Sesame Soy Dressing/Sauce
1 tbsp brown sugar
1/4 cup toasted sesame oil
2 tbsp rice wine vinegar
1/4 cup soy sauce
1 tsp sriracha (optional)
Mix all ingredients until the sugar dissolves.
1 tbsp brown sugar
1/4 cup toasted sesame oil
2 tbsp rice wine vinegar
1/4 cup soy sauce
1 tsp sriracha (optional)
Mix all ingredients until the sugar dissolves.
4 cloves garlic, smashed
6 tbsps salted butter, I prefer Kerrygold
Melt the butter in a small saucepan with the smashed garlic then take it off heat and let it sit for at least 10 minutes.
One variation is to add juice from 1/2 a lemon.
⅔ cup tahini
1 tbsp lemon juice (roughly)
⅔ cup warm water (more or less)
pinch of salt
Mix the tahini, lemon juice, warm water and salt. Adjust the salt level to taste and water level for smoothness and thick/thinness.
This is the basic version. Feel free to punch up with garlic, cayenne, paprika, or any other spices you like.
1 cup fresh parsley
1 cup fresh cilantro
1 tsp dried oregano or 2 tsp fresh
One large clove of garlic
Zest of one lime
Juice of one lime, plus enough red wine vinegar to equal ¼ cup, if necessary
½ cup olive oil
Place the parsley, cilantro, oregano, garlic, zest, juice/vinegar and olive oil in a blender. Pulse several times until chopped and combined but the herbs are not totally pulverized.
½ cup pine nuts
⅔ cup grated parmesan
1 garlic clove, smashed
6 or so cups of basil leaves
½-¾ cup olive oil
Salt
Place the pine nuts, cheese and garlic into a food processor or blender. Process until the nuts are well ground. Add the basil and, while processing, add a stream of the olive oil until it has reached a consistency you like. Some prefer loose and oily, some more thick. Salt to taste.
Note: for variety, switch up the basil with arugula or spinach or kale or cilantro or any combination.
4 cloves garlic, chopped
1 small or ½ large onion, chopped
1 green pepper, chopped
½ can chipotles in adobo (see note below)
1 28 oz can crushed or diced tomatoes, preferably fire roasted if you can find
1 tbsp tomato paste
2 tsps cumin
2 tsps oregano
1 tbsp brown sugar
Salt
Heat a skillet over medium with a small amount of oil coating the bottom. Add the peppers and onions to the pan and cook for 3-4 minutes, add the garlic and cook until all are softened, another 1-3 minutes. Add the tomato paste, remaining 2 tsps of cumin, as well as the oregano and brown sugar. Mix and cook this together for a minute and then add on the can of tomatoes and ½ the can of chipotles, including the sauce. If you like less heat, pour more sauce but fewer peppers. Cook this all for 5-10 minutes. Puree until smooth with either an immersion blender (my preference) or in a blender, batching as necessary.
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