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Welcome Cook's Tour Cooks! 

Thank you for stopping by! It was great to be with you.

Below are my signature sauce recipes. Use them as dressings, drizzles,

dips and side dishes. Enjoy! 

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Romesco

Makes: 2 cups


Tools: 1 T, 1 tsp, knife, cutting board, sheet pan, parchment, blender, medium sauté pan, long spoon, spatula, garlic press


Ingredients

  • 1 Red Bell Pepper – diced

  • 1⁄2 pint Grape Tomatoes

  • 1⁄2 cup Extra Virgin Olive Oil

  • 1 Garlic clove, minced

  • 1⁄2 cup Marcona Amonds – chopped and toasted (or use blanched slivered almonds and toast)

  • 2 T Red Wine Vinegar

  • 1 tsp Sweet Paprika

  • 1⁄4 tsp Kosher Salt

  • 1⁄4 tsp Cayenne – optional

Preheat oven to 400º convection. Toss red pepper and tomatoes lightly in olive oil. Place on sheet pan lined with parchment and roast 20 minutes until slightly browned. Toast almonds in a medium sauté pan over medium heat. Watch carefully. Blend all ingredients in blender until smooth.

Cashew Caesar Dressing

Makes: approx. 1 cup

Tools: Blender, 1⁄2 tsp, 1 T, 3⁄4 cup, knife, cutting board, lemon squeezer, long spoon, spatula, small pot or kettle

Ingredients 

  • 3⁄4 cup Cashews – unroasted, unsalted

  • 3⁄4 cup Hot Water

  • 1⁄2 tsp Kosher Salt

  • 2 T Fresh Lemon Juice

  • 1⁄2 tsp Dijon

  • 1 T Capers

  • 2 T Extra Virgin Olive Oil

  • pinch Black Pepper

Combine all ingredients in high-speed blender. Let sit for 3 minutes for cashews to soften. Blend until smooth and consistency is slightly thick.

Charred Scallion Salsa

Makes: approx. 2 cups


Tools: Cast iron pan or sauté pan, 1T and 1cup measure, blender

Ingredients

  • 2 bunches Scallion - washed, dried and uncut

  • 2 tsp ground Coriander

  • 1 T ground Cumin

  • 1 Jalapeno, chopped, seeded, keep some seeds if you want it spicy

  • 1 cup Italian Parsley, chopped

  • Juice of 1 Lemon - more to taste

  • 1/2 cup Extra Virgin Olive Oil – pour in slowly, may not need all

  • 1/2 tsp Kosher Salt

Char whole scallions in a seasoned cast-iron pan or lightly oiled sauté pan. Remove stems after cooking and chop coarsely. Add to blender with remaining ingredients and blend until slightly smooth.

Arugula Pesto

Makes: approx. 2 cups

Tools: Blender, 1⁄4 tsp, 1 tsp, 1⁄4 cup, garlic press, knife, cutting board, long spoon, spatula

 

Ingredients

  • 1⁄4 cup Extra Virgin Olive Oil + 1 T after blended if needed

  • 1 Garlic clove – minced

  • 1 handful Arugula

  • 1 handful Spinach

  • 1 pack fresh Basil leaves

  • 2 T Lemon juice

  • 2 T Water

  • 1 tsp Red Wine Vinegar

  • 1⁄4 cup Pumpkin Seeds

  • 1⁄4 tsp Kosher Salt

Combine all ingredients in high-speed blender. Blend until smooth and consistency is slightly thick.

Gremolata Drizzle

Makes: approx. 1 cup


Tools: Blender, 1⁄4 tsp, 1 T, knife, cutting board, lemon squeezer, long spoon, spatula, zester

 

  • 1 bunch Italian Parsley (or Cilantro), long stems removed and rough chopped

  • 1 pack Basil, thick stems removed

  • 5 T Extra Virgin Olive Oil

  • 2.5 T Fresh Lemon Juice

  • 1⁄2 small Garlic clove

  • 1 T Lemon Zest – add after blended

  • 1/4 tsp Kosher Salt

Combine all ingredients in high-speed blender. Blend until smooth.

Chimichurri

Makes: approx. 2 cups

Tools: 1 tsp, 1⁄4 cup, knife, cutting board, garlic press, blender

Ingredients

  • 3/4 cup Extra Virgin Olive Oil

  • 6 T Red Wine Vinegar

  • 1 bunch Italian Parsley – chopped

  • 1 bunch Cilantro – chopped (can be replaced with Italian parsley)

  • 1 small Shallot – diced, approx. 1 T

  • 1 Garlic clove – minced

  • 1⁄2 tsp Red Pepper Flakes

  • 1 T dried Oregano

  • 1 tsp Kosher Salt

  • 1⁄4 tsp Black Pepper

Set aside 2 T cilantro and 2 T parsley. Add all remaining ingredients to Vitamix. Blend lightly. Stir in remaining cilantro and parsley.

Cilantro Chutney

Makes: 1/2 cup

Tools: 1⁄4 tsp, 1 T, 1⁄4 cup, 1/3 cup, lemon squeezer, Vitamix, knife, cutting board 

Ingredients

  • 1 1⁄2 bunches Cilantro

  • 1 pack Mint leaves

  • 1⁄4 cup Yellow Onion – chopped

  • 1/3 cup Water

  • 1 T Lime Juice

  • 1” Serrano pepper – chopped, without or with seeds depending heat tolerance

  • 1 T Extra Virgin Olive Oil

  • 1/2 tsp Kosher Salt

Combine all ingredients in high-speed blender. Blend until rough chopped.

Tart Basil Vinaigrette

Makes: 1 cup

Tools: 1⁄4 tsp, 1 tsp, 1⁄2cup, 1 cup, Vitamix

Ingredients

  • 2 big bunches Basil

  • 1/2 cup Extra Virgin Olive Oil

  • 1/4 cup Apple Cider or Red Wine Vinegar

  • 1 tsp Dijon - optional

  • 1 Garlic clove, minced - optional

  • 1/4 tsp Kosher salt

Combine all ingredients in high-speed blender. Blend until smooth.

Herby Sauce

Makes: 1 cup

Tools: 1 tsp, 1/2 cup, 1 cup, Vitamix

  • 2 bunches of herbs, choose two: Italian Parsley, Dill, Basil, Cilantro, Mint

  • 3/4 cup Extra Virgin Olive Oil

  • 6 T Apple Cider, Red Wine Vinegar, Champagne Vinegar or Lemon Juice

  • 1 tsp Cumin - optional

  • 1 Garlic clove, minced - optional

  • 1 T Shallot - optional

  • 1 tsp Dijon - optional

  • pinch Red Pepper Flakes or half Jalapeño - optional

  • 1/4 tsp Kosher Salt

Combine all ingredients in high-speed blender. Blend until smooth.