PEPITA POBLANO ROMESCO SAUCE / May 26, 2019 by Lindsey | Dolly and Oatmeal

PEPITA POBLANO ROMESCO SAUCE | dolly and oatmeal

hi friends, i’m trying something new out here. you may notice that this post went live on sunday, which i never do! so here’s the “something new”:

last year i asked a favor of you readers to fill out a survey answering some questions about where you’d like dolly and oatmeal to go. to my surprise, a lot of you said that you love it just the way it is, which was so lovely to hear! but i did hear quite a bit of interest in how i feed myself, and my family. the truth is, i’m still in the muck of it. amesy still doesn’t really eat what frank and i do for dinner, so most nights i’m left making 2 completely different dinners. as such, i’ve taken up meal prep once again. i usually spend amesy’s nap-time on sundays to slow cook chicken breasts for the week, make some of amesy’s lunch and dinner components, and most importantly, i prep a few sauces for the week. sometimes it’s a sauce and a dressing, sometimes a dip, and when the stars align the sauce/dressing/dip all have the ability to serve as each one! the point i’m trying to make here is that without these small, saucy components, dinners can suffer. the truth is, life is just easier when you can grab a reliable sauce from the fridge to take your meal/salad/ side to the next level.

which is all to say, that i’m going to be here every sunday providing you some of the sauces/marinades/dips/vinaigrettes that continue to give life to our meals throughout the week, in hopes they give life to yours as well. and without spending the entire weekend food prepping. yay!!

the first one up is this delicious green romesco sauce. if you’re familiar with romesco sauce then you probably know that it’s generally made with red bell peppers and is therefore red, not green, like this version. in this recipe, we swap out the red peppers for poblano peppers, and the walnuts for pumpkin seeds. when it comes together it’s a light but luscious sauce that can used for such a variety of preparations:

served over top to your protein of choice (i used it here to top roasted salmon).
as a creamy/sauce-y component in a lunch/dinner bowl
thinned out with some olive oil for a creamy salad dressing
served as a dip with sliced veggies, crackers, etc.
or smothered over roasted fingerling potatoes for a twist on a classic potato salad

i hope you all enjoy this series as much as i’m loving creating it! it is my sincere hope these “sauce-y sunday” posts will assist you in making meals less daunting. if you have any thoughts/ideas/comments please leave them below or shoot me an email ❤️

pepita poblano romesco sauce | v

method

roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a bowl and cover tightly with plastic wrap (this creates steam to help peel the skin). once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard. run the peppers under water to remove any excess char, and pat them dry.
blend in a food processor with the parsley, pepitas, garlic, vinegar, and ¼ cup oil. if the romesco is too thick and pasty, add the remaining olive oil. season to taste with salt and pepper. place in a lidded jar in the refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.)

ingredients

| makes 1 1/2 cups |

2 poblano peppers
1/2 cup parsley
1/4 cup toasted pepitas (pumpkin seeds)
1 large garlic clove
3 teaspoons apple cider vinegar
1/4-1/3 cup extra-virgin olive oil
salt & fresh ground pepper

Wild Salmon W/ Pepita-Poblano Romesco Sauce / May 21, 2018 by Lindsey | Dolly and Oatmeal

Roasted Salmon Pepita and Poblano Nature Made-14.jpg

This is a sponsored post written by me on behalf of Nature Made. All opinions are 100% mine.

i was talking to my friend the other day about diet because she was telling me about some stomach pains she had been having the past few months. we got onto a whole topic about the various diets that are out there, some informative, and some confusing. it made me think a lot about my journey on this (seemingly) endless search and endeavor for well-being. and i've come to realize over the years that this looks different for each individual. everyone comes to it with their own ideas and approach, their own background and history; but something that has always mattered to me personally, was if i was going to really look down the long lens of what "well being" was, is was going to be through a very holistic approach.

by holistic, i mean taking into consideration the whole body (the mind also very much included in this). my first undertaking was by changing my diet; removing inflammatory foods, and generally making better decisions about what i was nourishing my body with. but over the years that changed and shifted; i would gain knowledge in certain areas about what might be affecting me, but still not feel my best. i started to notice a giant shift however, when i found out i was pregnant. previously i had focused solely on diet, without taking into account the substantial impact that supplements can have when taken with a nutrient-dense diet.

postpartum, i went through a whole slew of hormonal problems, some i'm still dealing with 19 months out. a few months after having amesy, i stopped taking my prenatal vitamins - vitamin d, magnesium, and a probiotic - because i didn't think i really needed them anymore. i should also mention i wasn't eating my best either. i was starting the mornings with too much sugar, drinking coffee (which has always been a negative trigger for my system), eating way too many carbs at night, and dealing with the stress of moving across the country with a tiny baby. it wasn't until amesy was about a year old that i finally sought the help of a holistic nutritionist here in los angeles.

because vitamin d is synthesized by the skin when exposed to the sunlight during certain times of the day and year, i thought that if i was in the sun enough my source of vitamin d would be fine. it turns out that's not really the case, and that vitamin d aids in the absorption of calcium, which impacts your bones, muscles, and your immune system†. so from there, my nutritionist suggested a few supplements to get me back on track, vitamin d and magnesium among them. nature made vitamin d is my everyday go-to, it's a trusted partner that's devoted to supporting a healthy and wholesome lifestyle. consuming a nutrient rich diet, while also supplementing with vitamins plays an important role in helping me to fill any gaps in feeling my best.

this dish is a little jazzed up, but for the blog, but it's something that i eat each and every week. i try to balance my meals with healthy fats, greens and/or veggies, and nutrient rich protein. i tend to stick to wild salmon when i can get it. here, it's simply roasted with some oil, and salt and pepper. the real gem of this dish is the green romesco sauce. it's slightly spicy because there are poblano peppers at its' base. it's pulsed with toasted pepitas, some garlic, oil, and vinegar. what i love about this is that you cane make the sauce ahead of time, and cook and eat throughout the week with your preferred protein and this romesco sauce. i could even see it being a lovely compliment to grilled veggies in the summertime.

xo!

†These statements have not been approved by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

Wild Salmon W/ Pepita & Poblano Romesco | Dolly and Oatmeal

Roasted Salmon W/ Pepita & Poblano Romesco Sauce

the sauce is on the spicy side. if you want to keep some heat, i suggest using 1 green bell pepper, and 1 poblano pepper.
additional protein options could be: roasted chicken, another fish fillet of your choice, cooked lentils, or cooked beans such as chickpeas.
i served this salmon over some greens with sliced radish, olive oil, lime juice, and salt and pepper, but you could serve it alongside roasted veggies, any grains of your choosing, or as is.

print the recipe!

| 4 servings |

2 poblano peppers
1/2 cup parsley
1/4 cup toasted pepitas (pumpkin seeds)
1 large garlic clove
1 1/2 teaspoons apple cider vinegar
1/4 cup extra-virgin olive oil
salt & fresh ground pepper
1 pound salmon, preferably wild-caught, sockeye, or king
1 tablespoon avocado oil, or another heat-tolerant oil

method

for the romesco. roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a boil and cover tightly with plastic wrap (this creates steam to help peel the skin). once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard. run the peppers under water to remove any excess char; dry, and blend in a food processor with remaining ingredients. season to taste with salt and pepper. place in a lidded jar in the refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.)
for the salmon. preheat oven to 450°F.
rub salmon filet with the oil, and generously season both sides of it with salt and pepper. place the filet in a large baking dish. cook for 12-15 minutes, until the flesh is opaque, and mostly cooked through.
let the salmon cool for 10 minutes. then slice it into 4 portions and top it with the romesco sauce.