July Food Festival: Hazelnut Romesco with Peak-Season Bell Peppers

Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In July, we’re spotlighting bell peppers—vibrant, sweet, and at their summer peak. This month’s recipe combines roasted red peppers with toasted hazelnuts for a velvety romesco sauce that’s equal parts earthy and bright. Whether you spread it, spoon it, or dip into it, it’s a summer essential.

Want more seasonal ideas? Explore the full Food Festival series here.

Ingredient Spotlight:

Bell peppers are at their best in summer—crisp, colorful, and packed with vitamins A and C. Red peppers are the ripest and sweetest, with natural sugars that intensify when roasted. Their versatility makes them perfect for raw salads, cooked sauces, or smoky dips like this month’s romesco.

What Is Romesco?

Romesco is a bold, nutty Spanish sauce that originated in Catalonia. Traditionally made with roasted red peppers, garlic, nuts, olive oil, and vinegar, it’s blended into a rich, smoky purée. While it was originally served with seafood, romesco’s versatility makes it perfect for vegetables, grilled meats, sandwiches, and more. Think of it as your new go-to summer sauce.

Recipe:

by Chef Andrew Smith

Ingredients

3 red bell peppers
¼ cup toasted hazelnuts
2 tsp sherry vinegar
1 clove garlic confit
1 Tbsp extra virgin olive oil
Salt, to taste

Method

Place all ingredients in a food processor and blend until you reach a semi-smooth consistency. Season to taste. Store under refrigeration for up to four days.

Pro Tips from Our Chefs

🔪 Choose the sweetest peppers
Red bell peppers are fully ripened and the sweetest of the bunch. Look for firm, glossy skin and no soft spots. Heavier peppers = juicier flesh.

🔥 Toast hazelnuts like a chef
Toast hazelnuts in a dry pan over medium heat until fragrant and golden—about 5–7 minutes. Rub the warm nuts in a clean kitchen towel to remove bitter skins.

How to Use It: Serving Suggestions

As a dip: Serve with grilled vegetables, warm pita, or crusty bread
With grilled proteins: Spoon over grilled chicken, shrimp, or steak
Spread on sandwiches: Swap for mayo or mustard—especially with turkey or roasted veg
Tossed with pasta: Stir into warm pasta with a splash of pasta water
On eggs: Drizzle over poached or fried eggs with toast for brunch
With roasted potatoes: A dollop adds flavor to crispy roasted or sweet potatoes

From Our Farm to Your Table: Meet Katchkie Farm and Our CSA

The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.

Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.

Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →

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