Ingredients
Breadless Romesco Sauce:
- Ancho chile - 1 ((A dried poblano chile is called ancho. Look for a dried dark red chile in the ethnic aisle. If you can't find it, just season to taste with chili powder.))
- Tomatoes - 1 1/2 lbs , halved
- Garlic bulb - 1
- Olive oil - 2 Tbsp + 1/4 cup
- Almonds - 1/2 cup
- Salt - 1/2 tsp
- Red wine vinegar - 1 1/2 to 3 Tbsp
Roasted Mahi-Mahi with Romesco Sauce:
- Garlic - 3 cloves , minced
- Onions - 1/2 , diced
- Celery stalks - 2 , diced
- Carrots - 1/2 lb , diced
- White beans (14 oz / 397 g can) - 1 can , drained and rinsed
- Olive oil - 2 Tbsp
- Homemade romesco sauce - 1/2 cup ((Ingredients listed separately))
- Goat cheese (opt) - 2 oz
Zucchini Noodles with Romesco Sauce:
- Zucchini or Pasta - 4 or 3/4 lb. pasta ((Choose zucchini if you want to try paleo noodles))
- Romesco sauce - 1/2 to 3/4 cup ((Ingredients listed separately))
- Goat cheese (opt) - 2 oz
Prep
- Ancho chile - Remove stem and remove as many seeds as you want (the more seeds = the more heat). Steep in hot water for 30 minutes.
- Tomatoes - Halve.
- Garlic bulb - Chop off the top so you can see the cloves.
- Make romesco {This makes enough for the entire week's meals} - Preheat oven to 400F (204C) degrees. Place tomatoes and garlic bulb on a sheet pan. Drizzle with first part of the olive oil, sprinkle with salt, and roast for 15 minutes. When cool, peel skin off of tomatoes. The roasting will make them come off quite easily. Squeeze cloves out of the garlic peel. They should also come out easily from roasting. Puree softened chile, tomatoes, half the garlic cloves, and almonds in a blender or food processor until smooth. Taste and add more garlic cloves if it's not too garlicky. Then drizzle in second part of the olive oil while blending. Season to taste with salt and vinegar. (Can be done up to 5 days ahead)
- Zucchini or Pasta - If using zucchini, turn into 'noodles' with a spiralizer or peel off strips with a peeler. Otherwise, cook pasta according to package instructions.
- Garlic / Onions / Celery / Carrots - Prep as directed. (Can be done up to 3 days ahead)
- White beans - Drain and rinse.
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Make
- Heat a saute pan over medium-high heat. Add oil and then garlic, onions, celery, and carrots to heated oil with a generous dash of salt and some pepper. Saute until softened, 8 to 10 minutes.
- Next, make noodles. For spiralized noodles, place a microwave-safe colander into a large bowl (or really, just use your salad spinner without the top). Add in spiralized noodles and microwave 1 minute at a time for 3 to 4 minutes, until it reaches a tender but crunchy consistency. If any liquids release during cooking, they'll drain out of the colander into the bowl so the noodles don't become soggy. For peeled zucchini, place into a colander and sprinkle with salt. The salt will soften the noodles.
- Stir in beans and romesco sauce into vegetable saute. Season to taste with salt and pepper. Sprinkle with goat cheese if using. Also toss zucchini noodles or pasta with romesco sauce. Although cheese isn't technically allowed in paleo, it would go really well with this dish, so sprinkle on the goat cheese if you want!
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