Sauces, dressings, salsas, chutneys, spices, rubs; depending on how you look at it they’re either my guilty little pleasures or my best kept secret weapons.

The fact of the matter is local, fresh, artisan eating can be boring. I think it’s what turns so many people away. Especially today when quick and convenience, for many, are not self-indulgent luxuries but rather must-haves just to get by.

Sure, it can be both convenient and exciting, but few of us have the pocket book to back such a diet in its entirety, myself included. And void those funds one can only eat so much cabbage before wishing that cabbage itself was extinct, after all. That is, unless of course, one has a pantry so chock-full of sauces, dressings and spices that cabbage is never really cabbage; potatoes are never just potatoes and even brussel sprouts become beautiful and awe-inspiring.

I believe this so whole heartedly, in fact, that many of my friends have stopped asking me for recipes. And not just because they know everything will be measured in handfuls, dashes and ‘just drizzle a little in’s either. They’ve simply started asking me what sauce I put on it this time instead, because that, when it comes right down to it is the recipe.

Toss it, drizzle it, brush it on. Want an exciting socially and environmentally sound meal in less than thirty? Get creative. Toss chopped cabbage with an Asian inspired dressing and serve it beside grilled, pastured poultry that was basted in the same or similar; Brush halved brussel sprouts with a spicy mustard and drizzle with olive oil before roasting in the oven; baste some grass-fed pork with your favorite jam and grill or oven bake until just done and still juicy.

Three of the most exciting sauces on Foodzie right now — all on my list to try next — are Terra Verde Farm’s Peach-Pear-Apple Hot Sauce, Uncle Berch’s Jimmie’s Mixed Berries and Chipotle Jam (destined for the pork as outlined above, if you’re interested), and Anija’s Finnish Style Mom’s Mustard.

However you apply it, as they say, the proof is in the pudding — or in this case, the flavor is in the sauce. What are your favorite quick and easy flavor enhancers?