Hot Fudge Sauce

Ingredients:

1 cup sugar

2/3 cup 1% low-fat milk

2 tablespoons unsweetened cocoa

2 tablespoons light-colored corn syrup

2 teaspoons butter

Dash of salt

3 ounces bittersweet chocolate, finely chopped

1 teaspoon vanilla extract

Instructions:

1) Combine the first 6 ingredients in a medium heavy-duty saucepan over medium-heat; bring to a simmer, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring until chocolate melts. Serve warm.

*Makes 1 1/2 cups* (Serving size: 2 tablespoons)

Raspberry Sauce

Ingredients:

4 cups fresh raspberries

1/4 cup water

1/3 cup sugar

1/2 teaspoon fresh lemon juice

Instructions:

1) Combine the first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, crushing raspberries with the back of a spoon. Press mixture through a sieve over a bowl. Discard solids. Spoon raspberry sauce into a small bowl; stir in juice. Cover and chill.

*Makes 1 1/2 cups* (Serving size: 2 tablespoons)

Rhubarb Chutney

Ingredients:

1 cup packed brown sugar

3 cups finely chopped rhubarb (about 1 pound)

1 cup finely chopped onion

1/2 cup cider vinegar

1/4 cup dried currants

1 tablespoon minced peeled fresh ginger

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon ground cardamom (optional)

1/2 jalapeno pepper, minced

Instructions:

1) Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.

Grilled Vegetables with Pepper & Nut Sauce

Ingredients:

16 large green onions (about 4 ounces)

1 pound asparagus, trimmed

1 1/2 teaspoons extravirgin olive oil, divided

1/4 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons Pepper and Nut Sauce

Instructions:

1) Trim root ends of onion, keeping the bulb heads intact; discard roots. Trim tops so that about 4 inches of upper green portion remain.

2) Cook onions in boiling water 2 minutes or until tender. Drain and rinse with cold water; drain well, and pat dry. Place in a medium bowl.

3) Cook asparagus in boiling water for 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well, and pat dry. Place in another bowl.

4) Heat a grill pan over medium-high heat. Drizzle 1/2 teaspoon oil over onions, tossing to coat. Arrange onions in an even layer in pan, and grill for 30 seconds on each side or until grill marks show. Transfer onions to platter.

5) Drizzle remaining 1 teaspoon oil over asparagus; toss to coat. Arrange asparagus in an even layer in pan, and cook for 1 minute on each side or until grill marks show. Transfer asparagus to platter. Sprinkle vegetables evenly with salt and pepper. Divide evenly among each of 4 plates; top each serving with about 1 1/2 teaspoons sauce.

*Makes 4 servings*

Pepper and Nut Sauce

Ingredients:

2 dried ancho chiles

2 small red bell peppers

1/2 cup hazelnuts

1/2 cup blanched almonds, toasted

4 garlic cloves, chopped

1 (1-ounce) slice bread, toasted

1/4 cup red wine vinegar

2 tablespoons tomato paste

4 teaspoons sweet smoked paprika

1/4 teaspoon ground red pepper

2/3 cup extravirgin olive oil

1/4 cup hot water

1/2 teaspoon salt

Instructions:

1) Place ancho chiles in a small saucepan. Cover with water; bring to a boil. Remove from heat; cover and let stand 20 minutes. Drain well. Remove stems, seeds, and membranes from chiles; discard. Place chiles in a medium bowl.

2) Preheat broiler.

3) Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and cut into 2-inch pieces. Add bell peppers to chiles.

4) Reduce oven temperature to 350 degrees.

5) Arrange hazelnuts in a single layer on a baking sheet. Bake at 350 degrees for 8 minutes or until toasted. Turn nuts out onto a towel. Roll up towel; rub off skins. Place hazelnuts in a food processor. Add almonds, garlic, and bread to food processor; process 1 minute or until finely ground. Add chile mixture, vinegar, tomato paste, paprika, and ground red pepper; process 1 minute or until combined. With processor on, slowly pour oil through food chute; process until well blended. Add 1/4 cup hot water and salt; process 10 seconds or until combined.

*Makes 2 1/2 cups* (Serving size: 1 tablespoon)

**Tip: Can be stored for up to 2 weeks in refrigerator in an airtight container.