In a small saucepan, whisk together all ingredients. Place pan on medium heat and cook, stirring constantly, until sauce begins to thicken and becomes glossy, 1 to 2 minutes. Remove from heat and scrape into a heat-proof bowl; let cool to room temperature.
This fiery hot sauce is fantastic served as a dip for oven-roasted chicken fingers, on the side of broiled or grilled steak, spread sparingly on sandwiches and burgers or mixed with whole-wheat couscous studded with chickpeas, chopped dried apricots, tomatoes and scallions.
When you get home with your groceries, wash, dry and prep your greens before putting them away in the fridge. This little trick will make you far more likely to toss them up for salads, layer on sandwiches or stir into soups and stews. Be sure to store your greens with a damp cloth or towel in a resealable bag to keep them at their freshest. Use greens in pastas, wraps, sandwiches, stews and soups, or enjoy them raw paired with your favorite Clean Eating salad dressing, like the one in our Easy Garlic Chile Greens.
This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.
This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.