My favorite (and the easiest!) way to prepare vegetables is to roast or grill them, but sometimes you want a little something more. That's where sauces play such an important roll. You can whip up almost any sauce or condiment on Sunday night and it will keep for most of the week - just ready and waiting to take your ho-hum dinner bowl to the next level.
Romesco sauce is a favorite in our house. It's smoky, garlicky, and adds a punch of flavor to otherwise simply seasoned meal prep ingredients. A favorite combination of mine is this sauce with roasted cauliflower, chickpeas, brown rice, feta, and toasted almonds. Yum!
Makes 1 cup | Prep time: 10 minutes
2 roasted red peppers, seeds and stems discarded (I used jarred)
1/2 cup lightly toasted almonds (I used skinless here)
1/4 cup parsley, leaves only
1 clove garlic, peeled
2 Tbs. extra virgin olive oil
2 Tbs. sherry vinegar
1/2 tsp. honey
1/4 tsp. cumin powder
8 grinds black pepper
generous pinch sea salt
Place all ingredients together in a blender or food processor, and combine until smooth. Taste and adjust seasoning as needed (more salt, vinegar, etc). As the sauce sits, the flavors will mellow and become more cohesive.
Use for topping grilled/roasted vegetables or fish. It's also lovely as a dip for raw vegetables or pita. Will keep for 4-5 days in the fridge.