This post is sponsored by Cento.
One of the most unexpectedly challenging things that I’ve had to deal with since learning I was pregnant with twins is finding ways to get enough wholesome, baby-building food into my body. Every meal I eat (often as many as five or six a day) needs to be packed with protein, healthy fiber, vegetables, and flavor.
I have found that the more delicious and tempting the food I prepare for myself, the more willing I am to tuck in all day long. So, when the folks from Cento Fine Foods reached out and asked if I’d like to collaborate on a couple of recipes, I immediately started thinking about things I could make to enliven my many daily meals. After all, Cento products excel at bringing the flavor.
The first thing I started to imagine was a sandwich spread. Something bursting with preserved and pickled vegetables, bound together with cream cheese that I could use in place of mayo or mustard on a sandwich, or as a base for a piece of toast piled high with cold chicken and roasted vegetables. After some contemplation, I collected a block of cream cheese, roasted red peppers, some very tangy pepperoncini, capers, garlic, flat leaf parsley, and a jar of diced pickled jalapeños.
The finished is runny right out the food processor, but thickens up nicely after a few hours in the fridge. It is great in my imagined scenarios, as well as folded into scrambled eggs, or as a base for a non-traditional pizza. I also like to use it as a dip for carrot sticks and cucumber spears.
While I was home last week, it was a most welcome spread to have in the fridge because it helped me unify various leftovers into appealing mini-meals. I’ve been back on the road this week, but my husband tells me that there is still plenty left and it is still looking (and tasting!) good. I can’t wait to curl up on the couch with a ramekin of this spread and an array of veggies and whole grain crackers. After a week away, it’s particularly good to know that there’s homemade food waiting for me.
And make sure to check back in on May 23, when I’ll share a recipe for preserved vegetable focaccia made with Cento products.
Disclosure: This blog post was written in partnership with Cento. They provided some of the ingredients pictured and compensated me for my time and expertise. All opinions expressed are entirely my own.
- 8 ounces cream cheese, softened
- 1 cup roasted red peppers
- 3/4 cup pepperoncini
- 1/2 cup loosely packed chopped Italian parsley
- 1 tablespoon minced preserved jalapeño
- 1 tablespoon capers
- 2 garlic cloves
- In the bowl of a food processor, combine the cream cheese, roasted red peppers, pepperoncini, parsley, jalapeño, capers, and garlic cloves.
- Run the processor until the ingredients are well combined and there aren't any big pieces of pepper or parsley.
- Transfer the spread to a container and refrigerate for at least an hour before using to help it firm up. This spread will keep for at least two weeks in the fridge.