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Sweet Bells are a late summer/early fall crop. These yellow and red beauties are carefully selected, quartered and blended together to produce one of the most visually striking products in the range. Our Sweet Bells are incredibly versatile in salads, but my favorite is to drizzle the juice on fish under the broiler, then add the sweet bells for a minute or two. For those on a sodium restricted diet, our Sweet Bells have the advantage of being sodium free! For best results, refrigerate before serving.
Serve chilled on a platter with other Tillen Farms selections for delicious and healthy hors d'oeuvres.
Add Sweet Bells to Greek olives, Snappers, and grated hard cheese for an unusual pasta salad.
Layer Sweet Bells, Hot & Spicy Asparagus, and Sunnysides with Italian cold cuts and provolone cheese for an exciting antipasto.
Toss warm, blanched red potatoes with a good wine vinegar and let cool. Then mix Sweet Bells, Tillen Farms Hot and Spicy Beans, extra virgin olive oil, salt & pepper, and diced parsley for a wonderful cold potato & green bean salad.
