Southwestern Red Pepper-Avocado Sandwiches/Wraps


1 jar roasted red peppers (drained and dried with a towel) or freshly made, oven-roasted peppers


2 fork-smashed avocados or 1 large Florida avocado


Salsa of choice, preferably smoky chipotle or sweet varieties


Chopped cilantro Bread or wraps of choice


To assemble sandwiches, slather bread or wrap generously with smashed avocado, then press a roasted red pepper on top. Spoon salsa of choice and sprinkle with cilantro over all before covering with other slice of bread or rolling a wrap. Keep chilled until serving.


Recipe and photo courtesy of Marlaina Donato, AutumnEmbers.com.


Green Garden-Basil Dip for Chips, Bread and Vegies


1 package thawed, raw, frozen peas Handful of basil


1 or 2 handfuls unsalted roasted or raw pumpkin seeds


½ tsp sea salt ¼ cup water


In a blender or Vitamix, add all ingredients and blend until smooth. If peas need a bit


more water for blending, add a tablespoon of water at a time until reaching the desired consistency. Pour into bowl and serve immediately with an array of dippers, including organic healthy chips and sliced vegies, as well as outside-the-box options like bok choy, squash or peppers.


Recipe and photo courtesy of Marlaina Donato, AutumnEmbers.com.


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