by EarlyToBed
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my 6 recipes »
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EarlyToBed's Notes:
Expand4 roasted red and/or yellow peppers Ask a question about this ingredient
Roast peppers on a charcoal grill or wood fire until they are mostly charred on the outside.
Ask a question about this stepAfter peppers have cooled, remove step and separate flesh from exterior charred skin and interior seeds. (I do this over a sink or a bowl. The roasted-pepper juice is good in soups or stews or whatever else is cooking for dinner)
Ask a question about this stepPlace pepper flesh in food processor bowl along with sliced or crumbled feta cheese.
Ask a question about this stepPulse-process, leaving small chunks of pepper and feta.
Ask a question about this stepEat with chips, crackers, toasted pita or Sangak bread.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
There two recipes are growing on me. I can almost taste them.