Dressings

By Sarah Kamrath

2 sweet potatoes or yams

1/2 cup applesauce

Pinch of cinnamon

Bake sweet potatoes at 400 for 1 hour. Scoop out insides. Mash with fork or blender. Mix with applesauce and cinnamon. Spread on whole grain toast.

By Peggy O'Mara

1-cup mayonnaise or vegenaise

½ cup ketchup or chili sauce (thicker, flavored ketchup)

¼ cup sweet relish or India relish

1 chopped hard-boiled egg (optional)

1 Tablespoon apple cider vinegar

Salt and pepper to taste.

Mix well and Adjust to taste.
Add more ketchup or chili sauce if color is too light pink.

By Chef Al, The Institute for Culinary Awakening

2 oz Grade B Maple Syrup (Shady Maple Farms)

2 TB Grain Mustard (fresh or in a jar)

6 oz Garlic Chili Flax Seed Oil (Omega Nutrition)

12 oz Olive Oil

1 Lemon, zested, then peeled (no whites; reserve zest until end) 2 cloves Garlic, peeled

2 cloves Garlic, peeled

2 TB Parsley, chopped fine

1. Place all ingredients except the parsley and lemon zest into a VitaMix blender. Blend on low, then medium speed until emulsified.
2. Divide and transfer to glass storage containers; stir in chopped parsley and lemon zest into each. Cover with lids, label, date and refrigerate. Use within 4 days.

Note: Chef Al recommends using all organic ingredients and working with local farmers as much as possible for organic produce.