The DIY Pantry (24 page)

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Authors: Kresha Faber

BOOK: The DIY Pantry
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2 avocados

2 cloves garlic, finely grated

1

2
teaspoon sea salt

Juice of
1

2
a small lime

  1. Peel the avocado and scoop it into a bowl, being sure to discard the pit. Mash the avocado with a fork until coarse.
  2. Add the garlic, sea salt, and lime juice, and continue to mash until the mixture is creamy but still somewhat chunky.
  3. Serve immediately, or press a layer of plastic wrap directly into the surface of the guacemole to create a complete airlock, then store in the refrigerator for up to 24 hours.
Cocktail Sauce

A popular party dip, cocktail sauce can easily be made at home using all-natural ingredients. You won’t have to feel so guilty about indulging in this condiment since it pairs nicely with fresh seafood, which is always good for the body. Try adding a bit of hot sauce or grating a bit of red pepper into this recipe for a delicious spin on the classic flavors of this tasty sauce.

HANDS-ON:
5 minutes

INACTIVE:
none

INACTIVE:
5 minutes

DIFFICULTY LEVEL:

YIELD:
Serves 5; Makes 1
1

4
cups

COST PER SERVING:
$ $

CALORIES:
55

FAT:
0 g

PROTEIN:
1 g

SODIUM:
622 mg

FIBER:
1 g

CARBOHYDRATES:
13 g

SUGAR:
11 g

3

4
cup ketchup

1

4
cup chili sauce

1

4
cup finely grated horseradish

1 tablespoon fresh lemon or lime juice

  1. Stir all ingredients together and serve at room temperature.
  2. Store in the refrigerator in an airtight container for up to 2 weeks.
Tartar Sauce

Tartar sauce is the perfect combination of mayonnaise, crisp vegetables, and lemon juice. Use this recipe as a base and adjust it to your liking to create a tartar sauce that suits your tastes. Serve it as a dipping sauce for fresh seafood and vegetables.

HANDS ON:
5 minutes

INACTIVE:
none

INACTIVE:
5 minutes

DIFFICULTY LEVEL:

YIELD:
Serves 5; Makes 1
1

4
cups

COST PER SERVING:
$ $

CALORIES:
322

FAT:
35 g

PROTEIN:
1 g

SODIUM:
338 mg

FIBER:
0 g

CARBOHYDRATES:
3 g

SUGAR:
0 g

1 cup mayonnaise

Juice of
1

2
a large lemon (or more, to taste)

1 tablespoon sweet pickle relish

1 tablespoon pickled capers

1 teaspoon fresh horseradish (or more, to taste)

  1. Combine all ingredients in a medium bowl or a pint-size jar. Stir well, taste, and adjust to taste. If salt is needed or the sauce is too thick, add a bit of brine from the capers.
  2. Store in the refrigerator in an airtight container for up to 3 days.
Mint Sauce

Once you’ve had this perky mint sauce with lamb, you’ll understand why the British have made it a traditional part of any meal that uses lamb. You can also stir it into yogurt to make a quick Indian raita.

HANDS-ON:
5 minutes

INACTIVE:
none

INACTIVE:
5 minutes

DIFFICULTY LEVEL:

YIELD:
Serves 6; Makes
3

4
cup

COST PER SERVING:
$

CALORIES:
12

FAT:
0 g

PROTEIN:
0 g

SODIUM:
199 mg

FIBER:
0 g

CARBOHYDRATES:
2 g

SUGAR:
2 g

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