JUST EAT LOCAL

BECAUSE IT’S IMPORTANT & BECAUSE THE RIVERSIDE FARMERS’ MARKET TOLD YOU TO

Red Pepper Walnut Pate

Ingredients:

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

Directions:

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)

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This entry was posted on May 31, 2012 by in Recipes.

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