The farmers markets are bursting with fresh produce right now. From peppers and chilies to peaches and nectarines this time of year there is so much to choose from. I love walking through the markets, sampling varieties you can only find at farmers markets. Then the fun begins when I bring a bounty home and create a feast.
I find that my cooking is simpler during the spring and summer. The fresh fruits and vegetables are bursting with flavor and need just a little pinch of a spice or a sprinkle of fresh herbs to make the great meals.
This Roasted Pepper and Chili Dip is a blend of roasted peppers, chilies and garlic. The roasting brings out their flavor and creates sweet and smoky dip. I am going to serve this as an appetizer for an upcoming dinner.
When choosing red peppers I try to select the ones with the deepest red colors. If you don’t like goat cheese try serving with a burrata cheese. I had a loaf of crusty french bread to accompany the dip.
Donna Hay is the Australian Martha Stewart. I love the simplicity of her recipes. She has dishes that can be quickly put together and use fresh ingredients. The tangy goat cheese is the perfect side to the creamy dip.
If you love red peppers try this soup Roasted Red Pepper Soup.
Roasted Pepper & Chili Dip
by Donna Hay
2 red bell peppers
2 large red chilies
4 cloves garlic
1 tablespoon olive oil
4 slices sourdough bread
Preheat oven to 400.
In a baking dish place the peppers, chilies, garlic and oil and toss to coat. Roast for 35 minutes or until the peppers and chilies are blackened. Allow to cool, peel peppers and chilies and remove seeds. Squeeze garlic from their skins and place in the bowl of a food processor with the peppers and chilies. Process to a smooth paste. Set aside. Makes 3/4 cup.