One thing that helps fill it is romesco sauce: bright red, zingy taste, made from items almost always in my cupboard.
And it's the most ridiculously versatile condiment. It's delicious to spread on bread. The other night I added it to pannini sandwiches that included grilled eggplant (left over from the eggplant parmesan adaptation from the previous night), fontina cheese, and prosciutto.
A few nights later, off it went to a P.T.A. meeting as a dip for cold shrimp. Last night I was spreading it on bread again and stirring it into my lentil soup. It's not bad with just a spoon either.
2 tablespoon almonds
1 thin slice bread (4 x 3 x 1/4")
1 large garlic clove
1 7-oz. jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoons Sherry wine vinegar
1/2 teaspoon smoked paprikaIf almonds are not already roasted, place them in a small skillet to toast. Add bread slice and toast lightly.Add all ingredients to a food processor or blender and combine until smooth.
If you think of anything else to do with romesco sauce, let me know. In the meantime, stay warm and dry.