3 SAUCES YOU CAN MAKE TO LIVE UP ANY MEAL

Level-up your meals and WOW all your guests with this oh-so-tasty sauces, dressings & dips TRIFECTA. #sponsored Prepped with my go-to @zwilling_usa ENFINIGY blender, these will be the easiest & most vibrant spreads that will bring out all the deep flavors in your dishes and make them SHINE. The variety of SABORES found in these recipes goes from warming+spicy, to hearty+herby, and autumnal+smoky, so they'll surely satisfy every palate (even the pickiest!) Let's get to work!

3 Sauces You Can Make Yourself To Liven Up Any Meal:

SPICY SWEET MANGO

INGREDIENTS 

  • ½ c tahini
  • ¼ c fresh lemon juice
  • 6 tablespoons water, plus more as needed
  • 1 small mango ¼ jalapeño
  • 1 small garlic clove
  • ½ teaspoon sea salt
  • 1 tsp raw cane sugar

INSTRUCTIONS

1. Add ingredients to a blender. Blend on high until smooth and creamylicious. Add water to thin it or mango to thicken it up. Enjoy!

TATI TIPS

  • This recipe yields about (4) servings. This sauce goes great with roasted vegetables, pastas, bowls, burgers, wraps, burritos, tacos, rice.., you name it!
  • You can store it covered in the refrigerator for up to 1 week and freeze for up to 1 month. Thaw overnight, blend again, enjoy it.

GREEN GODDESS KALE PESTO ( NUT-FREE)

INGREDIENTS

  • ¼ c water or more
  • 2 tbsp lime juice
  • 2 c kale 1 c basil
  • 1 c mint
  • ¼ c sunflower seeds, roasted, unsalted
  • 2 garlic cloves
  • 2 tbsp nutritional yeast (or parmesan cheese)
  • ½ c olive oil
  • Sea salt to taste

INSTRUCTIONS

1. Add ingredients to a blender (except oil) blend on high until thick & loose paste forms. Add oil, little by little with machine on. Scrape down sides and blend again. Enjoy!

TATI TIPS

  • This recipe yields about 6 servings.
  • This sauce goes great with pasta, sandwiches, pizza, tacos, chips, nuggets, vegetables.
  • You can store it covered in the refrigerator, for up to 1 week. Pour into ice cube molds and freeze for up to 2 months.

PUMPKIN MAPLE

INGREDIENTS

  • 2 c pumpkin
  • 2 tbsp raw cane sugar
  • 1 garlic cloves
  • 1/4 tsp nutmeg, cinnamon, cayenne pepper ¼ c parmesan cheese (or nutritional yeast)
  • sea salt, to taste
  • 2 tbsp coconut oil garnish: fresh thyme, basil, or sage

INSTRUCTIONS

  1. Bake, roast or cook pumpkin until soft.
  2. Add ingredients to a blender. Blend on high until smooth and creamylicious. Taste and adjust flavors. Enjoy!

TATI TIPS

  • This recipe yields about 8 servings.
  • This sauce goes great with pasta, rice, salad bowls, vegetables, grain & protein dishes.
  • You can store it covered in the refrigerator, for up to 1 week. Pour into ice cube molds and freeze for up to 2 months.
  •  RUN to check-out all the amazing tools that ZWILLING has to help you cook like a pro! https://bit.ly/3CzasFr Don’t forget to SAVE these recipes and when you make them tag us #ChefTatiPolo #zwilling1732 on IG so we can see all of your fabulous creations!

 

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