Roasted Rainbow Pepper Aioli

About 2 Cups assorted peppers, mild to hot.  I used mini red, yellow, orange, green, jalapeno and Thai Bird's Eye chilis

Sea Salt

Scant Drizzle Canola Oil

Parchment Paper

1 Cup Canola Oil

Begin by removing stems from all peppers.  Wash and slice lengthwise.  Coat in sea salt and a drizzle of oil.  Spread out into one even layer on a large baking sheet lined with parchment paper.  Bake at 350 degrees F for about 30 minutes.  Remove and allow to cool completely.  Add mixture to food processor and puree, scraping down sides as necessary.  While machine is running, drizzle in canola oil until emulsified.  Taste test and add additional sea salt if needed.  Store in large glass jar in refrigerator until ready to serve.  Use as a dip or sandwich spread.  Also goes great on your favorite pasta.

Roasted Garlic Hummus

I know, hummus AGAIN?!?!  But as all of you know, I am obsessed.  You can find lots of recipes on my site for mind-blowing hummus.  Most likely you have even made a batch or three.  I like to remind people to MAKE YOUR OWN!!  Have you ever noticed how expensive it is to buy?  Especially in the large containers where marketers claim you are getting a great deal.  Yup, and you even get those fillers, stabilizers, GMOs and preservatives to boot!  This easy recipe will not break your bank and I guarantee you and your family and friends will love it to the last drop.  They will probably ask you for the recipe. Get it here.

Roasted Garlic Hummus

2 sixteen ounce cans organic garbanzo beans

1/3 cup tahini

1/2 cup olive or canola oil

1 Tablespoon ground cumin

Juice of 4 small meyer lemons

6 cloves roasted garlic

Sea salt and black pepper (to taste)

Roast peeled whole garlic cloves at 475 degrees F on cookie sheet for 15 minutes.  Remove and set aside to cool.

Drain garbanzo beans and add to food processor.  Add lemon juice, tahini, cumin, sea salt, black pepper and garlic. Puree until smooth and drizzle in oil while machine is running.  Taste test for seasoning levels and adjust to taste.  Too salty?  Add more lemon juice.  Too lemony?  Add more sea salt.  Transfer hummus to large glass vessel and store covered in fridge until ready to serve.  Voila!  Easy as pie!

Roasted Summer Vegetables 101

Tired of unevenly roasted boring vegetables?  Here are a few tips sure to have you and your dinner guests drooling over your veggie party platter.

Tip #1 Parchment Paper is your new best friend

Tip #2 A little oil, salt and pepper go a long way

Tip #3 Add fresh chopped yellow onion and a lion's share of whole garlic cloves to give vegetables a flavor kick

Tip #4 Use high heat and a timer

Tip #5 Allow veggies to cool before tossing with salad and cooked whole grains like rice, pasta, couscous and quinoa

This succulent and versatile summer veggie blend is made up of zucchini, summer squash, yellow onion and garlic. Veggies got tossed in 1 tablespoon of canola oil and sprinkled with sea salt and fresh cracked black pepper.  Spread out in to one even layer on a large peice of parchment paper on your largest baking sheet.  Bake at 475 degrees F for 20-25 minutes or until golden brown.  Allow to cool on baking sheet to desired temperature.  Serve warm, at room temperature or cold.  Store unused portion in refrigerator for up to 3 days.