Recipes

Red Pepper Coulis  

James Harvatt of Wildflower Culinary for Honey Bee Gardens Farm

¼ c extra virgin olive oil

1 c chopped white onion

1 clove garlic, chopped

16 oz roasted red bell pepper drained

1 pinch kosher salt

1 T heavy cream

2 t balsamic vinegar

Heat 1 T of olive oil in a skillet over high heat. Add the onion and garlic and cook, tossing regularly until softened and fragrant. Transfer to a food processor. Add the roasted peppers, salt, cream, and remaining olive oil to the onion-garlic mixture in the food processor. Process until smooth. Transfer mixture to a saucepan. Add the balsamic vinegar to the coulis and simmer 10 minutes.