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Tartar Sauce

1 c Omega 3 Mayonnaise

(recipe above)

¼ c finely chopped red onion

½ T lemon juice

½ tsp dried dill

¼ tsp paprika

Pinch of garlic powder

Mix ingredients together. Chill prior to serving. Makes 1¼ cups.

Ray’s Catsup

3½ 1b tomatoes, washed

and sliced

2 medium onions, sliced

1/8 clove garlic

½ bay leaf

½ red pepper

¼ c unsweetened fruit juice

(white grape, pear, or apple)

1 tsp whole allspice

1 tsp whole cloves

1 tsp whole mace

1 tsp celery seeds

1 tsp black peppercorns

½ inch cinnamon stick

½ c lemon juice

Pinch of cayenne pepper

Boil tomatoes, onions, garlic, bay leaf, and pepper until soft. Add fruit juice. Mix spices (allspice, cloves, mace, celery seeds, peppercorns, and cinnamon), and put into a small cloth spice bag. Add spice bag to mixture; bring to a boil and continue boiling, stirring frequently, until reduced by half. Remove the spice bag. Add lemon juice and cayenne pepper. Continue boiling for ten minutes more. Bottle catsup in clean jars, with ¾ inch of space at top of jar for expansion. Seal and freeze immediately. Always refrigerate container that is currently in use. Makes about 2 cups.

Source: Neanderthin: A Caveman’s Guide to Nutrition, by Ray Audette. New York: St. Martin’s Press, 1999.

Guacamole Fiesta

3 ripe avocados

1 tsp freshly squeezed lemon juice

1 tsp coarsely ground black pepper

1 tsp garlic powder

1 jalapeño pepper, finely

diced, destemmed, and

deseeded

Mash avocados together with a fork or potato masher until smooth, and then stir in all other ingredients until well mixed. Makes 1½ cups.

Anaheim Cilantro Salsa

2 garlic cloves

1 large yellow onion, quartered

1 Anaheim pepper,

quartered and seeded

3 jalapeño peppers

6 tomatoes, peeled,

seeded, and chopped

1 c fresh cilantro

1 tsp ground cumin

Freshly ground pepper to taste

Mince garlic, onions, and peppers in a blender. Add tomatoes and cilantro, and continue blending until ingredients are mixed but still slightly chunky. Add cumin and pepper. Refrigerate until ready to use. Makes 2 cups.

Peach Salsa

1 c fresh peaches, peeled

and finely chopped

¼ c chopped red onions

¼ c chopped yellow or green

peppers

1 T lime juice

2 tsp chopped fresh cilantro

Cayenne pepper to taste

In a medium-size bowl, stir all ingredients together. Cover and chill for up to 6 hours. Makes 2 cups.

Spinach Salad Dressing

3 T dry mustard

1 clove garlic, minced

1 T black pepper

1 tsp cayenne pepper

1 tsp paprika

1 c Burgundy wine

1 c fresh tomatoes, pureed

2 c flaxseed oil

1 c lemon juice

Combine all ingredients in blender. Pour into a cruet, and shake well before each use. Makes 5 cups.

Omega 3 Russian Salad Dressing

1 c fresh tomatoes

½ c flaxseed oil

½ c lemon juice

3 T freshly squeezed orange juice

1 tsp paprika

1 small scallion or

1 tsp onion powder

1 tsp horseradish powder

(optional)

1 garlic clove (optional)

Put all ingredients in a blender, and blend until smooth. Makes 1 cup.

Raspberry Barbecue Sauce

2 tsp olive oil

¼ c minced onion

1 T seeded and minced

jalapeño chili

¼ c Ray’s Catsup (see page

189 for recipe)

¼ tsp dry mustard

¼ tsp cayenne pepper

2 c fresh or frozen

raspberries

Heat oil in a heavy skillet, and sauté onion and chili for about ten minutes. Add catsup, mustard, and cayenne, and heat until simmering. Add raspberries, and simmer for an additional ten minutes. Remove from heat and let cool. Pour into blender, and blend until smooth. Makes about 1½ cups.

Kona Local Marinade

½ c unsweetened fresh

pineapple juice

¼ c olive oil

3 T lime juice

2 T finely grated fresh

gingerroot

Combine all ingredients in a small bowl, and whisk until well blended. Use to marinate beef, chicken, pork, or fish when barbecuing. Makes about 1 cup.

Garlic and Herb Marinade

4 cloves garlic

4 T olive oil

1/3 c chopped fresh basil

1/3 c chopped fresh oregano

1/3 c chopped fresh parsley

6 T lemon juice

1 tsp black pepper

Mince garlic, and place in blender. Add remaining ingredients,