Caribbean

Roasted Celery, Onion, and Radicchio with Curry Powder, Black Pepper, and Allspice

Tomatillo Sauce with Thyme

Classically served with pasta, a tomato sauce can also accompany just about any meat, fish, or vegetables. Fresh or canned tomatoes will be used. If using fresh, you may want to pulse them in a food processor or blender before cooking to ensure there won't be large pieces of tough skin.

Heat cooking fat in pot until a drop of water added to the oil sizzles.

Saute aromatics until fragrant and tender.

Stir in citrus zest/juice, fresh herbs, and cheese.

Tomato Sauce

Fresh Avocado Salsa with Cilantro

Salsa is an incredibly versatile condiment - it can be used to top meat, fish, eggs, or grains, or as a dip for vegetables, chips, etc. And obviously, salsa is essential for tacos and burritos.

Prepare ingredients by removing any tough outer skins and chopping into roughly equal pieces.

(Optional) Puree the mixture using a blender or an immersion blender. If the resulting puree is too fibrous, you can strain it.

Fresh Salsa

Rice Vinegar Pan Sauce with Oregano

Pan sauces are simple sauces that are typically made in the same pan as a sauteed main ingredient (though you can make a pan sauce on its own, as well). They're a great way to add additional flavor and a silky mouthfeel to sauteed ingredients.

Heat cooking fat in pan until a drop of water added to the pan sizzles.

Add deglazing liquid and scrape up any bits of food that have stuck to the bottom of the pan.

Add stock, another cooking liquid, or water, and bring to a boil.

Continue to simmer until reduced by ~50%.

To make a thicker sauce, stir in a sauce liaison (cornstarch mixed with water or butter mashed with all-purpose flour) and bring to boil. Immediately reduce heat.

Remove from heat and stir in oil, butter, dairy, and/or cheese until desired consistency is achieved.

Pan Sauce

Roasted vegetables are simple and delicious enough for an easy weeknight side, and can be dressed up for an elegant accompaniment for a dinner party.

Mix the vegetables with any aromatics, spices, and hardy herbs you're using.

Coat with cooking fat. You can toss everything together in a bowl, brush it on, or drizzle.

Roast at 425 degrees until vegetables are well-browned and tender, 20-30 minutes for most vegetables.

Roasted Celery, Onion, and Radicchio with Curry Powder, Black Pepper, and Allspice

What to use

How much to use

How to make it

Tomatillo Sauce with Thyme

Fresh Avocado Salsa with Cilantro

Rice Vinegar Pan Sauce with Oregano