Category Archives: Sauces/Dressings

Carrot-Ginger Dressing

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This dressing packs quite a punch both in flavor and in Vitamin C!

Ingredients:

  • 2 medium peeled and grated carrots
  • 1 small chopped shallot
  • 1 two inch piece of peeled and chopped fresh ginger
  • 2 T white wine vinegar
  • 1/4 C water
  • 1/4 C olive oil
  • Coarse salt

Preparation:

1.  Process carrots, shallot, ginger, vinegar, and water in a food processor until smooth.

2.  With machine running, slowly add oil.  Season with salt.

–Modified from a Whole Living recipe

Mint-Mango Sauce

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Enjoy this yummy sauce on almost anything. We used it on lamb, turkey sauce, and salads.

Ingredients:

  • 2 1-pound ripe mangoes, peeled, seeded (Or frozen mangos)
  • 2 cups fresh mint leaves
  • 4 green onions, cut into 1-inch pieces
  • 2 tablespoons fresh lime juice
  • 2 serrano chiles, halved, seeded

Preparation:

Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill.

Basil Vinaigrette

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There is no herb that I look more forward to using than basil. When we began to receive it this summer in our Abundant Harvest weekly box I was already dreaming of ways to use it… basil in soups, salads, pesto… But when I saw this Basil Vinaigrette recipe posted by my friend Jenny, I knew I had to try this before anything else.

This recipe did not disappoint! We planned on just using it on our roasted vegetables that night, but couldn’t contain the joy and lavished it on our roasted potatoes and chicken burgers. I had a hard time restraining myself to not simply eat it with a spoon!

Ingredients
2 cloves garlic minced
1-1/2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar (I left this out, we didn’t have any)
1-1/2 ounces fresh basil leaves
1/2 teaspoon salt
1-1/2 teaspoons cracked black pepper
1 cup olive oil

Preparation

1. Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin stream until thick and creamy.

2. Season to taste and serve or refrigerate up to a week.

–Victoria Gray of Rebar: Modern Food Cookbook