April 05, 2021 at 11:00AM
Farm-to-plate masters, Heirloom LA, are the caterers for L.A’s best parties and top studios. They also go above and beyond to support our community through their delicious work — whether it’s donating meals to those in need or championing the farmers that make their food so special.
We share their hyper-local recipes whenever we can our hands on them. Each recipe is usually a bit complex to construct, but the ultimate treat for any mindful cook or aspiring chef to make at home.
This all-veggie appetizer idea boots grains right out of the equation and adds in more local, seasonal produce instead….
The undeniable difference between purchasing produce directly from a farmer is most notably evident when using raw components like we did for these red pepper poppers. The red bell peppers from JF Organic Farms, available through the summer, are not only sexy in color, but bright and explosive in concentrated flavor. There’s no comparison to the store bought equivalent!
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Here, we piped on a confit pepper and chickpea purée and topped it with olives and bits of some marinated feta. It’s sort of like a Greek salad you can tray pass and eat with your hands. Engage your kids to help make the purée so they feel connected to the cooking process – it’s a practical trick to get them to eat healthy!
Red Pepper “Crackers” with Spring Chickpea Purée
Makes 4 cups
The post Heirloom LA’s Red Pepper ‘Crackers’ with Feta + Chickpea Purée appeared first on The Chalkboard.
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Author The Chalkboard | ChalkBoardMag
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