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Spicy Mustard Greens Sauce

Spicy Mustard-Greens Sauce

Try pairing this sauce with some grilled corn on the cob, or use it as a wonderful spicy condiment for other dishes. I also use it to season couscous and grains by incorporating a few tablespoons before adding water to cook.
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Smoky Pili Pili Sauce

Smoky Pili Pili Sauce

African bird’s-eye chilies have grown wild for centuries in Malawi, South Africa, Ghana, Nigeria, Zimbabwe, and Mozambique. They are the main ingredient in this sauce, which is popular throughout Africa. If you can’t find bird’s-eye chilies, you can substitute another pepper, like serrano, which will be milder, or a habanero, which will be hotter. Drizzle this hot sauce over fritters or any other main dish.
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Pomegranate Peach BBQ Sauce

Pomegranate Peach Barbecue Sauce

Although this version is a bit thicker than a typical barbecue sauce from my hometown of Memphis, the important characteristics are all here: It’s tomato based, tangy, and sweet from rich pomegranate molasses and fresh peaches. Enjoy this sauce over grilled or roasted vegetables, or add it to beans or black-eyed peas for a new take on baked beans.
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a jar of rhubarb bbq sauce

Rhubarb Barbecue Sauce

Most store-bought sauces contain high-fructose corn syrup and other artificial ingredients and preservatives. Try this healthy, sweet, and spicy sauce instead.
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a bowl of avocado salsa

Yucatan Avocado Salsa

This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.
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Balsamic-Vinaigrette

Balsamic Vinaigrette

On its own, balsamic vinegar can lack the acidic pop to make a good vinaigrette. I usually add a little red-wine vinegar to help balance the dressing. This dressing is incredibly versatile. Try using it as a marinade for chicken. 
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Almond-butter

Almond Butter

Try this spread with apricot jam for a new twist on a PB and J sandwich. Note: Grinding nuts into paste can be taxing on your food processor. Give it a rest for a few minutes in the middle of grinding so that it doesn’t overheat.
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Ketchup

Ketchup

As a sweet sauce, a little ketchup can go a long way. You can moderate your sugar intake by experimenting with variations of this recipe. Reduce the amount of sugar by half, or try using 3/4 cup honey or 2/3 cup molasses (or even finely ground figs or dates, to taste) as a healthier sweetener. Note: Any liquid ingredients will make your ketchup a bit thinner.
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Plain-Mayo

Mayonnaise

Watching eggs and oil swirl together and emulsify into thick, creamy mayonnaise seems almost like a magic trick. And the flavor is delightful.
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a jar of tartar sauce

Tartar Sauce

Mix all the ingredients together in a small mixing bowl. Chill until ready to use. Store in the refrigerator for up to one week.
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a jar of bbq sauce

Carolina-Style Barbecue Sauce

Carolina-style barbecue has a decidedly piquant flavor in comparison to its ketchup-based cousins. This sauce is great with grilled chicken, and it makes a mean pulled-pork sauce. You can even use it as a marinade before grilling. Substitute a ½ cup honey or ½ cup maple syrup for the granulated sugar, if you wish.
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a bowl of bbq sauce

BBQ Sauce With Cocoa and Molasses

Commercial BBQ sauces are often high in sugar, usually in the form of high-fructose corn syrup. This recipe balances the sweetness of caramelized onions, tomatoes, honey, and molasses with the earthiness of cocoa powder. This sauce is best made a day in advance to allow the flavors to meld.
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gingered carrot relish

Gingered-Carrot Relish

This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.
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red wine vinegar

Wine Vinegar

Wine vinegar is a great way to use up leftover wine. Red wine produces the fullest flavor, but rosé or white will work as well. This recipe is inspired by Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.
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Parsnip fries and beet ketchup

Beet Ketchup

A creative and healthy alternative to commercial ketchup, which is usually made with high-fructose corn syrup. Try to make this the day before serving so the flavors can meld.
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seed and nut butter

Seed Butter

Make a peanut-butter alternative with your favorite seeds. Roasting the seeds before blending gives the butter a lovely flavor and color. You could try adding a dash of cinnamon or cocoa powder if you like.
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Lemon-Aioli

Lemon Aioli

This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.
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a thanksgiving plate of turkey, stuffing and salad

Turkey Gravy

Serve this delicate yet deeply flavorful gravy warm over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.
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