Saucy Talk

Nothing dresses up a meal more than a well-made sauce. It can enhance as well as embellish a dish—and by having just a few great sauces up your culinary sleeve, you can produce an incredible variety of meals.

For example, the Roasted Red Bell Pepper Sauce turns pasta into an easy meal, but it’s also perfect with polenta, broccoli, omelets or a baked potato. The Mushroom Gravy makes mashed potatoes irresistible, but it’s equally good with baked tofu, rice, millet or veggie burgers. And you’ll find as many uses for the Savory Cheese Sauce (great over any vegetables) and the Cucumber Raita (below).

Once you’ve mastered these super-simple, surefire sauces, just keep trying them with different grains and vegetables. You’ll have an easy new dish every time.

CUCUMBER RAITA

Makes about 11/2 cups – 30 minutes or fewer

This refreshing Indian yogurt sauce is great served with spicy foods (such as curried lentils) as a palate cooler. Or tuck some into a falafel-filled pita, or spoon it over grains, vegetable croquettes and grilled vegetables. Store raita in an airtight container in the refrigerator for up to 2 weeks.

1 8-oz. carton plain low-fat yogurt
1/2 cup finely chopped, seeded, peeled cucumber
1/4 cup minced green onions
2 Tbs. chopped fresh mint
1/4 tsp. ground cumin

Combine all ingredients in medium bowl, and mix well. Season to taste with salt, if desired. Serve right away, or chill.

PER 1/4-CUP SERVING: 31 CAL; 3G PROT; 0.5G TOTAL FAT (0G SAT. FAT); 4G CARB; 2MG CHOL; 35MG SOD; 0G FIBER; 3G SUGARS