Red Pepper and Feta Sauce
I typically think of big one-pot meals as being the epitome of efficiency. One big, and not necessarily difficult, cooking session easily stretches across the course of the week. It’s leftovers and more, with special transforming powers. You know, it’s a stew…it’s a sauce…it’s a stuffing…it’s a soup…
Lately, though, I’ve been discovering how much untapped potential belongs to the world of dressings and sauces. And at 23 weeks with a full plate of projects, I’m all about taking advantage of time-savers. Why reinvent the wheel? I’m sure as I feel progressively bulkier, busier, and more tired, there’s a danger of taking this to extreme. For now, it simply feels fun and even kind of clever.
This sauce takes less than 5 minutes to prep, and while it doesn’t make a lot, that compact easy-to-store-pack you get packs a decent punch that accents a whole load of meals. We had it first over grilled portobello mushrooms, with spinach and basil and day old rolls from the lovely people at the Bavarian Bakery (another favorite discovery of late, the day old bread ranges from $2 (rolls) to $2.50, and it’s all homemade, natural, and organic). Next day, it complemented hummus. After that, a little added nutty zing to fish. Finally, coming up, chicken.
I haven’t taken lots of pics, and this modest but flavorful sauce would probably prefer it that way. It’s not the most gorgeous thing out there, but it does deserve some kudos.
Red pepper and feta sauce
- 1/2 cup roasted red bell peppers (skins removed if fresh, rinsed and drained if bottled)
- 1/2 cup feta cheese
- 1 tablespoon dry roasted almonds
- 1 tablespoon red wine vinegar
- handful of fresh basil leaves