Soy Tempeh Chimichirri Pitas with Zatar Sour Cream by Colleen Guenther

Chimichurri is a god sent sauce. I mean, don't you just want to put it on everything?

Here is what you need:

1 Package of Tempeh

2 TBS Soy Sauce

2 Cloves of Garlic

Greens for topping

Pita Bread

Chimichurri (blend all together):

1 bunch parsley

1 bunch cilantro

3 garlic cloves

1 Tsp dried Oregano

2 TBS lemon juice

3 TBS red wine vinegar

1 medium shallot

large drizzle of olive oil

dash of salt

Sour Cream (mix together):

3 TBS of Sour Cream 

1-2 Tsp Zatar

Directions:

Cut your tempeh in half and then into strips. Put it in a bowl with the soy sauce and garlic. Let marinate for at least 1/2 hour while tossing around one or two times. 

In the meantime, make your Chimichurri sauce and then sour cream. 

Then, sauté your marinated tempeh in a little olive oil on medium heat until browned. 

Heat up your Pita, smear some sour cream on top, then add the Tempeh and top with the Chimichurri and greens.

Enjoy!

Homemade Harissa by Colleen Guenther

I don't know about you, but the Harissa that you buy in the stores, already made, is really not very good. I mean, not good at all. In general, it's always quite dicey to purchase any pre-made sauces/dressings from the grocery store as you never know what you are going to get. On top of that, it can be a very pricey disappointment too.

Harissa, a classic Moroccan chili sauce, is one of those sauces that you could really put on anything. My favorite is on rice and fried macaroni noodles, koshary style. I'll hopefully make that recipe soon to share, but really, you could put it on sandwiches, wraps, in salads, soups.... whatever your heart desires. Today I just felt like making a batch so that I had it readily available in the fridge when the mood struck me. Making one batch can last in your refridgerator for up to 3 weeks.

What you Need:
1/2 tsp. whole cumin seeds
1/2 tsp. whole caraway seeds
1/4 tsp. coriander powder
1 handful fresh cilantro

Juice from 1-2 limes

1/4-1/2 tsp salt

4 dried pasilla peppers

1-3 dried arbol peppers (the more the hotter)

1 guajillo pepper

Directions:

First, de-stem and hydrate your peppers in hot, boiling water for 30 minutes. Boil the water first and then turn off the heat before placing your dried peppers in the water. While the peppers are hydrating, toast your cumin and caraway seeds in a dry hot sautee pan on medium for a minute or two until they begin releasing their scents. Once done, mortar and pestle your seeds along with the coriander powder. If you have coriander seed, use that instead and heat them up like the others prior to mortaring them. Once the seeds and peppers are ready, mix with everything else in a food processor until it makes a nice paste. Add more salt and lime juice to taste. Enjoy, on everything!

Fresh Tomato Pesto Pasta Sauce by Justin Guenther

Tomatoes are growing out of our ears this time of year and no better way to enjoy them than in their natural state. Everyone loves a pesto and this tomato pesto is one of the best! There are many different types of tomatoes that you can use, but I prefer the Campari tomato. You can also use this as a topping on croistinis or eat it straight up.

What you Need:

1 package of Campari tomatoes or 3 cups of cherry tomatoes

1/3 cup raw almonds

1 - 3/4 oz. pack of basil

2/3 to 1 cup freshly grated parmesan

1/3 cup Extra Virgin Olive Oil

3 garlic cloves

pinch or two (or three depending on the level of kick you want) of red pepper flakes

salt and pepper to taste

Directions:

Heat your almonds in a med hot pan for a minute or two. Do not burn them. Blend all ingredients finely together (EXCEPT for the Parmesan). Once blended, add the parmesan and salt and pepper to taste. ENJOY! It's that easy.

Tomato Pasta Sauce by Colleen Guenther

One of the most important meals to be able to create from scratch is a tomato based pasta sauce. It's so much fresher, less sweet, healthier and has quadruple the flavor. For all of that and for the same or lesser price, why wouldn't you not make your own?

Here's what you need:

2 bags of cherry tomatoes (a little sweeter) or 1 box campari tomatoes (or you can mix them) chopped

1 white onion chopped

5-6 cloves of garlic (yes, I love garlic) thinly chopped

1/4 cup half and half (slowly add to the mix to not curdle it)

1 handful of basil chopped

Oregano sprinkle

1-2 Bay leaf (1 fresh or 2 dried)

Paprika sprinkle

Red pepper flakes sprinkle

Chayenne pepper sprinkle

Splash of red wine

Salt and pepper to taste

Olive oil for sauteeing

Sautee your onion and garlic in a little olive oil. Sautee on medium for a couple minutes then, add all of your ingredients. Bring to a boil and then simmer on medium low for about a half hour (or longer). Remove your bay leaves and serve! Don't forget it!

Picture to come:)