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
These Raw Tacos are GREAT! Even non-raw foodies LOVE them. Make a batch or two of the taco meat and keep it on hand to enjoy over a salad or straight out of the jar! For a crowd or informal buffet dinner, set out taco meat, wrappers and bowls of assorted salsas, guacamole, cashew cream and vegetables and have your own fiesta
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
As seen on San Diego living. This pudding is sure to be a hit with everyone. A favorite of both kids and grown ups.
Sweet Potatoes have a lot of plusses—they’re low on the glycemic index, packed with beta-carotene and have a wonderful flavor.
This crunchy fragrant salsa provides a nice contrast to fish or chicken.
If you are stuck in a salmon rut, you really need to try this fish!
