Currently viewing the tag: "bell peppers"
Modern American cuisine smacks into traditional Mediterranean. This salad was inspired by a Salade Niçoise, but is much, much simpler. You want to use good quality tuna for this-at least use albacore if you can’t find any European tuna packed in olive oil. Also, If you have beans you have cooked yourself the dish will be better for them, but the recipe simply calls for pantry staple canned white beans. Rinse them really well.
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Light supper, vegetable centric breakfast, call it what you will. This is a flavorful dish that is good for you, and it is easy if you are using peppers that were grilled the day before. For the eggs, it is best if the yolks are runny, as they make a “sauce” for the vegetables when you poke the yolk and it runs out over everything.
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Another salad from the Tour Du Fridge Department, or, what leftovers can be transformed into dinner? Leftover farro and lots of peppers led to this. You can use other chewy grains such as wheat berries or barley of you don’t have farro handy. Serve this as a side or part of a mezze/antipasto/appetizer spread.
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Cocque are a Spanish flatbread equivalent to pizza, but are usually more rustic. Typically the crust is thin, or really thin, and is crisper and blisters a little. The toppings are fewer, but always choice. Cocque appear as part of the tapas pantheon, or as a starter or snack with drinks, not as a main dish. You can use whatever peppers you want, but if using the Hungarian Wax peppers you might want to nibble a few to check for heat.
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These are inspired by Indian koftas, but they are more of a croquette in that they use egg and flour, not chickpea flour as many kofta recipes do. The bell pepper usage resulted from having halves in the refrigerator, and I think cooling bell peppers, mint, and yogurt make a wonderful contrast to the hot zucchini fritters. Serve these hot or room temperature, but be sure the yogurt is cold.
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Although this salad is known to many as Israeli salad, it seems it is more commonly called Arab salad in Israel. No matter what it is called, a variant of this exists in most places throughout the Middle East, and in Israel- a country of immigrants-there are hundreds of versions all based on family heritage or personal preference.
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The dice of colorful vegetables and the mix of flavors and textures is like confetti, making this easy soup a celebration of the season. If you have pesto in the refrigerator already, go with the pesto in lieu of the basil leaf shreds as it will reduce the workload. If you wish to make this a more substantial soup, think about adding beans or some pasta.
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This is a substantial salad that could serve as a light supper, and is about the interplay of the sweet, fruity, and acid, and soft components of the peppers, onions, and tomatoes in contrast with the crunchy, salty, slightly fatty roast pancetta wheel. Red Oak leaf lettuce is perfect for the bed. If you do not want to make the basil oil, substitute basil shreds and just use olive oil and balsamic vinegar. In lieu of pancetta, you could use buffalo mozzarella or goat cheese rounds. See Chef’s Notes for ideas.
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An all-vegetable and grain stuffing makes this lighter than the usual version with ground beef stuffing. This is a great way to use up left-over grains such as farro, bulgur, rice, or quinoa.
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This is a dish inspired by the flavors of Morocco. The nice thing about it is that most of the components are things that last a long time, and you might have them in the back of the refrigerator or the pantry. If you have fresh tomatoes use them, but there is no shame in using good quality canned for this. Using fresh tomatoes will make the dish brighter tasting, and they might take longer to cook down to a sauce consistency.
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We offer a few varieties of sweet peppers that grow nicely at the warmer sandier soils of the Lewis Rd farm. You may see green bell peppers, Padron peppers or Corno di Toro peppers. Some can be eaten raw and in salads, others for stuffing, roasting, soup, stews, relishes or pickling.
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INGREDIENTS:
1 head cauliflower, broken into florets and florets halved 1-2 bell peppers or Corno di Toro (any colors are fine), seeded and cut into ½ inch dice 1 tomatoes, cut into medium dice 2-3 “spring” onions, cut into medium dice (around ¾ to 1 cup) 2 cloves garlic, mincedContinue reading »
INGREDIENTS:
1 Tbsp grapeseed oil
¼ C onion, minced-or-1 medium shallot, minced
1 clove of garlic, minced
2 roasted red peppers, peeled and seeded, diced
1 Tbsp vinegar such as red wine, rice, sherry, or even balsamic
2 Tbsp white wine such as sauvignon blanc, or chardonnay
Salt and fresh ground white pepper to taste
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I am not kidding when I call this recipe “Italian Style”. I got it while standing in line at the Aptos Farmers Market from two elderly Italian women. Their conversation was a pastiche of both English and Italian, and finally I just asked them for the recipe because it sounded so good. They were happy to share it with a “nice young boy”… The recipe is about balance of flavors, and the quantities are approximate. The onion is the bass-line, the peppers are the high notes. The sweetness of both links them in the middle and the raisins and pine nuts round out the flavors. I use this as a dish on it’s own, and use it as a part or base for many other dishes. Mix in other things to make it a main dish, or use it on pizza or in pasta.
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This is not so much a recipe as it is a technique. Use just enough oil to lightly coat the peppers. Some recipes tell you to put the peppers into a plastic bag, but I am not sold on that idea, so I use a steel bowl and a pot lid, or find a plate or other bowl to fit. These peppers, once roasted, store well in the refrigerator for 4-5 days, or freeze beautifully for months. Use these as is for garnishing things, or use them as a base for other dishes. I have cooked these over an open gas burner (can be messy!), under the broiler, even in the sink with a propane torch, but my favorite way is on a grill.
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