¼ C. whole raw almonds with skins (or blanched or sliced almonds)
1-2 large garlic cloves, sliced
2 large red peppers
¼ tsp. cayenne
½ tsp. salt
1 tsp. balsamic vinegar
1 tsp. extra virgin olive oil

Preheat oven 350 degrees F. Place almonds in medium bowl and cover with boiling water. Let sit for 5 minutes, drain and slip off skins. Skip this step if using blanched or sliced almonds. Place almonds on baking sheet and roast in oven for 7-8 minutes until golden. Set aside. Turn oven up to 400F. Cover baking sheet with aluminum foil. Cut red peppers into quarters, remove seeds and place on baking sheet. Roast in oven for 40 minutes, turning them over half way through, until some edges are black. Remove red peppers from oven and fold aluminum foil up and around them. Twist foil together and steam peppers for about 10 minutes. Open foil and remove skins from peppers. Place garlic slices and almonds in small food processor and whiz until finely minced. Add peppers and process until smooth. Add cayenne, salt and vinegar and whiz until well mixed. Add oil and process until quite smooth. Spoon Romesco into serving bowl.

¼ C. cornmeal
¼ C. all purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 large egg
¾ C. plain yogurt (I used Greek)
1 tsp. canola oil
1 ¼ C. corn kernels (I used canned), drained
½ C. fresh basil, chopped
¼ C. canola oil, for frying

In a large bowl, whisk together the cornmeal, flour, baking powder, soda and salt. In a medium bowl, whisk the egg until frothy. Add the yogurt and oil, and whisk to combine. Add yogurt mixture to flour mixture and stir with a fork to combine. Stir in the corn kernels and basil. Drizzle canola oil to cover bottom of large skillet. Heat over medium-high until oil is hot and shimmering. Use a ¼-C. measure to scoop batter into pan, patting batter to flatten to about 3/4-inch thick, leaving ½ inch between pancakes. Reduce heat to medium-low and cook until pancakes are deep golden brown and edges are dry. Turn with a metal spatula and cook second side. Transfer to oven-safe plate lined with paper towels and keep warm in a 200F oven. Sprinkle with a very light dusting of kosher salt and serve with Romesco sauce. Garnish with chopped basil, if desired.