I mentioned recently how I get on a roll with certain ingredients in the kitchen. As far as baking and sweet things are concerned, I have been all about cranberries lately, but where cooking and savory dishes are concerned, roasted red pepper is my new favorite thing. I have been making lots of recipes that use it and add it to everything else I can think of. I first tried this recipe a few weeks ago and while we really enjoyed it, I felt that the red pepper was barely even noticeable underneath the basil flavor and it just wasn’t quite what I was hoping for. Yesterday I decided to give it another try with some modifications to achieve the results I was expecting the first time, and I was much happier with the end result this time. The red pepper was definitely the key flavor and the basil was a nice accompaniment. I think this would be especially great with some grilled chicken mixed in as well – maybe I will try that next time!
Recipe Rewind: tried and true favorites I’ve made recently
roasted tomato soup – the perfect match for a grilled cheese sandwich