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Crudite with romesco saucetopcook.tomathouse.comPreparation:Romesco sauceSoak 1 dried New Mexico chile pepper in hot water for 10 minutes; drain, then trim off the stem and seeds. In a food processor, pulse 1 clove garlic, 1 slice toasted bread, 1/4 cup smoked almonds, and the chile pepper. Add 2 cups quartered tomatoes, 2 tablespoons red wine vinegar, and 1/2 teaspoon smoked paprika; pulse. With the processor running, pour in 3/4 cup olive oil. Season with salt and add more paprika. Acorn squashHalve, seed, and slice the pumpkin into 1-cm-thick wedges. Toss with olive oil, salt, and pepper. Bake in the oven at 425°F (220°C), stirring once, until tender, 15-20 minutes. (The pumpkin can be baked at the same time as the carrots.) Small carrotsTrim the carrots, then toss with olive oil, finely chopped dill, parsley, and salt. Bake in the oven at 220°C (425°F), stirring halfway through, until tender, 15-20 minutes. Small sweet peppersSmoked almondsRadishAppetizer recipe - Crudite with green yogurt dip. Ingredients:
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