I hope everyone enjoyed their Fourth of July! Nick worked most of the day but Paige and I went to the parade and enjoyed some alone time until he got home, then we went to a friend’s house for a delicious meal and fireworks. As I do for most summer cookouts, I made my favorite quinoa salad. Delicious.
Do you know what else is delicious? This simple red pepper sauce. It could be served on a cold pasta dish (or hot, I suppose, just heat it u p), or zoodles (zucchini noodles, the new thing, I’ve noticed) or fish, or even just some delicious hearty bread. Why not? Dip away!
I added the sauce to some pan-cooked bay scallops (so, no, this isn’t a photo of gnocchi like you thought). A little butter in the pan, heat, add the scallops, cook for about 5-10 minutes. All done (with a little pepper on top). Add the sauce, top with some dried cilantro if you want to be cool like me, and enjoy.
- 1 jar roasted red pepper (strained)
- 2 Tbsp blanched almonds
- 2 Tbsp. extra virgin olive oil
- 1 tsp. red wine vinegar
- ¼ tsp sea salt
- Puree all ingredients together in a food processor. Spoon over sauteed fish, shrimp, chicken, tofu or veggies.
So simple, so tasty. And, low FODMAPs! This sauce would also be really nice heated up and added to a pizza or even gnocchi (such as the photos look). Just because it’s meant to be cold doesn’t mean it wouldn’t be good with a little heat, right?
See you next week with a simple Tofu “Egg” Salad recipe. Great for adults and babies alike!