We love to shop local farmer’s markets and source our food as close as straight from the ground as we can get it. However, a kitchen filled with gorgeous raw produce does not equal a kitchen filled with meals. Buying food in it’s ‘natural state’ can make the route from grocery bag to dinner plate a little more circuitous, so finding a few killer short-cuts can make all the difference when trying to make healthy cooking habits stick.
One healthy short-cut we rely on are perfect condiments. Anything from a great oil or vinegar to a full-on artisan-made gourmet sauce counts and we’re in love with these three raw, creamy sauce-slash-marinades by Savour This Sauce. Since they’re raw and made with local organic produce, these family-made sauces are truly healthful and don’t pile on the processed ingredients to your fresh produce. They’re mind-blowingly delicious too, which is why we’re featuring them. Anything as simple and delicious as these little jars that can instantly up the anty on our clean eating ways to deserves a little air time. A little of their red pepper romesco sauce or pesto-like mint chutney transform a few freshly roasted veggies, a giant salad or some grains into the perfect warm weather meal.
Michael and Marlene Bernstein are the brother and sister duo behind Savor This Sauce and run a farm-to-table catering service too. Their three raw sauces are starring in their own Kickstarter campaign next month to take this whole sauce obsession to the next level.
For now, find their sauces at Urban Radish in DTLA, Monsieur Marcel at The Grove or find their stand at farmer’s markets from Malibu to Santa Ana and enjoy this recipe below for the ultimate stuffed tomato featuring their to-die-for pesto-like pistachio mint chutney.
Moroccan Couscous Stuffed Tomatoes with Pistachio Mint Chutney
Ingredients
1 cup Israeli pearled couscous
1 1/4 cup vegetable stock
1/4 cup butternut squash, small dice
1/4 cup cauliflower florets, small dice
1/4 cup red onion, small dice
1 tsp ground cumin
1 tsp ground coriander
salt and pepper, to taste
4 small heirloom tomatoes, hollowed out
Savour This Sauce pistachio mint chutney
drizzle of olive oil
Directions
Pre-heat oven to 350 F. Toss butternut squash, cauliflower, and onions with olive oil, ground cumin, coriander, salt and pepper. Line sheet pan with foil and spread vegetables evenly. Roast in oven until golden and tender, then set aside.
In a small pot, cover couscous with hot, seasoned vegetable stock and bring to a boil. Cook until al dente and drain.
Toss couscous in a large bowl with roasted vegetables and pistachio mint chutney. Stuff couscous mixture into the hollowed-out tomatoes. Serve cold or at room temperature.
