Yield: about 3/4 cup

Ingredients:

• 1 garlic clove, minced or pressed through a garlic press
• 2 tablespoons dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons raw honey
• 1/4 cup champagne vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil

Directions:

1. Whisk together the garlic, mustard, lemon juice, honey, vinegar, salt, and pepper in a bowl or large, glass measuring cup.
2. Slowly whisk in the olive oil.

Alternatively, you can combine all the ingredients in a blender or food processor.

Yield: about 3/4 cup

Ingredients:

• 3 tablespoons balsamic vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon dijon mustard
• 1 garlic clove, minced
• 1/2 cup extra virgin olive oil

Directions:

1. Whisk first 4 ingredients in a small bowl to blend.
2. Gradually whisk in olive oil.
3. Season dressing with salt and pepper.

Yield 2/3 cup

Ingredients:

• 1/3 cup coarsely chopped flat leaf Italian parsley
• grated zest of one lemon
• 1 small garlic clove, minced
• 1 tablespoon capers, rinsed, drained, and coarsely chopped
• 1/2 teaspoon sea salt
• fresh ground black pepper to taste
• 1/2 cup olive oil

Directions:

1. Combine all ingredients in a small bowl.
2. Mix well and taste for salt. Adjust the thickness if desired (use less oil for meats and vegetables and more for fish).
3. Let the sauce sit for a while to develop the flavors.

Note: Other fresh herbs you can use include basil, chives, tarragon, cilantro, marjoram, sage, thyme, mint, rosemary. Experiment with different flavors.

Adapted from Alice Waters’ The Art of Simple Food.

Prep Time: 15 minutes
Yields: about 1 cup

Ingredients:

• 5 teaspoons chopped, peeled fresh ginger
• 1/4 cup tahini (sesame seed paste)
• 5 teaspoons low sodium tamari soy sauce
• 1 1/2 teaspoons honey
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 3 tablespoons cool water

Directions:

1. Pulse ginger in a food processor until finely chopped.
2. Add tahini, tamari, honey, toasted sesame oil, and vinegar. Process until combined.
3. With machine running, add the water. Process until smooth.
4. Dip fresh vegetables such as red peppers, sugar snap peas, carrots, etc. into sauce.

Adapted from Power Foods.

Prep Time: 15 minutes
Cooking Time: n/a
Yield: 6 servings

Ingredients:

• 4 ripe avocados
• 3 Tablespoons fresh lime juice
• 8 dashes Tabasco sauce
• 1 large garlic clove, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 teaspoon cumin (or more)
• 1 medium tomato, seeded and diced
• 2 Tablespoons cilantro, chopped

Directions:

1. Cut the avocados in half, remove the pits and scoop into a medium bowl.
2. Immediately add 2 tablespoons lime juice.
3. Using a knife, slice through the avocados creating chunks.
4. Add Tabasco, garlic, salt, pepper and cumin and continue mixing using the knife.
5. Add the tomatoes and cilantro and mix well. Add 1 tablespoon or more lime juice, if desired.
6. Taste for salt and pepper.

(Store in the refrigerator with plastic wrap pressed directly on top of the guacamole so it doesn’t turn brown).

Ingredients:

• 1 can cannellini / white kidney beans (drained and rinsed)
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp tahini
• 1 small to medium clove garlic, sliced
• 1 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• ¼ cup fresh basil, torn or roughly chopped
• 1-2 tbsp water (just to thin dip as desired)
• freshly ground black pepper to taste

Directions:

1. In a food processor, combine all ingredients except water and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed.
2. Add basil and purée briefly to incorporate ingredients.

Ingredients:

• ½ cup tahini
• ¼ cup water
• 3 tablespoons lemon juice
• 2 tablespoons tamari
• 2 tablespoons maple syrup
• 1-2 cloves of garlic, minced
• pinch of cayenne (to your taste)

Directions:

1. In a bowl whisk together tahini and water until combined. It will look separated at first – just keep whisking.
2. Add remaining ingredients and whisk until combined.
3. Adjust flavors to your taste. Add additional water if you want it thinner.
4. Serve over grains and greens.

Notes:

Tahini sauce keeps refrigerated for up to one week.

Credit: Institute for Integrative Nutrition

Ingredients:

• 1 cup natural peanut butter
• 1/4 cup orange juice
• 1 tablespoon toasted sesame oil
• 1 tablespoon tamari
• Dash of cayenne pepper

Directions:

1. Combine all ingredients in a bowl and mix with a fork.
2. Add water in 1 tablespoon increments to reach desired consistency.

Ingredients:

• 1/4 cup cider, red wine or balsamic vinegar
• 1/4 cup olive oil
• 3 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• A couple pinches of sea salt and pepper

Directions:

1. In a small bowl whisk together all ingredients or place ingredients into a jar, cover and shake well.
2. Cover and refrigerate.
3. Shake well before serving.