splash of olive oil
1 1-inch thick slice of crusty bread, torn into pieces
1/2 cup blanched almonds, chopped or slivered
5-6 garlic cloves, chopped
1 teaspoon salt
1 15-ounce can of crushed tomatoes
1 8-ounce jar of roasted red bell peppers, drained
1 Tbsp smoked paprika
2-3 Tbsp sherry vinegar or red wine vinegar
Heat the olive oil in a sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring just a few times.
Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Add the sauce back into the saute pan and cook for 10-15 minutes, or until the edges begin to caramelize. Allow to cool. Use as you would a pesto. Great with roasted vegetables, pork, beef, chicken & seafood.
1/2 English cucumber, peeled and finely diced or grated
16 oz Cold plain Greek yogurt
4 cloves garlic, pressed
1/3 cup chopped dill
1 1/2 Tbsp freshly squeezed lemon juice
1 tsp salt, or to taste
1/4 tsp black pepper
The cucumber should be peeled, finely diced and strained of it’s juices. Squeeze it really tight by the fistful. You can use a a paper towel for this. Getting rid of excess juice is important so that your tzatziki sauce isn’t watery the next day.
Combine the strained and chopped cucumber with the plain greek
yogurt, 1½ Tbsp lemon juice, 4 pressed garlic cloves, ⅓ cup chopped
dill, ½ tsp salt and ⅛ tsp black pepper.
Mix everything together and add more salt to taste if needed. It’s best
to refrigerate for about 1 hour before serving to let the flavors meld. It
tastes even better when refrigerated overnight!