Zesty Artichoke Basil Sauce Recipes

Steps:

• Preheat oven to 425˚F (220˚C).
• Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
• In a large bowl, toss the carrots with the olive oil, Zesty spice blend, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10-15 minutes, until cooked through and crispy.
• Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
• Make the dressing: In a blender, combine the champagne vinegar, pistachios, grapeseed oil, and water and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
• Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.
• Enjoy!

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Steps:

• Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

Steps:

• In a 2 1/2-quart saucepan, heat the reserved marinade. Cook and stir the onion and garlic in the marinade for 2 to 3 minutes or until tender. Chop the artichoke hearts and add to the onion mixture with the tomatoes and juice, tomato paste, water, basil and salt. Break up the tomatoes. Bring to a boil, then reduce the heat to low, and simmer, uncovered, for 15 to 20 minutes. Variation: Savory Caper and Olive SauceEliminate the marinated artichoke hearts and basil. In a 2-1/2 quart saucepan, heat 2 tb of Olive Oil. Cook and stir the onion and garlic for 2 to 3 minutes or until tender. Add 3/4 cup sliced and quartered zucchini, tomatoes and juice, tomato paste, water, salt, 1/2 cup (2 1/4 oz can) of drained and sliced olives, and 2 tb of drained capers. Proceed as directed above.