Jon and I like to have something called "breads and spreads" for dinner. The title is pretty self-explanatory. It usually has a Mediterranean theme: hummus, tzatziki, baba ganoush or another eggplant spread, whipped feta, pita bread, etc. We also serve raw veggies, olives, and pickles. Recently, this Syrian red pepper and walnut spread has joined the "breads and spreads" spread. We saw it in the November issue of Bon Appetit, and both of us knew immediately that we wanted to try it. It is a great addition. It's a little tangy, a little sweet, and the walnut texture is great. It's a good contrast to the other spreads. I think this recipe would be amazing with red peppers one roasted oneself, but the jars are terribly convenient.
12-oz. jar roasted red peppers, drained
1 cup walnuts
1/3 cup panko (Japanese bread crumbs)
2 tbsp extra-virgin olive oil
2 tsp pomegranate molasses or lemon juice (I use pomegranate molasses)
1 tsp ground cumin
1/4 tsp cayenne pepper
Process all ingredients in a food processor until it's a coarse puree. Makes about 2 cups.
Meal Plan for February Week 3
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