ROASTED PEPPER AND FETA CHEESE WITH ARUGULA PESTO GALETTE
Steps:
- Preheat the oven to 375 degrees F.
- To make the pesto: In a blender, combine the arugula, spinach, Parmesan, garlic, and sliced almonds. Blend on low and slowly drizzle in the olive oil and the lemon juice. Blend for about 45 seconds, or until the mixture completely emulsifies. Remove from the blender and season with salt and pepper.
- To make the galettes: Cut the puff pastry sheets into 6 (6-inch) round circles. Place each circle on a parchment-lined pan. Spread about 3 tablespoons of arugula pesto over the top of each puff pastry circle. Sprinkle the roasted peppers evenly on top. Divide the feta cheese evenly over the top. Bake in the oven for approximately 30 to 35 minutes until the puff pastry is golden brown and the cheese is melted.
FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING
Steps:
- For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
- In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.
ROASTED RED PEPPER AND FRESH HERB FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve.
FUSILLI WITH ROASTED RED PEPPER SAUCE
This is out of my 365 Low Fat cookbook. I haven't tried this yet, but I almost always have a jar of red peppers in the fridge. I thought this would make a good quick dinner, maybe with some grilled chicken or fish. I bet the sauce could be frozen too for make ahead dinner. If someone tries that, please let me know if it can be done!
Provided by dicentra
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
- Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
- In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.
FUSILLI WITH ROASTED RED PEPPERS, GORGONZOLA AND HERB DRESSING
Make and share this Fusilli With Roasted Red Peppers, Gorgonzola and Herb Dressing recipe from Food.com.
Provided by Manami
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- DRESSING:.
- Place all ingredients in a jar with lid.
- Close lid tightly and shake until well blended.
- SALAD or SIDE DISH:.
- In a large pot of lightly salted water, cook pasta according to pkg directions.
- While pasta is cooking, soak red onion in ice water to mellow its flavor.
- Drain cooked pasta and place in large bowl.
- Drain onions and pat dry, add to pasta.
- Add dressing, olives, roasted peppers, red pepper flakes and gorgonzola to warm pasta and toss.
- Serve at room temperature, also, very good the following day!
Nutrition Facts : Calories 390, Fat 18.5, SaturatedFat 4.2, Cholesterol 8, Sodium 963.4, Carbohydrate 46, Fiber 2.8, Sugar 2, Protein 10.2
HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES
The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
- Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.
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