Vital Nutrition & Wellness - New
  • Home
  • About
    • Meet Angela
    • Published Works
    • Testimonials
  • Work with Angela
    • Personalized Nutrition Coaching
    • Community Classes | Workshops | Speaking Engagements
  • Recipes
  • Corporate Wellness
  • Blog
  • Contact
  • Store

Roasted Red Pepper Walnut Spread ​Recipe

What a crowd pleaser!  This spread is a great take-a-long appetizer for parties served on endive, or gluten-free crackers.  My family is also very fond of a dollop on top of a quinoa burger or spread on a chicken sandwich between leaves of romaine.  Yum!

Ingredients
  • 1-12 oz jar roasted red peppers, drained
  • 1/4 cup sun dried tomatoes, packed in oil, drained and patted dry with paper towel
  • 1/4 cup coarse bread crumbs
  • 1 cup walnuts (4 ounces), toasted
  • 1 clove garlic, minced
  • 1 tablespoon red-wine or balsamic vinegar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp salt
 
Preparation
  1. Add all ingredients to a food processor in order listed except for olive oil.
  2. Puree until smooth.
  3. With motor running, add oil in a slow stream, blending until incorporated.
 
Yields 3 cups
 
Cooks' notes
  • Spread can be made up to 2 days ahead and chilled. Bring to room temperature before serving.
  • Use organic ingredients when possible
  • For gluten free option, toast a slice of gluten free bread, cool and break into small breadcrumbs or use a rolling pin to crush 1/3 cup gluten-free crackers in a paper bag. 
roasted_red_pepper_and_walnut_spread.pdf
File Size: 532 kb
File Type: pdf
Download File


SIGN UP FOR NEWSLETTER
BOOK AN APPOINTMENT
  • Home
  • About
    • Meet Angela
    • Published Works
    • Testimonials
  • Work with Angela
    • Personalized Nutrition Coaching
    • Community Classes | Workshops | Speaking Engagements
  • Recipes
  • Corporate Wellness
  • Blog
  • Contact
  • Store