2-1/2 cups Black Eyed Peas [cooked, 1/2 cup set aside]
1 Tbs Extra Virgin Olive Oil
2 Tbs Lemon Juice
2 Garlic Cloves
2 Tbs Tahini [raw]
Salt [to taste]
10 Kalamata Olives
2 Tbs Mesquite Extra Virgin Olive Oil
Blend all ingredients in a food processor until smooth. Stir in or garnish with the remaining black eyed peas.
3 Red Bell Peppers [whole]
1 cup Bulgur Wheat
1 cup Sweet Onion [sliced]
2 Summer Squash [chopped]
4 Garlic Cloves [roughly chopped]
2 Tbs Olive Oil
Salt + Freshly Ground Black Pepper
1/2 cup Kalamata + Green Olives [pitted + chopped]
1 Tbs Balsamic Vinegar
1/4 cup Basil [fresh, thinly sliced]
Roast peppers till skins blacken [either under the broiler or over an open flame]. Allow to cool, remove skins, stems + seeds. Set aside.
Bring 1-1/2 cups water to a boil. Stir in bulgur, turn off heat + cover. Allow to stand for 15-20 minutes until water has been absorbed and bulgur is tender.
Meanwhile, preheat oven to 425 degrees. Toss onions, summer squash + garlic with olive oil, salt + pepper then spread into a single layer on a baking sheet. Roast for 15 minutes, flip, roast for 5 minutes more. Squash + onions should be lightly browned.
Toss squash, onions, garlic, bulgur, basil + olives in a large bowl. Drizzle with balsamic vinegar. Season with pepper. Stuff some of the mixture into the roasted red peppers. Transfer the remaining bulgur mixture to a serving dish + place the stuffed peppers on top. Serve.
10 Anchovy Fillets
2 tsp Crushed Red Pepper Flakes
3 Garlic Cloves [large, minced]
2 Tbs Extra Virgin Olive Oil
1 28 oz can Diced Tomatoes [in their juices]
3 Tbs Capers [in brine, drained]
1/2 cup Kalamata Olives [pitted, rinsed + halved]
2 tsp Oregano [dried]
1/4 cup Italian Parsley [fresh, flat leaf, chopped]
1/2 cup Basil [fresh, chopped, several small leaves reserved for garnish]
1 lb Penne Pasta [dried]
Cook pasta until al dente in salted boiling water. Meanwhile, heat oil over medium heat. Add garlic, anchovies + crushed red pepper. Saute for several minutes until anchovies begin to break up. Add tomatoes + capers and simmer for 5 minutes. Add oregano + olives and simmer for 5+ minutes more. Stir in herbs just before serving. Serve over hot pasta + garnish with whole basil leaves.
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