3 healthy sauces to make your food suck less

Ingredients

• 1 bulb Whole Garlic Bulb (top sliced off, skins removed after roasting)
• 3 cups Non‑Fat Greek Yogurt (plain, unsweetened)
• 6 tablespoons Lemon Juice (freshly squeezed)
• 3 teaspoons Dijon Mustard
• 3 cloves Fresh Garlic Cloves (minced for sauce #1 and #2)
• to taste Salt
• a pinch Monosodium Glutamate (MSG) (optional, enhances umami)
• 2 stalks Scallions (white and green parts, thinly sliced)
• 2 tablespoons Fresh Dill (chopped)
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Fresh Basil (chopped)
• 1 teaspoon Capers (rinsed)
• 1 pepper Chipotle Pepper in Adobo (finely minced)
• 1 teaspoon Adobo Sauce (from the chipotle can)
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Honey
• 1 tablespoon Lime Juice (fresh)
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Smoked Paprika

Instructions

1. Roast Garlic Bulb

   Preheat oven to 350°F. Slice off the top of the garlic bulb, drizzle with a little olive oil, wrap tightly in aluminum foil, and place on a baking sheet. Roast for 30 minutes until the cloves are soft and caramelized.

   Time: PT30M

   Temperature: 350°F

2. Blend Roasted Garlic Yogurt Sauce

   Squeeze the roasted garlic cloves out of their skins into a blender. Add 1 cup non‑fat Greek yogurt, 2 tbsp lemon juice, 1 tsp Dijon mustard, 2 minced fresh garlic cloves, a pinch of salt and MSG. Blend until smooth.

   Time: PT5M

3. Prepare Herbaceous Green Dressing

   In a bowl combine sliced scallions, a small minced garlic clove, chopped dill, parsley, and basil. Transfer to the blender with 1 cup Greek yogurt, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp rinsed capers, salt and pepper. Blend until creamy.

   Time: PT5M

4. Blend Smoky Chipotle Yogurt Sauce

   Add 1 cup Greek yogurt, the minced chipotle pepper, 1 tsp adobo sauce, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tbsp lime juice, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, and a pinch of salt to the blender. Process until smooth.

   Time: PT5M

5. Cool and Store Sauces

   Transfer each sauce to a separate airtight container. Let cool to room temperature, then refrigerate. Use within 5 days for best flavor.

   Time: PT5M

Nutrition Facts

Calories

25

Protein

3 g

Carbohydrates

3 g

Fat

0 g

Fiber

0.5 g