Fiddleheads with Dijon-Tarragon Sauce

Makes 4 servings

1 lb fresh fiddleheads/ or Asparagus
spears
1 Cup fat-free buttermilk
2 tsp cornstarch
1 tsp Dijon Mustard
1 tsp lemon juice
1 tbsp VE Dijon Tarragon Dip Mix
Pinch freshly ground VE Bblack Pepper
Pinch VE Cayenne Pepper (optional)

1. Scrub brown scales off fiddleheads with a dry vegetable brush. Trim stems to 1 inch from where fronds start to curl. Wash thoroughly in cold water.
2. Steam fiddleheads 15 to 20 minutes until tender but still crunchy.
3. Meanwhile, mix buttermilk and cornstarch in a saucepan and place on medium heat. Stir gently with a whisk until buttermilk thickens. Remove from heat and add Dijon, lemon juice, VE Dijon Tarragon, VE Black Pepper and VE Cayenne Pepper.
4. Remove fiddleheads from steamer and place on a serving platter. Pour sauce over fiddleheads and serve immediately.

BBQ Sauce with a BITE!

by tmleaver

1 cup ketchup
3/4 cup molasses
3/4 cup honey
2 1/2 Tbsp VE Louisiana Hot & Spicy dip mix
3 Tbsp VE Southwest Fajita
3 Tbsp mustard (any will do)
3 heaping tsp VE Chili Chipotle Powder
2 Tbsp VE Caliente Salsa Mix
1 Tbsp ground pepper

1. Mix all ingredients together and place in covered container.
2. Refrigerate for 2 days to allow time for the flavors to meld.
3. You may add more VE Chili Chipotle Powder and VE Caliente Salsa Mix to add more heat.

Asian Salad Dressing Recipe

2 tsp VE Malay Seasoning
1 Tbsp VE Oriental Seasoning
1 Tbsp Sugar
3 Tbsp VE Red Pepper Jelly
1 Tbsp Sesame oil
2 Tbsp Soya Sauce
2 Tbsp Vegetable oil
2 Tbsp Rice Wine Vinegar

1. Mix all ingredients together in a blender.

Malay Peanut Sauce

Yields approximately 1 cup (250 ml)
1 tsp vegetable oil
1 small onion, minced
2 Tbsp peanut butter
1 Tbsp VE Malay Seasoning
1 - 10 oz can coconut milk
1 Tbsp lime juice

1. Over medium heat add vegetable oil. Sauté onion until soft.
2. Stir in peanut butter and VE Malay Seasoning, until peanut butter has melted.
3. Whisk in coconut milk, increase heat slightly and simmer gently until sauce reaches desired consistency. Remove from heat and add lime juice. Serve with steamed rice, noodles or use as a dipping sauce for Chicken Satay.

Chunky Tomato Sauce with Harissa

Use this sauce with couscous, rice or lentils served with warmed pita bread and yogurt. Option: You may add chickpeas to the tomatoes.

2 Tbsp olive oil
1 large onion, finely diced
1 – 14oz. Can diced tomatoes, including juice
1-2 tsp. VE Harissa, made to directions on jar

1. Place medium saucepan over medium heat. Add onion and cook for about 5 minute.
2. Add tomatoes, with juice, allow to simmer uncovered for 5 minutes.
3. Add VE Harissa. (Add more if you like.)

Beef and Steak Marinade

2 Tbsp VE Beef and Steak Seasoning (or Beef and Steak Rub)
1 tsp of VE Minced Garlic (or 2 garlic cloves)
1/4 Tbsp of water
2 Tbsp Worcestershire Sauce
1/3 cup Of Oyster Sauce

1. Mix all ingredients together.
2. Place meat in a plastic zip lok bag and pour marinade over it. Place in refrigerator and allow to marinade for at least 1/2 hour.

Quick and Easy Pasta Sauce

2lb of ground lean meat (beef, chicken, turkey)
2 Tbsp of VE 3 Onion Dip Mix
1 large(28oz) can of crushed tomatoes
3 Tbsp of VE Pesto Herb Mix
1 tsp of VE Greek Seasoning
1 can (5.5 oz)of tomato paste
1 tsp of VE Sea Salt or more to taste
1-2 tsp of sugar or honey

1. Brown ground meat with the 3 Onion Dip Mix in a large pot over medium heat.
2. Mix together tomatoes, paste, Pesto herb mix and Greek. Add to meat and stir to mix well.
3. Stir in sugar and salt. Let cook, at a simmer, for about 30 minutes.4. Serve over your favorite pasta.

Ginger Whipped Cream

by Jacqueline McGrath
1/2 cup whipping cream
1 Tbsp dark brown sugar
2 Tbsp finely diced VE Crystallized Ginger

1. Beat whipping cream and brown sugar in a medium bowl until peaks form.
2. Fold in crystalized ginger. Serve with warm gingerbread or on apple or pear deserts.

Ginger Sauce

by Lisa Embleton
1 Cup of granulated sugar
2 - 3 Tbsp of chopped VE Crystallized Ginger
1/2 Cup of water

1. Mix ingredients in a saucepan and bring to a boil for 10 minutes. Remove from heat and cool. Serve over ice cream.

Raspberry Chipotle Sauce

by Dana Kayal
1 1/2 cups fresh raspberries
4 tsp fructose (or sugar to taste)
1 Tbsp VE Raspberry Vinegar
1/4 tsp VE Chipotle Spice
1 Tbsp water

1. Combine all ingredients in saucepan and bring to boil. Reduce heat and simmer 5 mins, stirring occasionally until raspberries break down and fructose dissolves. Strain if desired.
2. Serve over roast or grilled turkey, or have on Turkey Subs (like at Quizno's!)

Beef Marinade

1 Tbsp Beef & Steak Spice
1/2 cup soy sauce
1/2 cup Worcestershire sauce

1. Mix ingredients together. Marinade roast, steaks or chops in fridge for at least 1 hour before cooking or barbecuing.

Easy Balsamic Dressing

1/2 cup olive oil
2 tsp Soya sauce
2 Tbsp sugar
1 tsp VE Herb Mustard
2 - 4 Tbsp VE Balsamic Vinegar
1/2 cloves freshly crushed garlic

Mix together above ingredients. Refrigerate for 1/2 hour then serve over salad.