I can’t believe it’s almost August. This has been a whirlwind summer. We are leaving on Saturday for our Canadian Rockies trip and I feel like we have so much to do before then! It has been tough to make time for meal prep and eating healthy when most of the time I would rather just be running around outside.
This past weekend was no exception. Our friends arrived in town from Korea. Our living room has been swallowed up by a giant, squishy air mattress. Our feet have pedaled all around town. We’ve been shopping, seen fireworks, eaten fish and chips, jumped in the (very cold) ocean, watched The Princess Bride on the big screen at the park, gone for dim sum, fired up the grill twice, and posed for some touristy pictures with totem poles. And all this in just two days. What a weekend it was!
Our friends are here all week, so I imagine there will be much more adventuring. I do so love showing people around town. I’m filled up with excitement and I feed off of their experience, seeing the city through a fresh set of eyes. It’s exhilarating!
Last night we threw together a quick dinner on the way to the movie in the park. All 4 of us squeezed into our tiny little kitchen, rinsing, chopping, blending.
The Romesco sauce from this week’s Food Matters Project recipe was made with 2 grilled red peppers, bountiful handfuls of almonds, a touch of fresh garlic, and thinned out to be used as a salad dressing.
Peaches were grilled. I insisted. Reid questioned at first, but later affirmed that grilled peaches are where it’s at. Just trust me on this one.
Bocconcini was tossed. Salad was devoured.
I keep trying to think of ways to eat only salads and things that can be grilled. No summer ovens please.
GRILLED PEACH SALAD WITH BOCCONCINI AND ROMESCO SAUCE
For the Romesco Sauce:
2 roasted red peppers (we grilled them til the skin was blackened, popped them in a paper bag to cool and then peeled the skins and seeded them)
1/2 clove fresh garlic (fresh garlic is stronger than dried and too much will overpower the sweetness of the roasted peppers)
1 cup parsley
1 cup almonds
2 tbsp red wine vinegar
2 tbsp olive oil
1/4 cup water (more or less depending on how thick your sauce is)
4 large handfuls of mixed greens
1 small container of small bocconcini
Blend all the ingredients for the romesco sauce except the water in the food processor until smooth. Add the water a little at a time, stirring in between, until you have a salad dressing consistency. If you are serving the sauce atop meat/grilled veggies/pasta/fish etc, you might not want it as thin. Mine came out a little chunky, but it still worked fine.
Slice the peaches, brush lightly with oil and grill for 5 minutes on low heat or until soft.
While the peaches are grilling, toss the greens with the romesco sauce. Top with peaches and bocconcini. Lightly drizzle with oil and vinegar (optional). Enjoy!