MInimalist Barbecue Sauce

Ingredients

3 T ketchup
2 T molasses
2 T apple cider vinegar
1 t Sriracha
2 t Worcestershire sauce

Directions

Mix all ingredients thoroughly and coat chicken, then grill.

Cherry Tomato Pasta Sauce

Ingredients

2 T EVOO
2 minced shallots
2 cloves garlic, pressed
1 pint of cherry tomatoes, quartered
2 cups arugula

Directions

Saute shallots and garlic in oil until soft but not browned. Add cherry tomatoes and stir until heated through, about 3 minutes. Stir in arugula and serve over pasta.

Sofritas

Ingredients

Sauce

2 Chipotle in Adobo (2 peppers plus 3T adobo sauce)
2 T EVOO
1/4 cup + 3/4 cup water or chicken stock
1 T cumin
2 t oregano
1 t salt
3 T lemon juice (from about 2 lemons)
1 T sugar
1 roasted Poblano pepper
2 T tomato paste
2 garlic cloves

Tofu

2 10oz packages extra-firm tofu
2 T veg oil

Directions

Roast the poblano until charred; when cool, scrape out seeds and skin.

Puree all sauce ingredients until well-blended. Press tofu between paper towels to drain excess moisture.  Fry tofu in veg oil until crisp, about 3-4 minutes per side. Dry on paper towel. 

Add 1/2 cup sauce to fry pan and heat until oil begins to show around the edges, about 2-3 minutes. Add fried and chopped tofu and cook about 1 minute in the sauce. Add remaining water/stock and bring to a rolling boil, then simmer for 6-8 minutes until most of the water has boiled off, leaving a sauce-like consistency.

Lemon-Herb Marinade

Ingredients

1.5 cups olive oil
Zest of 2 lemonsHandful of thyme
Handful of parsley
4 garlic cloves
1t kosher salt

Directions

Blend all ingredients. Marinate salmon, chicken, or flank steak.

French Toast

Ingredients

2 cups whole milk
1 dozen eggs
1/3 cup maple syrup
1 T vanilla
1/2 t salt

Directions

Blend all ingredients together. Pour into a shallow container and soak slices of bread until saturated but not falling apart. Grill over medium-low heat until golden-brown and cooked through. Finish/ keep warm in 300' oven as needed.