Three Indian Inspired Chutneys

I've got three Indian-inspired chutneys for you. Bright and summery...the bomb diggity spooned over salmon. Serve them with chicken or your favorite protein. Think of them as chopped salads or salsas to enjoy with warm chapati, tortilla chips or pita bread. Toss some beans into them for a light vegan meal. The mango chutney is spiked with creamy coconut milk.

A welcome addition to Indian meals as well as backyard bbq's, each one has its own character. They all share the warmth of sesame and the heat of chili in common. Cool and crunchy, the chutneys are a nice choice during the warm weather months.

Kentucky Bourbon Cranberry Sauce

I live in New England, so it's a must to have cranberry sauce on our holiday table. Aged Kentucky bourbon, citrus and spice make this recipe a winner. It's my tried and true favorite cranberry sauce...ruby-red, tangy and sweet. 

Turkey Meatballs in Tomato Sauce

These light,  juicy meatballs are one of my husband’s favorites.  I’ve been making them for years, perfecting the recipe. Life is better with meatballs. Melt some mozzarella and Parmesan over them for a meatball Parmesan.

Audrey Hepburn's Favorite Tomato Sauce

According to her son's memoir, Audrey absolutely loved pasta with a simple tomato sauce. She prepared it every week. She also loved chocolate, long walks, dogs and rose gardens. My kind of gal! 

Sweet Summer Raspberry Sauce All Year Long

Raspberries are my favorite berry. They just happen to be my favorite color too.

Fresh, sweet and summery with the essence of ripe raspberries, this sauce will not disappoint. Best of all it relies on frozen raspberries, so you can make it all year round. I've even eaten it with a spoon straight from the bowl.    

Pasta with a Light Tomato Cream Sauce

  
Delicate angel hair pasta tossed in a velvety-smooth tomato cream sauce with a flurry of grated Parmesan and basil is the kind of meal that makes you wonder how something so easy can taste so good. Just a half a cup of light cream is all that’s needed for a luxurious texture. The brightness of the tomatoes shine through the mellow cream. There’s a classic balance of flavors, each one holding its own special place in the dish. This recipe produces the best creamy tomato sauce I’ve made so far. I hope you try it. I’d love for you to experience the joy of this super simple Italian supper. 

The inspiration for this sauce came from Pioneer Woman’s creamy tomato sauce. I used her suggestion of canned tomato sauce instead of canned whole peeled tomatoes. Tomato sauce has more body than most other choices which is a good thing here. From there, I veered off in my own direction, using light cream instead of heavy cream which most recipes suggest. A half cup of light cream is all that’s needed for a luscious sauce that’s neither too rich nor too heavy.