Gregs Green Sauce Food

5 MINUTE MAGIC GREEN SAUCE

Steps:

• Pulse all ingredients - except pistachios - in a food processor until incorporated.
• Add pistachios and pulse until mostly smooth (depends on what consistency you want).
• Serve as a dip, spread, or sauce - or add additional water or oil to thin the sauce for use as a dressing or a marinade.

GOOD-ON-EVERYTHING GREEN SAUCE

Steps:

• Combine the parsley, spinach, yogurt, chives, olive oil, lemon juice, hot sauce, garlic and 1 teaspoon salt in a blender or food processor until smooth and bright green. Transfer to a bowl or container, cover and chill for at least 1 hour before serving.

ALL-PURPOSE GREEN SAUCE

Steps:

• Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
• Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
• Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

GREG'S GOOD AS GOLD SPAGHETTI SAUCE

Steps:

• Heat the oil in a large Dutch over or stock pot with heat set at medium.
• Add the diced garlic, diced onions and sliced mushroom and brown.
• Add the ground beef and Italian sausage with the skins peeled off it links.
• Crumble the meat as you are browning over a medium to medium high heat.
• Brown till there is no pink on meat.
• Add the cans Italian tomatoes, tomato puree a tomato paste and the sliced olive and mix well.
• Use a little water to clean cans and add to sauce.
• Add the dry red wine.
• Add the basil, oregano, parsley, red peper flakes, thyme, paprika, sugar, salt and bay leaf.
• Allow the spices to cook in and let simmer on medium-low heat covered.
• I normally let sauce simmer for 2 to 4 hours.
• Boil water and cook thin spaghetti per instruction.
• Remove the bay leaf Garnish the top with grated Romano or parmesan cheese.