sauce

Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!

Chimichurri

flat-leaf parsley, trimmed of thick stems

garlic

Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

extra virgin olive oil

wine vinegar

sea salt

black pepper

red pepper flakes

"This is the simplest, most amazing thing ever.\r\n\r\nI bought a cast iron grill pan with raised ridges. Brilliant! Perfectly cooked Trader Joe's ribeye. Which got me thinking of how to dress up a steak. Which get me to this page.\r\n\r\nI don't see why anyone would cook a steak without whipping up a batch of this stuff."

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

"Delicious. Easy to make and is a wonderful marinade for grilled chicken, beef and fish."

"Made this just as the recipe said and it was fabulous with our beef filet."

"awesome recipe.   ive adjusted slightly over the year...\r\n\r\n - add about 1\/3 cup loose cilantro...\r\n\r\n- add and hand mix olive oil at very end, after processing rest of ingredients..."

This sweet-and-savory salmon steams inside a foil packet, resulting in flaky, juicy fish with minimal cleanup. 

Brown Sugar Glazed Salmon

scallions

grated, peeled ginger (from a 2-inch piece)

olive oil

tamari or soy sauce

brown sugar

black pepper,

(2-pound) skin-on salmon fillet

Salt

cilantro

Arrange a rack in the middle of the oven and a second rack 6-inches from the broiling element. Heat the oven to 400ºF. Line a rimmed baking sheet with a sheet of aluminum foil, fold the foil in half lengthwise so there is a crease in the center, then unfold the foil. 

Make the glaze: Thinly slice the white and light green parts of 4 scallions, keeping them separate. Reserve the greens for garnish, and place the whites in a medium bowl. Grate 2 garlic cloves, and peel and grate a 2-inch piece of ginger until you get 1 teaspoon; add both to the scallions whites. Add 1/4 cup olive oil, 1/4 cup tamari or soy sauce, 1/4 cup packed brown sugar, the juice of 1 of the lemons (about 2 tablespoons), and 1/4 teaspoon ground black pepper. Whisk until thoroughly combined and the sugar is mostly dissolved. 

Generously season the salmon fillet all over with salt and pepper. Place skin-side down on the foil next to the foil crease. 

Pour the glaze all over the salmon, lifting the salmon to get some of it underneath. Fold the foil over the salmon, then pinch and seal it on all three sides to create a closed packet. 

Roast on the middle rack until the salmon is an opaque pink outside, and a light pink color inside with flesh that easily flakes, 15 to 20 minutes (15 minutes will be on the medium-rare side and 20 will be cooked through). Meanwhile, cut the second lemon into wedges and coarsely chop 1/2 cup fresh cilantro if desired.

Remove the salmon from the oven. Turn on the broiler. Use a fork and knife to carefully open the foil packet by cutting it down the middle and pushing the foil to the sides. Use a spoon to baste the salmon with the liquid in the packet. Broil on the upper rack until the top is dark golden brown, 1 to 3 minutes, depending on the strength of your broiler (keep an eye on it). 

Cut the salmon into serving pieces — the meat will easily lift from the skin. Top with the scallion greens, black pepper, and cilantro if desired. Serve with the lemon wedges.

Broccoli & Feta Pasta Sauce

broccoli,

water

Salt and black pepper

onion,

garlic,

Italian parsley

lemon,

feta cheese, divided

Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften, and then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it&#x27;s well-wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Purée until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Purée until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.

Cucumber and Tomato Tzatziki recipe | Epicurious.com

plain yogurt (do not use low-fat or nonfat)

English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded

dill

garlic clove, minced

tomato, quartered, seeded, thinly sliced

This&nbsp;Gluten-Free Bechamel Sauce recipe can be made with or without dairy, and it's always a winner.&nbsp;

Gluten-Free Bechamel Sauce

butter olive oil

rice flour + 2 tablespoons tapioca flour

milk (dairy, unflavored coconut or unflavored almond)

salt

nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the gluten-free flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

https://www.youtube.com/watch?v=1fDxo1Zu_js

KC from G-Free Foodie shows you how to make Gluten Free Bechamel Sauce.  Find the printable recipe on G-Free Foodie's website at:  https://gfreefoodie.com/gluten-free-bechamel-sauce/

Gluten Free Bechamel Sauce Recipe

Ingredients:
5 tablespoons butter or 4 1/2 tablespoons olive oil
4 tablespoons Gluten Free flour blend or 2 tablespoons rice flour + 2 tablespoons tapioca flour
4 cups milk (dairy, unflavored coconut or unflavored almond)
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Directions:
In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the Gluten Free flour and wisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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How to Make Gluten Free Bechamel

Vegetarian Bolognese is a rich, luscious won’t-miss-the-meat pasta sauce. Roasting cauliflower and mushrooms deepens the flavor of this satisfying dinner. Double the recipe to eat some now and freeze some for later. 

Roasted Cauliflower and Mushroom Bolognese

cauliflower

crimini mushrooms

olive oil, divided

yellow onion, finely diced

tomato paste

sugar

white wine

(28 ounces) crushed tomatoes

vegetable stock

red lentils

spaghetti, linguine, pappardelle,

parsley,

Parmesan,

Preheat the oven: Preheat oven to 425ºF. Line 2 baking sheets with parchment.

Chop and prep the cauliflower: In a food processor, pulse the machine to chop the cauliflower into small pieces. You are not making cauliflower rice, so stop pulsing when the cauliflower is finely chopped with a few small chunks. Mound in the center of one of the baking sheets.
Sprinkle the cauliflower with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.

Chop and prep the mushrooms: Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet.
Sprinkle the mushrooms with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.

Roast the vegetables: Place the two baking sheets in the oven and roast for 25 to 30 minutes, or until the cauliflower is golden at the edges and the mushrooms have released much of their moisture and are dark (don’t be alarmed, the mushrooms will shrink considerably, which is okay.)

Meanwhile, cook the onions and garlic: In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.

Pan roast the tomato paste and add the wine: Push the onions and garlic to one side of the skillet and move the skillet so the onions are off the heat. In the space you cleared, add the tomato paste and sugar. Cook, stirring, for about 3 minutes, or until the tomato paste turns a dark, rusty red.
Place the skillet over the burner and stir in the wine, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, until the wine evaporates.

Simmer the sauce: Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and 1/8 teaspoon pepper to the pan and bring to a simmer. Cook uncovered, stirring occasionally, for 20 to 25 minutes, or until the lentils are tender. (If you are using French green lentils, cover the pot to reduce evaporation of the liquid.)
Exact cooking time depends upon what type of lentils you used.

Finish the sauce: Stir in the mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to mingle. The sauce may be thick, depending on the type of lentils you used. If so, use the pasta cooking water to thin it to the desired consistency. Keep the sauce on low so it says warm while you boil the noodles.

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta of your choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary. Drain the pasta in a colander.
If your sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches your desired consistency.

Serve: Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

"Very nice flavor from the roasted veggies. Definitely will make again!"

Halal Cart-Style White Sauce recipe | Epicurious.com

mayonnaise

plain Greek-style yogurt

white vinegar

garlic powder

With a sharp tang and nice kick of spice, this vinegar sauce is ready to dress your pulled pork in true North Carolina fashion.

North Carolina Vinegar Sauce

apple cider vinegar

dark brown sugar

ketchup

Texas Pete's

Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. 

Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.

This tangy, creamy, fresh, and garlicky Lime Crema is the key to taking your tacos, nachos, salads, and more to the next level.&nbsp;

Lime Crema

sour cream (1.69)

lime (0.19)

garlic, minced (0.08)

salt (0.02)

Zest the lime, then squeeze the juice into a small bowl.

Add about 1 tsp of the zest and 1 Tbsp of the juice to the sour cream, along with the garlic and salt. Stir to combine and use immediately, or refrigerate until ready to serve. Store the lime crema in the refrigerator for up to one week.

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Fresh Basil Pesto

basil leaves, packed (can sub half the basil leaves with baby spinach)

pine nuts (can sub chopped walnuts)

garlic cloves, minced (about 3 teaspoons)

salt, more to taste

black pepper, more to taste

"Do u wash basil first? I just made this using English walnuts, delicious!\r\nFrom a North Carolinian"

"Can you use fresh rocket instead of spinach?"

Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in salt and freshly ground black pepper, add more to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

"Yes I made it, it’s awesome! I made it with cashews instead of pine nuts because I don’t have pine nuts."

"My daughter and I made it!! \r\nWe grew basil for the first time this summer 2020, and we made homemade pesto sauce and served it with scallops for dinner!! \r\nExcellent!! Thank you!"

"This recipe was a godsend! Other than subbing in pistachios vs. pine nuts, we followed this recipe to a tee and it was a hit! Thank you for sharing."

https://www.simplyrecipes.com/video_src?vid=5797297376001

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

Why buy chocolate syrup with all those preservatives when you can make it at home in just 5 minutes and needs only 4 ingredients. Perfect over ice cream, waffles, pancakes, etc.

Homemade Chocolate Syrup in 5 mins

Cocoa Powder

Sugar

Water

Vanilla

tbsp Butter (optional)

Add everything to a heavy bottom saucepan

Cook on low heat until thick and coats the back of the spoon or a spatula

Add the butter - combine well.

Pour into a clean mason jar

This gets thicker as it cools

Store in the refrigerator for up to a month.

https://content.jwplatform.com/videos/wY3TBWFV.mp4

HOMEMADE CHOCOLATE SYRUP
Why buy chocolate syrup with all those preservatives when you can make it at home in just 5 minutes and needs only 4 ingredients. Perfect over ice cream, waffles, pancakes, etc.

Chocolate Syrup

This deeply flavorful sauce, made from both fresh and dry mushrooms, tomatoes, white wine, and aromatic vegetables, is so hearty, you won't believe it contains no meat. It's delicious on pasta or polenta.

Mushroom Rag&#249; Recipe

porcini mushrooms

8 ounces mixed fresh mushrooms,

medium onions, minced (see note)

large carrot, minced (see note)

garlic, minced (see note)

dry white wine

thyme

salt and black pepper

In a medium heatproof mixing bowl, combine dried porcini with 2 cups boiling water and let stand 15 minutes. Meanwhile, wash fresh mushrooms and discard any woody stems, such as on cremini and shiitake mushrooms (or save stems for making mushroom or vegetable stock). Thinly slice mushrooms (in the case of hen of the woods mushrooms, tear by hand into thin strips).

Lift rehydrated dried mushrooms from soaking liquid and squeeze to remove excess liquid; fine-strain soaking liquid and reserve.

In a large pot, heat oil over high heat until shimmering. Add onion, carrot, and garlic, and cook, stirring, until softened and beginning to brown on bottom of pot, about 6 minutes. Add fresh and soaked dried mushrooms and cook, stirring and scraping bottom of pot, until they release their water and begin to brown on bottom of pot, about 10 minutes. Continue cooking, scraping bottom of pot and making sure to reach into corners, until it becomes difficult to scrape up browned bits and they threaten to burn, about 15 minutes longer. Add wine, scraping up browned bits on bottom of pot. Add tomatoes, dried-mushroom soaking liquid, and thyme.

Lower heat to medium-low and cook, stirring often and scraping bottom of pot to prevent scorching, until mushroom sauce is thick, 1-2 hours. Discard thyme stems. Season with salt and pepper. Mushroom ragù can be served on pasta or with polenta. Keep refrigerated for up to 5 days or freeze for up to 6 months.

Tomato Sauce for Pizza

Tin chopped tomatoes

Fresh cherry tomatoes (halved)

tbsp Olive oil

Pepper

Cloves of garlic

Onion shallots

Preheat oven to 180C

Drizzle the fresh tomatoes and red pepper on a baking tray and roast in the oven for around 20 minutes or until caramelised

Sweat the onion (or shallots) in a pan

Add the garlic to the pan with the onion until all soft

Place everything together (including the tinned tomatoes) and blend until as chunty or as smooth as you like

Season to taste with salt and pepper. You can also add a touch of balsamic vinegar, based on your preference.  If you like a bit of heat, you can add some chilli flakes.

Beurre Blanc recipe | Epicurious.com

white-wine vinegar

shallot

heavy cream

white pepper,

Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich.

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