Featured Recipe

Crab-Stuffed Spanish Peppers with Honey Preserved Lemon Herb Compote

Crab-Stuffed Spanish Peppers with Honey Preserved Lemon Herb Compote

Directions

In a mixing bowl, combine the honey, lemon olive oil and thyme. Refrigerate. Lay out the peppers on a cutting board. In a small bowl, combine the spinach with 2 tablespoons of the lemon compote. Toss. Stuff each pepper with the dressed spinach and 1 crab claw. Place 2 peppers on each plate and top with the lemon compote.

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