Green Sauce No. 4

Green Sauce No. 4

– via Bon Appétit

 

 Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

Ingredients:

MAKES ABOUT 1 CUP

  • 3 tablespoons white miso
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons tahini
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey, preferably raw
  • 2 cups cilantro leaves with tender stems
  • ⅓ cup sliced chives
  • 1½ teaspoons grated peeled ginger
  • 1 teaspoon ground coriander
  • Kosher salt, freshly ground pepper

Preparation:

 Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.

Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

Recipe by Alaina Sullivan
Photograph by Alaina Sullivan

I posted both versions (same just drafted differently), Bon Appétit’s AND the original source; because I like how BA goes straight to point with recipe AND the OS’s words about it. ENJOY!

The Greenest Green Sauce That Goes on Everything

– via Bon Appétit

BY ALAINA SULLIVAN APRIL 19, 2017

If there’s one thing I do to make my life easier during the week, it’s make a sauce. I fix a small jar’s worth, stick it in the fridge, and rest easy knowing that I’ve got a dependable, phone-a-friend lifeline for after-work meals. A sauce breathes life into humble rice and perks up roasted vegetables. It complements rich meats, makes salads sing, and completes a grain bowl in one swoosh.

There are a million ways to make an herb sauce; this is the version I’ve got on speed dial right now. It’s basically a combination of the ingredients I reach for most often (miso, tahini, honey) blended together with herbs into a single condiment. The result is tangy, vibrant—I may go as far as to say it’s addictive. The flavor is complex, but the process isn’t. If you have 15 minutes and a food processor, you’re there. And it’s very forgiving. I only roughly measure, and I’d urge you to play around and make it your own.

Begin by washing some herbs: a small bunch of cilantro and/or parsley and a small bundle of chives. Don’t sweat exact amounts. Trim away the tough part of the stems and then toss the herbs right into your food processor. Next, grate a knob of ginger (about a 1″ piece) and add that. Squeeze in the juice of 1 lemon and 1 lime, and add 1 Tbsp. apple cider vinegar. Add 3 Tbsp. miso (I like either sweet white or chickpea miso), 2 Tbsp. olive oil, 2 Tbsp. tahini, and 1 Tbsp. raw honey.

I grind up some coriander seeds and throw that into the mix. Pulse it together (to help control the consistency), and pour in a little water to thin it if needed; it should be pourable but not too runny. Season with salt and pepper, taste, add a little more of whatever it needs, and then put it on everything.

 

SWEET AND DELICATE TOMATO SAUCE

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SWEET AND DELICATE TOMATO SAUCE

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INGREDIENTS

 1/3 cup Queen Creek Olive Mill Delicate EVOO
1 medium carrot, diced small
1 medium sweet onion, diced small
1 small tender celery rib, diced small
6 cloves garlic, minced
4-5 fresh basil leaves, chopped
2-3 sprigs of Italian parsley chopped
1/4 teaspoon fresh rosemary, chopped
1/2 cup Zinfandel or Cabernet
1 28 ounce can of crushed tomatoes (preferably San Marzano or comparable)

Kosher salt and fresh ground black pepper to taste
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INSTRUCTIONS:

This simple, delicate and aromatic tomato sauce is a family favorite. Use it as a basic sauce to toss with pasta, fold into a risotto, when layering lasagna or anywhere a meatless sauce is required. Carrots provide the right amount of sweetness to this incredible tomato sauce.
Heat Delicate EVOO in a saucepan, add diced vegetables and season with a pinch of salt and pepper and sauté over medium heat until caramelized, about 10 minutes.  
Add garlic and herbs and cook for 2 minutes.
Add wine and crushed tomatoes and let simmer uncovered for 30 minutes. Use a stick blender if you prefer a smooth sauce.
Season with salt and pepper.

Wine Pairing: Chianti

Product Used: Delicate EVOO

RELATED PRODUCTS ~

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Ingredients: Extra Virgin Olive Oil
Our Delicate Extra Virgin Olive Oil is milled then cold pressed from sound, fresh, late harvest, ripe olives and has a light mellow taste with floral overtones.
Buttery, fruity, smooth and sweet are often used when describing its sensory attributes.

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Uses:
Delicate dishes, seafood, shellfish, fresh vegetables, salads and mild cheeses.
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Arizona Grown, Pesticide Free Farm, Non-GMO, Gluten Free, Vegan, Zero Carbon Footprint

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Oh! & by the way…
THIS WEEKEND IS THEIR GARLIC FESTIVAL!

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 Our 2nd Annual Garlic Fest is here! 

Join us for a weekend full of garlic eats (garlic flatbread, garlic fries, garlic burgers, garlic pizza!) and treats (garlic gelato!), purchase organically grown garlic from our own garden,cooking demos, live music, food trucks, nutritionists, and so much more!  
WHEN: September 19 & 20; 11am-3pm both days 
WHERE: Queen Creek Olive Mill25062 S. Meridian Road, Queen Creek, Az, 85142 480-888-9290 

FREE ADMISSION  

LOVE!
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