Not surprisingly, cookbook author Danielle Walker makes her own condiments. Why? They deliver better flavor than mass-produced products, and in the case of tomato ketchup and barbecue sauce, a better sweetener than high fructose corn syrup, and less sweetener.

Danielle is following up on her the Paleo Diet-focused Against All Grain (10 months on the New York Times Best Sellers list) with the upcoming Meals Made Simple (out September 2nd, but you can pre-order now).

You can make your own ketchup in just five minutes of prep time, plus 45 minutes of cooking. How can you resist the opportunity to impress your palate, your family, your friends?

After you’ve made your first batch, you can experiment with your favorite seasonings: chipotle, curry, garlic, horseradish, jalapeño, sriracha, whatever.

Danielle chose honey as the sweetener in her recipe, but you can use agave (just use half the amount, since it’s twice as sweet), maple syrup, even cane sugar.

RECIPE: HOMEMADE TOMATO KETCHUP

Ingredients For 2 Cups

Make it yourself! Photo courtesy Danielle Walker.

1. PLACE the oil in a deep skillet or saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, until fragrant.

2. ADD the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer uncovered for 40 minutes, until the sauce has thickened and reduced by half.

3. REMOVE the onion, cloves and allspice. Bring to room temperature before storing in the refrigerator.

Variations

Make the ketchup without the cloves and allspice. You can divide it into half cup batches and flavor them accordingly (seasonings provided per half cup of ketchup).

 
Your own blend: Anything goes!

Here’s a way to enjoy Happy Hour in the heat: Turn your favorite fruit cocktail into an adult ice pop.

We started with the Margarita, re-interpreting the Strawberry Frozen Margarita as a Strawberry Margarita Ice Pop. You can substitute the fruit and spirits to adapt your favorite cocktail.

Prep time: is 15 minutes plus freezing time (overnight).
RECIPE: STRAWBERRY MARGARITA ICE POPS

Ingredients For 8 – 10 Pops

Truly frozen cocktails: Strawberry Margarita Ice Pops. Photo courtesy Driscoll’s.

1. BRING water and sugar to a boil in a medium saucepan. Reduce heat to low and simmer until sugar is dissolved. Cool completely.

2. PURÉE strawberries in a blender or food processor. Strain through a fine mesh sieve to yield 1-1/2 cups purée.

3. COMBINE strawberry purée with sugar syrup, lime juice, tequila and orange liqueur. Pour into ice pop molds.

4. FREEZE for 2 hours, then sprinkle the base of the pops with salt and add the sticks. Let freeze at least 12 hours longer or overnight until frozen solid.
  

Doesn’t this salad from Florida-based Peach Valley Café burst with summer?

Blueberries, mandarin segments, strawberries, frisée and baby greens are garnished with shaved Parmesan cheese, toasted almonds and homemade peach ginger dressing.
 
 
You can add or substitute any other seasonal fruits: bananas, peaches, kiwi or other favorites.

GINGER PEACH DRESSING

Ingredients

 
Mix, match and enjoy.
 
 
>>> THE DIFFERENCE BETWEEN MANDARINS & ORANGES <<<