BECAUSE IT’S IMPORTANT & BECAUSE THE RIVERSIDE FARMERS’ MARKET TOLD YOU TO
2 large red bell peppers
2 tablespoons olive oil
1 small yellow onion finely minced
1 cup chopped walnuts
2 tablespoons minced fresh parsley leaves
Ground black pepper to taste
1. Roast the peppers over an open flame or un-der the broiler, turning frequently, until the skin is blackened on all sides. Place in a paper bag, seal the bag, and let steam for 5 minutes. Remove from the bag and scrape the charred skin from the peppers. Remove the stems and seeds, coarsely chop the pep-pers and set aside.
2. Heat the oil in a medium-size skillet over medi-um heat. Add the onion and garlic and cook until softened, about 5 minutes. Remove from heat.
3. In a food processor, combine the onion mix-ture, the reserved roasted peppers, the wal-nuts, parsley and peppers and process until smooth. Transfer to a bowl, cover and chill before serving.
The Vegetarian Meat and Potatoes Cookbook by Robin Robertson (641.5636/ROB)