Sweet Red Pepper Spread/Dip


3/4 cups sweet red peppers(jarred)

2 cloves garlic

1/3 cup slivered almonds

6 basil leaves

2 TBsp oil

1 TBsp white balsamic vinegar

1 TBsp capers

Put all in a food processor and whip it good!

Sweet and tangy. Use it as a dip for crackers- put ontop of crostini and add melted cheese-lather it on a roll and make a sandwich…..possibilities are endless

Moraccan Spiced Veggie Medley


4 carrots-  halved and 1 ” pieces

1 cup red onion-1/2″ pieces

1 1/2 cups NJ zucchini – 1/2 pieces

2 cups NJ eggplant- 1/2 ” pieces

8 mushrooms- quartered

8 mini peppers- halved

19 cherry tomatoes

28  oz tomatoes- drained

1 can of canellini  beans- drained

Cook carrots for 6 minutes

Put veggies in a pan with 1/4 cup oil and 2 TBsp morracan spice mix

Bake for 30 minutes…then add tomatoes and beans and rest of seasoning and bake for another 15 minutes

Serve over brown rice or couscous

Toss with lamb or grilled chicken or serve by itself

Hey- I may  be from NJ , but I do know a good spice blend…. And this is it!!!!  Add a bit of cinnamon or clove but my family is not a fan so do as you see fit ….enjoy!

Basque Style Cod

12 small bell peppers (thin sliced)

1/2 yellow onuon(thin sliced)

2 Roma tomatoes (diced)

2 cloves garlic (minced)

1/4 cup Spanish olives(halved)

1/4 cup Kalamata olives(halved)

1/2 cup dry white wine

1.2 tsp sugar

1 tbsp white balsamic vinegar

Dash of chili powder

1 tsp dried oregano

2 Cod fillets – cut in pieces

Put onions , garlic, peppers in pan.  Cook til tender-about 5 minutes

Add tomatoes,oil,garlic,chili powder,oregano

Cook for 5 minutes

Top with fish . Cover and cook until fish is done- about 10 minutes 

Serve with rice or pasta