Having a garden means staying close to home for much of the summer, but we’ve been taking a few excursions here and there. A couple of weekends ago we paid a visit to the nearby quaint towns of Winthrop and Twisp. The Sun Mountain Lodge in Winthrop was our destination where we lounged in its upscale rustic setting, drank in the mountain air, went kayaking and hiking, watched the sunsets and cooled off in the pool. The plan was to relax and it was the perfect place to do so.
Venturing into the town of Twisp, we discovered a buzzing Farmers Market, featuring live music, local artists and farmers selling their wares, and yummy food venders. While away from home, we are always scouting out good food and we happened upon The Glover Street Market, a well stocked natural market with a cafe whose menu would satisfy any palette.
Their fried egg sandwich with a grilled a Roma tomato is delicious. I was after the Forbidden Rice Bowl that comes seasoned in a rich peanut sauce. Too bad for me that it was on their lunch menu and it was still too early for that. The Best No-Cook Peanut Sauce brought me back on Sunday, only to find they were closed. Stopping by on our way out-of-town, Molly, the owner and cook, was kind enough to share the recipe and gave me permission to pass it on to you. If you’re in the area, you must visit and enjoy some good grub, served by hospitable Molly and take in their wine cellar. It’s staged with tables set, inviting you to stay and taste.
With our temps hitting the triple digits, The Best No-Cook Peanut Sauce is the perfect recipe to prepare right now.
This sauce requires no heat.
That’s right. You just combine all of the ingredients, blend it with an immersion blender, and you’re good to go.
It’s fabulous on any kind of noodle, drizzled over steamed veggies, a meal in a bowl sauce, in a wrap, or as a dip for vegetables, chicken or tofu. It keeps well refrigerated. It’s quick and easy.
1 tablespoon chopped garlic
1 1/2 tablespoons coconut sugar
2 tablespoons sesame oil
1 tablespoon chopped ginger
1/4 teaspoon red pepper flakes
1/4 cup gluten-free tamari
2 tablespoons rice vinegar
1/2 cup peanut butter
1/4 cup sesame tahini
Put all of the ingredients in a wide mouth, quart sized mason jar. Puree thoroughly with a hand-held immersion blender, adding water a little at a time until it reaches a desirable consistency. If you don’t have an immersion blender you can use a regular blender or a food processor. Use more water for a sauce consistency and less water if you’re making it as a dip.