sauce inspiration
This summer, try to preserve the abundance from your gardens or local farms to enjoy on cold winter days. These three sauces are wonderful fresh and keep well, too.
To preserve them, just sterilize half pint mason jars and lids by pouring boiling water oven them while they are in the sink.
Prepare a water bath by filling a soup pot with water and bringing it to a boil.
Fill jars three quarters of the way with sauce, screw on the lid, and place in boiling water for 5 minutes.
Extract, set aside, and test the lids 24 hours later.
Lids need to resist the touch in order to be completely canned.
If a lid bows when pressed, eat that jar right away of freeze it.
PARSLEY CASHEW SPREAD
Coarsely chop:
1 bunch fresh parsley (about 2 packed cups)
1 clove garlic
Place in a food processor with:3 tablespoons olive oil
1 tablespoon lemon juice
1/2 cup cashews
a generous pinch of salt
Blend well.
Enjoy with toast, over pasta or cooked rice, or as a side salad.
GET CREATIVE: Add dill and serve over boiled potatoes. Grate carrots into the sauce, blend in a blender, and serve as a dip for steamed broccoli.
CILANTRO TAHINI SAUCE
Chop 1 bunch fresh cilantro (about 1 1/2½packed cups).
Place in a blender with:
1 tablespoon olive oil
1 tablespoon lime juice
1/2½teaspoon coriander
1/4 teaspoon salt
2 tablespoons tahini
Blend well.
Try it with pinto beans and corn tortillas or black bean soup and corn bread.
GET CREATIVE: try mixing cilantro with 1/4 cup shredded coconut, 1 tablespoon coconut oil, 1 tablespoon lime juice, and 1 tablespoon tamari (fermented soy sauce).
BASIL SUNFLOWER SAUCE
Coarsely chop:
1 bunch fresh basil (about 2 packed cups)
1 clove garlic
Place in a blender or food processor with:
1/2¼cup sunflower seeds
2 tablespoons olive oil
1 tablespoon lemon juice
a generous pinch of sea salt
Blend until smooth.
Try it with sliced tomatoes and goat cheese.
GET CREATIVE: Use walnuts instead of sunflower seeds. Add 1/4 cup parmesan cheese. Try using sacred basil (tulsi) and coconut oil instead of basil and olive oil. Add a tablespoon of raw honey, blend, and serve over ice cream.
