Brie, Pesto, and Sweet Pepper Grilled Cheese

Our second grilled cheese was inspired by the folks over at Two Peas and their Pod. We followed their recipe closely with the following alterations:

1. We made our own pesto using this recipe from the Food Network. We did use a little less oil than suggested and we're glad we did. We also used freshly grated Parmesan cheese in place of the Pecorino cheese.

2. Instead of store-bought sweet peppers, we roasted our own. This is super easy. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, lay the pepper on its side and bake for 20 minutes, then flip it over and bake for another 20 minutes. 

3. For bread, we used our staple homemade wholewheat flaxseed bread.

As a side dish, we made pasta with fried lemons and chile flakes from this recipe posted by the New York Times.