Getting saucy in the kitchen with Chef Nancy!
Taste and Savor's healthy chef Nancy Waldeck shared sauce recipes to celebrate National Sauce Month.
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.