peperonata salad with pine nuts, pumpkin seeds, & ricotta
Author: Chef D. Brown
  • 1 lb Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • ¼ cup Peperoncino chili flakes
  • ¼ cup Pine nuts
  • ¼ cup Pumpkin seeds
  • ¾ cup Ricotta cheese
  • ½ tbsp Fresh basil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
  1. Seed and cut sweet bell peppers into julienned strips lengthwise.
  2. Sautée in olive oil over medium heat until soft, approximately 15 minutes.
  3. Add chilies, pine nuts, and pumpkin seeds. Remove from heat and reserve.
  4. Plate salad and top with ricotta and fresh basil.
  5. Drizzle with extra virgin olive oil.
Recipe by Village Farms at