COMPOUND b.u.t.tERS AND OILS.

b.u.t.ter-Oil Blend 221.

Herb-Flavored Oil 223.

Herb-b.u.t.ter Blend 222.

Parsley b.u.t.ter 222.

SALAD DRESSINGS.

Blue Cheese Dressing 227.

Creamy Italian Dressing 231.

Caesar salad Dressing 224.

French Dressing 233.

Carrot-Ginger Dressing 231.

Fresh Raspberry Vinaigrette 227.

Creamy Coleslaw Dressing 226.

Greek Vinaigrette 224.

Hot Bacon Vinaigrette 225.

Roasted Garlic-Basil Dressing 229.

Italian Dressing 228.

Russian Dressing 233.

Lemon-Dill Vinaigrette 232.

Sherry Vinaigrette 226.

Parmesan Peppercorn Dressing 232.

Sweet Mustard Dressing 230.

Ranch Dressing 230.

MARINADES AND RUBS.

Asian Marinade 235.

Mediterranean Marinade 236.

Chipotle Marinade 236.

BBQ Rub 238.

Hearty Red Wine Marinade 237.

Cajun Rub 239.

Latin Marinade 234.

Moroccan Rub 239.

BROTHS.

Beef Broth 241.

Vegetable Broth 241.

Chicken Broth 240.

SAUCES.

There are countless sauces and many ways to make them. Sauces that get their rich texture from cream, b.u.t.ter, oil, or pureed ingredients are a boon for people who are watching their carb intake. Mayonnaise, hollandaise, and basil pesto, for example, rely on eggs, cream, or oil to do the thickening. Even sauces that aren't usually low carb, such as barbecue sauce, are easy to adapt, as our recipes demonstrate. Similarly adaptable are pan sauces, which are usually made by thickening the drippings of roast beef, turkey, or another main dish with a roux (a flour-and-fat mixture). Condiments, such as tartar sauce, salsa, aioli, and other zesty complements to meals, also add zest to meals.

In most recipes, we've relied on oils such as olive oil and canola oil that are primarily monounsaturated. Occasionally, small amounts of the polyunsaturated sesame or peanut oil are specified to remain faithful to a sauce inspired by an Asian cuisine.

Also check out these sauces on www.atkins.com/recipes: Chimichurri Sauce, Bearnaise Sauce, Cla.s.sic Mint Sauce, Creamy Herb Sauce, Pico de Gallo (tomato salsa), Guacamole, and Simplest Turkey Gravy. Chimichurri Sauce, Bearnaise Sauce, Cla.s.sic Mint Sauce, Creamy Herb Sauce, Pico de Gallo (tomato salsa), Guacamole, and Simplest Turkey Gravy.

Veloute Sauce Don't be intimidated by the French name. This tasty sauce is easy to make. The cla.s.sic version relies on flour as thickener, but our version makes it a perfect low-carb accompaniment. The specific broth depends on whether you'll be using the sauce with poultry, meat, or fish.

Phases: 1, 2, 3, 4Makes: 4 (-cup) servingsActive Time: 5 minutesTotal Time: 15 minutes2 cups Chicken Broth or Beef Broth (pages 240 or 241), or canned or Tetra Pak chicken, beef, or fish broth teaspoon salt1/8 teaspoon pepper teaspoon pepper1 tablespoon ThickenThin not/Starch thickener2 tablespoons unsalted b.u.t.ter Combine broth, salt, and pepper in a small saucepan over medium-high heat; bring to a boil. Whisk in thickener; simmer, stirring occasionally, until sauce thickens, about 3 minutes. Remove from heat; swirl in b.u.t.ter until melted. Serve warm or refrigerate in an airtight container for up to 5 days.

PER SERVING: Net Carbs: 1 gram; Total Carbs: 3 grams; Fiber: 2 grams; Protein: 3 grams; Fat: 6 grams; Calories: 70 Tip: ThickenThin not/Starch thickener thickens sauces the way cornstarch or flour does, but without the carbs. All its carbs are fiber, so it has 0 grams of Net Carbs per serving. You can order it online from numerous low-carb food Web sites.

Bechamel Sauce Bechamel is a mild sauce that can be used in souffles or simmered with finely chopped vegetables or meats. Traditionally thickened with a mixture of flour and fat, our version uses heavy cream and a low-carb thickener instead.

Phases: 1, 2, 3, 4Makes: 6 (-cup) servingsActive Time: 10 minutesTotal Time: 30 minutes1 cup heavy cream1 cup water small onion, coa.r.s.ely chopped1 teaspoon salt teaspoon pepperPinch ground nutmeg1 tablespoon ThickenThin not/Starch thickener1 tablespoon b.u.t.ter1. Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over medium heat; bring to a simmer. Remove from heat; let stand 15 minutes.2. Strain cream mixture; return to saucepan over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minutes. Remove from heat; swirl in b.u.t.ter until melted. Use right away.

PER SERVING: Net Carbs: 2 grams; Total Carbs: 3 grams; Fiber: 1 gram; Protein: 1 grams; Fat: 17 grams; Calories: 160 Mushroom Gravy This low-carb gravy gets its rich flavor from sauteed mushrooms rather than pan drippings. For a vegetarian version, replace the chicken broth with vegetable broth.

Phases: 1, 2, 3, 4Makes: 10 (-cup) servingsActive Time: 25 minutesTotal Time: 35 minutes4 tablespoons ( stick) b.u.t.ter, divided1 small onion, finely chopped teaspoon salt1/8 teaspoon pepper teaspoon pepper1 (10-ounce) package sliced mixed mushrooms2 garlic cloves, minced2 teaspoons soy sauce2 teaspoons red wine vinegar2 cups Chicken Broth (page 240), or canned or Tetra Pak chicken broth1 teaspoons ThickenThin not/Starch thickener2 teaspoons fresh chopped thyme Melt 2 tablespoons of the b.u.t.ter in a nonstick skillet over medium-high heat. Add onion, salt, and pepper and saute until soft, about 3 minutes. Add mushrooms and saute until golden brown, about 8 minutes. Add garlic and saute until fragrant, about 30 seconds. Add soy sauce and vinegar; simmer until evaporated, about 30 seconds. Add broth and boil until mixture is reduced by one-third, about 10 minutes. Stir in thickener and thyme; simmer until sauce thickens, about 2 minutes. Remove from heat; swirl in remaining 2 tablespoons b.u.t.ter until melted. Serve warm.

PER SERVING: Net Carbs: 2 grams; Total Carbs: 3 grams; Fiber: 1 gram; Protein: 2 grams; Fat: 5 grams; Calories: 60 Mayonnaise Store-bought mayonnaise may be convenient, but it's usually made with soybean oil and often with added sugar. Homemade mayonnaise is delicious, especially spooned over steamed vegetables. Use it to make tuna, shrimp, or egg salad or as a base for dips or sauces such as Tartar Sauce (page 21011) and Remoulade (page 211).

Phases: 1, 2, 3, 4Makes: 8 (2-tablespoon) servingsActive Time: 10 minutesTotal Time: 10 minutes1 large egg yolk (see note, opposite)2 teaspoons fresh lemon juice1 teaspoon Dijon mustard teaspoon salt1/8 teaspoon pepper teaspoon pepper cup olive or canola oil Combine egg yolk, lemon juice, mustard, salt, and pepper in a medium bowl; add oil in a slow and steady stream, whisking constantly until sauce is very thick. Serve right away, or refrigerate in an airtight container for up to 4 days. If mayonnaise is too thick, stir in 1 to 2 teaspoons water to thin.

PER SERVING: Net Carbs: 0 grams; Total Carbs: 0 grams; Fiber: 0 grams; Protein: 0 gram; Fat: 29 grams; Calories: 260 VARIATIONS.

Blender Mayonnaise a.s.semble ingredients for Mayonnaise, subst.i.tuting a whole egg for the egg yolk. Combine egg, lemon juice, mustard, salt, and pepper in a blender and pulse to combine. With blender running on low speed, pour in the oil in a thin, steady stream. If the mixture becomes too thick and the oil is no longer incorporating, pulse the blender.

Herb Mayonnaise Prepare Mayonnaise according to directions, adding 3 tablespoons chopped fresh herbs, such as parsley, cilantro, thyme, or basil.

Lime Mayonnaise Prepare Mayonnaise according to directions, subst.i.tuting lime juice for the lemon juice and adding 2 teaspoons grated lime zest.

Chili-Cilantro Mayonnaise Prepare Mayonnaise according to directions, subst.i.tuting lime juice for the lemon juice and adding 3 tablespoons chopped fresh cilantro and 2 teaspoons chili powder.

Note: The very young and very old, those with compromised immune systems, and pregnant women should avoid consuming raw eggs.

Aioli Delicious atop poached chicken or fish, this garlicky mayonnaise also can be used as a dip for fresh vegetables, making it a perfect low-carb snack food.

Phases: 1, 2, 3, 4Makes: 8 (2-tablespoon) servingsActive Time: 10 minutesTotal Time: 10 minutes2 garlic cloves, peeled teaspoon salt2 large egg yolks (see note, above)1 teaspoon Dijon mustard cup olive oil cup canola oil Mince garlic on a cutting board and sprinkle with salt. With the blade of a heavy knife, mash the garlic and salt into a paste. Transfer to a medium bowl. Add egg yolks and mustard; mix well. Combine olive oil and canola oil in a gla.s.s measuring cup. Slowly whisk in oil a few drops at a time until the mixture begins to thicken. Add oil slightly faster, pouring in a slow steady stream, whisking constantly, until very thick.

PER SERVING: Net Carbs: 0 grams; Total Carbs: 0 grams; Fiber: 0 grams; Protein: 1 grams; Fat: 29 grams; Calories: 270 VARIATION.

Rouille Prepare Aioli according to directions, adding small roasted red pepper that has been mashed into a paste and 1 1/8 teaspoon cayenne pepper with the egg yolks. teaspoon cayenne pepper with the egg yolks.

Dill Sauce Dill sauce is the cla.s.sic accompaniment to cold fish (particularly poached salmon), meat, and poultry dishes. Also try it with eggs and vegetables.

Phases: 1, 2, 3, 4Makes: 12 (2-tablespoon) servingsActive Time: 10 minutesTotal Time: 40 minutes cup Mayonnaise (page 208) cup sour cream cup chopped fresh dill1 tablespoons Dijon mustard2 tablespoons heavy cream1 tablespoon lemon juiceSalt and pepper to taste In a small bowl, whisk together mayonnaise, sour cream, dill, mustard, cream, and lemon juice. Stir in salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavors to blend.

PER SERVING: Net Carbs: 1 gram; Total Carbs: 1 gram; Fiber: 0 grams; Protein: 1 gram; Fat: 10 grams; Calories: 100 VARIATION.

Caper-Dill Sauce Prepare Dill Sauce according to directions, subst.i.tuting a pinch of cayenne pepper for the black pepper and stirring in 2 tablespoons drained, chopped capers.

Tartar Sauce Tartar sauce is a breeze to make, and making it yourself ensures that it will have no added sugar. This American cla.s.sic is particularly good with crab cakes and other fried seafood, but try it over vegetables, too.

Phases: 1 2 3 4Makes: 8 (generous 2-tablespoon) servingsActive Time: 10 minutesTotal Time: 10 minutes cup Mayonnaise (page 208) cup finely chopped kosher dill pickle2 tablespoons finely chopped onion1 tablespoon drained, chopped capers2 teaspoons Dijon mustard teaspoon granular noncaloric sweetener Combine mayonnaise, pickle, onion, capers, mustard, and noncaloric sweetener in a small bowl. Serve right away, or refrigerate in an airtight container for up to 5 days.

PER SERVING: Net Carbs: 1 gram; Total Carbs: 1 gram; Fiber: 0 grams; Protein: 0 grams; Fat: 22 grams; Calories: 205 VARIATION.

Remoulade Prepare Tartar Sauce according to directions, omitting the onion and adding 1 finely chopped hard-boiled egg, 1 tablespoon minced parsley, and 1 teaspoon minced tarragon. If possible, replace the pickle with 1 tablespoon finely chopped sour gherkin.

Mustard-Cream Sauce Serve this savory sauce over chicken, pork, or veal cutlets or poached salmon or chicken b.r.e.a.s.t.s.

Phases: 1, 2, 3, 4Makes: 4 (generous 2-tablespoon) servingsActive Time: 5 minutesTotal Time: 5 minutes cup heavy cream1 scallion, chopped1 tablespoons coa.r.s.e-grain mustard teaspoon pepper teaspoon salt Pour cream into a small skillet and bring to boil over high heat. Stir in scallion and cook, stirring frequently, until cream thickens slightly, about 4 minutes. Remove from heat and stir in mustard, pepper, and salt.

PER SERVING: Net Carbs: 1 gram; Total Carbs: 1 gram; Fiber: 0 grams; Protein: 5 grams; Fat: 11 grams; Calories: 110 c.o.c.ktail Sauce Unlike most commercial c.o.c.ktail sauces, this easy-to-make recipe contains no added sugars. Use this tangy sauce on shrimp c.o.c.ktail or raw oysters or your favorite baked or (nonbreaded) fried seafood.

Phases: 1, 2, 3, 4Makes: 8 (generous 2-tablespoon) servingsActive Time: 5 minutesTotal Time: 1 hour, 5 minutes1 cup no-sugar-added ketchup3 tablespoons prepared horseradish, drained teaspoon grated lemon zest (optional)1 tablespoon fresh lemon juiceHot pepper sauce Combine ketchup, horseradish, lemon zest, and lemon juice in a small bowl; stir in hot sauce to taste. Cover and refrigerate for at least 1 hour to allow flavors to blend.

PER SERVING: Net Carbs: 3 grams; Total Carbs: 5 grams; Fiber: 2 grams; Protein: 0 grams; Fat: 0 grams; Calories: 25 Barbecue Sauce Most commercial barbecue sauces are full of sugar or high-fructose corn syrup. Feel free to customize the sauce to your preferences or to the recipe you'll use this sauce with-more or less cayenne pepper, more or less vinegar, and other spice combinations.

Phases: 2, 3, 4Makes: 10 (scant 2-tablespoon) servingsActive Time: 25 minutesTotal Time: 25 minutes1 tablespoon olive oil1 small onion, finely chopped2 tablespoons tomato paste1 teaspoon chili powder1 teaspoon ground c.u.min teaspoon garlic powder teaspoon powdered mustard teaspoon ground allspice1/8 teaspoon cayenne pepper teaspoon cayenne pepper1 cups no-sugar-added ketchup1 tablespoon cider vinegar2 teaspoons Worcesters.h.i.+re sauce2 teaspoons noncaloric sweetener teaspoon instant coffee granules Heat oil in a medium saucepan over medium-high heat. Add onion and saute until soft, about 3 minutes. Add tomato paste, chili powder, c.u.min, garlic powder, mustard, allspice, and cayenne pepper; cook until fragrant, about 1 minute. Stir in ketchup, vinegar, Worcesters.h.i.+re sauce, noncaloric sweetener, and coffee; simmer, stirring occasionally, until very thick, about 8 minutes. Serve warm or at room temperature, or refrigerate in an airtight container for up to 3 days.

PER SERVING: Net Carbs: 4 grams; Total Carbs: 7 grams; Fiber: 3 grams; Protein: 0 grams; Fat: 1.5 grams; Calories: 45 Peanut Sauce Peanut sauce is a standard in the cuisines of Southeast Asia, particularly Thailand and Indonesia. Use it as a dip for chicken, lamb, beef, or tofu kebabs or with any grilled meat or poultry. Also try it on raw or steamed vegetables. Be sure to use natural peanut b.u.t.ter without hydrogenated oils and sweeteners. If you don't have fish sauce, subst.i.tute soy sauce.

Phases: 3, 4Makes: 8 (generous 2-tablespoon) servingsActive Time: 10 minutesTotal Time: 10 minutes1 tablespoon peanut oil1 tablespoon minced fresh ginger2 garlic cloves, minced teaspoon red pepper flakes cup chunky natural peanut b.u.t.ter cup water1 tablespoon unseasoned rice wine vinegar1 tablespoon fish sauce (nam pla)1 tablespoon noncaloric sweetener cup unsweetened coconut milk1. Heat oil in a small saucepan over medium-high heat. Add ginger, garlic, and pepper flakes and saute until ginger and garlic start to brown, about 1 minute. Add peanut b.u.t.ter, water, vinegar, fish sauce, and noncaloric sweetener; cook, stirring, until smooth, about 1 minute.2. Remove from heat and stir in coconut milk. Serve right away, or refrigerate in an airtight container for up to 5 days. If sauce is too thick, stir in 1 to 2 tablespoons water.

PER SERVING: Net Carbs: 5 grams; Total Carbs: 6 grams; Fiber: 1 gram; Protein: 4 grams; Fat: 15 grams; Calories: 170 Raita Cooling raita is a staple in Indian and Middle Eastern cuisines. It cools hot curries, but it's also great with mild dishes and spiced grilled meats and even as a dip.

Phases: 2, 3, 4Makes: 8 (-cup) servingsActive Time: 15 minutesTotal Time: 1 hour, 15 minutes1 medium cuc.u.mber, peeled, seeded, grated, and squeezed dry1 cups plain whole milk yogurt2 tablespoons chopped fresh mint2 tablespoons chopped fresh cilantro teaspoon salt1/8 teaspoon curry powder teaspoon curry powder Combine cuc.u.mber, yogurt, mint, cilantro, salt, and curry powder in a medium bowl. Cover and refrigerate for 1 hour to allow flavors to blend.

PER SERVING: Net Carbs: 3 grams; Total Carbs: 3 grams; Fiber: 0 grams; Protein: 2 grams; Fat: 1.5 grams; Calories: 35 VARIATION.

Tzatziki Prepare Raita according to directions, omitting the mint, cilantro, and curry powder and adding 2 tablespoons extra-virgin olive oil, 1 minced garlic clove, and 2 teaspoons fresh lemon juice. For a more authentic dish, use Greek yogurt, which is thicker and richer-and lower in carbs-than the standard supermarket variety.

Romesco Sauce This traditional Spanish sauce gets body and flavor from pureed bell peppers and almonds-a terrific low-carb combination. Use it on grilled meats, vegetables, poultry, and eggs.

Phases: 2, 3, 4Makes: 12 (generous 3-tablespoon) servingsActive Time: 25 minutesTotal Time: 45 minutes3 medium red bell peppers, halved lengthwise cup extra-virgin olive oil cup blanched sliced almonds2 garlic cloves, crushed1 small tomato, seeded2 teaspoons sherry vinegar2 teaspoons paprikaSalt to tasteCayenne pepper to taste1. Place peppers, skin side up, on a broiler pan in a preheated broiler (or on a skewer over a gas burner set on high heat); cook, turning occasionally, until skin is charred, about 8 minutes. Transfer to a large bowl and cover with plastic wrap. Let steam for 20 minutes; peel and seed.2. Meanwhile, heat oil in a medium skillet over medium heat. Add almonds and garlic and saute until golden, about 3 minutes.3. Combine peppers, almonds, tomato, garlic, vinegar, and paprika in a food processor or blender and puree. Season with salt and cayenne pepper to taste. Serve right away, or refrigerate in an airtight container for up to 3 days.

PER SERVING: Net Carbs: 2 grams; Total Carbs: 3 grams; Fiber: 1 gram; Protein: 1 gram; Fat: 11 grams; Calories: 120 Alfredo Sauce One of the simplest and best of all pasta sauces, Alfredo sauce is versatile enough to dress up steamed vegetables as well. For the best flavor, buy blocks of Parmesan and Pecorino Romano and grate them yourself.

Phases: 1, 2, 3, 4Makes: 6 (-cup) servingsActive Time: 10 minutesTotal Time: 20 minutes2 tablespoons unsalted b.u.t.ter1 cups heavy cream cup grated Parmesan cup grated Pecorino Romano1/8 teaspoon pepper teaspoon pepperPinch ground nutmeg Melt b.u.t.ter in a medium saucepan over medium heat. Add cream and simmer until reduced to 1 cup, about 10 minutes. Remove from heat; stir in Parmesan, Pecorino Romano, pepper, and nutmeg until the cheeses have melted and sauce is smooth. Serve right away.

PER SERVING: Net Carbs: 2 grams; Total Carbs: 2 grams; Fiber: 0 grams; Protein: 4 grams; Fat: 28 grams; Calories: 280 VARIATION.

Vodka sauce Prepare Alfredo Sauce according to directions, adding 3 tablespoons tomato paste and 2 tablespoons vodka to the heavy cream before reducing.

Basic Tomato Sauce This versatile sauce is great not just with meatb.a.l.l.s or on low-carb or s.h.i.+rataki pasta, but also on sauteed zucchini, onions, or peppers.

Phases: 2, 3, 4Makes: 6 (-cup) servingsActive Time: 15 minutesTotal Time: 40 minutes cup extra-virgin olive oil1 medium onion, finely chopped medium celery rib, finely chopped2 garlic cloves, chopped1 teaspoon dried basil1 (28-ounce) can crushed tomatoesSalt and pepper to taste1. Heat oil in a medium saucepan over medium heat. Add onion, celery, and garlic and saute until the vegetables are very soft, about 6 minutes. Add basil and cook, stirring, 30 seconds.2. Stir in tomatoes. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until thickened, about 30 minutes. Season with salt and pepper and serve hot.

PER SERVING: Net Carbs: 9 grams; Total Carbs: 12 grams; Fiber: 3 grams; Protein: 2 grams; Fat: 10 grams; Calories: 140 Carbonara Sauce This rich sauce is best for long strands of s.h.i.+rataki (or low-carb in later phases) pasta such as spaghetti or fettuccine. It can also be served over sauteed eggplant, onions, or peppers. Time the cooking so that the pasta or vegetable base is still very hot when you pour the sauce on. This allows the eggs to continue to cook and thicken.

Phases: 1, 2, 3, 4Makes: 6 (-cup) servingsActive Time: 20 minutesTotal Time: 20 minutes6 slices bacon, cut into -inch pieces2 garlic cloves, minced cup heavy cream cup grated Parmesan1/8 teaspoon pepper teaspoon pepper2 large eggs1. Cook bacon in a medium skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a plate lined with paper towels; set aside. Spoon off all but 2 tablespoons fat; return skillet to heat. Add garlic and saute until fragrant, about 30 seconds. Add cream, Parmesan, and pepper; simmer until cheese has melted, about 1 minute.2. Meanwhile, lightly beat eggs in a medium bowl; slowly whisk hot cream mixture into eggs until completely combined. Return mixture to skillet over low heat; simmer, stirring constantly, until it begins to thicken, about 3 minutes. Remove from heat; stir in reserved bacon. Serve right away.

PER SERVING: Net Carbs: 2 grams; Total Carbs: 2 grams; Fiber: 0 grams; Protein: 8 grams; Fat: 17 grams; Calories: 190 Basil Pesto Despite its low carb content, this recipe is not coded for Induction because it contains nuts, but it is certainly appropriate after the first two weeks. Toasting the nuts enhances the flavor. Add more garlic if you prefer. Mix pesto with mayonnaise or cream cheese for a quick dip or thick sauce to spoon over fish, chicken, beef, or steamed vegetables. It's also great atop slices of tomato and mozzarella.

Phases: 2, 3, 4Makes: 4 (-cup) servingsActive Time: 10 minutesTotal Time: 10 minutes3 cups tightly packed fresh basil leaves1/3 cup pine nuts cup pine nuts1/3 cup grated Parmesan cup grated Parmesan1 garlic clove, peeled teaspoon salt1/3 cup extra-virgin olive oil cup extra-virgin olive oil Combine basil, pine nuts, Parmesan, garlic, and salt in a food processor or blender; pulse until finely chopped. Add oil in a slow and steady stream with machine running; process until fairly smooth but not pureed. Serve right away, or refrigerate in an airtight container for up to 3 days or freeze for up to one month.

PER SERVING: Net Carbs: 1 gram; Total Carbs: 3 grams; Fiber: 2 grams; Protein: 5 grams; Fat: 29 grams; Calories: 280 VARIATION.

Arugula-walnut pesto Prepare Basil Pesto according to directions, subst.i.tuting arugula for the basil and walnuts for the pine nuts.

Sun-Dried Tomato Pesto A tasty twist on the cla.s.sic Basil Pesto (page 217), this sauce can be mixed with sour cream or cream cheese for a tasty dip. Found near the produce section of the supermarket, dry-packed sun-dried tomatoes are much less expensive and fresher tasting than oil-packed ones.

Phases: 2, 3, 4Makes: 8 (3-tablespoon) servingsActive Time: 10 minutesTotal Time: 15 minutes cup sun-dried tomatoes (not packed in oil)2 cups boiling water cup water cup extra-virgin olive oil cup basil leaves cup pine nuts, toasted3 tablespoons grated Pecorino Romano1 garlic clove1. Combine sun-dried tomatoes and boiling water in a bowl; let stand until tomatoes are pliable, about 10 minutes. Drain; squeeze out excess liquid.2. Combine tomatoes, water, oil, basil, pine nuts, Pecorino Romano, and garlic in a blender; pulse until fairly smooth. Serve right away, or refrigerate in an airtight container for up to 2 days or freeze for up to 1 week.

PER SERVING: Net Carbs: 3 grams; Total Carbs: 4 grams; Fiber: 1 gram; Protein: 2 grams; Fat: 24 grams; Calories: 240 Salsa Cruda This uncooked tomato sauce is delicious over vegetables and makes a summery dish when tossed with grilled shrimp or chicken. If your tomatoes are on the acidic side, add teaspoon granulated sucralose.