f liquid and onions); add yellow peppers and 1/2 cup
Put the asparagus pieces in a small strainer- then put that into a larger bowl with 1 inch of water on the bottom- microwave for 3 minutes. Immediately rinse in cold water.
In a large bowl, combine asparagus, yellow pepper, tomatoes, parsley and sunflower seeds.
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, dijon mustard, salt & pepper.
Drizzle dressing over salad and toss to coat.
Chill.
RED PEPPER SAUCE:
Roast the red and poblano peppers whole over
revent burning when baking.
RED PEPPER SAUCE:
Place garlic cloves
For the red bell pepper pesto, quarter pepper; discard seeds and membranes. Roast
then add zucchini and red bell pepper to the skillet.
Saute
he sliced carrots, onion, red bell pepper, garlic and dryed chili flakes
Wash asparagus and discard ends, cut into half.
Cut Red Bell Pepper and Red Onion length wise.
Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
Add crushed Red Pepper and grated Black Pepper and Salt.
Cook for couple more minutes.
Serve on the plate, sprinkle Parmesan Cheese.
large saucepan. Add the yellow pepper and fry, stirring often, until
roccoli.
Roughly dice the red bell pepper and finely dice the
alt and fresh ground black pepper. Roast squash until it is
Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.
Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.
Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.
Toss kale together with dressing in a large bowl until evenly coated.
ike a heavy salt and pepper consistency. Next, lightly apply the
dd sliced fennel bulb and red bell pepper and saute until just
live oil, garlic and red chili pepper in large saute pan.
omato mixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of
Add everything to a small sauce pan and mix until well incorporated.
Cook the relish on medium heat for 5 minutes and turn down the heat to medium-low(or low) for an additional 20 minutes, stirring occasionally until most of the liquid has reduced.
Remove from heat and allow to cool before serving.
Note:
The relish needs to be cooked on a low heat, so stir frequently and reduce time if necessary. This recipe will keep quite awhile in the fridge and you may multiply the recipe and can it if desired.
ouscous mixture into each cored pepper.
Cover the peppers with
In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
Pour over bean and corn mixture. Mix well.
Place in covered storage vessel and chill 4-6 hours or overnight.
Stir and garnish with optional red & yellow peppers.
Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.