I made this a few days ago and it was very good. My husband just had the leftovers over spinach and said it was delicious. So I posting what I remember and hope to test drive it before editing it as "final." —Sadassa_Ulna
- Serves 8-10 servings
halves sundried tomatoes (not in oil)
Slivered almonds, toasted
In This Recipe
- Summer tomatoes in orange juice for 3 minutes, turn off heat. Allow to cool a little.
- Put about half the olive oil and almonds in a blender. Pulse until thoroughly
- Will keep covered for four days (probably a week).
Recipe by: Sadassa_Ulna
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.