My sweet mama called yesterday and asked if I would post some non-cheese sauce suggestions for vegetables. It's HARD to cook for one, but by making these sauces all at once on a Sunday afternoon, you can have plenty for the week ahead of healthy eating.
For broccoli, try this Yogurt Spice Sauce:
1 tsp each: cumin, cinnamon
1/3 cup plain low-fat yogurt
Zest and juice of 1/3 lemon
Salt and black pepper to taste
Instructions: Mix all in small bowl. Drizzle over steamed broccoli.
For asparagus, try this Lemon Aioli recipe:
2 large egg yolks
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon coarse salt
1 tablespoon freshly grated lemon zest
Pinch of white pepper
3/4 cup olive oil
Instructions: Combine yolks, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms. The aioli may be kept in the refrigerator for up to a day in a covered container.
This Roasted Red Pepper Sauce is great over zucchini or summer squash.
2 to 2 1/4 pounds (4 large or 6 medium) red peppers
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
Salt to taste
1 fresh basil sprig
1/4 teaspoon red chili flakes
Roast the peppers. Preheat the oven to 425 degrees. Line a baking sheet with foil. Place the peppers on the foil, and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skins are brown and puffed. The skins won’t be black, as they are when grilled. Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes until cool. Carefully remove the skins. Holding the peppers over the bowl so no juice escapes, separate into halves or quarters, and remove the stems, seeds and membranes. Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with two tablespoons of extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.
This will keep in the refrigerator for a couple of weeks if you pour a film of olive oil over the top.
For many steamed vegetables, I like this Asian Sauce:
1 tablespoon soy sauce
1 tablespoon Korean rice vinegar (or any vinegar will do, actually)
1 tablespoon pure roasted sesame oil
1 tablespoon honey
1/2 tsp. dried ginger
4 cloves fresh garlic, smashed or minced
Instructions: Mix all in small bowl. Drizzle over steamed veggies.