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condiments

I like to think of romesco sauce as Spain’s answer to pesto. The tomato and roasted bell peppers lend sweetness, almonds give it a nutty richness, bread provides texture, and smoked paprika and cumin round it all out with a subtle smokiness. This version was adapted from this recipe, featured in Bon Appetit. This vegan sauce can be served alongside non-meat mains, like tempeh, seared tofu, or grilled cauliflower steaks; drizzled over charred spring or green onions for a vibrant side dish; or combined with pasta cooking water for a luxurious pasta sauce. I decided to entertain the carnivore inside of me and serve it with breaded chicken cutlets.

1 medium tomato, rough chop (I used a grilled, peeled tomato leftover from a recent “grill night”)
1 1/2 roasted red bell peppers, rough chop
1 clove garlic
1/4 cup whole wheat breadcrumbs, or torn stale bread
2/3 cup slivered almonds, toasted
1 Tbsp smoked paprika
Pinch cumin
Kosher salt and freshly ground black pepper
3 Tbsp extra-virgin olive oil

1. Combine all ingredients, except for olive oil, in a food processor and whirl until mostly smooth.
2. Drizzle in the olive oil while the food processor is running. Add water to thin, if desired.

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Notes: absolutely lovely, but I admit that I didn’t do a good job of recording exact ratios. The above was recorded from memory, and I will need to retest to recreate results.

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1/2 cup mayonnaise
1/2 cup plain, non-fat yogurt
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp red pepper flakes
3 Tbsp apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
1 small head red cabbage, cored and thinly sliced
1 small head green cabbage, cored and thinly sliced
1 cup currants or golden raisins
4 scallions, thinly sliced on a bias

1. In a large bowl, whisk together the mayonnaise, yogurt, curry, cumin, red pepper flakes, and vinegar. Season with salt and black pepper.
2. Add cabbages, currants, and scallions to the bowl and toss to combine.
3. Adjust seasoning as necessary, and refrigerate for at least 30 minutes, or overnight.

Great on its own, but works perfectly as a topping for a lean turkey or chicken burger.

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A very very loose recipe, which should be adapted to your taste.

2-3 cloves garlic
1 small bunch fresh oregano, rough chop
1 small bunch fresh cilantro, rough chop
1 bunch fresh parsley, rough chop
1/4 tsp red pepper flakes
3 Tbsp red wine vinegar
1/4 cup olive oil
kosher salt, to taste

1. Combine herbs, red pepper flakes and red wine vinegar in a food processor and pulse until finely chopped.
2. Transfer to a small bowl and stir in the olive oil.
3. Season with salt, to taste.

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Serve atop grilled skirt steak and you will be happy happy happy.

Now that you’ve made the Abundant Harvest Salad, you need a creamy, bright dressing to complement all of those beautiful flavors and textures. Enter, Lemon Tahini Dressing.

1/3 cup tahini
juice of 1 large lemon
3 scallions, thinly sliced
kosher salt and black pepper, optional, to taste

1. In a small bowl, combine the tahini with 1/3 cup water and the lemon juice. Stir until smooth.
2. Add the scallions to the bowl and stir.
3. Season with salt and pepper, if using, to taste.

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1 1/2 tbsp olive oil
3 medium to large red bell peppers, medium rough dice
1 medium onion, medium rough dice
kosher salt and black pepper
2 large cloves garlic, minced

1. Heat olive oil in a pan over medium-high heat.
2. Once oil is hot, add the bell peppers and onion. Season with salt and pepper and cook for about 5 minutes, stirring frequently enough to avoid browning.
3. Add the garlic to the pan and cook for another minute.
4. Cover the vegetables with water. Bring to a boil and then simmer until 2/3 of the water evaporates.
5. With an immersion blender, puree until smooth.
6. Adjust seasoning and serve with roasted eggplant rollatini.

The sauce packs a surprising amount of flavor for such few ingredients. For this reason, as well as the smooth, luscious texture, it would serve as an excellent red pepper soup. Serve hot or chilled, and garnish with fresh herbs and heavy cream, or extra-virgin olive oil.

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2 tsp vegetable oil
1 small onion, medium dice
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced
1 Tbsp paprika
1 tsp cumin
1 tsp chili powder
11 oz ketchup
1-2 chipotles in adobo, plus 1-2 Tbsp adobo sauce
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1/4 cup low-sodium soy sauce
1/2 cup apple cider vinegar
2 Tbsp whiskey, bourbon, rye, etc.

1. Heat oil in a saucepan over medium heat.
2. Add diced onion to the oil and sweat, stirring occasionally. Season with salt and pepper.
3. Add the garlic to the pan and cook until fragrant, about 1 minute.
4. Add paprika, cumin and chili powder to the pan and cook for another minute, stirring constantly.
5. Add the ketchup, chipotle, brown sugar, Worcestershire and soy sauces, vinegar and whiskey.
6. Cook for 1 hour over low heat, stirring frequently.

sweet chipotle bbq sauce