CREAMY WHITE SAUCE If your family prefers a white sauce on pizza, whip up this easy alfredo-like sauce to get the party started. The process is simple. Start with a roux, thin with milk of your choice, and add in cheese to thicken and flavor. Ingredients (Serves 2–3): z 2 tablespoons butter z 2 - 4 cloves garlic, shredded or minced z 2 tablespoons flour or cornstarch z 1 - 1 ¼ cup milk (2%, whole, half and half, or dairy substitute) z ½ teaspoon salt z ¼ teaspoon black pepper z ¼ - ½ cup parmesan cheese, shredded Directions: 1. Melt the butter in a pan on medium heat. Add the garlic and cook until lightly fragrant, about 1 minute. Then whisk in the flour. Stir frequently for 1-2 minutes to create a creamy-colored roux (do not brown). 2. Gradually add the milk, whisking frequently to avoid lumps. Continue stirring until the sauce is smooth, thick, and bubbly, about 5 minutes. Cook longer to thicken or add more liquid to thin. 3. Whisk in salt and pepper to taste. 4. Add grated parmesan, remove from heat, and stir until the cheese is melted. You can also add other herbs, such as oregano, basil, Italian seasoning, or onion powder to make this recipe your own!
QUICK PESTO SAUCE Pesto is easy to make at home. You can have a fresh batch whipped up in minutes, using very few ingredients. Although basil is the most commonly used herb in pesto, you can toss in a variety of greens from your garden or weekly CSA box. In addition to basil, experiment with peppery arugula, mild parsley, bold cilantro, refreshing mint, or cool- weather spinach. Reduce waste by adding carrot tops, fennel fronds, or the greens from beets, radishes, and turnips. Start with this basic recipe. From there, swap out greens, trade parmesan for asiago, or substitute pistachios for pine nuts. The choice is yours! Ingredients (Serves 2–3): z 1/4 cup pine nuts, other nut of your choice, or nut alternatives like sunflower seeds z ½ cup freshly grated Parmigiano Reggiano, or other hard cheese z 3 cups greens, tightly packed z 1-2 garlic cloves, peeled and roughly chopped z 2 tablespoons fresh lemon juice, plus more to taste z freshly cracked pepper to taste z 1 teaspoon Kosher or sea salt to taste z ½ to ¾ cup extra-virgin olive oil Directions: 1. Combine all ingredients except the olive oil into a blender. Pulse the mixture until all ingredients are finely chopped and well combined. Once the texture is consistent, stream the olive oil into the mixture. Do not overblend the pesto into a puree. You want it to be slightly chunky rather than completely smooth. 2. Taste and add more lemon juice, salt, and pepper to taste. 3. Store in airtight jars in the refrigerator. Drizzle a bit of olive oil on the top to reduce browning and use within one week. You can also freeze pesto in ice trays, a vacuum-sealed bag, or in freezer- safe glass containers, for up to six months.
17
March 2026
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