Trying to be creative and meet the nutritional needs of my triathlete is always on my front burner, both literally and figuratively speaking! This time of year is just so chock full of great ingredients that I’m usually not at a loss for ideas. But, I always seem to gravitate towards the tomatoes. When you can’t have them year round with the same flavor and variety, you tend to go overboard in the summer to make sure you get your fill.
And this year is very special as one of my birthday presents from my family was an outdoor garden trellis for my patio. My dream gift, seriously – they know me so well.
Plus, I subscribe to an organic fresh produce delivery service and hit every farmer’s market I can, so tomatoes are in abundance in my house; not to mention peppers. This recipe also uses sweet dried peppers, like these Casa Ruiz Brand Chile Ancho, that if you haven’t used before are worth a try!
So, this got me thinking about a recipe my mom (affectionately referred to as Bub or Bubbie) used to make for Romesco Sauce. This is a classic Spanish sauce using tomatoes, peppers, and nuts, usually almonds. What I love is it’s versatility. You can use it as a dip, on pasta, or on meats, fish, eggs, and vegetables. I make it ahead of time and refrigerate and then use it to make several different meals during the week. I will say I do love to serve it over a meaty fish like halibut or potatoes and use it as a base for Mediterranean Chicken. Yum!
Sherry is one of the TriWivesClub’s founders. She is also a contributor at TravelingMom & Challenge Family. She has been her triathlete husband’s biggest supporter and co-traveler for over 15 years. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include running, traveling, real food, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.