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A vegetarian meal that will have your seat pants dancing.
Preheat oven to 350 F.
On a rimmed baking sheet, toss the asparagus, onions and chickpeas with the oil. Sprinkle with a little salt and pepper and roast for 40 minutes, stirring them at the 20-minute mark.
In the meantime, in a small food processor pulse the roasted peppers, the pepper oil (from the pepper jar), tomatoes, garlic, paprika and crushed red pepper until smooth. Pour the puree into a small sauce pan and simmer lightly while the veggies and chickpeas roast. About 10 minutes in, add the sugar and milk to cut through the heat. This is the amount that I used but taste it and see what you prefer.
Serve the veggies in bowls and topped with the sauce. Garnish with parsley!
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!