Knowing how to make a few good sauces can elevate your lunch or dinner to super-star status. Every day ho-hum salads, veggies, fish or chicken become instantly amazing with these sauces, be it for drizzling or dipping. Especially when they take only a few minutes to whip up in the blender or food processor and can be stored in the fridge for up to a week. They also really come in handy if you are meal-prepping; which let’s be honest, can become bland and boring. Having a healthy and tasty sauce ready is a lifesaver! As always, adjust seasonings to fit your tastes and make them your own…. enjoy!
AVOCADO+CILANTRO SAUCE
This is one of my favorites not only because I am obsessed with avocados but because it also doubles as an uncooked sauce. I make a double batch and use it as a salad dressing over spinach or romaine lettuce, then store the rest of it in an airtight container in the fridge and use it during the week to spoon over veggie tacos, or over grilled fish like halibut or seabass. Also makes a great alternative to set out instead of ranch for crudités.
· half an avocado
· 1/4 cup Greek yogurt
· 1/2 cup water (more as needed to adjust consistency)
· 1 cup cilantro leaves and stems
· 1 small clove of garlic
· 1/2 teaspoon salt and pepper to taste
· juice of one lime
· OPTIONAL: for a kick, add in a seeded serrano or jalapeño pepper
1. Pulse all ingredients in a food processor or blender until smooth. Add a bit of water if a more liquid consistency is desired.
GINGER MISO DRESSING
I use this dressing all of the time on my grilled veggies and in my grain bowls. It goes well with earthy vegetables like roasted mushrooms and also complements the crisp components in salads like kale and tart green apples.
· 1 1-inch piece of fresh peeled ginger
· 3 tablespoons avocado oil
· 3 tablespoons lime juice (more to taste)
· 2 tablespoons honey or agave nectar
· 2 tablespoons white or yellow miso
· 1 small clove garlic
· 1/4 teaspoon salt and pepper to taste
· ¼ cup water
1.Pulse all ingredients in a food processor or blender until smooth. Add a bit of water if a more liquid consistency is desired.
ROMESCO SAUCE
I love this hearty sauce because it goes so well with vegetables and seafood. I love to serve it as a chunky dipping sauce for a huge platter of grilled shrimp, vegetables and crusty bread. It even works really well bruschetta-style as a topper for crostini along with a slice of good Manchego cheese. Tangy sherry vinegar pair well with the smoothness of the roasted red pepper and the Marcona almonds give it body and a bit of crunch.
· 1 jar (12 oz. or 340 grams) roasted red peppers
· ½ cup Marcona almonds, toasted
· 3 tablespoons sherry vinegar
· 1 teaspoon pimentón (smoked Spanish Paprika)
· 1 garlic clove
· 4 tablespoons olive oil
· salt+pepper to taste
1. Pulse all ingredients in a food processor or blender until smooth. Add a bit of water if a more liquid consistency is desired.
