Lenten Lunches and Roasted Peppers

Once again, I fall back on my heritage to bring you my red pepper spread.

The flavors of this recipe come from far away into my past. When I first tasted roasted red pepper spread, it immediately transported me back to my childhood when everyone's families would get together and there were endless spreads of food. Each family had their own recipes and their own way of doing things. And of course each family's recipes were secretly the best.

I was so young at the time I remember the flavors well but use them here, today, in quite a different way than in my childhood. Grandpa spread this on toasted rye...Mine is on fresh ciabatta bread (from The Blackbird Baking Co who also has the best mocha I've had here in the area). I used the spread itself as the filling for the sandwich; topped it with fresh crisp cucumber and some fresh basil leaves.

 

Pick your peppers.

Char them with a broiler or on your grill

Skin and seed them.

Place in blender with 1/4 c olive oil, a few tbsp. of a mild vinegar (such as white wine or rice vinegar), a garlic clove, about 1 tbsp paprika (I used sweet and smokey), and some parsley. Taste and season liberally with salt and pepper.

Roasted pepper spread on ciabatta with basil and cucumber.

Roasted Pepper spread on pasta with steamed broccoli.

Add Italian dressing, if the sauce is too rich or to extend it.

 

You can also add cream and some freshly grated parmesan to your red peppers for creamier, alfredo-like pasta sauce.

Or

Add sour cream and use as a veggie dip.

However you serve it, enjoy AND eat well my friends.

 

 

 

 

 

 

 

 

 

 

 

 

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