RECIPES

• Roasted Red Pepper Tomato Soup
• Roasted Red Peppers – great for salads, sandwiches, and pastas
• Dill dip
• Classic Vinaigrette Salad Dressing Recipe
• Julia Child’s Vinagrette
• Green Pepper Salad with Tomatoes
• Vegan Sheet Pan Pasta with Roasted Red Pepper and Tomato Sauce (Gluten-Free)
• Red Thai Curry Pasta Salad (Vegan)
• Cajun Oven Baked Potato Wedges
• Quick and Easy Red Bean Burgers
• Mango Ceviche Tostadas
• Vegan Tropical Smoothie

Here’s a fresh and vibrant Tropical Pepper and Greens Salad that’s vegan, simple to prepare, and bursting with flavor.

Ingredients:
1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cups mixed greens (e.g., arugula, spinach, or baby kale)
1 cup diced tropical fruit (pineapple, mango, or papaya)
1 avocado, diced (optional for extra creaminess)
2 tablespoons pumpkin seeds (pepitas) or sunflower seeds

For the Dressing:
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon maple syrup or agave nectar
Salt and pepper to taste
1 teaspoon ginger (optional for added zing)

INSTRUCTIONS:
In a large salad bowl, combine the cherry tomatoes, bell peppers, mixed greens, tropical fruit, and avocado (if using).
In a small bowl, whisk together lime juice, olive oil, maple syrup, grated ginger, salt, and pepper
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle with pumpkin seeds for added crunch.
Serve immediately and enjoy!

This dish is refreshing, nutrient-dense, and offers a perfect balance of sweet, tangy, and savory flavors.