Miso-meets-peanut-butter sauce

This sauce brightened up a rather ho-hum bowl of roasted broccoli, sweet potatoes and chicken breasts. I practically licked the bowl clean.

Serves 4 to 6

Ingredients

• 1 tablespoon minced fresh ginger

• 1 small garlic clove, minced

• 2 tablespoons white miso (the mildest kind)

• 2 tablespoons peanut butter

• 1 tablespoon honey

• 1/4 cup rice vinegar (I substituted with raw kombucha)

• 2 tablespoons toasted sesame oil

• 2 tablespoons olive oil

Combine everything using a hand blender until smooth. Taste and adjust if needed.

Keeps for up to a week in the refrigerator.

Recipe adapted from Smitten Kitchen.