St. Augustine chef cooks sauteed vegetable wraps
Sherry Stoppelbein of Hot Shot Bakery & Cafe makes sauteed vegetable wrap
February is almost over and many of us it was hard to stick with our New Years resolutions with all those sweet treats floating around for Valentines Day. If you had the same challenge you can still get back on track.
We are continuing our New Year New You on 4 series with a woman who makes any room smell like fresh baked goodies, and whip up a healthy and delicious meal.
Sherry Stoppelbein from Hot Shot Bakery and Cafe in St. Augustine shares her recipe for sauteed vegetable wraps.
2 tablespoon red pepper pesto
2 slices of white cheese
1/2 fresh avocado, sliced
3 sliced button mushrooms
1/4 chopped green pepper
3 tablespoons white onion, chopped
1/2 fresh tomato, chopped
Saute mushrooms, peppers, onions, tomato in 2 tablespoon olive oil, add salt n pepper to taste.
Red pepper pesto:
2 large roasted red peppers, 3 tablespoons sliced black olives
2 tablespoons fresh garlic
1 cup shredded Parmesan cheese
Place all in processor and pulse till thoroughly blended.
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