Cookbook Club – The Latin Road Home

For April’s Cookbook Club, we used The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru by Jose Garces. To savor all the incredible Latin flavors alongside us, go to my Cookbook Club site. For now – my dish!

I adore green onions, but usually use them as a seasoning/garnish. So when I saw them being used as the primary vegetable in this recipe, I was intrigued. And then when I read the ingredients for the almond sauce – garlic, tomatoes, vinegar, red pepper, honey, toasted almonds, olive oil, sea salt – the deal was sealed.

I food processed garlic, tomatoes, red wine vinegar, red pepper flakes, and honey until smooth.

I added sliced almonds which I had lightly toasted, and processed again until smooth.

With the food processor running, I slowly drizzled in olive oil and continued to process until the sauce emulsified.

I stirred in parsley and added sea salt to taste, then refrigerated for a couple hours.

I brushed the green onions with olive oil and seasoned lightly with sea salt, then grilled them in a cast-iron skillet over medium-high heat, turning them until all sides were caramelized and tender.

The grilled green onions were delish on their own, and with the almond sauce were an even more scrumptious treat. Definitely a keeper! Good thing, because the recipe made way more almond sauce than I needed, but I’ll happily make use of that extra sauce – I think I could use it on any vegetable, rice, pasta, bread… really anything!