Recipes for Sauces included in our Earth Day festivities

We had Chef Margaret help us out in our recipes for Earth Day and here are ingredients/recipes for sauces, etc. Enjoy!! Also click on title link to be taken to our facebook page to view photos of the event.

Chipotle Mayonnaise

Ingredients


1 30-ounce jar Hellman's Mayonnaise(use light)
1 7-ounce can chipotle peppers in adobo sauce


Place chipotle peppers and adobe sauce in a blender or food processor and process until smooth.

Stir resulting chipotle pepper puree into mayonnaise according to taste.

For the sauce I brought to the demo, I used 1/4 cup of chipotle puree with 30 ounces of mayonnaise.



Tahini Sauce

Ingredients


1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)


In a blender or food processor, combine garlic and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

You can adjust the amounts of water and lemon juice to achieve the consistency and tartness you prefer.

Mix in parsely.


Confetti Collards
(with red and yellow bell pepper)
Serves 4-6

Visually, this is a very appealing dish. The ribbons of sautéed collard greens sprinkled with a finely diced confetti of yellow and red bell peppers is beautiful.

Because collard greens are thick, they take some time to cook. Cutting them into a chiffonade (very thin ribbons) allows them to cook faster and retain more of their nutrients and pretty green color. Also, the collards take up a lot of room in the pan. Depending on the size of your pan, you may need to cook them in batches.

Ingredients

3-4 tablespoons of olive oil
5 cloves garlic, minced
½ cup red bell pepper, finely diced.
½ cup yellow bell pepper, finely diced
1 pound of collard greens, cleaned, stems removed, sliced into thin strips (see instructions below)
1 cup water
The juice of one lemon, fresh squeezed
Salt, to taste
black pepper (preferably fresh ground), to taste


Add olive oil to a hot frying pan. Add garlic and a pinch of salt, and cook, stirring, over medium heat for a minute. Add collard greens and sautee until coated with oil and softening. Add water and stir until the water has evaporated. Add peppers and lemon juice and cook until liquid has evaporated.
Enjoy!

To chiffonade collard greens: use a sharp knife to cut the stem out of each leaf. Don’t just cut the stem off at the base of the leaf, remove it from the bottom half of the leaf. Stack the leaves in a pile (5 or 6 per pile) and roll them up from the side. When you have a tight roll of leaves, take a sharp knife and cut the roll into very thin slices. When you unravel the roll, you will have thin ribbons of collard greens.