Spicy foods and hot summer nights might not seem like an intuitive combination, but cultures around the world have figured out that spicy foods help your body cool down naturally. That's why this week's the food matters project recipe was a perfect sunday night side dish. Mireya chose Bittman's Roasted Potatoes with Chicken and Romesco Sauce recipe, which pairs oven roasted summer potatoes with a spicy pepper and tomato sauce.
We are currently in the process of moving apartments and were not able to gather all the ingredients for the romesco sauce, but our friend, Ellen, has a delicious recipe for an ancho chile vinaigrette. The vinaigrette has a great balance of sweet and spicy and pairs perfectly with roasted potatoes or any other vegetables you would want to add it to. This is also a great summer or entertaining side dish because it can be served at room temperature.
Our basic method of roasted potatoes is to combine 1/4 slices of potatoes with olive oil, salt and pepper and 450*F or sauté in a skillet until tender on the outside and crisp on the outside.
For Ellen's chile vinaigrette recipe check out Ellen in the Kitchen and for this week's the food matters project recipe visit My Healthy Eating Habits.
