Four Sauces...Endless Possibilities

In the cold winter months we all like to stay indoors, curl up in front of the television or with a good book and eat a home cooked meal. But, after preparing your famous "baked chicken breast" for the third time this week, you're ready for a change. I know what you need.

Using these four simple sauces, you can create an unlimited number of new dishes. These sauces are easy to make, low in fat and high in flavor. They are the perfect complement to chicken, fish, vegetables and meat. Not only will they add new dimensions to your food, but you can use more healthful cooking methods, such as steaming, baking and sautéing. Mix and match and you'll have unlimited options to get you through the winter.

Two Step Tomato Sauce
Makes 4 cups

This tomato sauce couldn't be easier to make or more versatile to use. Create a ten minute chicken parm or spaghetti & meatballs. Or, add some olives & capers and make a sauce for your favorite white fish, such as cod or halibut.

Ingredients:
3 Tablespoons Olive Oil
4 cloves Garlic, crushed
4 Sprigs Fresh Basil
1-28oz. can Whole Peeled Tomatoes
1-15oz. can Crushed Tomatoes
Sea Salt

1. In a large sauce pot over a medium flame heat olive oil until it begins to shimmer. Add garlic cloves and one sprig basil. Cook until garlic turns golden brown on both sides. Add both cans of tomatoes, crushed and whole. Bring to a boil and then reduce heat to very low. Cover and let simmer for 2-3 hours, stirring occasionally. (the longer you cook, the deeper the flavor with get).

2. Season sauce with salt & pepper to taste. Add the remaining 3 sprigs of basil and stir. Cook uncovered an additional 15 minutes. Serve chunky or puree with immersion blender if you would like a smooth sauce.


Smokey Roasted Red Pepper Sauce
Makes 6 servings

This is a wonderful sauce that is both easy to make and incredibly versatile. The roasted pepper offers a subtle sweetness and the paprika and chipotle give the sauce a wonderful smokiness and spice.
My favorite way to use it is on a piece of pan sautéed sea bass. It's also incredible over broccoli or mix it with chicken, onion and sliced potatoes for a delicious "casserole".

Ingredients:
1 Red Bell Pepper
2 ½ Tablespoons Extra Virgin Olive Oil
¼ teaspoon Chipotle Pepper Flakes (can substitute Red Pepper Flakes if needed)
¼ teaspoon Smoked Paprika
1 teaspoon Shallots, minced
1 teaspoon Garlic, minced
1 Tablespoon Red Wine Vinegar
2 Tablespoons Lemon Juice
½ teaspoon Salt

1. Pre heat oven to 350. Rub red pepper with 1 Tablespoon olive oil. Place on baking sheet and roast until pepper is soft and charred, about 30 minutes. Remove from oven. Place in metal bowl and cover with plastic wrap for 15 minutes. Peel, seed and set aside.

2. While red pepper is roasting, toast chipotle flakes and paprika until they emit scent. Sautee shallots & garlic with ½ Tablespoon olive oil.

3. In blender, combine red pepper, pepper flakes, paprika, lemon juice, vinegar, shallots, garlic & salt. Blend ingredients and add remaining oil through top to emulsify. Add additional salt to taste.


Chimichurri Sauce
Makes 6 servings
Chimichurri is a "raw" sauce, meaning it doesn't require any heat or cooking. It can be used as a topping; it’s incredible over roasted cauliflower, or as a marinade and sauce for steak. It's also wonderful poured over grilled chicken breast or tossed with quinoa to make it "pop". And, if you're a tempeh or seitan eater, it’s fantastic!

Ingredients:
1 large bunch flat leaf parsley, washed & stemmed removed
1/4 cup fresh mint, chopped
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 Tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon orange zest
1 Tablespoon shallots, minced

1. Pulse parsley and mint in food processor.

2. Add remaining ingredients and pulse an additional 30-60 seconds, to incorporate all ingredients. Season with salt & pepper to taste.


Modern Pesto, with a Twist

Makes 4 servings

This pesto is a little different from traditional pesto. First of all, there's a combination of basil and mint. The mint cuts the one note of the basil and adds a more herbaceous flavor. In honor of my best friend Cyndi, this recipe has no Parmesan cheese. Instead, I use a combination of miso and umeboshi paste to get that salty "umami" flavor. As a result, it's a lighter, brighter sauce that is incredible on pastas, tossed with broccoli rabe, or with grilled salmon.

Ingredients:
2 garlic cloves, minced
5 oz. (large bunch) basil
3/4 cup extra virgin olive oil
1 tablespoon umeboshi paste
2 tablespoons white miso
1/2 cup pignoli nuts

1. Spread pine nuts on parchment lined baking sheet and toast on 350 degrees until they're golden brown, about 5-7 minutes.

2. Combine garlic and basil in food processor. While machine is running, drizzle olive oil through the top tube in a steady stream.

3. Add umeboshi, miso and nuts. Pulse an additional minute to combine ingredients. Add salt & pepper to taste.