Ingredients

2 cups chicken broth

4 tbsp Gebhardt chili powder

1 tsp ground cumin

2 heaping tsp garlic powder

3/4 tsp salt

pinch cinnamon (less than 1/16 tsp)

1 tsp sugar

5 tbsp cold water

5 tbsp white flour

Instructions

1. In a 2 quart saucepan, combine all but water and flour. Whisk until well blended. Bring to a boil, then reduce to a low boil for 3 minutes, whisking frequently so all spices stay dissolved. In a separate saucepan bowl, whisk flour into water 1 tbsp at a time, until all bumps are dissolved. After 3 minutes of cooking sauce, turn to high heat. Very slowly pour flour mixture into boiling sauce. Whisk vigorously. After all flour is added, continue to whisk for 1 minute. You can turn heat down if desired, so long as sauce continues to boil. Turn off heat — sauce is done. You can add 1 can tomato sauce if desired.

Ingredients

1/2 cup light olive oil

3 tsp cider or red wine vinegar

1 tsp+ lemon juice

2 tsp sugar

1/2 tsp salt

1/2 t ground mustard

1+ clove garlic

Instructions

1. 1. 1. Shake well (can sit at room temperature; if cold it will need time to warm).

Serving Suggestions:

Lettuce

Mandarin Oranges

Purple onion

Avocado

Tomatoes

Crunchie’s:

Toasted or Sautéd Ramen

You can add pine nuts, flaxseeds, almonds, sunflowers

If you sauté use 2 tsp butter. Cool.

Ingredients

handful fresh basil leaves (10-15)

3/4 cup olive oil

2 tbsp apple cider vinegar

2-3 tbsp honey

a couple of fresh garlic cloves

1 tbsp mustard (any kind)

salt and pepper

1/4 cup water

Instructions

1. 1. 1. Blend everything together in blender until smooth.

Ingredients

1 pkg. (.66 oz) fresh basil leaves, washed and patted dry

1/4 cup Romano or Pecorino cheese, grated

1/4 cup pine nuts

1/8 – 1/4 cup olive oil

1 large clove fresh garlic, to taste

Instructions

1. 1. 1. Using blender or food processor, ad cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until desired consistency is reached. Add garlic and basil, allowing each ingredient to blend smoothly with preceding ones. Let stand for one hour. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to your favorite red sauce. Refrigerate leftovers.

Ingredients

1 cup mayonnaise

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 clove of garlic, minced

1/4 tsp salt

1/4 tsp pepper

1/2 cup Parmesan

1 tbsp+ milk or half-and-half

Instructions

1. 1. 1. Mix all ingredients until well blended. (immersion blender works well!). Try adding a pinch of dry mustard.