To Sauce? Or not to sauce?

September 3, 2017


What a silly question!


Whether you're making a light spring greens wrap, a hearty kale and quinoa bowl, or filling a tortilla with beans and veggies for your noon time meal, the secret that will push your nutrition from just filling up on boredom to a dining delight is the sauce. 


Cranberry salsa has long been one of our favorite dips and is also one of our favorite veggie sandwich spreads!


Stock up on cranberries in the fall while the stores are prepping for the holidays. That way you will be ready to go at your whim. And prepare to have a lot of cranberry salsa whims. Fill your freezer with many, many bags of these berries. 



                                                                          Cranberry Salsa




8 C water

1 12oz bag cranberries

3 med cloves garlic

1 Tsp salt

1 med jalapeño (add more if you're extra spicy)

3 scallions

1 tsp lemon Juice

1/2 C sugar


In a large stockpot, bring the water to a boil. Toss cranberries in and listen for them to 'pop.' When they are done popping, drain and let sit until cool.



In a medium bowl, mash the garlic and salt together. 



Add diced jalapeños and scallions. 



Stir in lemon juice. Mix in sugar and let sit for a minute. Stir again.



Add cooled cranberries and stir until ingredients are well blended.




Taste and add salt and lemon to your preference. 


Use as a dip, or spread on your next sandwich. Prepare to eyeroll heavenward. 


Hope you enjoy!




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