This recipe is adapted from one my friend Marcy made for me during a quilt retreat at my house a few years ago. I love the silky texture of the roasted peppers mixed with the tender, sweet baby spinach. I add some chevre to it but you could use any other cheese ligthly grated or crubmled on top. And if you like spice, you could add some red pepper flakes. YOu can serve this as a side dish or on rice, pasta or buttered toast. Also good next to an omelet or fried egg. —JoanG
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.