Eating healthfully does not mean giving up flavor. Homemade salad dressings, flavorful pestos and interesting sauces can elevate chicken, fish, pork, potatoes, rice and veggies!
Apple Cider Vinaigrette Dressing
Servings: 4
Ingredients
4 Acorn Squash (if they're large, you can purchase 2 squash)
1/4 cup apple cider vinegar
1 tsp. maple syrup or honey
1 small clove garlic, grated (or finely minced)
1/4 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 to 1/3 cup extra virgin olive oil
Instructions
In a 1-cup or 2-cup glass measuring cup, add all ingredients except the olive oil. Whisk together until smooth.
Slowly drizzle in the olive oil whisking constantly to ensure that the olive oil gets emulsified with the other ingredients.
Taste and add more salt, if needed.
Parsley Pumpkin Seed Pesto (Vegan)
Servings: Makes 2 cups
Ingredients
1 cup Parsley, packed
1/2 cup Basil, packed
1/4 cup Pumpkin Seeds, toasted
2 cloves Garlic, minced
1 Tbsp. Lemon Juice + Lemon Zest
1/8 tsp. Crushed Red Pepper (opt.)
1/3 to 1/2 cup Extra Virgin Olive Oil
Salt + Pepper to taste
Instructions
In a food processor, blend all of the ingredients except the olive oil.
Drizzle in olive oil until mixture becomes smooth.
For a spread, add less oil. For a sauce, add more.
Romesco Sauce (Vegan)
Servings: Makes 2 1/2 cups
Ingredients
1 cup almonds, toasted
12 oz. jar of roasted red peppers, drained
14 oz. can of Fire roasted tomatoes, drained
1/4 cup flat leaf parsley, chopped
2 garlic cloves, minced
1 tsp. kosher salt
1 tsp. smoked paprika
1/8 to 1/4 tsp. cayenne pepper (optional)
2 tsp. red wine vinegar
1/4 cup extra virgin olive oil
Instructions
In a food processor, pulse the almonds until finely chopped (do not over process or you’ll have almond butter)
Add the roasted red peppers, fire roasted tomatoes, parsley, garlic, spices and red wine vinegar. Process until smooth.
Drizzle olive oil, and blend until smooth.
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