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Asian Herb Marinade

Start to Finish: 25 minutes, plus 4 to 24 hours for marinating Yield: enough for 2 pounds pork, chicken, or salmon

½ cup	lightly packed fresh cilantro
¼ cup	fresh ginger, minced
¼ cup	lightly packed fresh mint leaves
10 cloves	garlic, halved
½ to 1	fresh serrano chile pepper, seeded and cut up*
1 tablespoon	toasted sesame oil
1 tablespoon	lime juice
1 teaspoon	freshly ground black pepper
½ teaspoon	kosher salt

1. In a food processor combine cilantro, ginger, mint, garlic, serrano, sesame oil, lime juice, black pepper, and kosher salt. Cover and process to a thick paste, scraping down side of bowl as necessary.
2. To use as a marinade, spread over 2 pounds pork tenderloin, chicken breast halves, or salmon steaks. Cover and chill in the refrigerator for 4 to 24 hours. Grill or roast pork; grill or broil chicken or salmon.

Culinary Notes:

You can place the marinade in a freezer container, seal, label, and freeze for up to three months. Thaw before using.

*Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Chipotle Lime Marinade for Chicken or Pork

Start to Finish: 15 minutes Yield: ¾ cup

½ cup	lime juice
3 tablespoons	chipotle in adobo sauce (canned)
1 tablespoon	coriander, ground
1 pinch	cumin seeds
¼ cup	olive oil
	Salt and pepper to taste
	Combine all ingredients in a blender. Blend until smooth.

Culinary Notes:
Adjust the heat of the marinade by using more chile than sauce if you want a hotter marinade.

If you taste the marinade and the chile heat shows up in the back of your throat, add more salt to the marinade. Salt will tone down the heat and bring it to the center of your palate.

Mediterranean Herb Marinade

Start to Finish: 20 minutes plus 4 to 24 hours for marinating

Yield: enough for 2 pounds pork, chicken, or salmon

½ cup	lightly packed fresh flat-leaf parsley
¼ cup	olive oil
3 tablespoons	fresh rosemary leaves
3 tablespoons	fresh thyme leaves
2 tablespoons	fresh sage, coarsely chopped
2 tablespoons	lemon peel, finely shredded
10 cloves	garlic, halved
½ to 1 teaspoon	crushed red pepper
½ teaspoon	kosher salt
¼ to ½ teaspoon	freshly ground black pepper

1. In a food processor combine parsley, oil, rosemary, thyme, sage, lemon peel, garlic, crushed red pepper, kosher salt, and black pepper. Cover and process to a thick paste, scraping down side of bowl as necessary.
2. To use as a marinade, spread over 2 pounds pork tenderloin, chicken breast halves, or salmon steaks. Cover and chill for 4 to 24 hours.
3. Grill or roast pork; grill or broil chicken or salmon.

Culinary Note:
You can place the marinade in a freezer container; seal, label, and freeze for up to 3 months. Thaw before using.

Spanish Marinade for Pork Loin or Chicken Breasts

Start to Finish: 25 minutes, including 15 minutes for marinating Yield: 4 servings 

1 teaspoon	garlic, mashed to a paste
1 tablespoon	extra-virgin olive oil
½ teaspoon	ground cumin, roasted
¼ teaspoon	ground coriander, roasted
1 teaspoon	Spanish paprika, smoked or plain
¼ teaspoon	ground ginger
¼ teaspoon	turmeric
¼ teaspoon	ground black pepper
1 teaspoon	lemon juice and zest
	salt and pepper to taste

1. Mix ingredients together.
2. Place in a leakproof container or resealable bag, such as a Ziploc bag. Add pork or chicken. Let sit for 15 minutes to overnight. Grill or sauté the meat.

Nutrition Facts per Serving:
197 calories, 24 g protein, 10 g total fat (2.7 g saturated fat), 1 g carbohydrate, .5 g fiber, 65 mg cholesterol, 60 mg sodium

Tandoori Marinade for Chicken

Start to Finish: 15 minutes, plus 4 hours for marinating

Yield: enough for 1 to 1½ pounds chicken

6 ounces	plain low-fat probiotic yogurt
¼ cup	lemon juice
1 tablespoon	fresh ginger, grated
2 tablespoons	fresh cilantro, chopped
2 cloves	garlic, minced (1 teaspoon)
1 tablespoon	cumin seeds, toasted and crushed
½ teaspoon	kosher salt
¼ teaspoon	cayenne pepper

1. In a small bowl stir together yogurt, lemon juice, ginger, cilantro, garlic, cumin seeds, kosher salt, and cayenne pepper.
2. To use as a marinade, place 1 to 1½ pounds chicken breast halves in a self-sealing plastic bag; pour yogurt mixture over chicken. Seal bag; turn bag to coat chicken. Marinate in the refrigerator for 4 hours. Remove from marinade, discarding marinade. Grill or broil chicken. 

Culinary Note:
To toast and crush seeds, heat a small skillet over medium heat. Add seeds. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently. Place toasted seeds in a spice grinder and process until crushed.

Coffee Rub for Beef or Pork

Start to Finish: 20 minutes Yield: ½ cup, enough for 4 pounds of meat.

¼ cup	chili powder
¼ cup	coffee, finely ground
2 tablespoons	Spanish paprika
2 tablespoons	brown sugar
1 tablespoon	coriander, ground
½ teaspoon	cinnamon, ground
1 tablespoon	black peppercorns, ground
¼ teaspoon	cayenne

                    

1. Combine all ingredients in a bowl.
2. Season meat with salt and pepper. Sprinkle 2 tablespoons rub evenly on 1 pound of meat. Let sit for 30 minutes prior to cooking. Sprinkle the meat with ½–1 tablespoon of oil before grilling. 

Fresh Herb Rub

Start to Finish: 5 minutes Yield: enough for 3 pounds meat, poultry, or fish

1 tablespoon	fresh thyme, chopped, or ¾ teaspoon dried thyme, crushed
1 tablespoon	fresh sage, chopped, or ¾ teaspoon dried sage, crushed
1 tablespoon	fresh rosemary, chopped or ¾ teaspoon dried rosemary, crushed
2 cloves	garlic, minced (1 teaspoon)
1½ teaspoons	black pepper, coarsely ground
1 to 1½ teaspoons	kosher salt
½ teaspoon	crushed red pepper

1. In a small bowl stir together thyme, sage, rosemary, garlic, black pepper, kosher salt, and crushed red pepper.
2. Sprinkle evenly onto 3 pounds boneless pork chops, chicken breast halves, turkey breast tenderloin, or fish fillets or steaks; rub in with your fingers. Grill or broil pork, poultry, or fish. 

Salsa Verde for Meat or Vegetables

Start to Finish: 15 minutes Yield: ⅔ cup (1 tablespoon per serving) 

½ cup	flat leaf parsley, leaves and thin stems only
¼ cup	combination of oregano, basil, and mint
2 tablespoons	scallions, chopped
1 tablespoon	capers, rinsed and chopped
1 teaspoon	lemon zest
½ teaspoon	garlic, minced or mashed
1 pinch	red chile flakes
2 tablespoons	extra-virgin olive oil
1 tablespoon	water
	Salt and pepper to taste

               

Finely chop all herbs; place in a bowl. Add remaining ingredients and stir to combine. Let sit for 15 minutes; then adjust seasoning as necessary.

Culinary Notes:
Experiment with a combination of herbs in addition to the parsley: basil, chives, chervil, tarragon, cilantro, marjoram, savory, thyme, mint.

Add lemon juice or vinegar to make the sauce zestier, but add it just prior to serving, since the acid in the lemon and vinegar will cause the herbs to discolor. 

This would be a delicious sauce to serve with a frittata or omelet. It is also a great accompaniment to grilled meats or vegetables.

Variations:

Add 1 tablespoon chopped shallots.
Add 1 chopped anchovy filet.
Add 1 chopped or grated hard-cooked egg.
Add 1 tablespoon toasted whole-wheat bread crumbs. 

Nutrition Facts per Serving:
65 calories, 5 g protein, 6.8 g total fat (.95 g saturated fat), 1.5 g carbohydrate, .5 g fiber, 0 mg cholesterol, 69 mg sodium

Spicy Fruit Salsa

Start to Finish: 30 minutes, plus 15 minutes to 24 hours for chilling Yield: 6 servings 

½ cup	fresh mango, peeled, seeded, and chopped
½ cup	fresh papaya, peeled, seeded, and chopped
½ cup	fresh pineapple, peeled, cored, and chopped
¼ cup	red bell pepper, chopped
¼ cup	fresh poblano chile pepper,* seeded and chopped
¼ cup	chopped red onion
2 tablespoons	chopped fresh cilantro
1 tablespoon	lime juice
2 teaspoons	extra-virgin olive oil
1 teaspoon	rice vinegar
½	medium fresh jalapeño chile pepper, seeded and finely chopped*
⅛	teaspoon kosher salt

                        

1. In a medium bowl combine mango, papaya, pineapple, bell pepper, poblano pepper, red onion, cilantro, lime juice, oil, vinegar, jalapeño pepper, and kosher salt. Stir gently to combine.
2. Cover and chill for 15 minutes to 24 hours before serving. Serve with fish, pork, beef, chicken, or turkey.

Culinary Note:
*Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water. 

Nutrition Facts per Serving:
39 calories, 0 g protein, 2 g total fat (0 g saturated fat), 7 g carbohydrate, 1 g fiber, 0 mg cholesterol, 42 mg sodium 

Asian-Style Vinaigrette

Start to Finish: 10 minutes Yield: about ⅔ cup

¼ cup	soy sauce
¼ cup	lemon juice
1 tablespoon	fresh cilantro, chopped
2 teaspoons	fresh ginger, grated
1 teaspoon	honey
2 cloves	garlic, minced (1 teaspoon)

• teaspoon toasted sesame oil

In a small bowl whisk together soy sauce, lemon juice, cilantro, ginger, honey, garlic, and sesame oil until combined.

Nutrition Facts per Serving:
12 calories, 0 g protein, 0 g total fat (0 g saturated fat), 2 g carbohydrate, 0 g fiber, 0 mg cholesterol, 412 mg sodium

Balsamic Vinaigrette

Start to Finish: 10 minutes Yield: 1 cup

½ cup	chicken stock or broth
¼ cup	balsamic vinegar
1 tablespoon	fresh basil, chopped, or 1 teaspoon dried basil, crushed
Dash	kosher salt
¼ cup	extra-virgin olive oil
	Kosher salt (optional)

 

1. In a small bowl combine chicken stock, vinegar, basil, and a dash of kosher salt.
2. Add oil in a thin, steady stream, whisking constantly until combined. If desired, season to taste with additional kosher salt. Use immediately or cover and chill for up to 1 week before using. If chilled, let stand at room temperature for 30 minutes; whisk before serving.

Culinary Note:
For easy storage, combine the vinaigrette ingredients in a screw-top jar. Shake well before serving.

Nutrition Facts per Serving:
33 calories, 0 g protein, 3 g total fat (0 g saturated fat), 1 g carbohydrate, 0 g fiber, 0 mg cholesterol, 38 mg sodium

Red Wine Vinaigrette

Start to Finish: 10 minutes Yield: about ⅓ cup

2 tablespoons	red wine vinegar
1 tablespoon	shallot, finely chopped
1½ teaspoons	Dijon mustard
2 tablespoons	extra-virgin olive oil
⅛ teaspoon	kosher salt
⅛ teaspoon	freshly ground black pepper

1. In a small bowl combine vinegar and shallot. Let stand for 5 minutes.
2. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using.
3. If chilled, let stand at room temperature about 30 minutes; whisk before using. 

Nutrition Facts per Serving:
51 calories, 0 g protein, 5 g total fat (1 g saturated fat), 1 g carbohydrate, 0 g fiber, 0 mg cholesterol, 85 mg sodium

Sherry Honey Vinaigrette

Start to Finish: 5 minutes Yield: 1 cup

½ cup	sherry vinegar
¼ cup	extra-virgin olive oil
¼ cup	olive oil
3 tablespoons	honey
	Salt and pepper to taste

                

Whisk all ingredients together in a small bowl until the honey has dissolved.

Culinary Note:
Slightly heat the honey in the microwave so it will dissolve more easily.

Variations:

Substitute red wine vinegar for the sherry vinegar.

Substitute white wine or champagne vinegar for the sherry vinegar. You may need less honey depending on how sweet your vinegar is.

Add 1 tablespoon Dijon mustard.
Add 1 tablespoon chopped herbs such as chives, parsley, mint, or tarragon.

Nutrition Facts per Serving:
150 calories, 0 g protein, 13 g total fat (1.5 g saturated fat), 7 g carbohydrate, 0 g fiber, 0 mg cholesterol, 0 mg sodium, 7 glycemic load

Sherry Mustard Vinaigrette

Start to Finish: 15 minutes Yield: ½ cup

2 tablespoons	shallot, finely diced
¼ cup	sherry vinegar
1 tablespoon	Dijon mustard
¼ cup	extra-virgin olive oil
	Salt and pepper to taste

      

Place shallots in a small bowl. Add vinegar and let sit for 10 minutes. Whisk in mustard and oil. Season with salt and pepper.

Culinary Note:
Use a good-quality sherry vinegar. It will have less of an acid bite and a richer sherry flavor than a lower-quality vinegar. 

Variation:

Add 1 tablespoon chopped fresh herbs such as chives, parsley, or thyme.

Nutrition Facts per Serving:
60 calories, 0 g protein, 6 g total fat (1 g saturated fat), 1 g carbohydrate, 0 mg cholesterol, 45 mg sodium, 0 glycemic load 

Simple Spicy Lime Cilantro Vinaigrette

Start to Finish: 10 minutes Yield: ½ cup

¼ cup	lime juice
¼ teaspoon	garlic, chopped
1 tablespoon	cilantro, chopped
½ teaspoon	chipotle in adobo sauce, chopped
¼ cup	extra-virgin olive oil
	Salt and pepper to taste

 

Combine all ingredients. Whisk well.

Nutrition Facts per Serving:
30 calories, 0 g protein, 3 g total fat (.5 g saturated fat), 0 g carbohydrate, 0 g fiber, 0 mg cholesterol, 32 mg sodium

Soy Sesame Vinaigrette

Start to Finish: 10 minutes Yield: ½ cup 

4 tablespoons	soy sauce
1 tablespoon	sugar
1 tablespoon	rice vinegar
½ tablespoon	lemon juice
1 tablespoon	ginger, minced or grated
½ teaspoon	garlic, chopped
2 teaspoons	sesame oil
	Salt and pepper to taste

 

Combine all ingredients. Whisk well.

Culinary Note:
Use a microplane to grate the ginger. It allows you to grate the pulp from the ginger root and leaves the stringy fibrous core behind.

Variation:

For a spicier vinaigrette, add ¼ teaspoon chile sauce (sambal oelek or chopped Thai bird chiles).

Nutrition Facts per Serving:
22 calories, 15 g protein, 1 g total fat (0 g saturated fat), 2 g carbohydrate, 0 g fiber, 0 mg cholesterol, 300 mg sodium

Sonoma Caesar Salad Dressing

Start to Finish: 15 minutes Yield: 1 cup

1 cup	cannellini beans or white beans, cooked, plus liquid
4	anchovy filets
¼ cup	lemon juice
1 teaspoon	lemon zest
1 teaspoon	garlic
1 teaspoon	Dijon mustard
¼ cup	parmesan cheese, grated
¼ cup	extra-virgin olive oil
¼ cup	olive oil
⅓ cup water	Salt and pepper to taste

 

Combine all ingredients in a blender. Blend until smooth.

Culinary Notes:
Scoop the white beans into the measuring cup and add enough bean liquid to come to the top of the beans. 

No need to chop anything because all ingredients will be placed in the blender.

Nutrition Facts per Serving:
80 calories, 2 g protein, 7 g total fat (1 g saturated fat), 3 g carbohydrate, 1 g fiber, 2 mg cholesterol, 90 mg sodium, 13 glycemic load

Variation:

Tofu Caesar Salad Dressing

Start to Finish: 15 minutes Yield: 1 cup 

2 teaspoons	garlic, chopped
1 tablespoon	Dijon mustard
1 tablespoon	anchovy filets, packed in oil
1 tablespoon	white wine vinegar or cider vinegar
1	lemon, zest and juice
⅓ cup	vegetable stock or water
6 ounces	silken tofu (approximately ½ block)
6 tablespoons	parmesan cheese, grated
	salt and pepper to taste

     

Combine all ingredients in a blender. Blend until smooth.

Nutrition Facts per Serving:
30 calories, 3 g protein, 1.5 g total fat (.5 g saturated fat), 10 g carbohydrate, .5 g fiber, 8 mg cholesterol, 300 mg sodium, 0 glycemic load