Cold, creamy, garlicky, bright, herby — this sauce brings it all. It is the perfect way to elevate grilled meat or veggies to the “next level”. Level Up!

Feel free to use this sauce on just about anything — the options are endless. An awesome way to add contrast to any meal — creamy and citrusy with a kick.

Once basil hits the garden - this dressing is basically ever-present in my kitchen. Toss it with roast veggies, smear it on sandwiches, use it in your salads… the options are endless.

Spread on a slice of bread, tossed into a salad, used as a base for your pasta sauce, my golly, this pesto is a star. Be ready to be sneaking back to the fridge for a spoonful. The combination of that earthy-sweet tomato with the spiciness of the garlic, and the brightness from the lemon… it’s a winner.

A flavor bomb sauce is a perfect way to add that extra pizzazz to your dish. This mint chimichurri is delicious on grilled meats, roasted veggies, tossed into salads… enjoy this bright, slightly spiced, acidic beauty of a fun twist on an Argentinian classic.

Grilled meat, roasted veggies, or on a good slab of bread—mint chutney can really elevate your flavor game. It is super simple to make and doesn’t have a long laundry list of ingredients. I love having a mason jar of this green goodness in the fridge, and it never seems to stick around that long…

I was sitting on the cool earthen floor of a traditional home in the northernmost desert of Uganda. The family cow trying to find refuge from the heat had stuck her head through the window and you could tell she was annoyed that I had taken her spot on the floor. Outside, the mirage was so thick you couldn’t distinguish the horizon. The rainy season was about to begin, and the heat was truly a force of nature as everyone begged the rain to begin.

Carrot tops; one of the most under-appreciated greens in the garden. Let’s change that! This recipe showcases their herbal, earthy, subtly carrot-ish flavor. Try using this sauce as a top on grilled meat hot off the barbecue or a platter of roasted vegetables.

I think of aioli as the spicier older sister to mayonnaise. Anywhere you would use mayonnaise, you can use aioli. And in my humble opinion, without any regret for the swap.