Star Chefs

Star Chefs

Yogurt Ranch Dressing

1 cup plain Greek yogurt
2/3 cup mayonnaise
½ cup water
4 tsp. white wine
vinegar
1 tsp. Dijon mustard
¾ tsp. dried dill weed
½ tsp. roasted garlic powder
½ tsp. dried parsley
¼ tsp. sea salt
¼ tsp. ground black pepper
¼ tsp. white sugar

Whisk Greek yogurt, mayonnaise, water, white wine vinegar, Dijon mustard, dill, roasted garlic powder, parsley, sea salt, pepper, and sugar together in a large bowl until smooth.

Citrus Dressing

¼ cup lemon juice
1 cup orange juice
1 lime, juiced
1 egg
1 egg white
¾ cup white sugar
2 Tbsp. honey
2 cups canola oil

In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving.

Pink Dippin’ Sauce

¼ cup white sugar
¼ cup mustard powder
½ cup vegetable oil
½ cup mayonnaise
¼ cup ketchup
¼ cup water

In a medium bowl, stir together the sugar and mustard powder. Whisk in the oil, mayonnaise and ketchup until well blended. Gradually whisk in water. Cover and refrigerate for 4 hours before serving. Use within 5 days.

Great on just about everything.

Roasted and Ready Vegetable Sauce

Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.

3 cups cauliflower florets
3 cups broccoli florets
1 cup coarsely chopped onion
4 cloves garlic
1 Tbsp. vegetable oil
3 Tbsp. salted butter
3 Tbsp. all-purpose flour
3 cups vegetable broth
½ tsp. kosher salt
½ tsp. cracked black pepper
½ tsp. dried thyme
4 cups packed fresh spinach

Preheat the oven to 425 degrees. Line a shallow baking pan with foil.

Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.

Roast in the preheated oven until tender and lightly browned, about 25 minutes.

Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

Cook’s Note: You can use 1/2 teaspoon any dried herb, or 1 teaspoon any fresh herb.

Variations: Cauliflower, Carrot, and Dill: 3 cups cauliflower florets + 3 cups coarsely chopped carrots + 1/2 teaspoon dill

Tips Roasted Red Pepper and Oregano: 3 cups cauliflower florets + 3 red bell peppers [Roast seeded halved peppers along with the other vegetables, then peel and chop.] + 1/2 teaspoon oregano

Smart Uses: As a sauce for baked fish: Pour warmed sauce over fish halfway through baking.

Tips As a soup: Add 1 additional cup broth and 1/3 cup whipping cream after blending.

Tips As a simmer sauce: Brown skinless, boneless chicken breasts in a skillet. Add sauce, cover, and simmer until chicken is cooked through (165 degrees F).