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Honey “Citronette”
Ingredients:
¼ cup honey
¼ cup fresh lime juice
¼ t. finely grated orange zest
½ cup plus 2 T. extra-virgin olive oil
Salt & pepper, to taste
Assorted crudites (raw veggies, fruit) for serving
In a medium bowl, whisk the honey with the lime juice and orange zest. Gradually whisk in the oil and season with salt and pepper. Serve with crudites for dipping. Good options include: cucumbers, carrots, jicama, radishes, endive, pears and apples.
Serves about 8.
Recipe from Chef Kristofer Kalas, via Food & Wine.
Italian Salsa Verde
Ingredients:
4 oil-packed anchovy fillets, soaked in cold water for 15 minutes and patted dry
¼ cup capers (if salt-packed, soak in cold water for 30-60 minutes and drain; otherwise rinse)
3 garlic cloves, coarsely chopped
½ cup chopped basil
½ cup chopped cilantro
½ cup chopped Italian flat-leaf parsley
½ cup chopped arugula
¼ t. crushed red pepper flakes
¼ cup chopped tarragon
¼ cup snipped chives
¼ cup chopped sage
1 cup extra-virgin olive oil (a robust, peppery oil works well)
Kosher salt, to taste
Pulse together the anchovies, capers and garlic in a food processor until finely chopped. Add all other ingredients and pulse to combine. Season with salt to taste. Serve with meat/veggies of your choice.
Makes 4 servings.
Moroccan Chermoula Sauce
Ingredients:
¼ cup fresh lemon juice
2 cloves garlic, minced
½ t. cumin
½ t. paprika
2 pinches cayenne (or more, to taste)
½ t. salt
2/3 cup extra virgin olive oil
½ cup chopped cilantro
Mix together lemon juice, garlic, spices and salt in a small bowl. While whisking, drizzle in olive oil. Stir in chopped cilantro. Taste, adjust seasonings and serve.
Makes about 1 cup of sauce.
Chef’s Notes: Chermoula (also spelled “Charmoula”) is a simple sauce generally used to accompany fish and seafood in Moroccan, Algerian and Tunisian cooking. However, it is delicious on other meats or vegetables – try it on grilled summer squash, roasted potatoes, grilled chicken and more!
Learn how to make these recipes by watching the cooking class below
