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Balsamic Vinaigrette

(No one wants to know)
Watch Cynthia and Steve throw together their favorite salad using wild greens, sweet glazed nuts, dried cranberries and blue cheese topped with a super easy vinaigrette.

Broccoli, Cauliflower and Carrots in Cheddar Cheese Sauce

(Chip off the old block)
Adding a simple cheddar cheese sauce to blanched vegetables is oh so nice. Let Jane show you how.

Chicken Cabbage Carrot Teriyaki

(Both Steve & Jane are interested in chippers)
A favorite in our home. Cook a pot of rice and stir-fry chicken and oodles of vegetables adding a sauce made from tamari, brown sugar, ginger, honey and garlic.

Coconut Peanut Sauce

(Steve imagines roasting a turkey)
Dreamy creamy Thai-flavored sauce made from coconut milk, peanut butter, maple syrup, fresh ginger and toasted sesame oil. Pour it over fried tofu, cooked, greens, rice, grilled chicken, blanched vegetables and more.

Curry Paste

(Steve grinds while Darrell stares)
Having this deeply flavored paste on hand makes short work of curry dinners. It also makes an excellent gift.

Fish Tacos w/Creamy Cilantro Sauce

(Ward barks up the wrong tree)
My family begs for these tacos which utilize lime & garlic marinated halibut and fresh vegetables with a mayo or yogurt cilantro-lime sauce drizzled in among the fish and vegetables.

Grace's Mole con Pollo

(Joaquin is the decider)
Chocolate, chilies and chicken were meant for the Mexican menage a trois. This is a uncomplicated mole that can be made in about 15 minutes.

Honey Ginger Teriyaki Sauce

(Wood chipper interrupts Jane)
The bottled stuff sucks by comparison. You can make a bunch and keep it handy to marinate fish, toss into stir-frys, slip a bit into salad dressings.

Hummus

(Fatima strikes the wrong chord)
Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.

Lemon Tahini Sauce

(Darrell likes burritos)
And who cares when you can have some of this zesty tahini lemon garlic sauce flowing over rice, fresh greens, blanched vegetables, falafel or as a dip for pita.

Lime Boost

(Joaquin considers gardening)
A jar of this sweetened lime concentrate is perfect for fish marinades, cabbage salad dressings, an icy drink and more. Excellent to add to the athlete's water bottle.

Luscious Beet Salad with Toasted Pumpkin Seeds

(Darrell skips a beat)
Dark red, vibrant green and a sprinkle of snow white make this salad dramatic in color.  Pretty dramatic in nutritional value as well, watch and listen.

Mango Lime Salsa

(A brief encounter)
Cutting a ripe mango can be fun. Let Jane show you how. Adding the mango cubes to lime and cilantro and plopping it on Mole Chicken or in a Fish Taco - even more fun!

Mary's Kalamata Tapenade

(Joaquin knows when to hold 'em)
If you enjoy the deep flavor of kalamata olives, you will savor this traditional Provencal dish.  It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread.  A total flavor burst  served with White Bean and Kale Minestrone or Rosemary Red Soup.

Parsley Pumpkin Seed Garnish

(Darrell finds his pulse)
Fresh parsley and garlic ground up with toasty pumpkin seeds make this deceptively simple yet decidedly yummy garnish. The extra layer of flavor and texture makes creamy soups, sandwiches and salads sing.

Raita Yogurt Topping

(Steve is transformed by a chef's coat)
Word in nutritional research is that we all need more probiotics in our diet. Get the friendly bacteria in an awesome topping for vegetable curries, fish, chicken, rice by making this dish with high-quality whole milk yogurt.

Sauerkraut

(Whose rules are those?)
Making your own sauerkraut is easy and rewarding.  All you need is a head of cabbage and the inclination to chop and pound.  Fermented foods like sauerkraut have shown to be beneficial to health for centuries.

Sweet Glazed Nuts

(Steve demonstrates phone manners)
We use these in oodles of dishes - massaged kale salad, tossed green salad, rice and quinoa dishes, rolled into chicken breasts And they make an exceptional snack, appetizer or gift. Let Steve show you how to make a jar today!

Sweet Pepper Relish

(No interruptus)
Adding condiments made from raw vegetables gives meals extra enzymes, nutrients and (most noteworthy) flavor. This bright red relish made from bell peppers adds all of the above to any meal.

Tamari Roasted Nuts

(Steve & Darrell schedule a play date)
We have to have these around. We need them for a quick, satisfying snack (try jumbling them with raisins and chocolate chips). People ask me to make them as a gift because they believe they are hard to make. Shhh - it's so easy.

Turn Up the Heat Molasses BBQ Sauce

(Don't ask, don't tell)
Steve mans up to sauce combining tomato, molasses, maple syrup, vinegar and HEAT (chipotle or cayenne). Slather on beans, chicken and more.