summer meals

If I could eat like this everyday, I would:

It’s too hot to cook, I just want to eat many small portions of many delicious things.  Particularly delicious is the muhammara that I finally made.  It’s been all over tastespotting lately, but it’s also my favourite appetizer at Utopia and my standard “I’m coming home for the weekend” request.  Since I had some pomegranate molasses from the cod, I asked my mother for her recipe.  Delish!

• 5 roasted bell peppers (I put them in the oven under the broiler until they were blackened)
• 1/3 to 2/3 cup bread crumbs
• 1/3 cup walnuts, ground finely
• 4 cloves garlic, mashed up with some salt
• 1 tablespoon lime juice
• 2 tablespoons pomegranate molasses
• 1 teaspoon cumin
• olive oil

Peel the blackened skin off the peppers.  Combine everything in a food processor, adding the bread crumbs and olive oil until it’s a consistency you like.  This is, no question, my number one dip.  It’s shockingly good.