This last weekend we welcomed the beginning of spring with day light savings time. Usually, I don’t mind losing an hour and having more sunny evenings but this year was a bit different since we have a 7 month old with a daily routine to deal with! We planned and stewed over how to adjust her schedule just so that she would barely notice and we could all make a smooth transition. I am happy to say that it hasn’t been too bad and are slowly working towards our goal! But more daylight also means more time outside and less time in the kitchen preparing dinner. When the days are so nice (sorry everyone NOT in California) I find it’s nice to throw everything in a hot oven and let it roast up for an hour while we continue play time.
A simple way to snazzy up…(snazzy up it a saying right?)…your regular roasted veggies is tossing everything in a romesco sauce once cooked! If you haven’t had romesco sauce let me tell you….YUMMY! It’s fairly easy to throw together and can be made ahead of time and stored in the fridge. I like to make a bit extra to use for the rest of the week in sandwiches, on fried eggs and served with a soft cheese and crackers! Really you can use this versatile sauce with all kinds of things!
The first thing you’ll need is roasted red bell peppers. Now you can buy them in a jar pre-roasted or you can save a bit of money and just char some fresh ones over a flame on your gas stove top or bbq. You could also broil them in the oven…making sure to turn the peppers every few minutes to char the whole pepper. I usually just use my gas stove top (please excuse the dirty surface! hehe)
What You Will Need
2 red bell peppers (roasted, or the equivalent if using jarred)
1 cup roasted cashews or almonds
3 cloves of garlic
1 Tbsp tomato paste
1/4 cup white balsamic or sherry vinegar
1/4 cup olive oil
1-2 tsp paprika depending on personal taste
salt and pepper to taste
If you are using fresh peppers, once you char them, remove the skin and core.
Throw everything in a food processor and blend until fairly smooth…Ta-Da…you’re done! Now what could be easier?
Toss roasted potatoes, in just enough sauce to cover surface of potatoes.
Store the remaining sauce in the fridge.