Getting a Little Saucy.

Another little trick I learned in my restaurant days was how to add a lot of flavor with just a little bit of effort. Mix up a few of your own favorite sauces and seasoning mixes ahead of time, store them appropriately and break them out when you need some flavor on the fly. Blend dried herbs like basil, oregano and thyme for an Italian kick or spices like cumin, chili powder and coriander when you want a little "arriba". Store them in a handy spot, (like say, your spice rack) and they'll be ready for action when you're not quite.

I also like to make my own pesto when fresh basil is looking its best, and a variety of California Ripe Olive tapenades whenever I get a chance. If you make large batches and store leftovers in the fridge or freezer, you can use them over and over again. The same tapenade can be used alone as a spread or dip, stirred into a tomato or cream sauce, tossed with pasta or blended with breading to stuff a roast. (The list goes on, but I'll spare you for now.) A few minutes with the food processor, some California Ripe Olives and a couple of sun-dried tomatoes and you'll see what I mean.

Sundried Tomato and Olive Tapenade

• 1 (6 ounce) can California Ripe Olives, whole, pitted, drained
• 1/2 cup Oil-packed sun-dried tomatoes
• 1 clove Peeled garlic
• 1/4 cup Olive oil
• 1 Tablespoon Balsamic vinegar
• 1 Tablespoon Orange juice
• 2 teaspoons Chopped tarragon

Combine ingredients in the bowl of a food processor. Pulse until smooth. Makes 1 1/2 cups.