FLAVOR BOOSTS: CONDIMENTS ARE KEY
PART 2
Most store-bought sauces and dressings are packed with sugar and additives - they're far from fresh or nutritious! In this class, learn to create simple, flavorful condiments that transform plain meals into bold, exciting dishes, all with just a few wholesome ingredients.
Meals are more satiating when there’s some contrast involved. Think of a hot creamy soup topped with crunchy croutons or a dollop of cold yogurt. The flavors and textures are complimentary and there’s a bit of a surprise, so the dish is more dynamic, less one note. Condiments help to boost dishes the first time around and can be just the element to simply reinvent and revive leftovers.
Honey Basil Spoon Sauce
Bright, fresh, and fragrant, this spoonable sauce combines the natural sweetness of honey with aromatic basil, plus the richness of olive oil and pine nuts. Fresh mint can be added if you like, adding another layer of flavor and pistachio nuts and walnuts are both worthy alternates to pine nuts. Spoon it over crostini, roasted vegetables, grilled protein, or fresh fruit. Or vanilla ice cream! It’s versatile and works in both sweet and savory dishes. Customize with chili flakes, lemon zest, or cracked black pepper for extra depth. Because the herbs oxidize quickly, it’s best made just before serving to enjoy its vibrant green color, though the flavor remains delicious even if it darkens slightly.
Makes about ½ cup
¼ cup packed fresh basil, roughly chopped
2 tablespoons pine nuts
¼ cup + 2 tablespoons extra virgin olive oil
¼ cup honey
Squeeze of lemon juice
Pinch of salt
Optional: lemon zest, chili flakes, black pepper
Chop the basil and pine nuts together on a cutting board, or grind them in a mortar and pestle until coarsely combined.
Transfer the mixture to a small bowl.
Stir in olive oil, honey, lemon juice, and salt until thick and spoonable.
Taste and adjust with optional ingredients as desired.
Store leftovers in an airtight container and refrigerate for up to 5 days. Bring to room temperature before serving; the sauce may darken over time but flavor remains excellent.
Romesco Sauce
Makes around 1 ½ cups
2 roasted red peppers, cored and seeded
1 dried Ancho pepper (or 2 teaspoons powder), rehydrated in hot water until soft, cored and seeded
2 - 3 garlic cloves
1 Jalapeño pepper or less
1/2 cup toasted hazelnuts and/or toasted almonds
1 Tablespoon lemon juice
2 teaspoons sweet smoked paprika
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper
Place all of the ingredients except for the oil, salt and pepper in the food processor and puree with ¼ cup of water. With the machine running, slowly add the olive oil through the feed tube and process until the sauce thickens. Season with salt and pepper.
Cover and refrigerate for a few hours to allow the flavors to bloom. Let stand at room temperature for 30 minutes before serving.
Citrus Salsa
Makes around 1 1/4 cups
Remember, this is a template. Consider using another juicy sweet ingredient like tomato or mango instead of the orange, cucumber or jicama instead of the radish, and a different allium like green onion or garlic. You can’t go wrong with the addition of avocado. Mint is really nice here too! Refreshing and colorful, this salsa will add more zing to bean/grain bowls, fish, tacos and more.
3 oranges, peeled and chopped
1 sweet grapefruit, peeled and chopped
1/3 cup small diced radish
¼ cup minced red onion
Juice of 1/2 lime
2 Tablespoons roughly chopped cilantro leaves and stems
2 tablespoons roughly chopped mint leaves
1 tablespoon extra virgin olive oil
Small pinch cayenne pepper
Salt
Freshly ground black pepper
Gently stir all the ingredients together in a medium bowl and let sit for at least one hour for flavors to develop. Taste and adjust seasoning. Store leftovers in the fridge in an airtight container for up to 4 days.
Garlic Confit (With Optional Aromatics)
Garlic confit is a simple technique with big payoff. Gently cooking whole garlic cloves in olive oil transforms them into soft, mellow, and spreadable bites. The oil takes on a subtle garlic richness that elevates everything it touches. Add herbs or chiles if you like, or keep it simple. Either way, it’s versatile and delicious.
3 heads garlic (about 1 cup cloves), peeled
1 to 1½ cups extra-virgin olive oil, enough to fully submerge garlic
Optional aromatics 2–3 fresh thyme sprigs, 1–2 bay leaves, 1 dried chile de árbol
Peel the garlic cloves and trim away any root ends.
Place the garlic in a small saucepan and pour in enough olive oil to fully cover the cloves. Add any optional aromatics if using.
Heat over medium-high until the oil just comes to a gentle boil, then immediately reduce the heat to low. Simmer gently for 25–30 minutes, until the garlic is soft and lightly golden, adjusting the heat as needed to avoid browning.
Remove from heat and let cool completely. Transfer the garlic and oil to a clean jar, making sure the cloves remain fully submerged. Cover and refrigerate for up to 1 month.
Ways to Use Garlic Confit
Cloves:
Spread on toast, crackers, or crostini
Mash into pasta or grains for a silky garlic flavor
Stir into mashed potatoes or creamy polenta
Toss with roasted or sautéed vegetables
Blend into sauces, dips, or hummus
Smear on pizza or flatbreads before baking
Infused Oil:
Whisk into salad dressings or vinaigrettes
Use for sautéing or roasting vegetables
Serve warm as a bread-dipping oil
Drizzle over soups, grains, or roasted vegetables as a finishing touch
Zesty Cilantro Kefir Dressing
Adapted recipe from Jack, Joseph, & Morton Mandel Wellness and Preventive Care Pathway, Case Western Reserve University Dept. of Nutrition
This recipe is perfect as a dip, slathered over roasted vegetables, or drizzled over a crisp salad. Kefir adds a tangy, creamy flavor while bringing a boost of gut-friendly probiotics and is a bit easier to digest than yogurt. If you use plain yogurt instead, thin it with a little water to match kefir’s pourable consistency.
½ cup plain whole milk kefir
1 cup loosely packed cilantro leaves
2 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 tablespoons fresh lime juice
Salt
Add all ingredients into the pitcher of a high-powered blender or food processor. Blend on high until smooth, or until desired consistency is reached.
Chill the dressing for at least 10 minutes before using. Store in an airtight container in the fridge for up a week.
Quick Crispy Rice Vermicelli for Garnish
Light, crunchy frizzles that add instant texture and a fun visual appeal to salads, soups, and main dishes like stir-fries. If you want to prep a few minutes ahead, cool completely and store in a small, dry bowl or container. Don’t cover tightly; a little airflow keeps them crunchy. Sprinkle them on the dish at the last moment to maintain maximum crispiness
A small handful of dry rice vermicelli noodles (about ¼–½ oz)
1–2 tablespoons neutral oil (vegetable, canola, or peanut)
Break the noodles into shorter pieces if desired.
Heat the oil in a small skillet over medium-high heat until shimmering.
Add the noodles and stir constantly. They will crisp almost immediately, in about 10–20 seconds.
Transfer to a paper-towel-lined plate to drain and cool completely.
Use immediately as a garnish, or keep them separate from any moisture until just before plating—they’ll stay crisp longer.