Cooking Club

Condiment Index

They make a meal don’t they? The index is here for you to reference your reported favorite dressings and sauces and condiments, to easily include them in your cooking. I believe a good dressing or sauce can make a delicious meal out of any simple roasted or grilled vegetable, grain or protein. At the bottom of each recipe, you will see alternative ideas for quick, weeknight applications.


Spicy Avo Sauce

Makes 1 Cup

spicey_avo_sauce.jpg

ingredients

2 cloves of garlic
1/2 a bundle fresh cilantro
1 jalapeño, mostly seeded
1/4 cup roasted pepitas/pumpkin seeds
juice of one large lime
3 Tbsp. extra virgin olive oil
1/4 cup water
1/2 tsp. sea salt, to taste
2 medium avocados, pitted

Directions

In a food processor or blender, combine the garlic, cilantro, jalapeño, pumpkin seeds, lime juice, olive oil, water, salt and pulse a few times. Add the flesh of the avocados and pulse again until combined, but not completely pureed. Your going for a consistency that's thinner than guacamole but thicker than salad dressing. If it looks too thick, taste, and add lime juice or water to thin. Taste for seasoning, set aside in the fridge. Sauce will keep about 3-5 days.

Other Uses:

  • Tacos of all kinds
  • With scrambled eggs
  • Inside a burrito or as a sandwich spread
  • Dip for chips or crackers
 

Jalapeño Ranch

Makes 1 Cup

jalapenoRanch.jpg

ingredients

1 roasted jalapeno
2 cloves garlic
1/2 cup whole milk greek yogurt
3 Tbsp. good quality mayonnaise
2 tsp. white wine vinegar
few drops of worchestershire, optional
1 tsp. Dijon mustard
1/2 tsp. sea salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried dill
dash of paprika
1/4 cup each fresh parsley and chives

Directions

Oil the jalapeño and roast at 425’ or grill (I use a toaster oven, my favorite thing!) for 15 minutes. Char on the outside is good. Remove it to a covered bowl to cool, then peel off the skin and remove the stem and seeds.

Add ingredients to a food processor and pulse until mostly smooth.

Other Uses:

  • A dip for a crudité platter.
  • House salad: kale, romaine, tomatoes, avocado, toasted almonds.
  • Toss with cabbage slaw to put on a bbq mushroom or pork sandwich.
  • Roasted sweet potato wedges.
 

SKCC Vinaigrette

Makes 3/4 Cup

ingredients

2 Tbsp. minced shallot
1 garlic clove, grated
1/2 tsp. sea salt
1 tsp. Dijon mustard
1 tsp. maple syrup
1/4 cup apple cider vinegar
2 Tbsp. fresh chopped parsley
2 Tbsp. fresh lemon juice (about 1/2 a lemon)
1/3 cup extra virgin olive oil
Dash of cayenne

Directions

Combine all the ingredients together and whisk to combine. This can also be done in a blender, if you prefer a smoother texture. 

Other Uses:

  • Stir a spoonful into cooked grains.
  • Chicken marinade.
  • Toss with cooked lentils and other chopped vegetables for a picnic salad.
  • Any tender greens... or not tender greens. It's a crowd pleasing salad dressing.
 

Citrus Tahini Miso

Makes 1 Cup

tahiniMiso.jpg

ingredients

1/2 cup tahini
2 tablespoons white or yellow miso
2 tablespoons honey
1 tablespoon toasted sesame oil
2 teaspoons sriracha or hot sauce
1 tablespoon rice wine vinegar
juice of one large orange (about 1/3 cup orange juice)
fresh ground pepper

Directions

In a mixing bowl, combine the tahini, miso and honey and whisk to dissolve any clumps. Add the sesame oil, sriracha, vinegar, orange juice, pepper and whisk again. Taste for seasoning and set aside. 

Other Uses:

  • On roasted carrots or asparagus.
  • Any Asian influence bowl or meal.
  • Thinned out with a bit more citrus and used on green salads with hearty greens like baby kale.
  • Any mixed vegetable & grain bowl.
 

Cilantro Pistachio Pesto

Makes 1.5 Cups

pistachioPesto.jpg

ingredients

2 cloves garlic
Juice of one lemon
1 jalapeño or serrano, stemmed and partially seeded
1 large bundle of cilantro
1/2 a bundle of parsley (about 1/2 packed cup)
1/2 cup roasted pistachios or pepitas, plus more for garnish
1/3 cup extra virgin olive oil
Splash of water
1/3 cup grated parmesan or pecorino cheese
1/2-1 tsp. sea salt and pepper, to taste

Directions

In a food processor or blender, pulse the garlic, lemon juice and jalapeño. Pull the fluffy bundle off the herbs, and add them (some stems in there are fine), along with the pistachios. Pulse a few more times. Add the olive oil, splash of water, cheese, salt, sprinkle of pepper and pulse again. Taste and season. If it looks thick, add another splash of water to thin, or citrus juice if you taste it and want it brighter.

Other Uses:

  • As a pizza or flatbread sauce with roasted vegetables and cheese.
  • Stirred into scrambled eggs or a frittata.
  • Sandwich spread.
  • Mixed with any type of noodle.
 

Green Tahini

Makes about 1 cup

Ingredients

1 large clove of garlic, grated
1/3 cup tahini
3 Tbsp. water
Juice of one juicy lemon
2 Tbsp. apple cider vinegar
Handful of fresh parsley
Handful of fresh cilantro
1/2 a jalapeño, seeds partially removed
1/2 tsp. sea salt

directions

Combine all the ingredients together and whisk to combine. This can also be done in a blender, if you prefer a smoother texture. 

greensauce.jpg

Other Uses:

  • Garnish for your bowl food of choice.
  • Thinned and used as a dressing.
  • Veggie dip
  • With roasted cauliflower.

Quick Pickled Onions

Yields about 2 Cups per onion

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ingredients

1 peeled red onion, sliced thin
Warm 1/2 cup white wine vinegar
1/4 cup water
1 tsp. each sugar
sea salt and pepper
1 bay leaf

directions

Put the onion slices in a container that has a lid. Pour the warm liquid over the onions, and let the mixture come to room temperature. Cover and store them in the fridge until ready to use. They will last a month.

Other Uses:

  • Tacos
  • Veggie sandwiches
  • Burrito bowls
  • Cobb salad
 

Spicy Maple Pepitas

Makes 2/3 of a cup

pepitas.jpg

ingredients

1/2 Tbsp. unsalted butter, ghee or coconut oil
1 Tbsp. maple syrup
1/4 tsp. sea salt
2/3 cup raw pepitas (pumpkin seeds)

directions

Lay out a piece of parchment paper for cooling. In a medium saucepan over medium-low heat, warm the butter to a liquid. Add the maple, salt, and a dash of cayenne if you like spicy, then let it warm up for just a minute. Add the pepitas stirring occasionally until they start to look toasty and some of the liquid is evaporated, about 3-4 minutes. Remove them to the parchment to cool completely. They will crisp up as they cool. 

Other Uses:

  • Salad garnish
  • Snacking