Sara Forte is a cookbook author, award-winning blogger at Sprouted Kitchen, co-creator of the Sprouted Kitchen Cooking Club, mom of two, and equal opportunity salad and brownie enthusiast living in Southern California.
Sara makes healthy-ish food that fits into the everyday lives of food lovers, whether they’re cooking for families or cooking for one. While she doesn’t subscribe to diets or label foods as “good” or “bad,” her food philosophy is to eat mostly vegetables and listen to your body. And we’re so into that POV.
For Sara, caring for ourselves and others with nourishing foods is a major key to wellness. She’s passionate about teaching all of us how to cook for pleasure, to slow our minds down, and to foster relationships by gathering those we love around the table.
With this goal in mind, Sara founded Sprouted Kitchen Cooking Club – a weekly meal planning subscription that helps home cooks work smarter, not harder, in the kitchen, and helps us spend more time with our families around the table than standing over a stove.
Her favorite way to cut down on time in the kitchen? Making one big batch of a versatile sauce that can work in three different dinners. Her “Boss Sauce” is bright, herbaceous, and even picky-eater approved.
She works it into a filling Delicata salad, a date-night in friendly halibut dish, and kid friendly quinoa cakes. Scroll on for Sara’s Boss Sauce recipe and her tips for making it in your own kitchen, and be sure to check out her three delicious recipes to pair it with below.
“We’re making a generous amount of this sauce, then repurposing it in three different dinners. By using one sauce for three different meals, we’ll save time while infusing each recipe with a slightly unique flavor by changing up the sauce just enough to avoid burnout. I usually do a blend of two of three versatile herbs: basil, cilantro or parsley. Use whichever are your favorites!”
Pair Your Boss Sauce with these 3 recipes from Sara:
- 1 small shallot
- 2 cloves garlic
- 1 small jalapeño, partial seeds removed
- 2 packed cups basil leaves
- 1 bundle of parsley
- Zest and juice of one lemon, about 1/4 cup
- 1/2 cup extra virgin olive oil
- 2 Tbsp. white wine vinegar
- 1 tsp. sea salt
- Put the shallot, garlic and jalapeño in a food processor or blender and give it a few pulses to chop.
- Add both herbs, lemon zest and juice, olive oil, vinegar, salt and a few grinds of pepper.
- Blitz everything until well combined.
- Store in an airtight container. It will keep covered in the fridge for a week.