This romesco sauce recipe was created by Crafted Hospitality and taught to FEAST participants at PS 112 by Craft Chef Travis Soward, adding Craft's veggie grain bowl creates a complete dish for dinner!

(Serves 6)

Romesco Sauce Ingredients

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


Veggie grain bowl Ingredients

  • 1.5 cups uncooked quinoa
  • 1 bay leaf
  • 1 pint cremini mushrooms, sliced
  • 2 red onions
  • 1 pint red wine vinegar
  • 1 bunch radish
  • 1 pint snap peas
  • Olive oil

Romesco sauce Preparation

  1. Clean peppers from any seeds or leftover 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.


Veggie Grain Bowl Preparation

  1. Combine quinoa, 3 cups water, bay leaf, and 1 tbsp salt in a pot and cook covered on a low temperature until all the water is evaporated.
  2. Put a large pot of water on the stove at high heat
  3. Cut cremini mushrooms into quarters and heat a sauté pan to medium heat
  4. Add olive oil to the pan and add mushrooms and cook till golden brown season with salt & pepper.
  5. Slice Red onions as thinly as possible and cover with red wine vinegar.
  6. Clean and cut radishes lengthwise and reserve in cold water.
  7. In a bowl mix the quinoa with the cooked mushrooms, pickled onions, breakfast radish and snap peas.
  8. Drizzle romesco sauce on top as desired and enjoy!

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