This sauce originated in the Catalonian region of Spain. Classically Romesco sauce contains bread crumbs, but we figured that we would give it a more contemporary twist and make it gluten-free. We love its thick, silky texture, the smoky flavors from the peppers and onions and the vibrancy from the sherry vinegar. If you can’t find pimenton; substitute smoked paprika. We have been enjoying this on roasted brussel sprouts.
Chimichurri, a piquant and flavorful yet light sauce is typically served with steak in Argentina. You can use a little bit of it as a marinade and serve the rest as an accompaniment to anything you might grill or pan roast such as fish or tofu
Saver the end of summer by enjoying this salad. Use smallish zucchini and shave ribbons off of them; rotating every third cut or so. Do not add olive oil, lemon or salt until just before serving as they will break down zucchini. I like to use the sweet “Sun Gold” Tomatoes
If you are stuck in a salmon rut, you really need to try this fish!
Sunchokes can be eaten raw, having a water chestnut quality to them, or they can be roasted to caramelize the natural sugars. Here, we first oven roast them with the turnips before turning into a soup.
This is a great winter-spring vinaigrette you can enjoy when citrus is abundant and at its peak! The garlic and mustard emulsify the dressing. You can serve this with just about any green salad. It also makes a great marinade.
This is a bit of a hybrid between Hummus and Tabbouleh. It can be eaten alone or added as a condiment to veggie burgers or atop a salad of romaine greens. It is fairly quick to come together, working the chickpeas and other ingredients while the bulgur cooks. It also holds in the fridge well for a week (although, it never gets that far in our house). The recipe can easily be doubled and serves as a good protein and healthy carb rich snack, easy lunch, and a go-to for dinner after a long day.
