Make Ahead | I Can Cook That

Spinach Spaghetti with Salmon Cream Sauce

Have you ever bought a bunch of ingredients just because they sounded good? I try to stick to a list, but this time I couldn’t help myself. I found fresh spinach spaghetti and it just sounded so wonderful, I had to buy it. I wanted to make a simple but flavorful dish so I was pretty happy to find salmon as well. I already had heavy cream and parsley in my fridge so this recipe for Spinach Spaghetti with Salmon Cream Sauce was the result!

Ingredients:

1 package fresh spinach spaghetti
1 tablespoon butter
1 8 oz fillet of salmon
Salt and pepper, to taste
1/2 cup heavy cream
2 tablespoons fresh parsley, roughly chopped
freshly grated Parmesan

Continue reading Spinach Spaghetti with Salmon Cream Sauce

Pancetta Crisps with Goat Cheese and Pear

With the holidays fast approaching, we all need more quick appetizer recipes for when friends and family come to visit. This one for Pancetta Crisps with Goat Cheese and Pear from Southern Living intrigued me: pear, pancetta, honey, and goat cheese. I was interested to see how these flavors would all play out together. Because this can be served cold, you can do most of it ahead of time, pop it into the fridge, and bring it out right before you need it. Note: I only made 6 servings but naturally this can be expanded to fit any number of people.

Ingredients:

6 thin slices pancetta (I just asked the butcher to slice it thin, but not as thin as proscuitto)
1 anjou pear
1/4 (2-oz.) package goat cheese, crumbled
Cracked pepper
Honey
Thyme leaves and sprigs

Preheat your oven to 450 degrees. Arrange the pancetta slices on a cookie sheet lined with tin foil.

Cook the pancetta in the oven for 8 to 10 minutes or until crisp.

Transfer the pancetta to a paper towel and allow to sit for 10 minutes.

Use an apple corer to core your pear. This was surprisingly easy (I have no clue why I thought this would be a battle).

Slice the pear into equal sized slices. I got 6 slices, plus the top and bottom of the pear.

Add the pancetta on top of the pear. Top with crumbled goat cheese. Sprinkle with pepper and some chopped thyme. This is where you can stop and pop these in the fridge if you are making them ahead. Right before serving, drizzle with a bit of honey.

It’s quite pretty, isn’t it?

But… how does it taste? I actually really liked this! It’s flavorful, different, and easy to eat with one hand (crucial for a get together where most are walking and mingling).

The pancetta was a wonderfully salty contrast to the sweetness of the pear and honey, the goat cheese added a nice creaminess and the thyme added little pops of flavor that brought the whole appetizer together.

There were some awesome textures in this as well. Overall, a definite keeper!

It’s My Birthday & I’ll Make Cake Pops If I Want To

This year has flown by. I can’t believe we are about two weeks away from Christmas already! Which means I have a weekend of celebrations upon me, it’s my birthday!

I have been intrigued by cake pops for a while now. I have no idea how a little ball of cake could keep my interest, but I have been looking for an excuse to try these out. I wanted to focus on making the actual cake pop so I used the best from-the-box cake mix there is: Funfetti of course!

Ingredients:

Cake Mix

Eggs

Water

Vegetable oil

12 oz frosting

Assorted candy coatings

Wax paper

Lollipop sticks

Styrofoam, or a pop stand

Assorted sprinkles

Bake the cake according to box directions. Allow to cool. While its cooling, prepare to make the cake pops. Set out two cookie sheets lined with wax paper. Gather the lollipop sticks and place near the cookie sheets. Set out a large mixing bowl.

Finely crumble the cake in a large mixing bowl.

Add the frosting to the crumbled cake and mix to combine (This gets realllly messy, which is why I don’t have a photo). Roll the cake into balls and place on the wax paper. I got I think 28 cake balls from one box of candy, but I think I made them a bit big. Oops.

Pop in the refrigerator overnight, or for a few hours. To decorate, melt the candy coating according to directions in the microwave. (This was surprisingly more difficult than I expected. I managed to burn one of the batches!) Be sure to use somewhat deep bowls. You want enough melted candies so that you can completely submerge each cake pop in it.

When the candies are smooth, take out a few cake pops. Dip the tip of a lollipop stick into the candy coating.

This will work as a glue to keep the cake pop in place. Stick the lollipop stick into a cake ball Repeat with remaining cake balls. Allow to set (I left mine overnight, but if you return it to the fridge for maybe 30 minutes I think that would be just fine).

Take a cake pop and submerge in the melted candy coating. Do not swirl the cake pop, or they might fall off!

boooooo

Be sure to coat the entire cake ball. Remove from the candy coating by pulling straight up.

To remove excess candy coating, hold the cake pop over the bowl and tap the wrist holding the cake pop gently until some of the coating falls off. Place the completed cake pop into a cake pop stand or into some Styrofoam to set.

You now have a cake pop! If you want, you can add sprinkles or other decorations.

Soo… mine turned out so lumpy; and drippy. They are more like cake lumps, not cake balls. Who cares? They were delicious!

Here’s some of my “birthday-themed” cake pops:

and here’s some of my Christmas-y cake pops.

These cake pops take quite a bit of time, but I was pretty giddy with the results!

I made these over three days because I was making them during the week, so you can most certainly make these ahead of time. Just place the dried and finished cake pops in an air tight container or back in the fridge.

I hope all my friends like them!

Pumpkin Sticky Buns with Caramel-Pecan Drizzle

Today I wrote my first guest post over at A Culinary Journey with Chef Dennis. His page is truly stunning so I am honored to be the guest post this week. Stop on by Chef Dennis’ blog to see my post on Pumpkin Sticky Buns with Caramel-Pecan drizzle!

I think you are well aware of my pumpkin obsession by now (I have twelve other posts on here using pumpkin!) so I really wanted to do something special to round out my bakers dozen of pumpkin recipes. The recipe does take some time, so this would definitely be a weekend choice. But you can refrigerate the dough or even freeze it once it is shaped into the sticky buns. I hope you enjoy my post!

Lemon Pound Cake with Mint Berries and Cream

I thought I’d step away from cookies and cupcakes for the moment to make… pound cake. I don’t know why I am on such a baking kick, but at least I have the chance to try a bunch of different new recipes! I found this recipe through MyRecipes.com, originally from Southern Living. The recipe sounded absolutely fantastic so I stuck to it for the most part, but I added blueberries because, well, I like blueberries!

Ingredients:
1/4 cup sugar
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups all-purpose flour
2 1/2 cups whipping cream, divided
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 (12-ounce) jar lemon curd
1 quart fresh strawberries, sliced
1 pint fresh blueberries

Barbecue Elk Brisket Sandwiches

I am having way too much fun trying out all these new meats through Arganica. This week I thought I’d try to conquer elk. Elk has a similar taste to beef and is low in both fat and cholesterol. I thought it was another perfect excuse to use my slow cooker, and to invent my own barbecue sauce! I decided to make a Chipotle-Guinness barbecue sauce.

Ingredients:

1 tablespoon olive oil

1 medium sized yellow onion, chopped

3 garlic cloves, minced

1 (~12 oz) bottle of Guinness

1 (14.5 oz) can tomato puree

1/4 cup molasses

1/4 cup cider vinegar

1/4 teaspoon red pepper flakes

1 tablespoon brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon of the sauce from a can of chipotle peppers in adobo

1 tablespoon dijon

1 tablespoon tomato paste

2 lbs Elk brisket (can substitute beef brisket)

Salt and pepper, to taste

4 Buns, toasted

Continue reading Barbecue Elk Brisket Sandwiches

Green Bean Casserole with Mushrooms

My goodness, can you really believe that Thanksgiving is in ten days? Thanksgiving is (not surprisingly) my favorite holiday of the year: it’s about coming together with the people you love for one absolutely fantastic meal. I do love turkey, but I always find the sides to be the best part of any Thanksgiving meal. In case you’re like me and you’ve begun testing recipes for the big day, I wanted to share this lightened up version of Green Bean Casserole with Mushrooms from Cooking Light. Although usually made with cream of mushroom soup, this version packs enough flavor that you won’t miss the lack of cream. And don’t worry, the fried onions are still there.

Ingredients
For the fried onions:

1 medium sized yellow onion, thinly sliced
1 cup flour
1 teaspoon paprika
Salt & Pepper to taste
1/2 cup milk
Canola Oil

For Green Beans:

1 1/2 pounds green beans, trimmed and halved crosswise
2 tablespoons olive oil
2 cups chopped sweet onion
2 teaspoons dried oregano
4 ounces shiitake mushrooms, stemmed and sliced
1 (8-ounce) package presliced baby bella mushrooms
1/3 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Continue reading Green Bean Casserole with Mushrooms

Bread Pudding with Peanut Butter-ROOT Sauce and Sliced Bananas

I have wanted to make bread pudding for a long time. But I’ve been too lazy to actually search for inspiration. So when the “How to Cook Like A Top Chef” cookbook literally showed up on my door step containing a recipe for Chocolate-Peanut Butter Bread Pudding, I knew it was time for me to finally make the delicious treat. I actually made this for a really decadent breakfast over the weekend, a little treat for making it through a long week.

Ingredients: (serves 2)

(adapted from Ash & Ashley’s Chocolate-Peanut Butter Bread Pudding)

3 eggs

1/2 cup honey

1 1/2 cups heavy cream

2 brioche knots, cut into cubes (I got 9 cubes per knot)

1 cup mini chocolate chips

1/2 can sweetened condensed milk

3/4 cup creamy peanut butter

1 teaspoon vanilla extract

1 oz ROOT liqueur

1 banana, sliced

Begin by whisking together the eggs and honey vigorously until combined and fluffy.

In a pot, add 1 cup heavy cream over medium heat until it begins to bubble lightly. Reduce the heat to low. Add a little bit of the warm cream to the egg/honey mixture, whisking vigorously so that the eggs don’t curdle. (This is called tempering). Add the egg mixture to the pot with the remaining cream, whisking constantly until thickened, about 5 minutes. Remove from heat.

Prepare the brioche rolls, cutting into cubes. I bought the rolls at Trader Joe’s, they are the perfect size for individual servings of bread pudding.

Add the bread cubes and the custard to a large bowl, stirring lightly to coat. Add the chocolate chips. Allow to sit for at least a half hour at room temperature. If planning ahead, you can do up to this step the night ahead of time and allow the bread to soak overnight.

Preheat your oven to 350 degrees. Add the bread mixture to a loaf pan. Place the loaf pan into a cookie sheet with sizes. Add hot water into the cookie sheet so that the entire bottom is covered.

Cook for 40 minutes or until a knife inserted into the center comes out clean. Remove from the oven and allow to cool.

While the pudding is cooking, make the sauce. Add 1/2 cup cream and the condensed milk to a pot over medium heat.

When it bubbles, reduce to low and whisk in the peanut butter, ROOT, and vanilla extract. ROOT is a flavored liqueur that slightly resembles the taste of root beer. I made an awesome chocolate cake with it before so I thought it would work great in a sauce for bread pudding. You can read my post and more information on ROOT here. (If you’re making this for kids, feel free to just omit the ROOT.)

Whisk until smooth. If you want it a bit thinner, add more cream.

Spoon the sauce over the bread pudding while still warm. Top with banana slices.

What an absolutely delicious bread pudding. I can’t believe I ate this for breakfast, but I’m not ashamed either, it was amazing! I’m glad I only made a serving each for my boyfriend and I, or I’d eat this all day!

I had some of the sauce left over, which I plan on saving for ice cream!

The flavors work really well together in this dish (and how could they not??): chocolate, peanut butter, banana, with a hint of root beer at the end.

Meatloaf Muffins

I don’t think I’ve ever had a craving for meatloaf. Honestly, I’m pretty sure I’ve only had meatloaf once. So I never actively seek out making meatloaf, much to my boyfriend’s disappointment. However, we both had long, exhausting work weeks, so I thought he deserved a comfort-food meal. Cooking light had a recipe for Meatloaf Muffins that I thought would work great; he could eat as much as he wanted and then have perfectly portioned “muffins” that I could freeze.

Ingredients:
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
3 bell peppers (I used one orange, yellow & red), chopped
1 teaspoon dried parsley
1 teaspoon dried basil
2 garlic cloves, minced
1 cup ketchup, divided
1/2 teaspoon sriracha
1 pound ground beef, extra lean
1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers. (Note: I completely forgot about the peppers and had to go back and saute them on their own. Just pretend they are in the photos. Shh.)

Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, 1/2 ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.

Coat a muffin tin with cooking spray. Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)

Top each with two teaspoons ketchup. (I got bored/creative)

Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).

Serve with sauteed green beans and baked potato wedges if desired.

So what’s the review from my boyfriend? Very good! There was a slight hint of sriracha without making the meatloaf spicy. The sausage added a smoky taste to the meatloaf, and the peppers added a slight crunch to the meal. He ate the meatloaf with a side of ketchup mixed with hot sauce and seemed to really enjoy it.

The best part of this dish is the remaining “muffins” can be frozen for future meals.

Yum

Meatloaf “Muffins”

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
3 bell peppers (I used one orange, yellow & red), chopped
1 teaspoon dried parsley
1 teaspoon dried basil
2 garlic cloves, minced
1 cup ketchup, divided
1/2 teaspoon sriracha
1 pound ground beef, extra lean
1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Instructions

Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers.
Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, ½ ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.
Coat a muffin tin with cooking spray. Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)
Top each with two teaspoons ketchup.
Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).

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Chocolate Chip Pumpkin Bread

At the request of a coworker (and by request I mean he brought in cans of pumpkin puree), I finally made a pumpkin classic — Pumpkin Bread. Although usually made with walnuts or pecans, I instead decided to use chocolate chips. I used a recipe from Cooking Lightas a base for the recipe.

Ingredients:
3 1/3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon cloves
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/2 cup chocolate chips

Preheat your oven to 350 degrees.

Add the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves to a medium sized bowl.

Combine using a whisk.

Add the sugar, egg substitute, oil, buttermilk, and eggs in a large bowl.

Using a mixer, beat on high until well mixed.

Add 2/3 cup water and the pumpkin puree.

Beat on low until blended.

Add the dry flour mixture to the pumpkin mixture and beat on low until just combined.

Add the chocolate chips. Combine using a spatula. Be sure to not overmix.

Add batter into 2 9×5 inch loaf pans coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted into the center comes out clean.

Cool 10 minutes in the pan on a wire rack. Using a knife to loosen the edges, remove from pans and allow to cool completely on a wire rack.

You can either half this recipe, or freeze the extra bread for up to one month. Just tightly wrap it in plastic wrap before putting it in the freezer.

The original recipe topped the bread with pecans or chopped walnuts, feel free to do that as well before baking.

If you think the bread is browning too much on top, cover it with tin foil towards the end (with 10-15 minutes left).

This bread is so so yummy. I love when I can pass off a dessert-like bread for a breakfast also. (Shh.)

I limited a bit of the spices, more so than I usually would, so that the star would be the sweetness from the chocolate chips. Definitely a winner!

Black Bean and Cheese Enchiladas with Ranchero Sauce

I have had quite the hankering for Mexican recently, so I was so happy that the October issue of Cooking Light included a bunch of delicious sounding Mexican inspired vegetarian meals. I decided to go for the Black Bean & Cheese Enchiladas, because they can easily be frozen for future lunches and dinners. I substituted a few of the ingredients for what I already had, but you can find the original recipe here.

Ingredients:

2 Cajun peppers, stemmed, seeded and chopped

2 teaspoons olive oil

1 cup chopped yellow onion

5 garlic cloves, minced

1/4 teaspoon kosher salt

3 cups chicken broth, divided

2 tablespoons chopped fresh parsley

2 tablespoons no-salt-added tomato paste

1/2 teaspoon ground cumin

The juice of 1 lime

1/8 teaspoon cayenne

1 (15-ounce) can black beans, rinsed and drained

2 cups pre-shredded Mexican-blend cheese, divided

3 thinly sliced green onions, divided

Cooking spray

10 (6-inch) corn tortillas

5 tablespoons light sour cream

Preheat oven to 400°. Prepare the peppers, onion and garlic cloves. Heat the olive oil in a medium saute pan over high heat. Add onion and cook for 1 minute.

Reduce heat to medium and add the garlic and salt. Cook for 5 minutes, stirring occasionally.

Add 2 cups broth, parsley, tomato paste, and cumin.

Cook for 10 minutes, or until it thickens slightly, stirring occasionally.

While this is cooking, add the extra cup water and the chopped peppers to a food processor. Pour the onion mixture into the food processor when finished cooking. Blend until smooth. Stir in lime juice and cayenne.

Combine the beans, 1 cup of cheese, and half the green onions in a bowl.

Add 1/2 of the sauce to the bottom of a cookie pan coated with cooking spray. Add 3 tablespoons of the bean mixture to to each tortilla.

Roll up, placing the seam side down.

Add to the cookie pan.

Pour the remaining sauce over the tortillas.

Top with the remaining cheese.

Bake for 15 minutes.

Sprinkle with remaining green onions and serve with sour cream.

This recipe has so much flavor! I was really pleasantly surprised with how this turned out. I am pretty sure I didn’t allow the sauce to reduce enough, but it thickened up in the oven and still tasted wonderful.

A serving is two enchiladas, so I actually have 4 meals left over after making this. As I mentioned before, enchiladas freeze really well, so 3 are going into the freezer and one will be my lunch tomorrow, win!

To make this recipe more effective for a weeknight, you can make the ranchero sauce ahead of time an refrigerate it until ready to use. The recipe took about an hour from start to finish.

Curried Pumpkin Soup with Spicy Pumpkin Seeds

After making pumpkin pie milkshakes this weekend, I thought it was time to make a savory dish using pumpkin. The weather changed literally overnight giving Philly a very November-like day, so I was craving a warm soup that also would deliver some spicy heat. This recipe for Curried Pumpkin Soup with Spicy Pumpkin Seeds from All You seemed perfect. I kept the recipe mostly intact, adding more ginger and switching out the chili for cayenne.

Ingredients:
Pumpkin Seeds:

1/4 teaspoon cayenne
1/2 teaspoon sugar
1/4 teaspoon salt
2 teaspoons unsalted butter
1/2 cup raw pumpkin seeds

Soup:

2 tablespoons unsalted butter
1 small onion, finely chopped
2 medium Golden Delicious apples, peeled, cored, finely chopped
2 tablespoons minced fresh ginger
2 tablespoons all-purpose flour
1 teaspoon cumin
2 tablespoons curry powder
1/8 teaspoon cayenne
3 cups low-sodium chicken broth
2 15-oz. cans pumpkin
1 13.6-oz. can light unsweetened coconut milk
Salt and pepper, to taste
Plain yogurt, for serving (optional)

Continue reading Curried Pumpkin Soup with Spicy Pumpkin Seeds

Pumpkin Pie Milkshakes & Making Your Own Pumpkin Puree

After visiting several supermarkets in search of pumpkin puree only to find they were sold out, I decided to take matters into my own hands. Amy’s Cooking Adventure had instructions on how to make my own puree using pie pumpkins so I tried it out. To test out my finished product (and as a nice pat on the back) I made pumpkin pie milkshakes to celebrate.

Bacon-Topped Meatloaf

I didn’t grow up in a meatloaf household. In fact, I’m pretty sure I’ve only had meatloaf once. So when my boyfriend put in a special request for meatloaf I wasn’t exactly thrilled. But he rarely asks for anything specific, and is always willing to eat whatever I make (I jokingly refer to him as “I Can Eat That”) so I think he deserves this one request. I decided to try a recipe from Tyler Florence with a few changes.

Ingredients:

Tomato Relish:

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

2 bay leaves

2 red bell peppers, cored, seeded and finely diced

4 plum tomatoes, halved, seeded, and finely diced

1/4 cup chopped parsley

1 12 ounce bottle of ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

Salt and pepper

Meatloaf:

1/4 cup Italian breadcrumbs

3 tablespoons milk

1 pound ground beef

1 pound Italian sausage, casing removed

2 eggs

Leaves from 2 fresh thyme sprigs

Salt and pepper

3 bacon slices

Continue reading Bacon-Topped Meatloaf

Roasted Eggplant & Feta Dip

I am at a bit of a loss for what to do with eggplant. Eggplant Parmesan and Baba Ghannouj are the only two recipes I really know that use eggplant. However, I found a tasty sounding recipe from Eating Well that includes a bunch of other ingredients from this week’s CSA.

Ingredients:

1 medium eggplant

The juice and zest of 1 lemon

1/4 cup extra-virgin olive oil

1/2 cup crumbled feta cheese

1/2 cup finely chopped red onion

1 small green bell pepper, finely chopped

1 small jalapeño pepper, seeded and mince

2 tablespoons chopped fresh basil

1 tablespoon finely chopped parsley

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon salt

Preheat your broiler. Line a pan with foil and place the eggplant on it. Poke a few holes within the eggplant so that it can let out steam while broiling. Broil for 14 to 18 minutes, turning the eggplant every 5 minutes. You’ll know it’s done when the skin is charred a little and a knife goes easily into the part right near the stem. Transfer to a cutting board until it’s cool enough to handle.

Prepare your onion, pepper, jalapeño, basil and parsley.

Add lemon juice to a medium sized bowl. Cut the eggplant in half lengthwise.

Scoop out the inside of the eggplant into the bowl and toss with the lemon juice.

Add olive oil and stir with a fork until the oil is absorbed.

Add feta, onion, pepper, jalapeño, basil, parsley, cayenne and salt.

Taste and adjust as needed.

If covered, this recipe can be made up to two days ahead of time. The original recipe included a red bell pepper instead of a green one (I only had a green pepper), and that color would have really popped in this dish.

Serve with toasted pita. This would be a great addition to any mezze platter: tomatoes, hummus, grape leaves, etc.