Sauces, dips, dressings, and spreads are the building blocks for the Veggies for Carnivores™ approach. The consistent theme and formula to remember is to start with adried orfresh herb; avegetable or avegetable remnant; ablender (a food processor will work as well); a good-qualityolive oil (or oil of choice;lemon orlime (or your choice of anacid); and a good-qualitysalt. The sauces, dips, dressings, and spreads in the first chapters are variations on this theme with the key difference being thequantity of oil or liquid used to create the right consistency and desired flavor. If I am making a dip, I will add less oil or water to an already existing dressing recipe so that I am left with a thick creamy dip. If I want a sauce, let’s say for pasta, I’ll use a moderate amount of oil so it’s the perfect consistency. There is no reason why a salad dressing wouldn’t be fabulous on pasta, rice, or quinoa.
Once you have the basic formula down, there are limitless creations to be made. Perhaps you have the ingredients for salad dressing but no blender. You can make the same dressing recipe chunky and call it chutney or simply use it as a side dish. I encourage you to be creative and fearless. To me, cooking is a moving meditation; it’s not serious, other than when chopping—at which time keeping your eyes open is most certainly required.
Each sauce and dressing can be used on pretty much any green, any salad, or really anything you feel it pairs well with. I will suggest some pairings, but this chapter is comprised of a very versatile group of sauces and dressings with the flexibility to mix and match.
Recipes Included in This Chapter
Fennel Top and Shallot Dressing
Sweet Avocado Dressing
The Basic Pesto
Carrot Ginger Dressing
Lemony Tarragon Dressing
Miso, Tahini, and Scallion Dressing
Sweet Basil Dressing
Limey Mint Vinaigrette
Sweet Basil Corn Dressing
Tomato Basil Dressing
Garlicky Red Pepper Sa
