Trio of Tasty Dipping Sauces

Ingredients

  • Teriyaki Dipping Sauce
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup crushed pineapple
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (ground)
  • 2 teaspoons corn starch (mixed with 2 tablespoons of water)
  • Sweet Chili Dipping Sauce
  • 1/2 cup rice vinegar
  • 1/3 cup sugar
  • 1 teaspoon garlic (minced)
  • 1 teaspoon ginger root (grated)
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon chili flakes
  • 2 tablespoons cornstarch
  • Mango Dipping Sauce
  • 2 Mangos
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 lime (juiced)
  • 1 tablespoon pineapple juice
  • 1 pinch salt
  • 1 jalapeno pepper (minced, optional)
  • 1 tablespoon fresh herbs

Cooking Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the celery, carrot and onion and cook, stirring, for 5-6 minutes until the vegetables are tender and beginning to brown. Add the garlic and hot pepper flakes and cook 1 minute longer. Add the potato and 1 cup of stock. Bring to a boil, turn down to a simmer, cover and cook about 10 minutes.
  2. Drain and rinse the beans. Place half of the beans in a food processor with 1 cup of stock and purée. Stir into the saucepan. Add the remaining can of beans, stock, and sausage to the soup. Bring back to a boil, turn down to a simmer and add the chard. Cook until the chard is wilted, about 1-2 minutes. Season to taste with salt and pepper.