If there’s one thing we’ve learned about home cooking during the pandemic, it’s that the sauce often makes the meal. It could be an avocado crema, a Greek tzatziki, or the special sauce featured in our favorite paleo burger bowls. Still, the principle remains the same: everything is better with a sauce. This week, we’ve designed a menu to celebrate that very notion, with flavors like garlic lemon tahini, a simple homemade aioli, and a few fun surprises along the way. Let’s get cooking, friends!
Let’s get one thing straight: this isn’t your standard chicken pita. With Middle Eastern flavors and not one but TWO sauces, this is a pita unlike any other. You’ll use a blend of paprika, cumin, cardamom, turmeric, cinnamon, and cayenne pepper to season your chicken and let all those spices do their thing. While the chicken is baking, you’ll whip up a tahini sauce using ingredients likely stocked in your pantry. Serve with all the fixings (including an extra spicy harissa sauce) for a weeknight dinner reinvented.
This incredible farro dish by Inspired With a Twist features a base of whipped ricotta. And while it’s not technically a sauce, we’re calling it close enough. You’ll start by cooking your farro and mushrooms, with the addition of herbs, garlic and a generous dose of salt and pepper to taste. Meanwhile, you’ll prep the whipped ricotta in a food processor with a little olive oil and Pecorino cheese for a light and airy texture. Plate your meal with the ricotta as your base, and top with your farro, mushrooms, and any fresh herbs you happen to have on hand.
We’ve been very on the record about our love of chicken enchiladas. But this recipe? It takes things to a whole level. It features a homemade “green sauce” using poblano chile, tomatillos, serrano chiles, cilantro, lime juice and more. There’s no question the sauce makes this dish, and it’s infinitely better than any store-bought alternative.
If you want our opinion, salmon cakes are such an underrated dinner idea. They’re easy, they’re healthy, and they can be instantly elevated with the right pairing sauce. Quin of Butter Be Ready shares the how-to on this garlic lemon aioli that only requires a handful of ingredients. Drizzle it on top of your salmon cakes and choice of vegetable for a dinner recipe you’ll use time and time again.
We’re currently in that seasonal transition period as winter gives way to spring. It can be a tricky time to cook seasonally-inspired meals, but this recipe checks the box. It’s a “winter” panzanella salad with hearty white beans, toasted croutons—and you guessed it, the perfect sauce. You’ll top your salad with an arugula pesto that brings such a bright flavor to this dish, no matter the time of year.
We’re not trying to get ahead of ourselves, but it feels like berry season is right around the corner. In eager anticipation, we’re whipping up these darling tartlets with a blend of three berries. Minimize the prep work by picking up some Athens Phyllo Shells that can be found at most major grocery stores. From there, you’ll make your filling from yogurt, mascarpone, honey, lemon zest. Layer with berries, pistachios, and you’re done!
You know we love cooking seasonally, and that includes our cocktails. To kick-off spring, we’re whipping up this sweet and tangy sip called a Ginger Honey Switchel. Raw ginger, apple cider vinegar, vodka and seltzer are the key ingredients to this drink but don’t forget the fresh rosemary sprigs for serving.
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