse into paste, about 30 seconds.
  2. Scrape sides, cover, and gradually add oil in a steady stream with food processor running. Process until smooth and thick.

Carrot Spread with Curry and Cumin

Yield: about 1 cup

  • 1/4 cup chopped onion
  • 1 chopped garlic clove
  • 4 tablespoons olive oil, divided
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 cup cooked sliced carrot
  • 1/3 cup rinsed and drained canned white kidney beans
  • 1/4 teaspoon salt, or to taste

In a skilled combine onion, garlic and 2 tablespoons olive oil. Cook, stirring until golden brown. Add curry and cumin, cook 1 minute.

In food processor puree onion mixture with carrots and kidney beans. With motor running, gradually add remaining 2 tablespoon olive oil through the feed tube. Add salt.

Transfer to small bowl or ramekin, smooth top with spatula. Serve spread on crackers or thin slices of toasted crusty bread.


Chunky White Bean Guacamole

From Mambo Sprouts

  • 1 15 oz. can Navy beans, drained
  • 2 thin slices red onion
  • 20 sprigs cilantro, leaves only, plus more for garnish
  • 2 large cloves roasted garlic or 1 small clove raw garlic
  • 3-4 Tbsp. fresh lime juice
  • 1/2 tsp. sea salt
  • 1 ripe avocado
  • 1 14 oz. can diced tomatoes with green chiles, drained
  1. Put beans, onion, cilantro, garlic, 3 Tbsp. lime juice and salt in food processor or blender. Pulse 8-10 times to create coarse mixture. Scrape down sides. Add avocado in chunks. Plus until avocado is in small pieces (not creamed).
  2. Transfer to serving bowl. Stir in tomatoes and the rest of the lime juice. Garnish with cilantro and serve with tortilla chips.

Easy Guacamole

Author: Digital Chef
Yield: 4 servings

  • 3 avocados
  • 1 garlic clove, halved
  • 1 tomato, diced
  • 1 jalapeno pepper, chopped
  • 1/2 red onion, minced
  • 2 Tbsp. cilantro, chopped
  • 1 lime
  • 1/2 tsp. salt, to taste
  • 1/4 tsp. freshly cracked black pepper, to taste
  1. Slice the avocados in half and remove the pit. Rub the inside of a mixing bowl with the garlic clove halves; chop the garlic and reserve. Spoon the avocado flesh into a bowl.
  2. Add the tomato, jalapeno, red onion, cilantro, and reserved garlic. Stir the mixture with a fork, pressing to mash the avocado into small pieces, until well-blended. Adjust seasoning with lime juice, salt and pepper.

Fruit Dip

  • 8 oz. cream cheese, softened
  • 1 cup sour cream
  • 3/4 c. brown sugar
  • 1/3 c. Kahlua
  • 2 cups Cool Whip

Blend all together. Let set overnight. Serve with sliced fruit for dipping.


Hot Artichoke Dip

  • 1 10 oz package chopped frozen spinach, thawed
  • 2 6 oz jars marinated artichoke hearts
  • 2-3 cloves garlic, minced
  • 1/2 C. mayonnaise
  • 12 oz cream cheese, softened
  • 2 Tbsp. lemon juice
  • 1 C. grated parmesan cheese
  • 1 C. unseasoned bread crumbs

Combine spinach, artichoke hearts, garlic, mayonnaise, cream cheese, lemon juice, and parmesan cheese in a casserole dish. Sprinkle bread crumbs over top. Bake at 325 F for 25 minutes or until warm through. Serve with crackers or bread.


Roasted Asparagus Spread

  • 1 bunch fresh asparagus
  • 3-5 garlic cloves
  • 1 lemon
  • 1 egg
  • 1/2 C. olive oil
  • 1/2 C. canola oil
  • 1/8 tsp. dijon mustard

Preheat oven to 500 F. Spread asparagus in single layer in large baking pan. Leave skin on garlic cloves and add to pan. Roast until asparagus is tender and browning, about 10-15 minutes.

Meanwhile, in the bowl of a food processor, blend egg, mustard, and 1 tsp. fresh lemon juice (set partially used and unused halves of lemon aside). Mix oils together and, with processor on, add oil drop by drop until mayonnaise starts to hold together, then add oil in a steady stream until combined. Remove mayonnaise from bowl and set aside.

Remove pan from oven and squeeze juice from half of lemon over cooked asparagus and let cool slightly. In the bowl of food processor, roughly chop asparagus. Squeeze garlic from skin and add to bowl along with 1/2 cup mayonnaise and juice from the partially used lemon half. Puree. Spread should be fairly smooth, with some of the asparagus texture (stringy).

Serve as a spread on bread with roasted red peppers on top; as a sandwich tomatoes on wheat; or as a veggie or chip dip (by adding additional mayonnaise to proper consistency).


Roasted Garlic and White Bean Spread

Makes 10 servings

  • 4 heads of garlic
  • 1/2 cup of chicken stock
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon dried thyme leaves
  • 3/4 teaspoon white pepper
  • 10 oz. can of white beans
  • 1 sprig chopped rosemary
  • 1/3 teaspoon salt
  • 1/2 cup water

Preheat oven to 350 F. Remove outer papery skin from garlic heads, leaving whole head intact. Arrange garlic heads in a small baking dish. Pour chicken stock over the garlic, cover tightly with foil and bake, basting frequently, for 1 hour (add a little more chicken stock or water if needed). Uncover and bake for 15 more minutes. Remove from the oven and let cool.

While the garlic is baking, place beans, olive oil, rosemary, thyme and water into a food processor. Puree to thick, but smooth consistency. Squeeze garlic from individual cloves into the bean mixture. Puree until smooth. Season with salt and serves as butter replacement with crusty bread or crostini.


Roasted Garlic Spread

Yield: 2 cups

  • 2 heads garlic
  • 1 lb. Mozzarella cheese, cubed
  • 1 tsp. White pepper
  • 2 Tbsp. olive or vegetable oil

Roast heads of garlic by wrapping in foil and placing in a hot oven for 45-60 min, or until soft. Allow garlic to cool, remove from foil and separate cloves. Pinch cloves to release pulp, discard skins and place roasted garlic in blender or food processor. Add cheese and pepper and process briefly. Add olive oil a little at a time while mixing until the desired texture is achieved.

Use spread on crackers for an appetizer, add to pasta sauce, or use as a topping for baked potatoes.


Roasted Red Pepper Spread

Makes about 1 cup

  • 1 slice whole wheat bread crusts, trimmed
  • 2 peeled and seeded roasted red peppers, cut up (use either jarred peppers rinsed and patted dry or freshly roasted peppers)
  • 1 clove garlic, chopped
  • 1/4 teaspoon salt or to taste
  • 3 tablespoons olive oil

Finely chop bread in food processor and set aside. Puree red pepper, garlic and salt in food processor. With motor running, gradually add olive oil through feed tube. Add reserved bread crumbs and process until blended. Transfer to small bowl or a ramekin. Spread on crackers or thin slices of toasted crusty bread.


Rosemary and White Bean Spread
with Toasted Walnuts

Yield: 2 cups
From "50 Best Salsas and Dips" by Jane Kirby

  • 1/2 C. chopped walnuts or pine nuts
  • 1 15 1/2 oz. Can white beans or garbanzo beans, drained and rinsed
  • 1 clove garlic, peeled and minced
  • 1/2 C. olive oil
  • 1 Tbsp. balsamic vinegar or lemon juice
  • 1 Tbsp. chopped fresh rosemary
  • salt and pepper
  1. Preheat oven to 375 F. Spread walnuts on baking sheet and toast, stirring once or twice, until nuts are lightly browned and fragrant, 7-10 min. Watch carefully, because nuts burn quickly.
  2. In food processor, combine beans with walnuts and garlic. Pulse until coarsely pureed.
  3. With the machine on, add olive oil through tube. Add vinegar, rosemary, salt and pepper' puree until almost smooth. Season with additional salt and pepper to taste before serving. Refrigerate.
  4. Serve at room temperature, spread on crostini or pita wedges.

Salsa Verde

  • 16 oz. Tomatillos
  • 1/2 of an onion, finely chopped
  • 1 cup finely chopped cilantro
  • chili peppers (serranos, jalapenos, anaheims, chipotles, habaneros), seeded and chopped
  • Salt

Remove the husks from the tomatillos and place in a pot of salted water. Bring to a boil. Boil for 5 minutes. Dump out all but 1/2 cup of the water and transfer tomatillos to a blender or food processor. Add the onion and the cilantro and the chiles and pulse until everything is well blended. Pulse long for a smoother sauce. Pulse briefly for a more chunky salsa. Salt to taste.


Sun-Dried Tomato Spread

Yield: 1 cup

  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1/3 C. dry white wine
  • 1/2 C. dried tomatoes, snipped
  • 1 pkg. (8-oz) cream cheese, softened
  • 1/3 C. snipped fresh basil
  • 3 Tbsp. grated Parmesan cheese
  • Baguette-style French bread sliced, toasted
  • Fresh basil to garnish

In medium skillet, cook garlic in oil until light brown. Add wine and dried tomatoes. Cook uncovered over low heat 15 min. Remove from heat, let stand 10 min. Drain excess liquid.

Meanwhile, in food processor bowl or blender container, combine cream cheese, basil, and Parmesan cheese. Cover and process until smooth. Add tomato mixture, process until almost smooth. Transfer to serving bowl.

Cover and chill 4-24 hours. Let stand at room temperature 30 min before serving. Garnish with basil if desired. Serve with toasted baguette slices.


Tomato Salsa

Yield: 2 cups

  • 8 plum tomatoes, diced
  • 3 Tbsp. finely diced red onion
  • 1/4 C. canned diced green chiles, drained
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 Tbsp. fresh lime juice
  • salt and pepper to taste

Stir all ingredients together in large bowl until blended. Adjust the seasoning to taste. Refrigerate for at least 3 hours to let flavors blend.

Create unique salsas by adding any of the following:

  • Minced garlic
  • Chopped cucumber
  • Chopped red bell pepper
  • Minced jalapeño pepper
  • Chopped peaches
  • Chopped mango
  • Black beans

White Bean Bruschetta

  • White beans (canned or soaked)
  • Garlic, minced
  • Onion, finely chopped
  • Olive oil
  • Sea salt
  • Black pepper
  • Herbs of choice (parsley, thyme, rosemary, marjoram, etc.)
  • Optional: black olives, chile flakes

Sauté garlic and onion in olive oil, add beans and cook until done. Add sea salt, pepper, and herbs. Mash the beans a bit, but leave somewhat chunky. Let cool, then taste for seasoning and probably add more olive oil. Serve at room temperature on toasted slices of French bread.


Zesty Egg Salad

(use fat free mayonnaise)

From Mambo Sprouts
Yield: 6 servings

  • 12 eggs, hard-boiled
  • 1/4 C. minced green onion
  • 1/4 C. minced red pepper
  • 1/4 C. minced celery
  • 1/4 C. mayonnaise
  • 1/2 tsp. salt
  • pinch white pepper

Remove shells from eggs. Chop eggs into large bowl. Add other ingredients. Mash with fork. Refrigerate.


Black Bean and Cumin Dip

Makes about 1 cup
Adapted from "Viva la Vida: Festive Recipes for Entertaining Latin-Style" by Rafael Palomino (Chronicle, 2002)

  • 1 can chipotles en adobo (any size)
  • 2 cups cooked or a 15-ounce can black beans, drained and liquid reserved
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 tablespoons tahini (sesame paste)
  • Salt and freshly ground black pepper to taste

In a blender or food processor, puree the chipotles en adobo until smooth. Scrape the puree from the food processor into a resealable container.

In the food processor or blender, puree 11/2 teaspoons of the chipotle puree with the beans, cumin and tahini until smooth. (Reserve remaining chipotle puree, covered and stored in the refrigerator, for up to 6 months.) If a thinner dip is desired, add reserved bean broth as
necessary. Season with salt and pepper to taste. Taste and adjust the seasoning accordingly. Serve immediately or cover and refrigerate for up to 5 days.


Muhamara

Muhamara is a spicy, nutty, Middle-Eastern red pepper paste that is reminiscent of Hummus in texture. It make a great dip. Pomegranate molasses is sold in most Mid-Eastern groceries. It's sometimes called pomegranate syrup or just juice (it's quite thick and not a juice). If you can't find it, honey will do.

  • 2 medium red bell peppers - roasted, peeled, and seeded
  • 3/4 cup chopped walnuts - toasted
  • 2 tablespoons pomegranate molasses
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 tablespoons bread crumbs
  • 1 tablespoon tabasco sauce
  • 2 teaspoons fresh lemon juice

Place all ingredients in the blender. Puree until almost smooth. (A few small chunks of walnut is OK). Transfer to a serving dish. If desired drizzle with olive oil. Serve with pita bread.


Gravy


Mushroom Gravy

  • 3/4 lb mushrooms (button or wild)
  • butter
  • red wine or Worcestershire sauce and tomato paste
  • plain bread crumbs
  • salt & pepper
  • heavy cream

Separate the stems from the caps, and sauté the stems dry in a small saucepan, deglaze with water and simmer about half an hour. Strain. You should get about 2 cups of stock.

Slice mushroom caps in small pieces and sauté in butter. Add stock and red wine or Worcestershire sauce and a little tomato paste.

Add half a cup of bread crumbs and simmer. This will thicken the gravy. Add salt & pepper to taste and a little heavy cream if desired. Can spice it up with a little Tabasco sauce.


Nutrional Yeast Gravy

  • 1/3 C. flour
  • 1/3 C. nutritional yeast
  • 1/4 C. vegetable oil
  • 2 C. water
  • 1 Tbsp. soy sauce or Kitchen Bouquet
  • salt and pepper to taste

Place 1/3 cup flour in a heavy saucepan over medium heat. Stir until the flour just begins to brown. Add the nutritional yeast and vegetable oil. Continue stirring until mixture is bubbly. Add water and whisk until smooth. Continue cooking until mixture thickens. Add soy sauce, salt and pepper, or other seasonings.


Relishes and Toppings


Mango Relish

Author: Digital Chef

  • 1 mango, peeled
  • 1 tsp olive oil
  • 1/2 red bell pepper, chopped
  • 2 scallions, sliced thin
  • 3 tsp cilantro, chopped
  • 1 lime, juiced
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper, as needed
  • 1 tsp honey, more as needed
  1. Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in a small bowl. Stir to combine.
  2. Adjust seasoning as needed with salt, black pepper, and honey. Refrigerate or serve immediately.

Cucumber Relish

Yield: 2 cups

  • 1 large cucumber
  • 4 plum tomatoes
  • 2 cloves garlic
  • 1/4 C. fresh parsley, chopped
  • 2 Tbsp. lemon juice
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper

Peel, seed, and chop cucumber. Chop tomatoes and press garlic. Combine all ingredients, cover, and chill.


Tahini Sauce

Yield: 1 1/4 cups

  • 2/3 C. tahini
  • 1/ C. lemon juice
  • 1/4 C. water
  • 2 Tbsp. olive oil
  • 1/2 tsp. Salt
  • 2 cloves garlic, minced

Combine all ingredients, cover and chill.


Vidalia Onion Relish

Yield: 1 cup

  • 1 Tbsp. olive oil
  • 1 Vidalia onion, thinly sliced
  • 1 1/2 tsp. Balsamic vinegar
  • salt and pepper to taste
  • dash nutmeg

Heat oil in medium pan. Add onion and sauté over low heat until golden and tender, about 10 min. Stir in vinegar. Season with salt, pepper, and nutmeg. Serve warm.


Black Olive Aioli

Yield: 1 cup
Adapted from "Pamela Morgan's Flavors"

  • 3/4 C. low-fat mayonnaise
  • 2 tsp. finely grated lemon zest
  • 1 Tbsp. lemon juice
  • 1 Tbsp. bottled olive tapanade
  • 1 clove garlic, pressed
  • 2 Tbsp. chopped fresh parsley

Stir together the mayonnaise, lemon zest, juice, olive tapanade, garlic and parsley. Use immediately or refrigerate for up to 2 days.

Use as a dip for artichokes, asparagus or broccoli.


Salad Dressings


Blackberry-Infused Vinegar

  • 2 C. cider vinegar
  • 1 C. blackberries
  • 2 Tbsp. cinnamon sticks
  • 2 Tbsp. fresh basil

In non-reactive pot, bring vinegar to a boil. In non-reactive bowl, crush blackberries, cinnamon sticks and basil. Pour boiling vinegar over mixture; cover. Refrigerate 24 hours. Strain cooled vinegar mixture through cheesecloth lined funnel into sterilized (boiled) bottles. Close tightly, store refrigerated up to three weeks.


Avocado Vinaigrette

Yield: 1 1/2 cups

  • 1/2 Haas avocado, peeled
  • 1/2 jalapeno, seeded
  • 2 tablespoons finely chopped red onion
  • 1/4 cup fresh lime juice
  • 1 teaspoon sugar
  • 1 cup olive oil
  • Salt and freshly ground white pepper

In a blender, puree the avocado, jalapeno, onion, lime juice and sugar until smooth.

With the motor running, slowly add the oil until it emulsifies. May be prepared up to 1 day ahead and refrigerated, covered, in a nonreactive bowl. Bring to room temperature 1 hour before serving.


Balsamic Garlic Vinaigrette

Source: Great Cooking in Minutes, by Judith Ets-Hokin

  • 1 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp prepared mustard
  • 3 cloves garlic, finely chopped
  • 1 tsp fine sea salt
  • 1 tsp pepper, freshly ground
  • 1 tsp sugar

Whisk the oil, vinegar, and mustard together in a small bowl until completely emulsified. Stir in the seasonings. (An alternative method is to put all the ingredients in a glass cruet with a rubber gasket or in a leakproof jar and shake well.) If you are not using the dressing immediately, refrigerate, then bring to room temperature, and stir (or shake) just before serving.


Cumin Vinaigrette

Yield: generous 1/2 cup
Adapted from "Savoring Spices & Herbs" by Julie Sahni

  • 1/4 C. white wine vinegar
  • 2 Tbsp. vegetable or chicken broth, or water
  • 1 tsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • black pepper to taste
  • 1/3 c. extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1/4 C. chopped mixed fresh herbs (basil, mint, and parsley or cilantro is good)
  1. To prepare vinaigrette by hand: Whisk together the vinegar, broth, honey, salt, paprika, cumin, cayenne, and a little black pepper. Drizzle in olive oil and whisk until blended and emulsified. Stir in finely chopped garlic and herbs.
  2. To prepare the vinaigrette by food processor/blender: Coarsely chop the garlic and herbs. Put into a food processor with metal blade and chop finely. Add vinegar, broth, honey, salt, paprika, cumin, cayenne and a little black pepper; process to blend. With motor running, slowly add olive oil, processing til blended and emulsified.
  3. Pour vinaigrette into a jar and refrigerate up to 3 days.

Serving notes: Grilled or roasted vegetables, couscous and potato salads, salads with corn, tomatoes, or avocado, as a marinade or dressing for chicken or rockfish.


Red Wine Vinaigrette

Author: Digital Chef

  • 5 tsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt, to taste
  • 1/4 tsp Freshly ground black pepper

In a small jar combine the vinegar, oil, mustard, salt and pepper. Seal jar tightly and shake vigorously.


Roasted Red Pepper Vinaigrette

Yield: 4 servings
From Natural Health July/August 1999

  • 2 medium red bell peppers, cored, halved, and seeded
  • 1/4 C. water
  • 2 Tbsp. balsamic vinegar
  • 1 garlic clove, peeled
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  1. Preheat broiler.
  2. Place peppers, skin side up, on a baking sheet and press down to flatten. Roast until skin blisters and turns black, about 5 min. Transfer peppers to bowl, cover, and let steam 5 min. hen peppers are cool enough to handle, remove charred skin and place peppers in blender. Add water, vinegar, garlic, salt and pepper. Process until smooth. (Dressing may be refrigerated overnight.)

Walnut Vinaigrette

Yield: 1 cup

  • 1/4 C. chopped walnuts (toasting optional)
  • 1/4 C. walnut vinegar or white wine vinegar
  • 1 Tbsp. grainy mustard
  • 1/2 tsp. salt
  • black pepper to taste
  • 1/3 C. walnut oil
  • 1/3 C. pure olive oil
  • 1 clove garlic, peeled and chopped
  • 1 Tbsp. fresh tarragon, chopped
  • 2 Tbsp. fresh parsley, chopped
  1. If toasting walnuts, put in small, dry skillet over medium heat, shaking pan occasionally, for 5 min. Cool.
  2. To prepare vinaigrette by hand: Whisk together vinegar, mustard, salt, and pepper until slightly thickened. Combine the walnut and olive oils. Slowly add to vinegar mixture, whisking until blended and emulsified. Stir in remaining ingredients.
  3. To prepare vinaigrette by food processor or blender: Put garlic, tarragon, and parsley in processor and chop finely. Add vinegar, mustard, salt and pepper, process to blend. With motor running, slowly add oils, processing until blended and emulsified.
  4. Pour vinaigrette into a jar. Stir in walnuts, cover tightly and refrigerate up to 3 days.

Vinaigrette Dressings

Yield: 1 cup

  • 1/4 C. vinegar (basic, specialty, or combination)
  • 2 tsp. mustard (Dijon, grainy, or flavored specialty)
  • 1/2 tsp. salt
  • black pepper
  • 2/3 to 3/4 C. oil (olive oil, canola oil)

Options:

  • Herb and nut oils: substitute for 1/3 C. of olive or canola oil
  • 2 Tbsp. lemon or lime juice: substitute for 2 Tbsp. of vinegar when using white wine, white balsamic or rice vinegar)
  • 1 to 2 tsp. sesame oil
  • 1 tsp. soy sauce
  • 1 tsp. honey
  • 2 Tbsp. chutney
  • 1/2 to 1 tsp. ground spice, such as cumin or paprika
  • 1/8 tsp. cayenne pepper
  • 1/4 C. chopped fresh herbs
  • 1 clove garlic, chopped
  • 1 small shallot, chopped
  1. To prepare the vinaigrette by hand: Whisk together the vinegar, mustard, salt and pepper until slightly thickened. (If using optional ingredients of sesame oil, soy sauce, honey, chutney or spices, add here.) Slowly drizzle in oil, whisking until blending and emulsified. (Stir in finely chopped herbs, garlic and shallot here.)
  2. To prepare the vinaigrette by food processor/blender: If using optional ingredients of garlic and herbs, put into the blender and chop finely. Add the vinegar, mustard, salt and pepper; process to blend. (If using optional ingredients of sesame oil, soy sauce, honey, chutney or spices, add here.) With the motor running, slowly add oil, processing until blended and emulsified. (Stir in shallot if using.)
  3. Pour the vinaigrette into a jar, cover tightly and refrigerate up to 3 days.


Vinaigrette

  • 1 shallot, chopped
  • 1/4 cup balsamic vinegar
  • 1/8 cup sherry vinegar
  • 1/8 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup vegetable oil
  • 1 teaspoon dijon mustard

Marinate the balsamic vinegar with the chopped shallot for 2 days. Strain vinegar.

Whisk the vinegars and oils with the mustard, alternating oils and vinegars. Season with salt and pepper.


French Salad Dressing

  • French mustard
  • balsamic vinegar
  • olive oil
  • salt
  • pepper
  • curry,
  • lemon syrup, or juice if you prefer it not too sweet
  • ketchup
  • onions
  • garlic

Fresh Salad Dressing

  • Garlic, pressed
  • Anchovy paste
  • Pepper
  • Tarragon
  • Dijon mustard
  • Parmesan cheese
  • Balsamic vinegar
  • Olive oil

Mix together in the bottom of a well-oiled wooden bowl. Add salad fixings and toss well.


Guacamole Caeser Dressing

  • avocado (substitute for eggs), mashed
  • parmesan cheese
  • garlic
  • lime juice
  • Worcestershire sauce
  • olive oil

Mix thoroughly and use as Caesar dressing.


Pear Dressing with Roquefort

Author: Digital Chef

  • 1 Seckel pear
  • 3 Tbsp. white wine vinegar, to taste
  • 1 Tbsp. granulated sugar
  • 1 pinch Freshly ground black pepper
  • 8 oz mixed baby lettuce greens, washed and drained well
  • 8 oz Roquefort cheese, serve 2-ounces per portion (or Gorgonzola or Stilton)
  1. Peel and core the pear. Grate the pear into a mixing bowl. Add the vinegar, sugar and black pepper. Stir to combine.
  2. Toss salad greens with dressing; portion onto salad plates and serve with sliced Roquefort cheese.

Tahini Salad Dressing

  • 1/4 C. tahini
  • 1/3 C. plain nonfat yogurt
  • 3 Tbsp. lemon juice
  • 1/4 C. water
  • 2 tsp. soy sauce
  • 1 tsp. curry powder
  • 2 cloves minced garlic
  • 2 Tbsp. fresh parsley (or 1 tbsp. dried)
  • 2 minced green onions
  • 1/8 tsp. pepper

Put everything into a food processor or blender, or just mix it really well with a fork. Thin with water or lemon juice if needed. Best at room temperature, but must be kept in refrigerator to store.


Creamy Dijon Dressing

Yield: about 1 1/4 cups

  • 1 cup sour cream (non-fat works fine)
  • 1 clove garlic, minced or pressed
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar

Combine all ingredients in a bowl and stir well. Store leftovers in the refrigerator for up to 5 days.


Tangy Tomato Basil Dressing

Yield: About 3 cups

  • 2 cups fresh tomatoes, diced with juice
  • 2 cloves garlic, chopped
  • 1 cup fresh basil, stemmed and shredded
  • 2 tablespoons Parmesan or Romano cheese, grated
  • 1/3 cup virgin olive oil
  • 1/4 cup balsamic vinegar

Combine all ingredients in a blender or food processor and puree to a smooth paste. Makes about 3 cups. Store leftovers in the refrigerator for up to 3 days.