Quick and easy homemade enchilada sauce that really improves over store bought. This is from Gimme Some Oven. I used this in enchilada soup, and it would also dress up any enchilada or even taco dish. This is a mild red sauce.
Chimichurri is one of my favorites, and when we were trying to think of something to do with some nice pork chops on the grill, it sounded perfect. Especially given the plethora of parsley in our garden. This was great with the simple brined pork chops with a side of green beans and squash from our garden. Very summery! Got this from Chow and made it as written (except I was out of fresh Oregano, so used dry).
I want to call it tzatziki, but it’s kind of a cross between that and raita…which was exactly like the recipe from Chow said it would be. Excellent with our Greek lamb burgers and salad, and will also make a yummy veggie dip later. We were fans and will reuse. You could definitely serve this as a dip rather than a topping/sauce. Good use of the zillions of CSA cukes we have. 🙂 I found I had to be pretty generous with the salt to brighten it up.
I have a good old standby sauce that I use, but I also have a bajillion pounds of basil that need to be used up, and this seemed like a good time to give a different recipe a go – especially one that could be canned. This was outstanding, and pretty easy (if labor intensive). I’ll be making this one again for sure. It has a little bit of a kick, and will be great in both pasta or vegetable dishes.
Besides brunch, I always associate Hollandaise with Easter meals. This is an Ina Garten recipe and has been a no-fail recipe for me, and is also super easy. It was delicious over some roasted asparagus for our Easter dinner.
Found this one on Chow and it was a great dipping sauce for homemade dumplings. I added a little bit of Sriracha for some zing.
- 1/3 cup light (regular) soy sauce
- 2 1/2 tablespoons unseasoned rice, Chinkiang, or balsamic vinegar
- 1/8 teaspoon sugar (optional)
- Sriracha to taste
- 1 tablespoon finely shredded fresh ginger, or 2 teaspoons finely minced garlic (optional)
Combine the soy sauce, vinegar, and sugar in a bowl. Stir to dissolve the sugar. Taste and adjust the flavors to your liking for a tart-savory balance. Add as much chile oil as you like for some heat. The sauce can be prepared several hours in advance up to this point. Right before serving, add the ginger or garlic for a fresh layer of punch.
Easy, classic tomato sauce that’s great over pasta, chicken or eggplant Parmesan, or just about anything else you can dream up.