JULY 2018 Theme: COLORS

• Birgit's Sides and Salad  
• RAINBOW
• Vinaigrette for Spicy and Sweet Coleslaw or salad;
• inspired by: https://www.bonappetit.com/recipe/sweet-and-spicy-slaw
• ½ cup apple cider vinegar
• 6 Tbsp. peach nectar or juice  (can puree an 8oz can of peaches and add 3TBS of brown sugar). 
• ¼ cup extra-virgin olive oil
• 2 Tbsp. vinegar-based hot sauce
• ½ tsp. crushed red pepper flakes
• ½ tsp. garlic powder
• ½ tsp. kosher salt
• ¼ tsp. cayenne pepper
• ⅛ tsp. freshly ground black pepper
• 1 large head of cabbage, thinly sliced

RED and PURPLE

Side Dish:

ROMESCO with PURPLE CAULIFLOWER

inspired by https://justinecelina.com/roasted-purple-cauliflower-with-red-pepper-romesco/

Purple Cauliflower:  Rub whole cauliflower in oil, salt and garlic paste.  Cover in aluminium foil.  Heat in 400 degree over for 40mins.  Or 25mins if cauliflower cut in quarters) 

ROMESCO Ingredients: 

RED PEPPER ROMESCO SAUCE

• 1 red peppers  1 orange or yellow bell pepper
• 2 garlic gloves
• 3/4 cup almond flour
• 1/2 cup whole stewed tomatoes (rinse and remove all seasonings so only use tomatoes)
• 2 tbsp tomato paste
• 1/2 tsp smoked paprika
• 4 tbsp fresh cilantro
• 1/2 cup extra virgin olive oil + 1 tsp
• Juice and zest from 1 lemon
• 1/2 tsp Himalayan pink sea salt (or season to taste)

Directions:

Roast red peppers over open flame or in broiler.  

In frying pan head garlic with 1 tsp olive oil for 2-3 minutes.  Add stewed tomatoes.  Place peppers, tomatoes and garlic into a blender.  Puree.  Add tomato paste, paprika, cilantro, olive oil, lemon juice, zest, salt and almond flour.  Puree.  

Cut and place purple cauliflower over Romesco sauce.  Enjoy!