Some days it is just too darn hot to cook. This is especially true if you live in the Grand Canyon state of Arizona! So, standing in front of the refrigerator with the door wide open, I stare at the contents looking for inspiration. My first thought was to make a no-cook pasta sauce and using the ingredients listed below, I came up with the roasted garlic lemon cream. It was quite thick but, when added to a bowl of just cooked tortellini it relaxed into a sauce that coated each little pasta.
The next day (still scorching hot), I needed a meal that was hearty and filling, without being heavy. I remembered the roasted garlic lemon cream in the refrigerator which turned out to be the key component in my version of “meat and potatoes.” I roasted mini peppers, baby potatoes and Brussels sprouts and then grilled a piece of meat and bruschette. Everything on the plate tasted terrific with the dip/sauce, especially the potatoes. Although, the foods were small in size and proportions, the plate was both visually appealing and satisfying without feeling stuffed. You may also enjoy my refreshing Chilled Summer Spa Soup and for dessert, a plate of brown butter biscotti or slice of cheesecake.
Ingredients:
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, finely grated
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 6 cloves roasted garlic, smashed
- 1/4 teaspoon salt
- Lemon pepper
- In a small bowl, combine all of the ingredients. Taste for seasoning and add additional salt and a few grinds of lemon pepper if necessary.
- Chill in the refrigerator until ready to use.
