 Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced 2½ teaspoons smoked paprika ½ teaspoon sea salt Scant ½ teaspoon baking soda 1¼ cups sugar 3 tablespoons maple syrup ¼ cup unsalted butter (½ stick) ⅓ cup cold water, plus a small jar full Candy thermometer 13”X 18” baking pan with lip Parchment paper or silicone baking mat
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 16 servings
Ingredients 5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups) 3 tablespoons olive oil, or just enough to sauté 6 large garlic cloves, minced ½ cup dry white wine (careful of choice of sweetness depending on peppers and onions) 9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups) 4 cups chicken broth or water Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb Directions
 adapted by Kay Carroll Makes approximately 3 cups
2 cups fresh blueberries, washed ½ to ¾ yellow bell pepper, diced ¼ red onion, diced 1 medium jalapeno, diced ¼ cup freshly shredded cilantro 1 tablespoon good green olive oil Sea salt to taste Juice of 2 medium limes
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