Healthy Fresno

Submitted by Chef Matt, Fresno, CA

Now that spring is upon us and summer is just around the corner, your local farmer’s market is abundant with fresh produce. From asparagus to artichokes, fava beans to corn, the market is bound to have an old time favorite, or even something new.

Growing up in the San Joaquin Valley, I have a fond appreciation for fruits and vegetables. One of my favorite ways to prepare them is on the grill. Simply season your favorite vegetables with salt and fresh cracked black pepper, toss them in some olive oil and put them on the grill. A gas grill will work fine, but imagine the nice smoky flavor you can get from a mesquite grill. The following are a few dipping sauces from around the world that are low-fat, healthy, and best of all, taste great with a nice mix of grilled vegetables.

Avocado Cream

avocado, ripe           2 ea
mayonnaise             1 cup
garlic, minced           1 tbsp
lime juice                 1 ea 

Directions: Blend all ingredients until smooth. Taste for seasoning, add salt if needed.

Garlic Chickpea Mayonnaise

eggs yolks               2 ea
garlic, minced           1 tbsp
lemon juice              1 tbsp
garbanzo beans        ½ cup
sherry vinegar          2 tsp
salt                         pinch
extra virgin olive oil   1 ½ cup 

Directions: Put the egg yolks, garlic, lemon juice, garbanzo beans, and vinegar in a bowl of a food processor. Blend well for 30 seconds. Add salt. Pour olive oil in, while the motor is still running; add slowly in a fine steady stream until the mixture thickens and emulsifies. Transfer to a bowl and refrigerate. Will keep for 2-3 days.

Romesco

ancho chilies, soak in water to soften        2 ea
roasted red peppers, seeds removed         2 ea
almonds, roasted                                   1 cup
garlic                                                   1 clove
red wine vinegar                                    ¼ cup
tomato paste                                        2 tbsp
hot paprika                                           4 tsp
cayenne                                              ½ tsp
salt                                                     ½ tsp
olive oil                                                ½ cup 

Directions: In a food processor, blend the almonds. Add chilies, bell peppers, garlic, vinegar, tomato paste, paprika cayenne and salt. Puree until smooth. Slowly add oil.