This was in the inbox this week. Sounds like a wonderful product and there's even a nice recipe included. Victoria Amory's Almond & Garlic Romesco Sauce can be found locally in Valparaiso, IN at Old World Markets.
Springtime with Victoria Amory
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Victoria Amory's Almond & Garlic Romesco Sauce is inspired by the flavors and aromas of Spain's Catalan region. The location on the Mediterranean coast presents an abundance of flavours and ingredients, allowing for some exquisite results. As long overdue springtime approaches, Victoria Amory shares a delicious recipe with one of her favorite vegetables which is perfectly complimented with her brand new Almond & Garlic Romesco Sauce.
"This unique sauce brings the traditional flavors of my kitchen to your table. Crafted with premium ingredients including almonds, hazelnuts, pimentón and extra virgin olive oil, it is the perfect sauce to use with roasted vegetables, shellfish and fish and to elevate your everyday meals to everyday feasts. Supermarket shopping is sometimes more than just buying things to eat. For me, it is also an extra-sensory experience where I discover new aromas, flavors and colors. And when I saw these cauliflowers in amazing colors... I couldn't resist. Furthermore, roasted cauliflower is one of my favorite dishes of all times, as is cauliflower gratin, but then again, anything with béchamel sauce and cheese works for me," says Victoria Amory.
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 Warm Cauliflower & Bacon Salad
1 head cauliflower, trimmed and chopped into florets
½ lb. bacon, diced, preferably organic
2 tbsp. olive oil
2 tbsp. sherry vinegar
3 large slices country white or wheat bread in pieces
2 cloves garlic, minced
3 tbsp. extra virgin olive oil
1 8 oz can garbanzo beans, canned, rinsed
¼ lb. baby spinach leaves, rinsed & dried
1 cup Almond & Garlic Romesco Sauce, to serve
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Preheat the oven to 400 Degrees. In a bowl, toss together the cauliflower, bacon, olive oil and vinegar. Spread on a cookie sheet and bake in the oven for 20 minutes. Toss the bread with the garlic and extra virgin olive oil and add cauliflower. Roast for an additional 10 minutes or until the bread is toasted and the cauliflower is golden. Mix the cauliflower with the chickpeas and toss with the spinach leaves. Add a drizzle of olive oil if needed. Serve warm with Almond & Garlic Romesco Sauce on the side.
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We are so proud to be in the following stores:
New York: The Village Meat Market in Armonk and Zabar's.
California: Crazy Good Bread in Carpinteria, Denise's Farmers Market in Ripon, and The Pasta Shop & Market in Oakland & Berkley.
Connecticut: Palmer's Market in Darien and Walter Stewart in New Canaan.
Florida: Amici Market in Palm Beach, Soiree Palm Beach, The Ancient Olive in Delray, The Ancient Olive in St. Augustine, The Ancient Olive in Winter Park, and The Ancient Olive in the Villages.
Georgia: The Gourmet Pantry in St. Simons Island.
Hawaii: The Wine Shop in Koloa.
Indiana: Old World Markets in Valparaiso.
Maine: PS It Matters.
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About Victoria Amory
Victoria Amory is an award-winning author, cook, and television personality. She writes about food, entertaining, and lifestyle for local and national magazines and newspapers such as Food & Wine, Veranda, Town & Country Travel, The Miami Herald, and The Huffington Post. Born and raised in Spain, where she learned the art of gracious entertaining, Victoria has made cooking for her loved ones and sharing her secrets to easy elegance in the kitchen her life's work. She shares her fabulous yet effortless recipes and tips for the sophisticated home through her blog, victoriaamory.com, and her collection of Victoria Amory & Co. soups, sauces, and skinny chicken parmesan. Amory's line is designed to help women create graceful, memorable meals and occasions with ease and confidence. Victoria currently lives in Connecticut with her husband and their three boys.
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