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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