Monday, April 26, 2010

Using Roasted Red Peppers 2: in recipes that don’t call for them

How irresistible! How could I make a tart/quiche and not add roasted red pepper strips when I have them RIGHT THERE in the fridge?? The flavor, of course, is great, and the nutritional profile is stunning. The serious cooks are right! Check out my addition to the Swiss chard tart here.

No comments:

Post a Comment