Chef Audrey McGinnis with Every Girl Gourmet spent Saturday morning with Harvest neighbors sharing her sauce secrets. Check out the recipes below! Guess the secret is out....
Spinach Walnut Pesto
3 cups, packed, fresh spinach leaves
3 large garlic cloves
1/3 cup lightly toasted walnuts
1/3 cup olive oil
1/3 cup grated Parmesan cheese
Salt and pepper
Additional olive oil for storage
Place the spinach leaves and garlic in a food processor or blender, and mix well.
Add the walnuts, and continue to blend until the walnuts are finely ground.
Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator for up to 7 days.
Can also be stored in freezer for 2-3 months. Makes approx. 1 ½ cups.
½ roasted Poblano pepper, seeded
½ roasted Serrano pepper, seeded
1 cup parsley (flat leaf/Italian)
5 garlic heads
1 tsp. salt
2 Tbs. fresh oregano (or 1 Tbs. dried)
¼ cup onion, chopped
¾ cup olive oil
3 Tbs. red wine vinegar
3 Tbs. lemon juice
½ tsp. ground cumin
Roast peppers in 500* oven or over gas flame till fully blistered. Wrap tightly in foil till cooled. If you want to remove skin, gently rub with a paper towel. Leaving the chard skin on will add more smoky flavor.
Place all ingredients in blender and blend until smooth. Makes 1 ½ cups. Can be kept in refrigerator for 7-10 days.
Green Goddess Sauce
3 anchovy filets
¾ cup mayonnaise
¼ cup sour cream
2 Tbs. thinly sliced green onions
2 Tbs. minced flat leaf parsley (Italian)
1 ½ tsp. tarragon
¾ tsp. finely chopped basil
1 Tbs. minced shallots
1 Tbs. lemon juice
¼ tsp. salt
Pepper to taste
Rinse anchovies in water for 5 minutes, dry and coarsely chop. Place anchovies and remaining ingredients into a food processor and pulse till smooth. Refrigerate till chilled then serve with raw vegetables or over salad. Makes approx. 1 1/2 cups. Can be kept in refrigerator for 5-7 days.
Sweet Macha Sauce
1 Tbs. Matcha tea
5 Tbs. sugar
¼ cup hot water
¾ cup heavy cream
½ tsp. Mexican vanilla
Dash of salt
1 tsp. corn starch
Mix tea, salt and sugar together in a 2 cup measuring cup or bowl. Pour in hot water and stir till sugar and tea is dissolved. In a small sauce pan, warm cream and tea mixture until tiny bubbles begin to form on edge of pan. Meanwhile, mix cornstarch and 2 Tbs. of cream/tea mixture in a small bowl to create a slurry. Wisk into the mixture in sauce pan to fully combine. Continue to cook on low for 3 minutes, stirring constantly. Pour sauce into a bowl or mason jar and let cool. Cover and keep in refrigerator till ready to use. Shake or still before using. Can be kept in refrigerator for 5-7 days.