Grilled Spring Onions with Romesco Sauce
1/2 cup blanched almonds, toasted and ground
1 slice gluten free bread, toasted and chopped fine
2 large garlic cloves, minced or pressed
1 small pinch red pepper flakes
2/3 cup roasted red peppers, chopped
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
sea salt and black pepper, to taste
For the sauce:
Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, then purée, adding oil in a slow stream. Season with sea salt and black pepper.
For the onions:
To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce. You can use baby leeks or thicker green onions, in place of spring onions.
Kalamata Olive Tapenade
Makes about 1 cup
1 1/4 cup black Kalamata olives with pits, yielding 1 packed cup of olive meat
¼ cup extra-virgin olive oil
2-3 teaspoons lemon juice
1 teaspoon lemon zest from 1 lemon
1-2 garlic cloves, pressed
4 large leaves basil, minced (1 tablespoon)
¼ teaspoon ground black pepper
½ teaspoon orange zest (optional)
Remove pits from olives.
Place all ingredients in a mini food processor and process until a paste is formed.
Transfer to a clean container and refrigerate until needed. Will keep three to four weeks.
Scoop with slices of fresh vegetables, or spoon onto slices of gluten free bread (toasted and rubbed lightly with a clove of garlic).