4 Strips of thick bacon

1 Red Bell Pepper

1 Tomato

¼ cup of cream

¼ tsp 7 Chili Blend Hot Pepper Seasoning

1 lb. Penne Pasta

 INSTRUCTIONS:

1.Cut bacon and bell peppers in small pieces.  Heat skillet pan on stove place bacon and bell pepper pieces in hot pan, sauté until peppers are tender.  Chop the tomato into small cubes and add to peppers and bacon.

2.Continue cooking for about 5 minutes until the mixture makes a sauce, add the cream and 7 Chili Blend Hot Pepper Seasoning.  Continue cooking until the sauce becomes creamy and somewhat thick, stir occasionally.  When sauce is thickened mix with cooked pasta.  Enjoy your meal!

INGREDIENTS

1 lb oven roasted white beets - after having been peeled, trimmed & diced

1 16 oz can chickpeas rinsed and drained very well

6-8 Tbsp extra virgin olive oil

6-8 cloves of garlic - crushed & chopped

1 - 2 tsp Savory Accents HARISSA PASTE

11⁄2 tsp prepared horseradish

1 tsp dry mustard powder (Coleman’s)

11⁄2 tsp fresh lemon juice

Black pepper to taste - freshly cracked

salt to taste

2 - 3 tsp fresh chopped tarragon

Paprika - sweet or hot

(Makes about 3 cups)

 INSTRUCTIONS:

1.Into a food processor add beets, chickpeas, olive oil, garlic, Savory Accents HARISSA PASTE, dry mustard, & lemon juice. Pulse to a smooth but a rather thick texture.

2.Add olive oil if too thick. Add black pepper, tarragon and adjust as needed with more olive oil. Add salt to taste. Taste & adjust with other previously used seasonings if desired.