This week has been brutal for me.  Normally, I would be in Vegas right now for March Madness with my girl friends playing blackjack and betting on NCAA basketball but instead I’m home nursing a stupid cold and having a rough week at work.  After going to Vegas for 10+ years every March, this year we passed on the trip in order to go to our friend’s stepson’s wedding in Mississippi next weekend.  And although we will have a great time down south, it’s killing me not to be in Vegas.  Instead of drinking too much, not eating enough and winning and losing, I’ve been staying away from alcohol and eating healthy.  One tasty dish I’ve made is Broccoli with Walnut Romesco Sauce.

Steamed broccoli is served with a quick puree of garlic, olive oil, roasted red peppers, walnuts, water, and tomato paste.  Smoked paprika, ancho chile powder, and sherry vinegar add additional layers of flavor that pack a punch and keep this sauce interesting.  I only used a fraction of the olive oil called for to keep calories down and was happy that this sauce wasn’t too oily.  In fact, this sauce reminds me of my favorite dip I have ever made (and now my go-to dip), Roasted Red Pepper Dip.  This sauce is versatile too.  Add a dollup to some chicken, on your burger, or mixed in with your favorite tomato sauce for a flavorful pasta dish.  I’m happy to tell you about this sauce because it’s so good but I wish I wasn’t able to because I was too busy gambling right now.  I’m looking forward to Mississippi but it looks like I’ll also need a trip to Atlantic City soon.

Saute garlic cloves in olive oil over medium heat, 3 minutes.

Puree with jarred roasted red peppers (drained),  walnuts, water, tomato paste, sherry vinegar, smoked paprika, salt and ancho chile powder.

Serve with steamed broccoli.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Food Network magazine