3/4 tsp each sea salt and fresh ground black pepper, divided
Pinch organic evaporated cane juice (TRY: Wholesome Sweeteners Organic Sugar)
2 tbsp fresh orange or tangerine juice
2 tbsp fresh lemon juice
Pinch red pepper flakes
2 oz goat or feta cheese, crumbled
Whole-grain baguette or country bread, sliced and toasted
Heat an outdoor grill to medium. Add bell peppers to grill and cook, uncovered and turing often, just until skins are fully blackened. (Alternatively, carefully blacken bell peppers directly on the burner of a gas stove top using tongs.) Transfer to a large bowl, cover bowl tightly with plastic wrap and set aside until cool enough to handle. Pell off skins and remove stems. Halve and seed bell peppers, then slice into 1-inch wide strips; cut strips on the diagonal into diamonds.
In a large skillet, heat 2 tbsp oil on medium. Add garlic and sauté for 30 seconds. Add bell peppers, 1/4 tsp each salt and black pepper and cane juice. Reduce heat to medium-low and cook, stirring occasionally, until bell peppers are soft, about 15 minutes.
Meanwhile, prepare vinaigrette: In a small bowl, whisk remaining 1 tbsp oil, remaining 1/2 tsp each salt and black pepper, orange juice, lemon juice and pepper flakes until well combined.
Divide bell pepper mixture among plates and drizzle with vinaigrette. Top with cheese. Serve warm or at room temperature with bread.
A rainbow of vegetables – butternut squash, Brussels sprouts and radicchio – makes this whole-grain bowl a powerful medley of fiber and antioxidants. We use ground turmeric to add flavor and anti-inflammatory properties to the roasted squash. Turmeric is being studied for its ability to prevent or slow the spread of cancer, so we suggest keeping it handy in your cupboard and using it liberally.