ROMESCO SAUCE WITH OPTIONS!

​Instead of a one-pot meal, this is more of a one-grill meal, plus the blender :). Romesco is a nutty, peppery sauce, with lots of options! This crowd-pleasing sauce could be served with any protein, veggie, bread, or all three at once.

INGREDIENTS
2 red bell peppers
1 garlic clove, peeled
1/2 cup almonds, unsalted
1 6-ounce can tomato paste (or feel free to go for a freshly made purée!)
2 Tablespoons flat-leaf parsley, chopped, plus extra for garnish
1 Tablespoon sherry vinegar
1/4 cup extra virgin olive oil
1/2 cup vegetable broth, low sodium plus extra if needed
4 6-ounce salmon fillets and/or 6 portobello mushrooms
freshly ground pepper and salt to taste
PREPARATION
Preheat grill to medium-high. Place the peppers on the grill. Grill for about 10 minutes, turning occasionally until all sides are charred and the peppers are softened. Place the peppers in a bowl and cover tightly with plastic wrap. Set aside.
In a blender or food processor, add the garlic, almonds, tomato paste, parsley and vinegar. Blend until smooth and set aside.
When the peppers are cool enough to handle, remove the discard the skins. Slice each pepper in half, remove the stems and seeds and add to blender or food processor. Blend until well combined. Add the oil and blend again. Add the broth until desired consistency. Serve on top of grilled fish, chicken, veggies, pasta ~ one of the most versatile sauces to create!
Options:

• Salmon🐟: Rub fresh garlic on all sides. Season with salt and pepper. Grill for 4–5 minutes per side. Serve with sauce.
• Portobello mushrooms 🍄: Rinse and clean well. Rub with olive oil. Sprinkle with salt and pepper. Grill 3–4 minutes per side. Serve with sauce.
• Whole wheat orzo 🍚: Prepare according to package directions. Toss with sauce and top with fresh parmesan cheese.
• Purchase (or bake if you are feeling it) a grainy, crusty bread🥖. Slice and serve with sauce.