Julia Child was born 104 years ago today! If you’re not familiar with Julia, she’s the chef known for writing the famous Mastering the Art of French Cooking cookbook, for hosting The French Chef television show and for inspiring Julie & Julia, that average movie starring Meryl Streep. (Sometimes even Meryl can’t save a movie.)
To honor the day Julia was born, we decided to cook her Provencale Tomato Sauce – a vegetarian and dairy-free sauce we thought would work well with our HIGH PROTEIN Fettuccine. We didn’t have cheesecloth on hand, so threw the herbs in on their own and took them out at the end, nor did we have saffron threads. And guess what? It was still delicious.
Turns out Julia’s French sauce and our Italian GK pasta are a match made in heaven, because we couldn’t get enough of this delicious, fresh dish. Her recipe made so much that we even were able to freeze some of the sauce, right next to a few packages of HIGH PROTEIN pastas we like to keep in the freezer for last-minute, nutritious dinner options.