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!

Through Food, Education, Access and Support,

Together We Can Create A More Nourishing Life.