Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
I've never been a huge fan of peppers... especially green peppers, YUCK! However I've learned to wein my way into becoming a pepper-person since it seems red peppers are in EVERYTHING these days. Here's my recipe for super tasty roasted peppers, the perfect gate-way pepper.
What You Need:
What You Do:
Preheat oven to 400
Cut peppers in half and place in a large mixing bowl
Add in oil and a generous amount of sea salt and toss with your hands to evenly coat all the peppers.
Place the peppers on a baking sheet with the skin side up. Try not to let them touch, that will cause them to steam and hurt the roasting process.
Bake for 20 minutes until the skins brown.
Here's the trick - turn the oven off and let them sit in there for an additional 10-20 minutes. This prevents them from sweating out too much and leaves them truly roasted.
Use these on sandwiches, toss into pasta, blend them into a paste and make a spread... opportunities are endless!
Don't forget to let me know if you try it!
For more recipes check out the all new www.kaseyskitchen.com !
Don’t forget to get social!