Our Favorite Recipes

Welcome to our recipe page! here you will find a growing collection of our personal favorite simple recipes, and family recipes from our customers!


Roasted Red Bell Pepper Party Dip

Ingredients

    • 1 Whole Roasted Red Bell Pepper, Diced,

    • 6 ozs Lifeforce Roasted Red Bell Pepper Sauce,

    • ¾ # Grated Monterey Jack Cheese or Sharp Cheddar,

    • 8 oz Block of Soft Cream Cheese,

    • 1 cup Mayonnaise (Regular or low fat),

    • 1.5 tbsp Minced Onion,

    • 2 cloves Minced Garlic,

    • 2 tbsp Lifeforce Roasted Red Bell Pepper Mustard (or Dijon Mustard).

Directions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a small baking dish, mix the roasted red peppers, Lifeforce Roasted Red Bell Pepper Sauce, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
  3. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
  4. Serve warm.

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Roasted Red Pepper Dip (Variation)

Ingredients

    • 3 roasted red peppers, patted dry and coarsely chopped,

    • 4oz. Lifeforce Roasted Red Bell Pepper Sauce,

    • 1 cup ricotta cheese,

    • Salt and freshly ground black pepper,

    • 1 endive, leaves separated,

    • Pita crisps or multi grain crackers ,

Directions

  1. Combine peppers and ricotta, salt and pepper in a food processor and process until smooth.
  2. Transfer to a small serving bowl and surround with endive and crisps.

Makes 1 1/2 cups

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Ingredients

    • 1 Whole Roasted Red Bell Pepper, Diced,

    • 6oz Lifeforce Roasted Red Bell Pepper Sauce,

    • ¾ # Grated Monterey Jack Cheese or Sharp Cheddar,

    • 8 oz Block of Soft Cream Cheese,

    • 1 cup Mayonnaise (Regular or low fat),

    • 1.5 tbsp Minced Onion,

    • 2 cloves Minced Garlic,

    • 2 tbsps Lifeforce Roasted Red Bell Pepper Mustard (or Dijon Mustard).

Directions

  1. Slice off the top of the red bell peppers and pull out seeds.
  2. Preheat your oven to 350 degrees F.
  3. In a small baking dish, mix the roasted red peppers, red bell pepper sauce, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and mustard.
  4. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Serve warm

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Sour Cream Dip or Salad Dressing

Ingredients

    • 1 cup Lifeforce Roasted Red Bell Pepper Sauce,

    • 1 cup sour cream,

    • 2 Tablespoons dill weed,

    • 2 Tablespoons parsley flakes,

    • 2 Tablespoons minced onions,

Directions

Blend and Chill for 2 to 3 hours.

Serve with your favorite salad, or as a cracker or shrimp dip.

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Roasted Red Pepper Sauce Over Cream Cheese

Ingredients

    • 1- 8oz package of cream cheese,

    • 6oz. Lifeforce Roasted Red Bell Pepper Sauce,

    • Your favorite crackers or French bread,

Directions

  1. Place block of cream cheese on a plate.
  2. Pour half of the roasted red bell pepper sauce over the cream cheese block.
  3. Pour the balance of the sauce into a small bowl.
  4. Spread cream cheese over a cracker, or small slice of bread, drizzle sauce from bowl on the top of the cream cheese!

This will be a new favorite treat for any occasion, or, just for a fun appetizer any time!

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Roasted Red Bell Pepper Hummus

Ingredients

    • 1 large red bell pepper, roasted,

    • 1/4 cup extra virgin olive oil,

    • 2 cloves garlic,

    • 1/4 teaspoon onion powder,

    • 1/4 teaspoon black pepper,

    • large pinch salt,

    • 1 cup Lifeforce Roasted Red Bell Pepper Sauce ,

    • 1/8 cup roasted sesame Tahini,

    • 1 can chickpeas, drained,

    • 1 cup pine nuts, toasted.

Directions

  1. Remove top and seeds from pepper, leave whole.
  2. Roast bell pepper on stove top or oven, at 450, until pepper is evenly charred all the way around.
  3. Remove bell pepper and place in a large bowl.
  4. Cover with foil and let steam inside bowl for 5-10 minutes.
  5. Remove charred skin and place red bell pepper in food processor.
  6. While pepper is roasting, toast the pine nuts in a small skillet. Be very careful, because they burn quickly.

  • Once fragrant, remove from skillet and place in food processor.
  • Blend pine nuts, roasted red bell pepper, pepper sauce, and all the above ingredients in a food processor or blender until hummus is smooth and velvety.
  • Serve with your favorite cracker or pita chips.

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    Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

    Thanks to Cooks.com

    Ingredients

      • 1 red bell pepper, roasted and chopped,

      • 6oz Lifeforce Roasted Red Bell Pepper Sauce,

      • 1/2 tsp. fresh lemon juice,

      • 1/4 tsp. sugar,

      • Cayenne to taste,

      • 1 tbsp. olive oil,

      • 1 garlic clove, minced and mashed to a paste with 1/4 tsp. salt,

      • 1/8 tsp. ground ginger,

      • 1 tbsp. Lifeforce Red Bell Pepper Mustard or Dijon-style mustard,

      • 1 whole skinless boneless lg. chicken breast (about 10 oz.) (organic if possible), halved,

      • 1.5 c. All-purpose flour lightly seasoned with salt and black pepper for coating chicken,

      • An egg wash made by beating 1 lg. egg with 1 tsp. water,

      • 1 c. sweetened flaked coconut,

      • 2 tbsp. unsalted butter,

      • 2 tbsp. dry sherry (or sweet wine).

    Directions

    1. In a blender, puree the bell pepper with the lemon juice, sugar, cayenne, oil, and salt and pepper to taste until the sauce is smooth.
    2. In the last 30 seconds of blending, add Lifeforce Roasted Red Bell Pepper Sauce.
    3. In a small bowl, whisk together garlic paste, ginger, and mustard and spread the mixture onto both sides of the chicken.
    4. In separate bowls, have ready the seasoned flour, egg wash and coconut.
    5. Roll the chicken in the flour, shaking off the excess, dip it in egg wash, letting the excess drip off, and coat it thoroughly with coconut, pressing the coconut to make it adhere,
    6. In a large oven-proof skillet, heat the butter over moderately high heat until the foam subsides,
    7. Saute the chicken for 2 minutes on each side, or until the coconut is golden,
    8. Add the sherry, transfer the skillet to a preheated 375 degree oven,
    9. Bake for 10 to 12 minutes, or until it is just cooked through,
    10. Divide the sauce between 2 large plates and arrange the chicken on it.

    Serves 2

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    S.W. Turkey Bean Salad With Roasted Red Bell Pepper Sauce

    Thanks to Cooks.com

    Ingredients

      • 1-8oz jar Lifeforce Roasted Red Bell Pepper Sauce,

      • 3 tablespoons mayonnaise, regular or reduced fat,

      • 2 tablespoons hot pepper sauce,

      • 2 tablespoons chili powder,

      • 1 tablespoon ground cumin,

      • 1/4 cup vegetable or olive oil,

      • 1 can (16 ounces) garbanzo beans, drained and rinsed,

      • 1/3 cup thinly sliced scallion (green onion), use both white and green sections,

      • 1/2 cup jicama, peeled and diced, or canned water chestnuts,

      • 10oz chunk turkey or chicken,

      • 1 avocado, peeled, pitted and diced,

      • 1/4 cup chopped parsley.

    Directions

    1. In a large bowl, mix the mayonnaise with hot pepper sauce, chili powder and cumin. Stir in the oil a little at a time until all is incorporated and the dressing is smooth.
    2. Add the garbanzo beans, scallion, Lifeforce Roasted Red Pepper Sauce, and jicama , or canned water chestnuts,
    3. Break the turkey into small chunks and toss everything together gently until all of the salad ingredients are coated with dressing.
    4. Refrigerate for up to one day.
    5. Just before serving, fold in the avocado and parsley.

    Serves 6

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    Tuna Steaks With Roasted Red Bell Pepper Sauce

    Ingredients

      • 2 yellowfin tuna steaks (about 1 1/2 pounds),

      • 2 teaspoons olive oil,

      • Freshly grated pepper, to taste,

      • 1-8oz jar Lifeforce Roasted Red Bell Pepper Sauce,

      • 1/4 cup chopped green onion,

      • 1 tablespoon canned tomato paste,

      • 1 garlic clove, chopped,

      • 1/4 to 1/2 teaspoon red pepper flakes,

      • Parsley sprigs, for garnish.

    Directions

    1. Brush tuna with olive oil; sprinkle with pepper to taste.
    2. For every inch (in thickness) of tuna steak, broil or grill for 10 minutes.
    3. Turn once to cook evenly.
    4. Purée Lifeforce Roasted Red Bell Pepper Sauce, green onion, tomato paste, garlic clove and pepper flakes in a blender or food processor.
    5. Serve sauce, warmed or cold, over cooked tuna,
    6. Garnish with parsley.

    4 Servings

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    Spaghetti With Roasted Red Bell Pepper And Ricotta Sauce 

    Thanks Sandy!

    Ingredients

      • 1 clove garlic,

      • 1 container (15 oz.) whole milk Ricotta,

      • 1-8oz jar Lifeforce Roasted Red Bell Pepper Sauce,

      • 1/4 c. olive oil,

      • 2 tbsp. chopped fresh flat Italian parsley,

      • 2 tbsp. grated Parmesan cheese,

      • 1 tsp. chopped fresh oregano leaves,

      • 1/4 to 1/2 teaspoon red pepper flakes,

      • 1 lb. pasta, such as thin spaghetti.

    Directions

    All ingredients should be at room temperature.

    1. Finely chop garlic, add ricotta, and oil.
    2. Process for 1 minute or until well blended.
    3. Put in large serving bowl,
    4. Stir in parsley, Lifeforce Roasted Red Bell Pepper Sauce, 1 tbsp. Parmesan, and oregano.
    5. Cook pasta in large saucepan of lightly salted water, bring to boil, cook until al dente or firm to the bite.
    6. Drain while pasta is still hot, toss with sauce in serving bowl.
    7. Top with 1 tbsp grated Parmesan.

    Serve immediately.

    Serves 2

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    Szechuan Noodle Salad With Roasted Red Bell Pepper Sauce

    Thanks Sarah!

    Ingredients

      • 4 ounces oriental noodles or spaghetti, broken up,

      • 3 tablespoons oil,

      • 6 oz Lifeforce Red Bell Pepper Sauce,

      • 3 tablespoons honey,

      • 1 tablespoon oriental sesame oil,

      • 1 tablespoon rice vinegar,

      • 1 tablespoon soy sauce,

      • 1 1/2 teaspoons ginger root, grated,

      • 1 teaspoon crushed red pepper flakes,

      • 3 cups chicken, cooked and shredded,

      • 1 cup red cabbage, finely chopped,

      • 4 green onions, thinly sliced,

      • 2 carrots, shredded,

      • 1/2 cup dry-roasted peanuts.

    Directions

    1. Cook noodles as directed on package.
    2. Combine oil, honey, sesame oil, vinegar, soy sauce, ginger root and red pepper flakes.
    3. Drain noodles and rinse in cold water briefly.
    4. In large bowl combine cooked noodles, chicken, cabbage, onions, carrots and Lifeforce Red Bell Pepper Sauce.
    5. Pour dressing over salad and toss to mix. Sprinkle with peanuts.

    Serves 2

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    Eggplant And Red Bell Pepper Sandwich

    Ingredients

      • 1 eggplant, sliced into one inch wide strips,

      • 2 red bell peppers,

      • 2 tablespoons olive oil, divided,

      • 2 portobello mushrooms, sliced,

      • 4 tablespoons Lifeforce Roasted Red Bell Pepper Sauce,

      • 3 cloves of crushed garlic,

      • 2 tablespoons mayonnaise,

      • 1 (1 pound) loaf of focaccia bread.

    Directions

    1. Preheat your oven to 400 degrees F.
    2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary.
    3. Place on a baking sheet and roast in preheated oven.
    4. Roast eggplant until tender, about 25 minutes; roast peppers until blackened.
    5. Remove from oven and set aside to cool.
    6. Heat 1 tablespoon olive oil, 2 tablespoons of red bell pepper sauce, add mushrooms and cook until tender.
    7. Stir crushed garlic and 2 tablespoons of Red Bell Pepper Sauce into mayonnaise.
    8. Slice focaccia bread in half lengthwise. Spread mayonnaise mixture on one or both halves.
    9. Peel cooled peppers, core and slice.
    10. Arrange eggplant, peppers and mushrooms on focaccia.
    11. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods.
    12. Allow sandwich to sit for 2 hours before slicing and serving.

    Get Ready For An Amazing Taste Experience!

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    Balsamic Baked Tilapia With Roasted Red Bell Pepper Sauce

    Ingredients

      • 1 tablespoon olive oil

      • 1 sliced red onion ,

      • 4 tablespoons Lifeforce Roasted Red Bell Pepper Sauce,

      • 2 tablespoons of balsamic vinegar,

      • a pinch of salt and pepper ,

      • 2 8 oz Tilapia fillets,

      • 2 teaspoons olive oil,

      • 1 cup crumbled blue cheese,

      • 4 cups mixed salad greens.

    Directions

    1. Preheat your oven to 350 degrees F.
    2. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat.
    3. Add sliced onion and red pepper sauce to the oil and cook about 10 minutes, until onion is tender.
    4. In a medium bowl, mix the balsamic vinegar with the salad greens, season with a small pinch salt and pepper, place in frig.
    5. Rub Tilapia filets with 2 teaspoons olive oil and a pinch of salt and pepper.
    6. Place fillets in a small baking dish, and top with the balsamic onion mixture.
    7. Evenly cover the fillets with blue cheese.
    8. Bake in preheated oven until fish flakes easily, about 15 minutes. Serve on top of the salad greens.

    Serves 2

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    Couscous Stuffed Red Bell Peppers 

    Ingredients

      • 2 large sweet red peppers,

      • 1/2 cup chopped onion,

      • 3 tablespoons Lifeforce Roasted Red Bell Pepper Sauce,

      • 1/4 cup sliced fresh mushrooms,

      • 1/4 cup sliced celery,

      • 1/4 cup chopped, pared apple,

      • 1 minced clove of garlic,

      • 3/4 cup of chicken broth,

      • 1/4 teaspoon of salt.

      • 1/4 teaspoon ground cumin,

      • 1/4 teaspoon pepper,

      • 1/8 teaspoon ground turmeric,

      • 1/2 cup uncooked couscous,

      • 1 teaspoon olive oil,

      • 2 tablespoons golden raisins,

      • 1 tablespoon toasted pine nuts,

      • 1 tablespoon minced fresh parsley.

    Directions

    1. Cut tops off peppers and remove seeds.
    2. In a large pot, cook peppers in boiling water for 3-5 minutes or until crisp-tender.
    3. Drain and rinse in cold water; set aside.
    4. In a nonstick, or cast iron skillet, saute the onion, mushrooms, celery, apple and garlic for 4-5 minutes or until vegetables are tender.
    5. Remove from the heat and set aside.
    6. In a medium saucepan, combine the broth, salt, cumin, pepper and turmeric.
    7. Bring to a boil; stir in the couscous and oil.
    8. Remove from the heat; cover and let stand for 5 minutes.
    9. Fluff with a fork.
    10. Stir in the vegetable mixture, red bell pepper sauce, raisins, pine nuts and parsley.
    11. Spoon into peppers.
    12. Place in an 8-in. square baking dish coated with olive oil.
    13. Cover and bake at 350 degrees F for around 15 minutes.

    Serves 2

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    Roasted Red Bell Pepper Sauce

    Ingredients

      • 1 red bell pepper,

      • 5oz Lifeforce Roasted Red Bell Pepper Sauce,

      • 3 tablespoons butter,

      • 1 tablespoon extra virgin olive oil,

      • 1/4 cup parmesan cheese,

      • 2 garlic cloves,

      • 1/4 teaspoon pepper,

      • 1/2 teaspoon salt,

    Directions

    1. Slice off the top of the red bell peppers and pull out seeds.
    2. Roast the bell pepper either in the oven (high broil, turning periodically to char all sides), or directly over burner on stove top (char lightly all sides).
    3. Place roasted bell pepper in bowl, cover with saran wrap and let stand for 5 minutes.
    4. In a food processor, combine bell peppers with char on (for rustic flavor) or off, and the remaining ingredients until it is a smooth consistency.

    Enjoy over pasta, on crab cakes, or over grilled Salmon!

    Makes 1 1/2 cups

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    Shredded Brussels Sprouts with Red Bell Pepper Sauce and Feta

    Ingredients

      • 1 lb. brussels sprouts, grated on a box grater,

      • 1 Fuji apple with skin, diced,

      • 1/4 cup extra virgin olive oil,

      • 2 tablespoons butter,

      • 1/4 teaspoon salt,

      • 1/4 teaspoon black pepper,

      • 1 cup Lifeforce Roasted Red Bell Pepper Sauce ,

      • 1 handful Italian parsley, rough chop,

      • 1/4 cup crumbled feta cheese,

      • 1/4 cup toasted pine nuts,

      • 1/4 cup raisins (optional),

    Directions

    1. Add red bell pepper sauce to food processor with olive oil, salt, pepper and parmesan cheese.
    2. Pulse until smooth, set aside.
    3. Grate Brussels sprouts on box grater and place in medium-high skillet with olive oil, apple, butter, salt and pepper.
    4. Saute for 10 minutes or until apple and Brussels sprouts are softened.
    5. Add in roasted red bell pepper sauce, simmer 5 minutes.
    6. Stir in parsley, feta, pine nuts and raisins

    Serves 4

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    Cream Cheese Ball

    Ingredients

      • 8oz package of softened cream cheese,

      • 3 tablespoons of Lifeforce Roasted Red Bell Pepper Sauce,

      • 1 Can broken up shrimp (optional),

    Directions

    1. Mix ingredients into a ball, refrigerate to harden.
    2. Pour additional Palouse Red over the cheese ball before serving.
    3. Serve with your favorite snack cracker.

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    Baked Crab Cakes


    Ingredients

      • 1/4 cup bread crumbs,

      • 1 teaspoon baking powder,

      • 5 oz Lifeforce Red Bell Pepper Sauce,

      • 1 teaspoon dried parsley,

      • 1 teaspoon mustard powder,

      • 1/8 teaspoon black pepper,

      • 2 teaspoons seafood seasoning, such as Old Bay™,

      • 1 tablespoon mayonnaise,

      • 6 oz Lifeforce Red Bell Pepper Sauce,

      • 2 tablespoons butter, melted,

      • 1 teaspoon Worcestershire sauce,

      • 1 egg,

      • 1 pound lump crab meat or imitation crab,

    Directions

    1. Preheat oven to 375 degrees F .
    2. Oil a baking sheet.
    3. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside.
    4. Stir together mayonnaise, butter, Worcestershire, and egg until smooth.
    5. Fold in crab meat, then fold in bread crumb mixture until well blended.
    6. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
    7. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
    8. Before serving, pour a generous amount of Lifeforce Red Bell Pepper Sauce over the crab cake! DELICIOUS!!

    Serves 4

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    Tuna Club Sandwich

    Ingredients

      • 1/3 cup bottled reduced-fat Ranch Salad Dressing,

      • 1/2 cup Lifeforce Roasted Red Bell Pepper Sauce,

      • 1 (12 oz can) solid white tuna, drained, broken into chunks,

      • 1 (8.75 oz can) whole kernel corn, drained,

      • 12 extra thin slices sandwich bread, toasted,

      • Lettuce leaves.

    Directions

    1. In blender combine salad dressing, and red bell pepper sauce. Process until smooth.
    2. In bowl, combine tuna, corn and 1/4 cup red pepper sauce.
    3. For each club sandwich, Spread 2 slices toasted bread with tuna filling.
    4. Layer with lettuce leaves, stack the 2 slices, then top with a 3rd slice of toast.
    5. Cut in half.

    Serve with remaining sauce.



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