Roasted Pepper Pesto

This pesto is fun the jalapeño gives it a nice kick. I love that about it. It would be great with quesadillas, crackers, vegetables, baguettes etc... Yum!


Ingredients

2 bell peppers red or orange
1/2 jalapeño minced
2 cloves garlic minced
1/2 tsp salt
1 T vinegar
1 T chia

Directions   Heat oven to 350

1. Cut peppers open and take out the seeds. Lay them face down on a cookie sheet and place in the oven. Roast for about 15 min. Then flip over to the other side and roast another 15 min. Take out of the oven place them in a bowl and cover with plastic. Let them sit for 10 min. Then peel off the skins.

2. Put peppers into blender and pulse until smooth. Then add the remaining ingredients to the blender and blend until smooth.

3. Serve at once or store in fridge in air tight container.

4. Use on quesadillas, crackers, vegetables, baguettes etc...

Thanks to natural family for posting our muffins. :)
http://www.mynaturalfamily.com/recipes/quinoa-recipes/quinoa-muffins-recipes/

Turkey and Pesto on Sourdough

Make your own pesto sandwich at home! I could eat pesto plain. It tastes so good. It was fun to put some great flavors together to make a wonderful meal. I didn't have time to make my own sourdough bread. I will have to do that next time. It was nice to have a dinner that whipped up fast after being gone watching my son play tennis. Spring is such a happy time of year! :)

Ingredients:
2 T oil
1/2 purple onion, sliced thin
4 garlic cloves minced
1/2 to 1 lb of shredded turkey (I used turkey breast I had cooked)
1/2 C pesto
2 1/2 T mayo (optional)
provolone cheese or other cheese preference
oil to fry the sandwiches in
sourdough bread

Directions: makes 4 sandwiches
1. In a small fry pan, heat up the oil on medium heat and then throw in the onions. Let them cook on medium heat for about 3 min. Then stir in the garlic and let it cook a couple more minutes.
2. Stir in the turkey and let it cook for about 5 min. Take off the heat and set aside.
3. Blend the pesto with the mayo*(If desired) Spread the pesto on the bread on one side of each slice.
4. Scoop about 1/3 C of turkey mixture on one side of the sandwich. Place provolone cheese on top.
5. Put the other side of bread on top.
6. Heat up a skillet on medium high heat. Put a small amount of oil in the pan.
7. Place the sandwich in the pan and cook on both sides until the cheese melts.
8. Serve warm with fresh fruit and vegetables. YUM!