Roasted red pepper

Middle eastern dip

Whirl in a food processor 1 cup roasted red peppers with 1/2 cup walnuts, 1/4 cup each olive oil and bread crumbs, 2 garlic cloves, 2 tbsp lemon juice, 1 tsp cumin, 1/2 tsp salt and 1/4 tsp hot-red-chili flakes. Serve with pita.

Herbed butter

Stir 1/2 cup softened butter with 3 tbsp finely chopped roasted red peppers, 1 tbsp minced parsley and 1 1/2 tsp sweet paprika. Season with pepper. Roll into a log, cover with plastic wrap and refrigerate until firm. Spread on steak, chicken or veggies.

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