I used to find sweet peppers and bell peppers a little abrasive…until I learned to roast them. It intensifies their sweetness and really rounds out the flavors. Though they are great on their own, every now and then I like to blend them up with some soaked walnuts for a killer dip. I’ve been enjoying this dip lately on everything from crackers to avocado toast to pasta. If you can’t have walnuts, you can use just about any soaked nut or seed in their place. Sunflower seeds in particular would be rather lovely. Check out the recipe over on the Loam Agronomics blog.