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Serves
2 if your are generous
Author Notes
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
Ingredients
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3
organic red peppers
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
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2
clove garlic, thinly sliced
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1
small shallot, peeled and thinly sliced
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5 ounces
fresh baby spinach leaves
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1 tablespoon
freshly squeezed lemon juice
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1/2 teaspoon
course sea salt
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freshly ground pepper, to taste
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1-2 ounces
fresh chevre, crumbled
Directions
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Broil bell peppers or roast over a gas flame until skin is black and charred. Place in a bowl, cover with a plate, and let sit for 15 minutes. Remove skin and seeds and cut into thin slices.
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Heat oil and butter is a skilled over medium flame. Add shallots and garlic, cook, stirring, are few minutes. Add roasted pepper; cook and stir for a few seconds.
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Add the spinach, and cook, stirring, until just barefly wilted, Add lemon juice, salt and pepper. Remove from pan place on one or two plates.
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Top with crumbled chevre. Let it melt for a mimute.Taste, savor, and swoon.
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.
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