Pad Thai Sauce

(Yields 4 servings)

Ingredients:
1/4 c palm sugar
1/4 c fish sauce
1 TBS tamarind concentrate
1/4 c Sriracha sauce (Shark brand)

Directions:
1. Put tamarind concentrate into a measuring cup and add enough water to make 1/4 cup.
2. Stir.

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Chimichurri Sauce

Ingredients:

  • 2 cups fresh flat leaf parsley, firmly packed
  • 1/4 cup fresh oregano leaves (optional) or 1 teaspoon dried oregano
  • 1/4 cup fresh cilantro (optional)
  • 3-6 cloves of garlic (to taste)
  • 2 tablespoons chopped red onion
  • 1/2-3/4 cup olive oil
  • 2 tablespoons red wine vinegar (or to taste)
  • 1 tablespoon lime juice (or to taste)
  • Kosher salt and red pepper flakes to taste

Directions:

  1. lse the garlic and onion in the food processor and pulse just until until finely chopped.
  2. Add the parsley, oregano, and cilantro (if using) and pulse briefly, just until the herbs are finely chopped.
  3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped).
  1. Season with salt and red pepper flakes to taste.
  2. Store in the refrigerator until ready to serve.

Spinach-Basil Pesto

Ingredients:
1 1/2 C baby spinach leaves
3/4 C fresh basil leaves
1/2 C toasted pine nuts
1/2 C grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 TBS fresh lemon juice
1/2 tsp lemon zest
1/2 C extra virgin olive oil

Directions:
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

time: 20 minutes