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Posts Tagged ‘roasted red peppers’

by Caitlin Saniga

Pasta with roasted red pepper sauce, kale, and chickpeas

I’ve been making this little sauce and pouring it on everything I can think of: grains, legumes, salads. It’s all good.


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by Caitlin Saniga

Artichoke-red pepper flaky pastry pies

A recent trip to a Middle Eastern grocery store in my neighborhood has had me thinking about seasonings like dill and sumac — a deep maroon-colored spice with a sparkly, citrusy flavor. I sprinkled a bit of each into this lovely mix of marinated artichoke hearts and smokey red peppers, and the combination was dynamite — made even better when folded inside flaky, golden puff pastry.

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by Caitlin Saniga

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer's end surprise.

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer’s end surprise.

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by Caitlin Saniga

Marinated chickpeas with olives, roasted red peppers and raisins over greens

This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!

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by Sarah Steimer

This dish was inspired by a meal I had at Tiny Louge (here in Chicago) back in December. They served the salad with warm French bread and roasted garlic.

This dish was inspired by a meal I had at Tiny Lounge in Chicago back in December. They served this salad with warm French bread and roasted garlic. It was just as amazing as it sounds (with a Manhattan on the side).

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by Caitlin Saniga

Muhammara, a traditionally spicy red pepper dip, originated in Syria, Lebanon and Palestine. This is my take on muhammara, and I imagine it’s a bit more mild than the classic, which often includes jalapenos. I served mine on roasted garlic Triscuits, but crusty bread, pita or toast works, too.

  • 1 red bell pepper, roasted, peeled and chopped (See the video below for more specific instructions.)
  • 1/4 cup toasted walnuts
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • zest and juice from 1/2 lemon
  • pinch of cumin
  • 1/8 teaspoon cayenne
  • salt and pepper to taste
  • red chili flakes, for garnish

Place the red pepper, walnuts, olive oil, garlic, lemon zest, lemon juice, cumin and cayenne in the bowl of a food processor. Pulse until the ingredients are well combined. Adjust the olive oil, if needed, for a smoother consistency. Season with salt and pepper, and garnish with red pepper flakes.

Serve immediately, or store chilled in the fridge for up to 4 days.

Makes 2 servings.

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