September 2017


September’s box is full of flavors to transition from summer to fall. Rich late summer fruity flavors like blackberry and warming ingredients like ginger and horseradish provide a lot of options for combining with the foods that are available this time of year.

  • Ginger Lemon Drop – Tingle your taste buds on a chilly night with the spicy-sweet flavors of ginger and lemon. Delicious with vodka like a traditional lemon drop, or try it with bourbon.

  • Japanese Carrot Vinaigrette This is a light vinaigrette made with ginger and rice wine vinegar. Use it for dressing your mixed greens to serve with Asian-style food.

  • Biscuit Mix and Blackberry Jam – Have warm-from-the-oven homemade biscuits whenever you want with this easy-to-make mix. Top them with a flavor-bursting blackberry jam for breakfast, an afternoon snack or an easy dessert to prolong the taste of summer.

  • Poblano Alfredo Sauce – Poblanos are mild green chili peppers that add a delicious zip to cream sauce. Serve over pasta as is or add cubes of cooked chicken (try it with blackened seasoning) or shrimp. Pour over fish fillets or chicken as a baking sauce. For pasta, it’s ready to use. Just stir it into your cooked pasta and top with parmesan cheese.

  • Apricot-Horseradish Dipping Sauce – This sweet, fruity sauce with a little kick is perfect for dipping coconut shrimp. Here’s a recipe: Ask your local seafood market for a pound of tail on 16-20 shrimp. Prepare dredges in 3 bowls: flour seasoned with salt and pepper, egg and cream wash (1 egg and 1 teaspoon cream), unsweetened coconut (available at health food stores). ‘Bread’ the shrimp in that order. Fry over low heat until golden brown and serve with the dipping sauce. Try it with bacon-wrapped shrimp or dunk some dumplings or some soft pretzels into it.

  • Roasted and Toasted Almonds – A delicious snack anytime!

  • Tequila-Lime Sauce – Use this delicious sauce made with cream, cilantro, white onion, tequila and lime to top any style of grilled or pan roasted fish. Serve with rice and a steamed artichoke. Here’s an easy recipe for Garlic Shrimp and Pasta: saute fresh shrimp with garlic butter. Add zucchini and chopped fresh cherry tomatoes. Boil linguine noodles and mix the drained noodles with a spoonful of Saucefly Tequila-Lime Sauce. Add the shrimp and top with bacon, parmesan and chopped chives or parsley. Here’s another idea . . . mix precooked chopped shrimp with diced avocado and the Tequila-Lime Sauce and use for tacos with cabbage for crunch.

  • Heirloom Tomato Ragu – Dinner is done…cook up some pasta and pour on this sauce made from fresh, flavorful vine-ripened and local tomatoes. Pass the parmesan and serve with salad and bread. Here’s a quick and easy lasagna recipe: saute 1 cup of diced onions. Add 3 cups of chopped spinach, 2 cups of shredded mozzarella and 12 to 16 ounces of ricotta. Stir to combine and season with salt and pepper. Use your ragu as is or saute up some ground beef to add to it. Layer sauce in a 9×9-inch pan. Then add noodles, then ricotta mix and repeat. Finish with sauce on top and sprinkle cheese on it. Bake covered with foil at 350 degrees for 30 minutes, then remove foil and bake another 15. Lasagna in less than an hour . . . priceless!

  • Mexican Wedding Cookie Dough – Easy cookie recipe: Bring dough to room temperature. Form small quarter-sized balls and bake in a 350-degree oven for 8 to 10 minutes. As soon as they are out of the oven roll in generous amounts of powdered sugar.

* September’s Saucebox will include one more chef’s choice item not listed on this menu.

past boxesNatasha Pangburn