Own-up time: I had multiple posts planned to launch the new year. I wanted to talk to you about eggs, French toast, raisin bread and, best of all, my fave iPad apps (thanks to Monsieur for the Christmas present). Then, family issues got in the way. Forgive me for not expounding, I’m a little discreet that way despite my Web proclivity. I didn’t even get to finalize my review of Su as promised here.

So, trying to get back on the proverbial track, here are the last 2 recipes from the book that inspired my Holiday menu. (Yup, Christmas… Insert look of shame here.) Thankfully, they are fresh, healthy recipes that don’t require a special occasion and will brighten any winter menu. With the doldrums of February in Canada, any bit of bright flavour helps. Enjoy.

Roasted red pepper and walnut meze
Serves 4 easily

Note: This dish reminded me of muhamarra, which has to be my favourite dip by far. It was more acid, less luscious than muhamarra but equally good. It will keep a few days, chilled in an airtight container. It is delicious as a kebab sandwich topping or just devoured with fresh pita bread.

• 5-6 fresh red bell peppers (or substitute jarred)
• 2 peeled garlic cloves
• 15 ml (1 tbsp) tomato paste
• 7.5 ml (1/2 tbsp) harissa
• 60 ml (1/4 cup) extra virgin olive oil
• 45-60 ml (3-4 tbsp) plain breadcrumbs
• 5 ml (1 tsp) hot pepper flakes
• 5 ml (1 tsp) dried mint
• 30 ml (2 tbsp) rough chopped walnuts

1. If you are using fresh peppers, broil in oven until charred, turning regularly (should take about 5-10 minutes). Place in a bowl, cover with plastic wrap and let cool. Peel and remove seeds. If you’re using peppers in a jar, make sure they are very red. Drain and rinse to remove brine as well as any remaining bits of peel or seeds.

2. In a food processor, puree peppers and garlic. Transfer to a bowl, then mix with remaining ingredients except walnuts. Add in walnuts and blend in gently. Chill at least 30 minutes.

Tomato, cucumber and bell pepper salad
Serves 4 as a side

Note: The author serves this salad finely chopped salsa-style. I kept the vegetables chunkier for our Christmas spread but will definitely try it in its “soupy” state. If you loathe green bell pepper — I know I do —, cubanella are an alternative so worth discovering and have become a salad staple in our family after tasting them in this dish.

• 2 ripe tomatoes, seeded and fine chopped
• 1 cubanella pepper, seeded and fine chopped
• 1 long sweet red pepper, seeded and fine chopped
• 1/2 red onion, fine chopped
• 1 small cucumber, seeded and fine chopped
• 125 ml (1/2 cup) fresh Italian parsley, chopped
• 125 ml (1/2 cup) fresh dill, chopped
• 60 ml (1/4 cup) fresh mint, chopped
• 60 ml (1/4 cup) extra virgin olive oil
• 60 ml (1/4 cup) lemon juice
• 1.25 ml (1/4 tsp) harissa (optional)
• 2.5 ml (1/2 tsp) pomegranate molasses
• 125 ml (1/2 cup) pomegranate seeds
• Sea salt

1. Place chopped vegetables on a cutting board and chop again to obtain a salsa consistency. Transfer to a bowl and mix in remaining ingredients.

2. Chill 30 minutes minimum. Serve with good bread for dipping in the dressing. A spoon might come in handy as well.

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