Having a repertoire of tasty, healthy sauces on hand is like a meal prep secret weapon. When I was first starting off, a chef friend told me that the first thing to develop should be your sauces— in a traditional kitchen that might be béchamel, and other rich buttery condiments, but at Contigo we have an arsenal of lighter options that can accompany many of our dishes. If you’re prepping for the week ahead, pick two sauces or dressings to keep in jars. A bright vinaigrette for salads, and something like this miso dressing that you can add to everything else. Using high quality organic oils and vinegars makes a big difference, so spend the extra money when you can to get the most out of your homemade dressings.


1/4 rice wine vinegar
1/4 cup neutral oil (avocado, sunflower etc.)
3 tablespoons light miso (preferably South River's Brown Rice Miso)
1" piece ginger, peeled and chopped
2 medium carrots, peeled and chopped
1 tablespoon toasted sesame oil

In food processor, combine all ingredients and pulse several times. Scrape down sides then process for 1-2 minutes, until pretty smooth. 2. Serve on salads, fish, chicken, rice bowls (pretty much anything!). Keeps in fridge for about 1 week.


Miso is magical. It is a fermented Japanese ingredient that can be made from soybeans, rice, chickpeas or adzuki beans. In New England we have many delicious options at local markets and Whole Foods— for this recipe, use a lighter colored sweet miso. Darker miso tends to be a bit saltier and more pungent, so if that’s all you have on hand, start with 2 tablespoons and add more to taste.

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