nutritional information

1. Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides. Place in paper bag, seal bag and let stand 5 minutes. Remove from bag and scrape charred skin from peppers. Remove stems and seeds; coarsely chop peppers and set aside.
2. In medium skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.
3. In food processor, combine onion mixture, reserved roasted pepper, walnuts, parsley and salt and pepper to taste. Process until smooth. Transfer to bowl, and chill before serving.

February 2002

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  Roasted Red Pepper Crostini with Balsamic Reduction

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  Sherried Kabocha Soup with Spiced Pepitas

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  Cold Sesame Noodles

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  Baked Onion Rings

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  Sesame Balls

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  Spicy Tofu Lettuce Wraps

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  Rice Paper Salad Rolls with Ginger Dipping Sauce

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  Perfect Potato Latkes

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  Watermelon Salad with Jalapeño and Lime