Sauces and Seasonings

Ingredients

• 1 shallot, minced (~1/3 Cups)
• 1 large carrot, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1/3 cups unsweetened almond milk
• 1/2 tsp cayenne
• 1/4 tsp black pepper
• 1/4 tsp cinnamon
• 1.5 cup pumpkin, roasted and cubed (or 1 Cup pumpkin puree)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh sage, chopped
• 1/4 cup fresh basil, chopped
• 1/4-1/2 cup water, as needed to thin sauce

Directions

Heat large saucepan and lightly coat with oil.  Add shallot and carrots; sauté until it becomes tender and translucent.  Add tomatoes, garlic, black pepper, and cinnamon to pan; bring to a boil and then allow to simmer for 7-8 mins to reduce liquid and allow flavors to combine. Transfer to blender or food processor.  Add remaining ingredients, and blend until smooth.  Taste and adjust spices and liquid as needed. Makes 3.5 cups. This sauce goes great poured over zucchini noodles and roasted sablefish or with rice/bean noodles and pan-seared scallops from Sizzlefish.

Author: Lindsay Cotter

Ingredients

•  ½ tbsp butter
•  1/8 small onion, minced
•  1/3 cup ketchup
•  1 tablespoon balsamic vinegar
•  2 teaspoons Worcestershire sauce
•  2 teaspoons apple juice
•  1 teaspoon molasses
•  1 teaspoon honey
•  1/2 teaspoon dried sweet basil leaves or regular basil leaves
•  1 tsp minced garlic
• 1 tsp black pepper
•  1/8 teaspoon ground cayenne pepper

Directions

Melt the butter in a small pot, and then add the rest of your ingredients. Simmer for 15 minutes until onions are cooked. I like to marinate haddock fillet in the sauce for 10 minutes then cook on the grill for another 8-10 minutes. It’s delicious!

Author: Lindsay Cotter