2 red bell peppers, seeded and diced
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1 teaspoon agave nectar or coconut palm nectar
1 teaspoon minced fresh oregano
1 to 2 teaspoons dry harissa spice
1/4 teaspoon sea salt
2 cups pine nuts, soaked in water for 1 to 2 hours and drained
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons nutritional yeast flakes
2 teaspoons minced shallot
1 teaspoon lemon zest
1 teaspoon dried tarragon
1/4 to 1/2 teaspoon sea salt
Big pinch garlic granules
Pinch ground black pepper
15 to 20 squash blossoms
3 cups arugula or watercress leaves, for plating (optional)
1/4 cup diced black olives or capers
3 tablespoons raw hemp seeds
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