Pomegranate and Balsamic Vinaigrette

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By mixing fresh pomegranate juice with high quality balsamic vinaigrette and reducing it down, you bring out the best of each: bright sweet fruitiness with a layered rich acidic punch. Drizzle atop roasted vegetables, greens, grilled meats, and more. 

This recipe yields 10-12 servings

INGREDIENTS

  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil

Directions

1. Add pomegranate juice to a saucepan on low heat. Reduce, occasionally stirring, until the juice has reduced by two-thirds. Set aside to cool.

2. Add honey, balsamic vinaigrette, and salt and pepper. Whip in the olive oil using a hand whisk.

 

Turmeric & Ginger Paste

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Spicy, bright, and so nutritious. This paste can be considered a fresh condiment—one you’ll reach for over and over. It’s perfect for adding a punch of flavor to grilled proteins and vegetables, and even freshly made soup.

This recipe yields 8 servings

INGREDIENTS

  • 4 ounces of fresh turmeric
  • 4 ounces of fresh ginger
  • 4 ounces of red onions
  • 3 fresh garlic cloves
  • 2 tablespoons olive oil
  • 1/4 teaspoon fresh ground red pepper
  • 4 ounces of fresh turmeric
  • 4 ounces of fresh ginger
  • 4 ounces of red onions
  • 3 fresh garlic cloves
  • 2 tablespoons olive oil
  • 1/4 teaspoon fresh ground red pepper

Directions

  1. Peel the turmeric, ginger, onion and garlic. Cut into small pieces.

  2. Add to a blender with the olive oil and pepper.

  3. Blend everything, leaving a few chunks so it’s not too fine.

TIPS
** Store in the refrigerator for up to 6 weeks.

 

Dill Pepper Sauce

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You could call this a worldly sweet-and-sour sauce, if you wanted to. There’s something about the way the dill, maple syrup, and cayenne work together to create the most interesting finish that’s mildly hot and perfectly sweet. We use this as a chicken marinade, but it also works as a sauce to top quinoa or vegetables. You can also let it cool to use as a salad dressing. 

This recipe yields 8 servings

INGREDIENTS

  • 1 yellow bell pepper
  • 1 red onion
  • 6 cornichons or dill pickles
  • 3 tablespoons tomato paste
  • 2-3 cups vegetable broth
  • 3 tablespoons maple syrup
  • 2 tablespoons pickle water
  • ¼ teaspoon cayenne pepper
  • 1 garlic clove
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoon olive oil
  • 1 yellow bell pepper
  • 1 red onion
  • 6 cornichons or dill pickles
  • 3 tablespoons tomato paste
  • 16 ounces vegetable broth
  • 3 tablespoons maple syrup
  • 2 tablespoons pickle water
  • ¼ teaspoon cayenne pepper
  • 1 garlic clove
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoon olive oil

Directions

  1. Finely chop the garlic and place in a bowl.

  2. Cut the yellow bell pepper, red onion and dill pickles into 1 inch cubes and add them to the bowl.

  3. Heat up olive oil in a small pot.

  4. Add bell peppers, cornichons/dill pickles, onions, and garlic.

  5. Sauté for two to three minutes.

  6. Whip the tomato paste into the vegetable broth and add it to the vegetables.

  7. Season it with pickle water, maple syrup, cayenne pepper, and salt and pepper.

  8. Let it cook for about 5 minutes until liquid has reduced and thickened.

 

Golden Raisin Chutney

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Chutney, a jam-like spread that originated in India, is known for both its ability to add flavor and interest to a dish. This version is made with sweet and savory components—golden raisins and shallots—that marry to make a spread that is bright and fruity with a touch of acid. Plus, the jalapeno leaves a hint of heat on the palette.

This recipe yields 4 servings

INGREDIENTS

  • 1 shallot, finely chopped
  • 1 cup of golden raisins, chopped
  • 1 sprig of Thyme, finely chopped
  • 3 tablespoons of apricot jam*
  • ½ jalapeño, finely chopped
  • 1 tablespoon ghee
  • 1 shallot, finely chopped
  • 200 grams of golden raisins, chopped
  • 1 sprig of thyme, finely chopped
  • 100 grams of apricot jam*
  • ½ jalapeño, finely chopped
  • 1 tablespoon ghee

Directions

  1. Sauté fine diced shallots and jalapeños in butter until translucent. Add apricot jam and chopped golden raisins. Continue cooking for another 5 minutes.

  2. Season with lime juice, fresh black pepper and a hint of fresh thyme.

TIPS

*Try to use an apricot jam that is made without added sugar.

 

Cilantro Jalapeño Lime Dressing

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When you blend buttery avocado with fresh ginger and lime, incredible things happen—like this versatile dressing. Rich in omegas and antioxidants, this adds a hit of heat to salads and fresh vegetables thanks to the jalapeño.

This recipe yields 4 servings

INGREDIENTS

  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • ⅓ cup olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed
  • 1 avocado
  • 1 jalapeño, seeds and pith removed
  • 1 garlic clove
  • ½ inch fresh ginger, grated
  • 1 handful of cilantro
  • 2 limes, juiced
  • 113 grams olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • Water, as needed

Directions

1. Place all ingredients into a food processor and blend for about 45 seconds.

2. Add water or olive oil for desired consistency.

3. Serve on top of salad or as a dip. 

 

Creamy Honey Dijon Dressing

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​​A good quality Dijon is a magic ingredient to always keep in hand. The hearty flavor adds an unparalleled texture to fresh greens, which are abundant in the summer. Plus, honey’s sweetness envelopes the garlic, resulting in our favorite version of the beloved dressing.

This recipe yields 4 servings

INGREDIENTS

  • 2 tablespoons dijon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Salt and pepper to taste
  • 2 tablespoons dijon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove
  • Salt and pepper to taste

Directions

Blend in a mini food processor and serve. For a thinner consistency, add water or olive oil as desired.

 

Velvety Balsamic Dressing

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A store bought dressing? There are no excuses for one, in our opinion. Especially when you see how easy it is to make this velvety balsamic drizzle that adds a brightness to any favorite greens. We love ours on the thicker side, particularly because it doubles as a dip for fresh cut vegetables.

This recipe yields 4 servings

INGREDIENTS

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove
  • 2 tablespoons dijon
  • Salt and pepper to taste
  • 113 grams olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 garlic clove
  • 2 tablespoons dijon
  • Salt and pepper to taste

Directions

1. Mix all ingredients in a mini food processor. For a thinner consistency, add water or olive oil as desired.

2. Drizzle over salad.

TIPS

**When buying balsamic vinegar, read the ingredients. Make sure there are no added ingredients, such as “caramel colors.”

 

Chimichurri Sauce

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Chimichurri is a versatile sauce traditional in Argentinian cuisine. It has a tangy, garlicky flavor that livens up meat dishes, tacos, and even roasted vegetables. You can really dial up the heat by adding hot red peppers or even jalapeño. For our family meals, I keep it mild with just a hint of dried red pepper flakes. 

This recipe yields 6 servings

INGREDIENTS

  • ⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • ½ cup parsley
  • ¼ cup cilantro
  • ¼ cup chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic
  • 80 ml Primal Kitchen Organic Extra Virgin Olive Oil
  • 2 tablespoons apple cider vinegar
  • 64 g parsley
  • 32 g cilantro
  • 32 g chopped red onion
  • ¾ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground black pepper
  • 3 cloves garlic

Directions

  1. Place all the ingredients in a small food processor and pulse until well combined. 

Tips

**Make sure you don’t over process the mixture. Chimichurri is meant to be a little bit chunky to really bring out the flavor. 

 
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Honey-Sweetened Jellied Cranberries

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Cranberry sauce is such an essential part of a holiday dinner, but the additives and sugar from the store-bought versions of days past have no part on our table. Instead, I make my own, using only fruit, seasonings, honey for refined-sugar-free sweetness, and a healthy gelatin alternative.

This recipe yields 14 servings

INGREDIENTS

  • 20 ounces frozen or fresh cranberries
  • ¼ cup water
  • 1 orange juiced and grated for zest
  • ¾ cup honey
  • 1-½ teaspoons Vital Proteins beef gelatin
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ teaspoon coriander or cinnamon (optional)
  • 20 ounces frozen or fresh cranberries
  • 60 ml water
  • 1 orange juiced and grated for zest
  • 180 ml honey
  • 1-½ teaspoons Vital Proteins beef gelatin
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ teaspoon coriander or cinnamon (optional)

DIRECTIONS

  1. Add berries, water, and orange zest to a pot. Cover and cook on medium until berries start to soften and release their water.

  2. Mash the mixture with a masher or fork.

  3. Add 1 tablespoon orange juice and ¾ cup / 180 ml of honey.

  4. Bring mixture to a boil over medium heat. 

  5. Add gelatin and stir into mixture. Continue cooking until it thickens.

  6. Once the mixture has thickened a fair amount, pour it into a blender. Add salt, vanilla, and coriander or cinnamon (if desired). Blend on high for about 30 seconds to pulverize the cranberry seeds. 

  7. Pour mixture back into pan and continue boiling, stirring frequently, especially as it gets closer to done. Keep an eye on it during this step because the sugar from the honey will start to foam and the liquid can boil over the sides very quickly. 

  8. Cook until you can run a spatula across the bottom of the pan and it takes a few seconds to go back into place.

  9. Remove from heat and pour into a heat-proof container. 

  10. Chill in the refrigerator until you are ready to serve. 

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Romesco Sauce

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Romesco sauce is a versatile staple to keep on hand. The red bell pepper, garlic, almonds, and cayenne marry together to create a rich, layered flavor. It adds a brightness to vegetables and meats, and also makes for a hearty pizza sauce.

This recipe yields 8oz

INGREDIENTS

  • 1 medium red bell pepper
  • 1 clove of garlic
  • ½ cup Primal Kitchen Organic Extra Virgin Olive Oil
  • ½ cup almonds
  • ¼ cup crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 medium red bell pepper
  • 1 clove of garlic
  • 120 ml Primal Kitchen Organic Extra Virgin Olive Oil
  • 64 g almonds
  • 32 g crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

Directions

  1. Add all ingredients into a high-power food processor. 

  2. Blend and add additional olive oil as necessary until the sauce is smooth.

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Chocolate Hazelnut Spread

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There’s a certain Italian hazelnut spread that has the brand recognition — and the refined sugar and harmful palm oil to go along with it. Making your own version with maple syrup is so much healthier and, in my opinion, even tastier.

This recipe yields 8 ounces.

INGREDIENTS

  • 2 cups raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 1 cup maple syrup
  • 1/4 cup water
  • ½ teaspoon of salt
  • 260 g raw hazelnuts
  • 2 ounces baking chocolate
  • 3 tablespoons cacao
  • 240 ml maple syrup
  • 60 ml water
  • ½ teaspoon of salt

Directions

  1. Preheat oven to 375 degrees Fahrenheit / 190 degree Celsius. Roast hazelnuts on parchment paper for 5-8 minutes.

  2. Melt baking chocolate in a double broiler on the stove and let cool.

  3. Remove hazelnuts from oven and rub between your palms or between a flour sack towel to remove the skins.

  4. Place hazelnuts in a food processor and blend for approximately 1 minute or until a nut butter consistency forms.

  5. Add cacao and maple syrup to the food processor, blend well.

  6. Slowly add the melted baking chocolate to the mixture.

  7. Slowly add water and salt.

  8. Blend for an additional minute. 

  9. Serve on pancakes, macadamia nut bread, or eat it right out of the jar.

Tips

**The purpose of roasting the hazelnuts is to bring out the flavor and also loosen the skins for easy removal. Many recipes call for 20 minutes of roasting but I find this is far too much time. If they are black and smell burnt, that means the oil in the nut is rancid and it also creates an unsavory flavor that will overpower your spread.
**Both the water and the melted chocolate can be added incrementally to desired thickness and flavor.

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Tahini Dressing

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Tahini — a condiment made from toasted hulled sesame seeds — is popular throughout the Mediterranean and North Africa thanks to its distinctive nutty flavor and versatility. You may only know tahini as an ingredient in hummus, but it’s equally worthy as a dressing or vegetable dip by combining the paste with the sweetness of honey and the piquant flavor of Dijon mustard and garlic.

This recipe yields 16 ounces

INGREDIENTS

  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt
  • 60 ml tahini
  • 60 ml olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt

Directions

Whisk all ingredients together in a large bowl for a creamy salad dressing. When making a dip, less water creates a thicker consistency. 

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BBQ Sauce

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Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer. 

This recipe yields 24 ounces of BBQ Sauce.

INGREDIENTS

  • 2-½ cups strained tomatoes (about 24 ounces)
  • ¾ cup tomato paste (7 ounces)
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt
  • 600 ml strained tomatoes (about 24 ounces)
  • 100 g tomato paste (7 ounces)
  • 120 ml apple cider vinegar
  • 120 ml honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt

Directions

  1. Combine all ingredients into a large stock pot over medium-high heat. 

  2. When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes. 

  3. Remove from heat and serve on top of ribs or as a dip for sweet potato fries. 

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Tzatziki

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I love traditional tzatziki for its creamy-yet-light texture that is as tasty as it is versatile. I have been dairy-free for a long time, so I use coconut yogurt for a non-dairy version, but it can easily be swapped out with greek yogurt. When a summer trip to Greece isn’t in the cards, at least I can take my taste buds there.

This recipe yields 2 1/2 cups

INGREDIENTS

  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 1 cup dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint
  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 130 g dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint

Directions

  1. Grate cucumber using a large-toothed grater. Once grated, place cucumber in a bowl with 1 teaspoon sea salt. Over time, the cucumber will release its water. 

  2. After at least 30 minutes, strain the cucumber and place on a paper towel. 

  3. Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.

  4. When cucumber is dry, add it to the yogurt mixture. 

  5. Serve with chips or drizzle over Moroccan Vegetable Kabobs.

Tips

**The cucumber should be as dry as possible to keep your sauce from being runny.

 
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