CILANTRO PESTO
- 2 cups loosely packed fresh cilantro
- 1⁄2 cup loosely packed fresh parsley
- 1⁄3 cup roasted, salted pumpkin seeds92
- 1⁄4 cup hemp seeds
- 1 teaspoon lime zest
- 1⁄4 cup fresh lime juice
- 1⁄2 medium jalapeño, seeded and diced (about 2 tablespoons)
- 1 clove garlic, chopped (about 1 teaspoon)
- 1⁄2 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
In a food processor, combine the cilantro, parsley, pumpkin seeds, hemp seeds, lime zest and juice, jalapeño, and garlic; pulse several times to chop. With the machine running, drizzle in the oil. Process until the mixture is emulsified and mostly smooth. Taste and season with salt and black pepper. Store leftovers covered in the refrigerator for up to a week.
Per serving (1 tablespoon): 90 calories, 2 g protein, 1 g carbs, 9 g fat, 0 g fiber
Note: You can freeze the pesto. Spoon it into an ice cube tray and freeze, then pop out the cubes and transfer to a freezer bag. Squeeze out the air, seal, and freeze for up to 3 months.
LEMON-HERB TAHINI SAUCE
Prep: 25 minutes n Cook: 2 minutes n Yield: about 1 cup
- 1 tablespoon olive oil
- 2 cloves garlic, minced (about 2 teaspoons)
- 1⁄3 cup tahini
- 1 teaspoon lemon zest
- 1⁄4 cup lemon juice
- 1⁄4 cup loosely packed fresh parsley
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh mint
- 1⁄2 teaspoon raw honey
- Pinch of smoked paprika
- 2⁄3 cup hot water
- Fine sea salt and freshly ground black pepper
1. In a small unheated skillet, combine the oil and garlic. Turn the heat to low and cook until the mixture begins to sizzle. Allow it to sizzle for 30 seconds undisturbed, then transfer to a small bowl to cool.
2. In a small blender or food processor, combine the tahini, lemon zest and juice, parsley, basil, mint, honey, and paprika; pulse to mix and chop. Add the garlic mixture, pulse a few times, then blend until well combined. Blend in the hot water 1 tablespoon at a time, until the mixture reaches a sauce consistency. Taste and season with salt and pepper.
Per serving (1 tablespoon): 40 calories, 1 g protein, 2 g carbs, 4 g fat, 1 g fiber94
YOGURT-DILL SAUCE
Prep: 15 minutes n Cook: 2 minutes n Yield: about 2⁄3 cup
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced (about 2 teaspoons)
- 1⁄2 cup plain low-fat Greek yogurt
- 1⁄2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons snipped fresh dill
- 1 teaspoon chopped fresh mint
- Fine sea salt and freshly ground black pepper
1. In a small unheated skillet, combine the oil and garlic. Turn the heat to low and cook until the mixture begins to sizzle. Allow it to sizzle for 30 seconds undisturbed, then transfer to a small bowl to cool.
2. In a medium bowl, whisk together the yogurt, lemon zest and juice, dill, and mint. Fold in the cooled garlic mixture. Taste and season with salt and pepper. Serve, or cover and refrigerate to serve later. (You can make this sauce up to two days ahead; keep covered and refrigerated. Whisk before serving.)
Per serving (1 tablespoon): 19 calories, 1 g protein, 1 g carbs, 1 g fat, 0 g fiber
SPICY TOMATO SAUCE
Prep: 15 minutes n Cook: 1 hour n Yield: about 4 cups
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced (about 1 cup)
- Fine sea salt
- 1 small carrot, shredded (about 1⁄3 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon tomato paste
- 1⁄2 to 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 3⁄4 cup chicken or beef bone broth
- 1 can (28 ounces) crushed tomatoes
- Freshly ground black pepper
1. Warm the oil in a large saucepan over medium-low heat. Add the onion, sprinkle with salt, and cook, stirring occasionally, until very tender, 6 to 7 minutes. Add the carrot, sprinkle with salt, and sauté until softened, 1 to 2 minutes. Add the garlic; sauté until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until lightly toasted, about 1 minute. Stir in the red pepper flakes and oregano.
2. Add 1⁄4 cup of the broth; cook, stirring to pull up any browned bits from the bottom of the pan. When nearly all of the broth has evaporated, add the crushed tomatoes and the remaining 96
1⁄2 cup broth. Raise the heat to medium-high and bring just to a boil, then reduce the heat to medium-low, cover, and simmer until the sauce has thickened, 40 to 45 minutes. Taste and season with pepper and additional salt, if needed. Serve, or let cool, cover, and refrigerate.
Per serving (1⁄2 cup): 79 calories, 3 g protein, 10 g carbs, 4 g fat, 2 g fiber
WILD MUSHROOM SAUCE
Prep: 15 minutes n Cook: 15 minutes n Yield: about 1 cup
- 1⁄2 to 1 teaspoon arrowroot
- 1 cup chicken bone broth
- 1 tablespoon avocado oil
- 4 ounces wild mushrooms (such as shiitake, oyster, and brown beech), chopped (about 2 cups)
- Fine sea salt97
- 1 medium shallot, minced (about 1⁄3 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1⁄4 cup dry white wine
- 1 tablespoon cold unsalted butter, cut into pieces
- 1 tablespoon chopped fresh parsley
1. Combine 1⁄2 teaspoon arrowroot and 1⁄2 teaspoon water in a measuring cup. Whisk in the broth. Warm the oil in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt, and spread into a single layer. Cook, stirring infrequently and spreading mushrooms out in a single layer, until the mushrooms release their water and begin to turn golden in spots, 4 to 6 minutes. Reduce the heat to medium, add the shallot, sprinkle with salt, and cook, stirring, until tender, 2 to 3 minutes. Add the garlic; sauté until fragrant, about 1 minute.
2. Pour in the wine, and stir to release any browned bits from the bottom of the skillet. Cook, stirring, until the wine has evaporated, about 1 minute. Pour in the broth, bring just to a boil, then reduce the heat and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the butter a piece or two at a time, whisking vigorously, until well incorporated and the sauce has thickened. (If you’d like it thicker, dissolve the remaining 1⁄2 teaspoon arrowroot in 1⁄2 teaspoon water and whisk it into the sauce. Continue to cook until it thickens.)
3. Remove from the heat. Taste and season with salt. Sprinkle with parsley and serve.
