Tzatziki

Tzatziki, a classic Greek condiment, is great as a dip for veggies, Pan-Grilled Pita Wedges, or pita chips. It's also great on sandwiches and veggie burgers.

This version originated when my friend Sandi kindly shared her Greek-American sister-in-law's tzatziki recipe with me. As usual, I modified the original recipe to suit my own style and taste.

Be sure to use Greek-style (strained) yogurt; otherwise, your tzatziki will be too watery.

Huge thanks to Sandi and her generous sister-in-law for the inspiration and for providing a very good starting point.

RECIPE:

2 cups plain whole-milk Greek-style yogurt
1/2 of a large cucumber, peeled, seeded, and chopped (or 2/3 of a medium cucumber)
1 small clove garlic, crushed through a press or finely minced
1 tablespoon extra virgin olive oil
2 teaspoons chopped fresh dill
1/4 teaspoon salt, or to taste

Place all of the ingredients in a bowl, and stir to combine. Refrigerate for a few hours to allow all the flavors to meld.

Serve chilled or at room temperature.

-- 8 servings

Hollandaise Sauce

Loaded with butter, Hollandaise isn't the healthiest sauce, but a little bit goes a long way. Since I believe in moderation rather than deprivation, I do indulge in some Hollandaise a couple of times per year. It's good with eggs as well as a variety of vegetables - from asparagus to green beans to brussels sprouts.

If you don't have a double boiler, you can improvise. Just place a heat-proof bowl (such as Pyrex) over a saucepan containing the boiling water, as shown in the photo below. The bottom of the bowl should not touch the water. This works just as well as a fancy double boiler.

RECIPE:

2 egg yolks, preferably pasteurized
2 tablespoons freshly squeezed lemon juice
1/2 cup (1 stick) cold salted butter, cut into 8 equal pieces
Pinch of cayenne pepper

Pour 2 inches of water into the bottom part of a double boiler and bring to a simmer over medium-high to high heat. Once it reaches the boiling point, reduce heat to low, and keep it at a simmer.

In the top part of the double boiler, combine the egg yolks, lemon juice, and 2 pieces of the butter. Place over the simmering water and whisk until the butter is melted. Whisk in the remaining butter, one piece at a time, melting each piece before adding more.

When all the butter has been melted, stir in the cayenne.

If the sauce gets too thick, whisk in a little bit of water, 1 teaspoon at a time, to thin it to the desired consistency.

-- 4 servings (approx. 2/3 cup of sauce total)

Chunky Tomato-Basil Sauce

This is one of my favorite pasta sauces to make when fresh basil is in season. Even off-season, fresh basil is now available in many supermarkets, so you can enjoy this light and tasty sauce any time of year.

RECIPE:

1 tablespoon extra virgin olive oil
1 clove garlic, minced
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut
1 can (8 ounces) tomato sauce
1/4 cup fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Meanwhile, in a medium saucepan, saute the garlic in the olive oil over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 1/2 cups of sauce

Classic Pizza Sauce

With this classic recipe, you'll be able to make your own pizza sauce at a small fraction of the cost of sauce from a can or jar.

Garlic, basil, and oregano give it an authentic Italian flavor -- just like my Grandma Marianna used to make.

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
1 large can (28 ounces) tomato puree
1/2 teaspoon dried oregano
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan, saute the garlic in the olive oil over medium-low heat for a minute or two, until soft and fragrant. Do not let the garlic burn.

Add the remaining ingredients. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

Use 1/2 to 3/4 cup of sauce per pizza (more or less to taste). Use within 2-3 days, or freeze leftover sauce for future use.

-- Approximately 3 cups of sauce

Chunky Marinara Sauce

Unlike our Classic Marinara Sauce, which is relatively smooth, this version contains luscious chunks of tomato. Use regular diced tomatoes for larger chunks, or petite-cut tomatoes for smaller chunks, as you prefer.

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
2 tablespoons chopped onion
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut
1 can (8 ounces) tomato sauce
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan or dutch oven, saute the garlic and onion in the olive oil over medium-low heat for 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 1/2 cups of sauce

Classic Marinara Sauce

It seems like every cook has her own unique way of making marinara sauce. The version below is pretty close to how my Italian grandmother made it. Grandma grew up in a small village on a hill outside Rome, so you know it's authentic.

Marinara sauce is, by definition, meatless. The name "marinara sauce" translates in Italian to "sailor sauce". Legend has it that Italian sailors made this meatless sauce because they couldn't keep meat on their ships for long periods of time, as it would spoil. Their alternative was to dress their pasta with a sauce made from canned tomatoes, olive oil, and aromatic vegetables and herbs that could keep for long periods of time without spoiling.

This recipe is very versatile. If you don't feel like chopping onions, leave them out. If fresh basil is not available, use dried. (Just be sure to reduce the amount of dried basil, using only about 1/3 of the amount of fresh basil you would use, as dried herbs have a much stronger flavor.)

Grandma would make her marinara using tomatoes that she canned from the family garden. Each summer, she would cook, crush, and can enough tomatoes to last us until the following summer. But, living in an apartment without enough sunlight to grow them even on my balcony, I must resort to the canned crushed tomatoes from the store. The result is still delicious.

Some American cooks like to add sugar to tomato sauce. That, Grandma would say, is a sacrilege. While the basil helps to sweeten the sauce, you can add a splash of white wine to sweeten it further. But please don't add sugar if you really want an authentic Roman-style sauce.

Ditto with the oregano, which some people like to add to a marinara. Per Grandma, oregano makes it a pizza sauce. Basil makes it a good marinara.

RECIPE:

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 cup chopped onion
1 large can (28 ounces) crushed tomatoes
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan or dutch oven, saute the garlic and onions in the olive oil over medium-low heat for 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Stir in the tomatoes, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 cups of sauce