Sauces for the Summer Salad Season



Hey, who remembers this jingle: "2 All-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun"? An entire generation was indoctrinated with that recipe. Use this special sauce on your grass-fed burger on a salad for a Big Mac upgrade:


5 sun-dried tomatoes: cover with hot water and let them plump up for 20 minutes and 1/4 cup tomato paste

(or  1/2 cup organic tomato paste, in a pinch)

 1 cup plain yogurt

1 tbsp olive oil    and    1 tbsp cider vinegar

3 tbsp chopped pickles    and    2 tbsp minced red onion

2 tsp minced fresh tarragon    and    1 tsp ancho chili powder


Drain the tomatoes and reserve 2 tbsp of the liquid. Add this and all other ingredients except the pickles and red onion to a small food processor or blender and pulse to combine. Stir in the minced pickles and onion. Season with salt and pepper to taste.


It's Summertime and the living is easy only if you simply your cooking routine. With these simple sauces you're ready to serve greens or vegetables from the farm stand. 

Toss with leaves and lettuces or lightly steamed bok choy leaves, beet greens, swiss chard, escarole and kale. Each sauce also serves as a sturdy dip for raw vegetables too - carrots, celery, cucumbers, peppers and my favorite: the white stems of bok choy.



1 head of roasted garlic* 

3 tbsp olive oil

1/4 cup white wine vinegar

2 tbsp water

2 tsp dijon mustard

1 egg yolk 

1 tsp honey

a dash of Worcestershire sauce & a dash of Tabasco


*Drizzle a head of garlic with 1 tbsp olive oil and wrap it in foil. Bake in a 375 degree oven (I used my toaster oven) for 30 minutes or until soft. Let cool.

Squeeze the garlic from it's skin into a blender or small food processor bowl.

Add all other ingredients except the oil and blend until smooth.

With the motor running, slowing pour the oil in and purée until smooth.

Season to taste with salt & pepper.

Make ahead and store in the fridge for up to a week.