Pan Roasted Pepper and Leek Cashew Cheese Dip

Recipe by Educational Chef Mercedes Melendez  
Demonstrated at East Atlanta Village Farmers Market on September 14, 2017

Ingredients

Pan Roasted Pepper and Leek Cashew Cheese Dip:

• 1 block Luna Pure Abundance Cashew Cheese – Formaggio
• 3-4 medium sized sweet peppers – Crack in the Sidewalk Farmlet
• 2 stalks of leeks – Scharko Farms
• 1 cup radish greens (kale or any other green could work) – Cosmos Organic Farm
• 1 tablespoon coconut oil
• Salt and Pepper to taste

Optional:

• 1 spicy pepper
• Sliced radish for chips
  

 Directions

1. Heat the oil in a pan over medium high heat.
2. Add chopped pepper, sliced leeks, and salt and pepper in to pan, turning every few minutes till all sides are browned slightly adding in sliced greens just after they have browned.
3. Break cashew cheese into a medium sized bowl.
4. Once peppers and leeks are done and greens wilted add them immediately to the cashew cheese and mix until creamy.

   Serve with radish chips or dipper of choice.
   

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.