Basil Pesto

Yield: about 2 cups
1/2 cup toasted pine nuts
3 cups packed fresh basil leaves
1/4 cup packed parsley leaves
4 cloves garlic
1/3 cup Parmigiano Reggiano
1/4-1/2 teaspoon salt
1/2 cup extra virgin olive oil
Combine all of the ingredients, leaving out the olive oil for now, until chopped well.
With the machine running, slowly drizzle the olive oil through the feed tube, [...]

Roasted Garlic

Yield: 2-3 heads
Roasted garlic is a perfect compliment for a variety of foods all year round. Use it as a healthy butter for bread or mix it into steamed
vegetables. It can be mashed into potatoes, and used to season dressings for fresh summer salads.
2-3 whole heads garlic
1 tablespoon olive oil
If you have a clay garlic [...]

Roasted Garlic Dressing – Dorothy McNett

Yield: about 3/4 cup
1 large head garlic, roasted (see recipe below)
1/3 cup rice wine vinegar
grated zest of one lemon
juice of the lemon
1/4 teaspoon fine sea salt
a few grindings of freshly ground peppercorns
1/2 teaspoon honey
1/2 cup extra virgin olive oil
Squeeze the roasted garlic cloves from their papers into a small bowl. Whisk in the remaining ingredients, [...]

Garlicky Apple-Walnut Dressing

Yield: about 1 cup
This simple, easy dressing whips up in minutes and can be used over salads or meats, or can be kept at a thicker consistency for use as a dip for fruits, veggies or meat satays.
3/4 cup walnuts, raw or toasted
2 cloves garlic, whole
1/2 apple, cored and rough chopped
1/4 teaspoon salt
1/2 teaspoon apple [...]

Infused Flame Oil

1/4 cup olive oil
1 1/2 teaspoon mild paprika
1 teaspoon cumin seeds
6 whole cloves
1/4 teaspoon cayenne
1 bay leaf
Gently heat the oil over low heat in a small sauté pan. Add the remaining ingredients. Keep the oil warm, but do not over-heat, as the spices will become bitter and the oil rancid if it gets too hot. [...]

Chive Garnishing Oil

1-2 bunches fresh chives
Olive oil
Place the chives in a food processor or blender and purée. While the machine is running, add a little olive oil through the feed tube to form a desired consistency for drizzling. Drizzle over soups, entrées, or around plate edges for a bright green splash of color.

Traditional Cranberry Orange Sauce

Yield: 6-8 side servings
You’ll never consider buying canned cranberry sauce again after trying this easy recipe for a sweet and punchy topping for potatoes, poultry or tempeh. For a nice garnish, grate a little of the orange peel and sprinkle it over the sauce just before ready to serve. The orange can also be replaced [...]

Chestnut Puree

Yield: 6 servings
This is a flavorful and rich puree that can be extended with mashed potatoes or mashed sweet potatoes (my favorite). The puree can be dolloped over meat or tempeh, and is delectible on top of holiday pies and tarts. The chestnuts can either be roasted or boiled.
1 pound chestnuts
Milk (any kind) cream or [...]

Roasted Yam and Onion Dip

FROM SNACKS (DL)
Yield: about 1 1/2 cups
A rich and roasted melding of “creamed” yams, onions and garlic to make a perfect all-season dip for veggies, crackers or crusty whole grain bread.
1 tablespoon olive oil, plus another 1 tablespoon for blending
2 medium yams, halved length-wise, skins on
1 yellow onion, halved, skins on
6 cloves garlic, skins on
2 [...]

Cucumber-Mint Raita

FROM INDIAN (DL)
Yield: about 2 cups
This traditional yogurt sauce is used as a side to balance pungent curries. It also makes a cooling dressing for green salads or a dip for fresh vegetables.
2 cups plain yogurt
1/2 teaspoon unrefined sugar
1/2 teaspoon salt
dash cayenne or red pepper flakes
1/2 cucumber, diced
2 tablespoons chopped scallions
8 mint leaves, minced
1. Blend [...]

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