Getting saucy in the kitchen with Chef Nancy!
Taste and Savor's healthy chef Nancy Waldeck shared sauce recipes to celebrate National Sauce Month.
Get inspired below and post on the Atlanta & Company Facebook page or tag us on Instagram if you try any!
Sundried Tomato Sauce – Dip or Pasta Sauce
6 Sun Dried Tomatoes
1 Pkg Fresh Basil, Leaves Only
1 Cup Grated Parmesan
3 TB Balsamic Vinegar
¼ - ½ Cup Extra Virgin Olive Oil
2 Tsp Sea Salt, plus more to taste
1 Tsp Freshly Ground Black Pepper
Combine the sundried tomatoes, vinegar, olive oil, garlic, salt and pepper in a food processor and pulse until smooth.
Golden Tahini Sauce – Salad Dressing or Dip or Pasta
¼ Cup Tahini
¼ Cup Water
¼ Cup Lemon Juice
1 TB Honey
1 ½ Tsp Tamari
½ Tsp Ground Turmeric
¼ Tsp Ground Ginger
Whisk all the ingredients together in a bowl. Chill to allow flavors to blend and sauce to get thicker.
Maple Date Sauce – For any kind of cake or ice cream
1/2 cup Macadamias or Cashews, soaked 4 hours
1/2 cup (about 8) Medjool dates, pitted and soaked at least 30 minutes
2 TB Port
2 TB Water
1/2 Cup Maple Syrup
1/2 tsp Vanilla Extract
1/2 tsp Fine Sea Salt
Drain and rinse nuts and dates. In a food processor or high-powered blender combine all the ingredients. Process until very smooth.
