Roasted Red Pepper Hummus
1 15-ounce can (unsalted)
chickpeas, drained and rinsed
1 clove garlic, chopped
⅓ cup fresh lemon juice
⅓ cup tahini
⅓ cup olive oil
¼ cup water
½ tsp. sea salt
1 cup jarred roasted red
Add all ingredients to a food processor. Blend to combine, scraping down the sides as necessary to ensure a smooth hummus. Season to taste with additional salt and pepper.
Savory Squash Soup with Red Peppers
2 Tbsp. olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 medium butternut squash, peeled
1 cup jarred roasted red peppers, drained
4 cups water or stock (chicken or vegetable)
1 tsp. salt to taste
1 cup fresh basil (optional)
Heat a large stockpot over medium heat. Add olive oil and heat until shimmering. Add onion and garlic; sauté until fragrant, about 5 minutes. Add squash, peppers and water or stock. Make sure vegetables are completely covered in liquid—if not, add another cup or two.
Add salt, bring to a simmer and partially cover for 25-30 minutes or until squash is tender.
Remove from heat, add basil and puree with a hand-held immersion blender or carefully transfer in batches to a blender.
Season to taste with salt or pepper.
Turkey, Roasted Red Pepper& Mozzarella Melt
2 slices whole grain bread
1 Tbsp. whole grain mustard
3 thin slices of turkey breast
1 to 2 jars roasted red peppers, drained
2 to 3 slices of fresh mozzarella
¼ cup baby arugula
1 Tbsp. olive oil
Spread mustard on each side of bread. Place turkey on one piece of bread and layer with bell peppers and cheese. Top with arugula. Place other slice of bread on top.
Heat a large skillet and add olive oil.
Carefully place sandwich in skillet. Let toast for 3-5 minutes and flip. Press down. Cook an additional 3-5 minutes until cheese is melted. If necessary, cover skillet so cheese evenly melts and sandwich warms.