During summer, we often think about cooking with local produce. There are numerous recipes for grilled entrées, tossed salads, and simple sides that can be made with ingredients from a nearby farmstand. However, the co-stars of the meal, sauces and spreads, are often forgotten. This week at Think Tasty we are going to focus on those co-stars and put them in the spotlight.
What’s nice about items, such as sauces, is that with little effort, a great amount of elevation can be added to a dish. Take grilled chicken as an example. Yes, it is delicious on its own, but if you pair it with a chutney of in-season fruit, you add all new levels of flavor and texture. The meal changes from good to amazing.
To start this week of summer sauces and spreads, I’m sharing five recipes from the Think Tasty archives. Hopefully one or two please your palate. Be sure to return throughout the week to discover a few new recipes.
Rhubarb chutney– Depending on where you live, we may be a tad late with this recipe. Regardless, you need to bookmark it for when rhubarb is in season. It’s ridiculously easy to make and adds a nice mix of sweet and tangy to your dish.
Red wine tomato sauce– This recipe is an exception to the group, as it isn’t made with in-season produce. However, it is the perfect topping for other produce, such as grilled zucchini or eggplant.
Blueberry goat cheese spread– Why have crackers or crostini topped with plain goat cheese when you can have something much more flavorful? Go pick some berries and make this topping ASAP!
Homemade herb pesto– This in-season recipe can be made year ’round, if you have an indoor herb garden. Simply grow a planter of basil or parsley, and you can have pesto whenever your heart desires.
Cherry port sauce– The hardest part of this recipe is pitting the cherries. You’ll be glad you did, though, once the sauce is made. If cranberry sauce is key to turkey, this sauce is the key to grilled chicken.