This recipe was created by Crafted Hospitality and taught to FEAST participants at PS 112 by Craft Chef Travis Soward! With a rainbow of delicious, fresh vegetables, our romesco sauce with crudité will be a hit at any party or a perfect on-the-go snack.

Ingredients:

Sauce

  • 1 can roasted red peppers
  • 1 cup almonds
  • 2 tbsp sherry vinegar
  • ½ cup olive oil
  • Salt and pepper to taste

Crudité *you can use just about any raw veggies that are in season or that you have on hand!

  • Baby carrots, peeled
  • Sugar snap peas, trimmed
  • Cauliflower florets
  • Broccoli florets
  • Celery, peeled and trimmed

Directions:

1. Clean peppers from any seeds or left over skin

2. Toast almonds in a pan until golden brown.

3. Chop (or blend in a food processor) all the peppers and almonds until desired consistency. For a dipping sauce it would be best to be a little thicker.

4. Season with the sherry vinegar, salt, and pepper. Stir in olive oil.

5. Serve with raw vegetables as a dip.

 

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