Green Goddess Dressing(s)

Option 1
2 handfuls fresh tarragon leaves
1 handful fresh parsley leaves
1 small garlic clove
1 green onion , tips removed
1/8 cup olive oil
4 tbsp white wine vinegar
2 tbsp veganaise (or mayonaise)
Salt to taste, start with 2 large pinches

Option 2

1 large handful fresh basil leaves
1 large handful fresh parsley leaves
½ cup chives
2 dill sprigs
1 tbsp honey
3 tbsp olive oil
Juice from ½ lemon
2 tbsp champagne or white wine vinegar
¼ cup water
2 tbsp veganaise
½ ripe avocado
Salt to taste

*Stores in fridge for up to 1 week


Tahini Dressing

1 tablespoon tahini
2 tablespoons warm water
Juice of 1 lemon
2 cloves garlic, grated or finely minced (I like to use a microplane to grate the garlic so that it mixes smoothly into the dressing)
½ teaspoon smoked paprika
1 pinch cayenne pepper
1 tablespoon extra virgin olive oil
Fresh Ground Pepper


In a medium bowl, whisk together the tahini and warm water until smooth. Add the lemon juice, garlic, smoked paprika, cayenne and olive oil to the tahini and whisk until well combined. Season with salt and fresh ground pepper to taste.

Remoulade Sauce

1 ¼ c mayonnaise
¼ c mustard
1 T sweet paprika
2 t Cajun or Creole seasoning
2 t horseradish
3 t lemon juice
1 t Tabasco
2 large cloves garlic, minced and smashed

Mix all ingredients together in a bowl. Refrigerate for several hours to let the flavors blend. Keep refrigerated.

Yogurt Mint Sauce (for Lamb Chops)

6 scallions, white and green parts, chopped
½ c chopped fresh mint leaves
2 T minced fresh dill
Pinch of crushed red pepper flakes
1 T good olive oil
1 T freshly squeezed lemon juice
7 oz Greek-style yogurt
1 t salt
½ t pepper

Place the scallions, mint, dill, red pepper flakes, olive oil and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it’s a coarse paste. Add the yogurt, salt, pepper and pulse until combined. Transfer to a bowl, cover and refrigerate for a few hours to allow the flavors to develop.

(from Barefoot Contessa’s How Easy Is That?)

Homemade Enchilada Sauce

1 T olive oil
1 small onion, peeled, diced fine
1 t chili powder- mild or hot
1 t cumin
3-4 garlic cloves, minced
1 28-oz. can crushed fire roasted tomatoes
1 t organic sugar or raw organic agave nectar
1 splash of balsamic or red wine vinegar

Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes.
Add the garlic, tomatoes, sugar, and vinegar, stir and bring to a simmer.
Cover and cook 15 to 20 minutes.
Use a blender or emulsion blender if you want a smoother sauce.

Basil Pesto

2 c packed fresh basil leaves
¼ c pine nuts
2 garlic cloves
½ t salt
¼ t pepper
2/3 c olive oil
½ c grated parmesan

Toast pine nuts on a cookie sheet in a 400 degree oven for 5 -10 minutes, stirring occasionally.
 In a food processor, pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With it still running, gradually add enough oil to form a smooth and thick consistency. Transfer to a bowl and stir in the cheese. Season with more salt and pepper to taste.

Arugula Pesto

4 cups arugula
2-3 cloves garlic
¼ c. slivered almonds
½ t. salt
pinch of pepper
¾ -1 c. olive oil
¾ c. Parmesan cheese, grated

Combine arugula, garlic, almonds, salt and pepper in a food processor.
Turn food processor on and begin slowly pouring olive oil through the chute of the machine, stopping to scrape down the sides of the bowl.
Store in the refrigerator for a few days or freeze in ice cube trays and then store in zip top bags for a few months.
Add Parmesan cheese to pesto when ready to use.