Gluten Free Romesco Sauce


This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe! 

I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too! 

Romesco Sauce: 

Adapted from Food & Wine Magazine

3 large dried ancho chilies (stems and seeds removed

1 cup sundried tomatoes (not oil packed, just dried) 

1 heaping cup grape tomatoes

1/4 cup + 2 tablespoons extra virgin olive oil

6 tortillas cut into triangles

6 large garlic cloves, cut in half

1/2 cup almonds

1/4 cup hazelnuts

1 teaspoon sweet paprika

2 tablespoons red wine vinegar

Kosher salt and pepper to taste

1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it. 

2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool. 

3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan. 

4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil. 

5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles  & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth. 

6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process. 

7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right. 

Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!! 


Charred Corn, Basil and Tomato Salad

Charred Corn, Tomato and Basil Salad

Yummy, fresh salads! They are the staple of summer. This is an amazingly fresh, delicious and colorful salad that I made to accompany one of my Josephine meals during August. I served this salad with some yummy homemade barbecue chicken and brown rice. I loved this meal and my customers did too. It is the perfect combo for summer! 

I hope that you enjoy this salad in the last days of summer. I feel like we all need to savor the last days before school and our more hectic routines start up again. I am looking forward to a few more days of sun, time at the beach and time enjoying the simple pleasures of a backyard barbecue.

Charred Corn, Basil and Tomato Salad: 

This recipe is adapted from:  Bon Apetit Magazine

12 ears of corn, husks removed

coconut oil for greasing corn

5 tablespoons olive oil

1 cup sliced red onion

2 large tomatoes, chopped

1 cup fresh basil leaves, torn (I used the ones I grow in my garden) 

1/2 cup + fresh lime juice

2 tablespoons chopped fresh thyme ( I grow two types of this herb in my garden) 

+ Kosher salt and freshly ground pepper to taste

1. Heat your gas grill to high. Rub corn with coconut oil so it doesn't stick to the grill. 

2. Grill the corn until it is charred a bit and heated through- about 10-12 minutes total. 

3. Remove the corn from the grill and cool. Then, cut the kernels off of the cobs and place them in a bowl. 

4. Put the onion slices in a strainer and rinse them with cold water. 

5. Mix together the corn, onion, tomatoes, basil, lime juice, thyme together. Add kosher salt and pepper to taste. 

This salad may be assembled 1 hour ahead of your event and let to stand at room temperature. Refrigerate for longer storage. Enjoy!