ROASTED RED PEPPER HUMMUS

My husband was out of town overnight, for the Arkansas Hospitality Association meeting, while
I enjoyed and appreciated the change in our weeknight routine, and took the opportunity to cook as little as possible, and to use up what was in the refrigerator.
I made this yummy Roasted Red Pepper Hummus, slathered it on a sandwich with goat cheese, then piled on chicken, avocado, pan fried Prosciutto and arugula. My daughter took one bite, and suddenly half of my sandwich was gone.

ROASTED RED PEPPER HUMMUS

1 clove garlic, minced
1 cup garbanzo beans, drained
1/4 cup tahini
juice from 1 lemon
3/4 cup roasted red peppers
1/4 teaspoon dried basil
salt and freshly ground black pepper to taste

In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil and pulse until the peppers are finely chopped. Season to taste with salt and pepper. Transfer hummus to a bowl, cover and chill until you are ready to serve.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/‎

MUSHROOM AND RED PEPPER CROSTINI

I love to discover foods I haven't tried or heard of before. Just one of the many reasons I revel in travel, and appreciate eating at some of the more adventurous local restaurants - there may be ingredients in a dish I haven't heard of before and I am always curious, and ask about them, and taste them.
We took a family trip to Eureka Springs over a recent weekend, and after a day of eating, Flea Marketing and sock shopping (my daughters request), my husband stopped at the local supermarket so I could run in and pick up a couple of things I needed to cook dinner back at our lake cottage. While in the produce section, I noticed a mushroom I hadn't ever seen before -  Bunapi, also known as White Beech - an adorable cluster of small, delicate white caps. I bought a package to experiment with, and found this crostini recipe, where they are paired with rich roasted red peppers, and creamy Brie cheese, to be especially enjoyable.

MUSHROOM AND RED PEPPER CROSTINI

1/2 loaf of French bread, cut into 1/2 inch slices
1 tablespoon olive oil
1 package of White Beech (Bunapi) mushrooms, ends trimmed and mushrooms pulled apart
4 ounces of jarred roasted red bell peppers, sliced into thin strips
1 Brie cheese round, cut into wedges

Heat a frying pan over medium-high heat. When hot, swirl in the olive oil. Add the mushrooms and the red bell peppers and saute for 4 to 5 minutes, until the mushrooms are tender. Season to taste with salt and freshly ground black pepper.
Turn the broiler on. Arrange the bread slices on a baking sheet and drizzle with olive oil. Toast the bread for 3 to 4 minutes, until the tops are golden brown.
Place a wedge of Brie on top of each toast and return to the oven for 1 to 2 minutes to let the cheese melt just slightly. Remove from the oven, top each toast slice with the mushroom and bell pepper mixture.
Enjoy!


Recipe adapted from the Hokto Kinoko Website
http://www.hokto-kinoko.com/?p=345#more-345

GORGONZOLA WALNUT POTATOES and ROASTED RED PEPPER SAUCE

Here in Fayetteville, Arkansas we recently hosted the annual Bikes, Blues and BBQ event. Statistics show, it's the second biggest bike rally in America and the largest benefitting local charities! I must admit, its not really my thing, but it does bring a lot of energy, fun, fundraising opportunities, enormous smoked turkey legs and noise to our town - and I do feel a sense of pride that all of these people experience, even for just a short time, this incredible place I call home.
Because we didn't have a bike or the blues, we made our own barbecue. My husband smoked chicken, and I made gorgonzola walnut potatoes and a roasted red pepper sauce to accompany our delectable main dish.

GORGONZOLA WALNUT POTATOES

Quarter 1 1/2 pounds of small potatoes, boil in salted water 20 minutes, or until tender.
Drain potatoes and coarsely mash with 1/2 cup half and half, 1/4 cup butter, salt and pepper to taste. Gently mix in 2/3 cup gorgonzola cheese or other blue cheese of your choice, and 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup chopped toasted walnuts.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com › Food › Recipes

ROASTED RED PEPPER SAUCE

1 cup roasted red bell peppers
1/4 cup finely chopped gherkins or cornichons
2 tablespoons capers, chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and freshly ground pepper

Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the gherkin, capers, tarragon, lemon zest and juice and mayonnaise. Season to taste with salt and pepper and serve.
Enjoy!

Recipe adapted from Food & Wine, June 2008
www.foodandwine.com/monthly/june-2008