Luna
Grilled Chicken with Banana Pepper Dip and Fattoush
In this single-serving recipe from 2001 F&W Best New Chef Anita Lo, the three-ingredient banana pepper dip is the star of the dish. She first browns the peppers, then purees them with feta and lemon juice. Happily, there’s leftover dip that can be scooped up with pita or veggies.
