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• FROZEN FOODS
  • Carne Mexican Meat Sauce and Tamale Pie
• VEGGIE CONDIMENTS
  • Warm Black Bean-Roasted Red Pepper Dip
  • Slavic Cabbage with Cocktail Onions
  • Olive Tapenade from jarred Olives, Anchovies and Capers
  • Black Olive Cream Cheese Spread
  • Warm Roasted Red Pepper-White Bean Dip
  • Baked Fish Olivida topped with tapenade
  • Terrine Olivida from from jars of tapenade, eggplant spread & roasted red peppers
  • Pasta Olivida from olive tapenade

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ROASTED RED PEPPERS

Level 1
Warm Roasted Red Pepper-White Bean Dip
Yields approx. 1- 1/2 cups

- a Marlene Samuels creation -

Sweet roasted red peppers packed in oil or water purée beautifully with canned cannellini beans, or an equal quantity of pre-cooked beans. An unusal alternative to appetizers served on bread or crackers, Red Pepper-White Bean Dip can be spread on Belgian endives, other crudites or scooped - self-serve - as a dip. 

1/2 cup sweet roasted red peppers (packed in oil or water), drained
1 can cannelini or other mild white bean (drained)
1 clove garlic, peeled and cored
1 tsp. lemon juice
Salt to taste
1 Tbsp. olive oil
2 Belgian endives, leaves separated* (celery sticks or any fresh, julienned vegetables can be substituted for endives)

1. Blend all ingredients but the oil in a food processor. Drizzle in oil while processor is running, until desired consistency.
2. Cut off the bottom inch or inch-and a half of the endives to make symmetrical. Fan endives around the rim of a shallow bowl.  

*Preparation tip: Cut half an inch off the bottom of the Belgian endive at the root. By cutting the base, it's easier to separate the leaves. 

Serving suggestions:

• As a bed for an entrée: In a food processor, chop coarsely rather than purée the bean mixture. Make a bed for grilled chicken or fish; then accent with a dollop of tapenade, mustard, pesto or condiment.
• As a salad: Coarsely chop up peppers with garlic, olive oil, and lemon juice. Fold into a bowl of whole beans. Toss to coat. Adjust seasonig with salt and pepper. Serve on bed of Boston lettuce. Sprinkle crumbled feta or goat cheese on top. Garnish with rounds of purple onion or finely chopped scallions.