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roasted veggies with 3 sauces

dclarkabal
3 tasty sauces to have something for lunch every day
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Ingredients
  

Kale Pesto

  • Kale vein removed and diced
  • pistachios
  • scallions
  • olive oil
  • kosher salt
  • maple syrup

Roasted garlic Dijon vinaigrette

  • roasted garlic you can add a few cloves to some tinfoil and roast with the veggies
  • Dijon mustard
  • red wine vinegar
  • olive oil
  • maple syrup

Peanut Butter Vinaigrette

  • 2 tablespoons lime juice
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • 1 teaspoon fish sauce
  • ΒΌ teaspoon sriracha

Instructions
 

Kale Pesto

  • devein the kale, toss the leaves into a blender, add the pistachios, chopped scallions and salt along with the maple syrup and olive oil. taste for seasoning. Can be kept in an airtight container in the fridge for about a week.

Roasted Garlic Dijon Vinaigrette

  • Roast the garlic cloves in the oven until creamy. let it cool. Add the garlic along with the Dijon, vinegar maple syrup and olive oil to your blender and adjust the oil to get the consistency you want. taste for seasoning. Can be kept in an airtight container in the fridge for about a week.

Peanut Butter Vinaigrette

  • in your blender add all the ingredients and blend till everything is mixed well together. Can be kept in an airtight container in the fridge for about a week.