Sweet Pepper Medley

This versatile recipe is perfect for daily lunches and has an amazing refreshing mouthfeel. It can be used on it’s own as a salad, used as filling for a wrap, and can be easily adjusted to your tastes or dietary needs.

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Ingredients

• 5 oz Cherry Tomatoes; rinsed

• 1 oz Italian Flat Parsley; rinsed

• ½ oz Basil; rinsed

• 1 15.5 oz can Cannellini beans; rinsed and drained

• 1 15.5 oz can Chick Peas; rinsed and drained

• 8 oz Sugar Snap Peas; trimmed and rinsed

• 3 Bell Peppers: 1 red, 1 yellow,

1 orange; rinsed

• 8 oz Pearl Mozzarella; separated

• 6 oz Pre-Cooked Chicken Strips

• 2 oz Sliced Mini Pepperoni

• 2 oz Artichoke hearts

• 2 oz Sun Dried tomatoes

• ½ Shallot, skin removed

Equipment

• Cutting board

• Chef knife

• Paring knife

• Bench scraper

• Large mixing bowl

• 2 strainers or colanders

• Large mixing spoon

• Kitchen scissors

• Extra large bowl or Tupperware container for food scraps

Method

1. Trim and/or rinse all necessary ingredients. Add the beans, chickpeas, snap peas, mozzarella pearls and mini sliced pepperoni into the large mixing bowl.

2. At each following step, add each ingredient to the large mixing bowl:

3. Remove seeds & pith from the bell peppers and cut into small square bites.

4. Remove and discard stems from the basil leaves, slice into thin strips.

5. Remove and discard stems from the parsley. Pile and cut into small pieces.

6. Cut artichoke hearts and sun dried tomatoes together into small pieces.

7. Slice the shallot lengthwise, then into small pieces.

8. Cut the pre-cooked chicken slices into about 1” pieces.

9. Stir all ingredients together until all combined and mixed well. Total mixture can be separated into 5 servings.

Extra Tips:

• Try using the food scraps for compost!

• Try adding a season blend to taste!