Sauces and Dips

Tempeh Charmoula

From Peter Berley's excellent book, "Fresh Food Fast"

½ c. extra-virgin olive oil
½-1 c. chopped fresh cilantro
1/3 c. freshly squeezed lemon juice
4 garlic cloves, roughly chopped
1 ½-2 tsp. salt
2 tsp. paprika
2 tsp. cumin seeds
1 tsp. coriender seeds
½ tsp. cayenne pepper
2 8-ounce packages soy tempeh, cut into 1-inch squares

Diane's Herbed Feta Cheese Spread

From our dear neighbor in Boston, comes a delicious dip:

8 oz. feta cheese, crumbled
12 oz. cream cheese, cut up into chunks
½ c. mayonaise
1 med. garlic clove, mashed/minced
¼ tsp. salt
¼ tsp. dried basil
¼ tsp. dried dill
¼ tsp. dried thyme
¼ tsp. dried marjoram

Blend all ingredients in food processor until smooth.

Maple Barbecue Sauce

From “EatingWell Magazine”

2 tsp. canola oil
1 small onion, finely chopped
¾ cup sodium-free ketchup
½ c. Southern Comfort liqueur or apple juice
¼ cup maple syrup
¾ cup cider vinegar
1 tbsp. Worcestershire sauce or reduced-sodium soy sauce
1 ½ tsp. hot sauce, such as Tabasco
5 cloves garlic, minced
Salt, to taste

Roasted Eggplant Spread

From Barefoot Contessa, I think.

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tbsp good olive oil
1 1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
1 tbsp tomato paste

Preheat the oven to 400f degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Scrape the mixture out and spread onto a baking sheet. Roast for 40 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

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