Recipes: Staples from Scratch

Save time and money by creating some cooking staples on your own. Have the whole family join in to add to the fun!

PESTO SAUCE

INGREDIENTS

• 1 cup fresh basil, leaves only
• 3 cloves garlic, roughly chopped
• 3 tablespoons toasted pine nuts
• 1/3 cup finely grated parmesan cheese
• 1/3 cup extra virgin olive oil
• Salt and pepper, to taste

INSTRUCTIONS

1. Place the basil, garlic, pine nuts, and cheese in your food processor and pulse until finely chopped.
2. With the motor running, slowly drizzle olive oil through the feeder tube of the food processor until emulsified.
3. Season with salt and pepper. 

TIP

Prepared pesto will keep in the refrigerator for up to a week. 

SLOW COOKER BONE BROTH

INGREDIENTS

• 1 pound bones, chicken or beef (see TIPS)
• 2 cups celery trimmings
• 1 cup carrot trimmings
• 1 cup onion trimmings
• 6 cloves garlic
• 2 bay leaves
• 4 fresh herb sprigs of choice (thyme, rosemary, parsley, etc.)
• 1 teaspoon whole peppercorns
• 1 pinch red pepper flakes
• 1 tablespoon apple cider vinegar
• Water
• Salt, to taste

INSTRUCTIONS

1. Place all ingredients in your slow cooker, filling with water until crock pot is full. Allow about an inch of clearance to avoid spillage. 
2. Cook on low for 12-24 hours. 
3. Allow to cool slightly and strain solids through a fine-mesh sieve and discard. 
4. Season with salt. 
5. Store bone broth in the fridge for several days or freeze for later.  

TIPS

• Use the bones from a previously enjoyed meal or purchase bones from your butcher. A whole roasted chicken or rotisserie chicken works well. If using beef bones, roast in the oven at 375 for 30 minutes prior to making stock.
• Store trimmings from celery, carrots, and onions in your freezer instead of using whole fresh produce. 

CHIPOTLE HOT SAUCE

INGREDIENTS

• 6-8 chipotle peppers in adobo sauce
• ¼ sweet onion
• 1 clove garlic
• 1/3 cup apple cider vinegar
• 1/3 cup water
• ½ orange, juiced
• ¾ teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon sea salt
• ¼ teaspoon honey

INSTRUCTIONS

1. Add all ingredients into your blender.
2. Process until smooth.
3. Transfer to a glass bottle and store in the refrigerator. 

TIP

Hot sauce will last in the fridge for up to a month. 

SALAD DRESSINGS

BUTTERMILK RANCH (MAYO-FREE)

• 1/3 cup buttermilk
• ½ cup whole milk, plain Greek yogurt
• 2 cloves garlic, grated
• ¼ teaspoon dried parsley
• ¼ teaspoon dried dill
• ½ teaspoon dried chives
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt

VINAIGRETTE VARIATIONS

• ½ cup extra virgin olive oil
• ½ cup vinegar (balsamic, red wine, apple cider, etc.)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or real maple syrup (optional)
• Sea salt and fresh black pepper, to taste
• Optional Add-ins: minced shallot, minced garlic, 1 teaspoon dried herbs (basil, oregano, etc.), minced fresh herbs (rosemary, parsley, etc.), 1 teaspoon 

CREAMY HONEY DIJON

• ½ cup plain Greek yogurt
• ¼ extra virgin olive oil
• ¼ cup Dijon mustard
• ¼ cup honey
• 2 tablespoons lemon juice
• 1 clove garlic, grated
• ½ teaspoon sea salt
• Fresh ground black pepper, to taste

INSTRUCTIONS

Whisk all dressing ingredients together until incorporated.