FFFFOOD

Recipes for Health - Sauces for Grains and Vegetables - NYTimes.com

“The possibilities for such a combination are endless. You might draw on the cuisines of the Mediterranean with pungent yogurt-based toppings. You might serve olive oil emulsions like the garlicky mayonnaise called allioli in Spain and aioli in Provence, or nut-based sauces like skordalia or romesco sauce. They will inspire you to cook up healthy grains and vegetables just as an excuse to make the sauces. Mexico, with its rich heritage of cooked and uncooked salsas, also offers an endless array of accompaniments for meals of grains and vegetables, while the cuisines of Southeast Asia provide rich, spicy curries, both green and red. With this week’s recipes, I’ve only scratched the surface.”

The idea of a meal made “of roasted asparagus and cooked grains topped with the sauce and a sprinkling of roasted peanuts” sounds pretty tasty!