We had this with roasted chicken at a pot luck on Labor Day weekend a few weeks ago. It was a hit with everyone. We didn’t have fresh pomegranates to decorate the dish, so we used pine nuts. Mom uses crushed saltines to make this delicious dip. In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.
- 6 red bell peppers
- 1/2 cup walnuts
- 3 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 3 cloves garlic, roughly chopped
- 1 tablespoon freshly-squeezed lemon juice
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1/2 cup bread crumbs
- Preheat oven to 375 degrees F (190 C).
- Roast whole peppers on a large baking tray for 30 to 40 minutes.
Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends
September 27, 2018 from 6:00 to 9:00 PM
Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.
Acoustic music from Kelly’s Lot and Friends.
Kelly’s latest: ‘Rescue’ made it on the Roots Music Report Charts in 2018.
#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album
Tickets available for purchase on https://lydiasftdhouse.com/events/
or on the right side bar of this site.
Thank you to our generous supporters for donating to AFTD.