Cooking well is about making the most of what's here now, and not asking for more.
Let's make some flavour makers:
With this versatile artillery of mix-and-matchable, make-in-bulkable sauces and toppings, Vega turns February produce into meals that wow.
1. Pumpkin Hot Sauce: This spicy, velvety elixir works on everything from tamales to scrambled eggs. Mix in olive oil, vinegar, and honey to make vinaigrette, or simmer a cup with a can of coconut milk to start a curry-like sauce.
2. Allium Confit: Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce or dressing—including that pumpkin hot sauce to the above right!
3. Guajillo Oil: Mild heat and smoky, fruity flavour. Dip tortillas in this bright red oil before pan- frying them for enchiladas, or add crushed peanuts, fried garlic, and extra chiles for salsa macha
4. Pickled Beets: Quick-pickling is an excellent way to punch up and preserve mild root vegetables like beets. Add them to grain bowls for flavour and texture and use the leftover pickling liquid to dress sautéed vegetables for a colourful side dish.
5. Sesame Crème: You can adapt this dairy-free recipe for just about any seed or nut you have. Use it on its own as a savoury dressing or blend it with Dijon mustard for a vegan aioli that's good on fried potatoes, sandwiches, burgers, fish, you name it.
6. Spiced Pecans: Pecans get an upgrade with garlic, honey, and fresh ground spices. Eat them by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavour and crunch.
Now, build a meal!