Friday, September 3, 2010

Fast Fresh Sauces

And I mean fast! Three fresh sauces in 6 minutes or less. That's what I'm doing today on KOIN'S Studio 6. You can check out their website for the video and a link back here.

Yes, there is a little prep going on behind the scenes but still, these sauces are easy to whip up, take very few ingredients, health up the nutrition quality of any dish you add them to, and are super versatile!

I'm especially excited about the Minted Honey Marionberry Sauce I created for Assistance League of Salem Cook's Tour, a charity event taking place on September 27th. If you are within a 100 mile radius of Salem, OR in late September, make sure you buy your tickets and come tour some beautiful homes while some of the best chefs in Oregon make you a progressive dinner. I'll be serving up this fresh, fast and tasty Marionberry sauce and hope to see you there!


Fresh Tomato Sauce
10 ounces grape tomatoes (about 1 pint), halved
3 tbsp olive oil
2 tbsp sweet onion, diced
6 basil leaves, stacked, rolled, and sliced
1 tbsp chopped Italian parsley (flat leaf)
1 clove garlic, minced or grated
½ tbsp balsamic vinegar
1 tsp Kosher salt
1/2 tsp pepper

In a medium bowl, whisk together oil and vinegar. Whisk onion, basil and parsley to oil mixture. Finally, fold tomatoes salt and pepper into oil mixture. Cover sauce and let sit for 30 minutes to let flavors marry. Spoon over hot dishes like steak, chicken, grilled zucchini or eggplant, or pasta. Sauce will heat and release juices. You can also use the sauce over cool dishes. Spoon over crostini or toasted crusty French bread, white beans, short pastas, green salad with parmesan and croutons, or simply pour over sliced, fresh mozzarella for a fun twist on caprese salad.

Yields about 2 cups

Minted Honey Marionberry Compote

This clean recipe is not only good to your tongue but to your body as well – no processed sugars, fats, or salt. The familiar taste of the sweet-tart marionberries paired with fresh notes of mint and the warmth of honey makes this easy to assemble compote into a sauce worthy of an occasion! For ease of preparation, make minted honey in advance and store in sterilized jar or refrigerator.

3 cups frozen marionberries, thawed
¼ cup raw honey
3 - 4 large  mint leaves, torn
1 tsp lemon zest
¼ tsp vanilla extract

In a medium saucepan over medium heat, muddle mint in honey, bringing just under a boil. Add vanilla. Reduce heat and simmer 5 minutes. Remove from heat and let sit another 5 minutes. Strain honey while still warm over fresh or thawed frozen berries. If honey becomes too thick, reheat until it is thin enough to strain. Fold gently to coat with honey and juices. Be careful not to mash or break berries. Serve warm or cold over sweet or savory dishes such as yogurt, turkey, lamb, angel food cake, pound cake, biscuits, frozen yogurt or ice cream, or just top with whipped cream and enjoy.

Yields about 2 cups

Orange-Avocado Salsa

1 tablespoon fresh lime/lemon juice
1 teaspoon honey
¼ teaspoon red pepper flakes
Kosher salt and ground pepper
2 large navel oranges
1/4 cup finely chopped red onion
1/2 firm, ripe avocado, pitted and diced

1.In a medium bowl, whisk lime/lemon juice and honey until combined. Season with a pinch of salt and pepper; set aside.

2.Slice off both ends of each orange. Following the curve of the fruit, slice away the peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch-thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing. Spoon over chicken breasts, fish, or green salad. Serve immediately.

Yields 1 ½ – 2 cups depending on the size of fruit


  1. You are going to do great today, friend!

  2. The tomato one is so versatile. I moved you to my blog roll so I can get to your recipes faster. hugs♥olive

  3. thanks for sharing some great recipes! I love the idea of the orange-avocado salsa!

  4. I love super fresh only lightly cooked tomato sauces - good post!