One more important thing to know for holiday cooking season

Written By Gina Ciaccio

Find the secret to your secret sauce

Welcome to the final edition of Something to know before the holiday cooking season begins!

We’re in the thick of it. Kitchen fatigue is real.

Hopefully, your Thanksgiving leftovers are gone. Perhaps you’re feeling the end-of-the-year rush. Which means: Cooking a substantial, healthy dinner is not only another annoying task on your daily to-do but also may not be in the cards.

That’s why now is the perfect time to reach for your go-to dressing, sauce, or dip (not one in a package) to take the edge off.

Getting comfortable whipping up dressings, sauces, and dips prevents you from buying processed products with nasty additives and will impress anyone you’re cooking for, including yourself.

Think: You can easily roast veggies, boil water for pasta, make some rice and beans, or cook up your favorite protein. Then, simply add your favorite dressing, sauce, or dip for an effortless, delicious meal. Ta-da!

Anything from your favorite at-home hummus to my “mulch” sauce can elevate a quick homemade meal from bland to satisfying.

Below are a few of my go-tos. You got this!

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1. Green tahini “mulch” sauce

(From my May 10, 2024 newsletter)

This sauce is good on everything, from chili to tacos to a plain old lettuce salad. It can be stored in a sealed container in the fridge for up to three days. For extra freshness, you can add lemon juice with each use.

Ingredients

  • 2-4 green onion stalks diced

  • A large handful of diced cilantro

  • Salt (sprinkle in to your liking)

  • 1/4 cup tahini (start with this amount and add more if you want)

  • Juice from half a lemon (or a lime)

  • Extra virgin olive oil (about a tablespoon)

  • Some drops of water (mix it in little by little)

Method

  • Chop the green onion and cilantro and add it to a small bowl.

  • Sprinkle in as much salt as you’d like.

  • Squeeze the lemon juice on top.

  • Add in the tahini.

  • Add in the olive oil.

  • Start mixing and add water as you stir to reach your desired texture.

  • VOILA. Enjoy.

2. Pea pesto

(From my May 24, 2024 newsletter)

Not only good on pasta — this sauce goes great with bowl-style meals, salads, roasted vegetables, (I’m guessing) chicken or fish, sandwiches, and wraps (thank you, Emily!). It can be stored in a sealed container in the fridge for up to four days. For extra freshness, you can add lemon juice with each use.

Ingredients

  • 1 16 oz. bag of frozen green peas

  • 1 large bunch of basil (like the amount that comes in a package at the store)

  • 3-5 garlic cloves, more or less (your choice)

  • 1/4 cup de-shelled/hulled sunflower seeds (or your other nut/seed of choice, like cashews or walnuts)

  • 1-2 tablespoons lemon juice (or more if you like it tangy)

  • 1/4 teaspoon crushed red pepper flakes (or more if you like it spicy)

  • Salt to your liking

  • Lots of extra virgin olive oil

Method

  • Pour the whole bag of frozen peas into a colander in the sink and rinse them so that they start to defrost.

  • Add the basil leaves, garlic cloves, sunflower seeds, lemon juice, salt, and crushed red pepper to a food processor.

  • Start pulsing to chop this mixture up and incorporate it all together.

  • Pause to add a big gulp of olive oil and pulse again.

  • Repeat this a couple of times, adding olive oil until you get a nice, finely chopped mixture.

  • Add half the amount of peas and blend until they are incorporated.

  • Add the second half of peas and blend until the mixture is smooth.

  • Add the pea pesto to anything you want

  • VOILA. Enjoy.

3. Dr. Weil’s Salad Dressing

  • 1/2 cup white wine vinegar

  • 4 tablespoons whole grain Dijon mustard

  • 1 1/2 cups extra-virgin olive oil

  • 4 teaspoons salt

  • 1/2 teaspoon ground pepper

  • 1 bunch parsley, stemmed

  • 3 tablespoons basil, chopped

I suggest adding these ingredients to a tightly closed mason jar, shaking and mixing before adding the dressing to your meal.

4. The easiest, most delicious pasta sauce

A perfect Pomodoro (red sauce) for a quick pasta night. Anyone can make it; just follow the instructions in this video (and have a good chuckle, too). Pair it with a side salad topped with chopped walnuts, and WOW. 

5. Classic, simple oil and vinegar

  • Any oil (avocado or extra virgin olive oil preferred)

  • Fresh squeezed lemon (or an acid, like vinegar)

  • A dash of honey (for a hint of sweet)

  • Salt and pepper

  • + A few sprinkles of your favorite seasoning or chopped fresh herbs

6. Even more simple

  • Olive oil

  • Balsamic vinegar

  • Salt and pepper

Or, even more simple:

EVOO, salt, and fresh squeezed lemon

Or, even simpler:

EVOO and a dash of apple cider vinegar

Wishing you well, and I’ll see you here again real soon.

If you missed part one of Something to know before the holiday cooking season begins, check it out here for tips that will change your cooking experience. Part two includes ways to limit stress in the kitchen — a must-read.

Gina Ciaccio
Next

Something to know before the holiday cooking season begins (part two)